With a knife with a serrated edge, it is the depth and the cutting edge on the teeth that counts. Both are great here. The best feature I find is the handle. The profile and slightly contoured edges provide ample control without having to apply heavy pressure to the cut. The only slight downside I found was the slicing of more rustic, artisanal bread. Smaller/tighter teeth may work better with a fragile crust. But if you're patient and let the blade do all the work, you don't need an extra knife. I love it!
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