another of the most prevalent knife-crimes in the world right now is serrated tomato knives
again... 10 seconds honing, and i can slice tomato, cucumber, lettuce, onions, garlic, whatever you want, with near 1mm thickness and it's not even a fancy knife and it's not even that sharp by my personal metrics (if i can't shave with it, it's blunt)
I don't eat vegetables.
you don't know how to use or maintain a knife either
I don't even eat meat. I'm vegan. I eat ice and fairy dust.
I got the booster shot so I'm not scared of your knife sharpening skills. I'm safe.
they aren't meant to be intimidating
they just make food preparation easier
lol wtf
you are the one that made it ridiculous by claiming that serrated knives are better for cutting meat
I never said they were better for cutting.
The difference isn't meaningfully significant.
Please show me where I said that. You can't read.
it really is meaningfully significant
10 seconds beforehand to hone the blade
3 seconds for each cut versus 2
average 20 cuts per steak
net gain 10 seconds of your life
Eating lunch right now. Not sure how I was able to saw through this with this cheap ass Henckels. My hands and arms are crazy strong though so maybe that's it. I have a huge dick also. 
and more sand than brain cells between your ears
also look at how ugly that cut looks, rough as guts
It'll make a turd.
oh, that makes it so much better
You care about things that don't add value in my opinion. We are different. That's ok. I'm not doing maintenance on my steak knives. I eat steak almost every day. The added maintenance is a waste of time. Also I already have these knives found and buying straight blades just so I can do this is retarded when my knives work just fine and aren't going dull or breaking.
I don't spend money or time on edging the lawn either. Rather save the money. I'm a neanderthal. Take your fancy knife skills to Smith & Wollensky. I'm sure they'll hire you.
You're talking to the wrong guy if you think I care about the appearance or shape of the cut of steak. I only care that it's medium-rare and not rancid. I'm not in this for the beauty. I have a farm with 50 head of grassfed cattle on it. The cows don't care what kind of knife cuts them up and it all tastes the same to me. 
