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  • From what I've read, serrated knives for tomatoes are a compromise intended for commercial settings where you might not be able to ensure straight blades are sharp enough not to crush tomatoes.

    Horses for courses I guess. But I'd choose a sharp plain blade for soft tomatoes any day of the week.

  • Understood. I tend to work on the 'good enough' principle & the opinel is that. Not too pricey either.

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