Among the many difficult decisions we make, we have cutlery dilemmas too! Which should you use: serrated or straight-edge knives? Paring or steak? Check out our analyses on some of our favorite knives.

Straight-Edge vs. Serrated Knives

We make several knives with the utility or serrated option. One is our Paring Knife. The Granny Paring, Peeling Paring, Regular Paring, Heavy Duty Paring, and Super Parer are all utility knives and our Serrated Regular Paring knife is, clearly, serrated.

Regular Paring Knife Serrated Paring Knife

One Amazon user preferred the Regular Paring Knife’s utility edge:

I’ve used these knives for a few months now and have found them to be strong, durable, and they hold an edge well.

Another user from Ohio preferred the Serrated Regular Paring knife:

The serrated edge will never dull, and it will cut most vegetable, fruits with ease.

We also make two kinds of steak knives (you guessed it), serrated and utility. Both work great for your guests or family to cut up tough meat like steak or pork chops. Both knives are available in gift sets as well: Serrated Gift Set and Utility Gift Set.

Utility Steak Knife Serrated Steak Knife

One Amazon user applauded Rada’s Utility Steak knife:

Rada never fails to deliver. These are the ONLY knives we use.

Another commented on the long-lasting sharpness of the Serrated Steak Knife:

Great knife and very sharp. Perfect for all sorts of meats. Cleans up very easy. I would recommend this for anyone looking for a great product.

The biggest difference that we can really tell is that serrated knives makes for more aggressive ripping action and a speedier cut. Utility or straight-edge knives are best for the toughest of foods. It’s also easier to sharpen, although any knife can be sharpened with a Quick Edge Knife Sharpener.

Tell us–which do you prefer? Have you used our paring knives or our steak knives? Could you compare either of them?

Chef Knives vs. Butcher Knives

For big cutting jobs, cooks typically turn to either a Chef’s Dicer or a Butcher Knife.

Old Fashioned Butcher

A chef who works at two restaurants commented on Amazon about using the Chef’s Dicer:

This knife has a thin blade and is very light. It is also made of very hard steel. Ordinary chef knives that are rented from sharpening houses that are actually similar in cost to this knife while heavier and made of thicker steel will dull in a matter of days. I can use one of these Rada knives for a few weeks(under HEAVY professional use) before I have to send it out to be sharpened. I really enjoy using it for jobs that don’t require a heavy knife in which precision and speed matter most. This thin blade really is a winner for doing many, many things.

A butcher, appropriately, preferred the Old Fashioned Butcher knife:

This Knife is a must for the Hunter or Butcher. It is light weight and feels good in the hand. I am a professional Butcher and this knife does the job perfectly. On Chicken legs a light tap cuts the knee joint seperates the thigh from the leg.

Which knife intrigues you more? Which would you go to for the big cutting jobs?

Knives for Every Task

There are many more comparisons we can make: aluminum vs. non-scratch utensils, spoons with holes or without holes. But it really comes down to what you’re cooking or cutting. Whatever the job might be, Rada has you covered with a knife for every job.

Visit the Rada Kitchen Store for all your kitchen utensil needs.