How to Make a Serrated Knife With Less Steel

The problem with serrated knives is that they don't really slice food. They tend to produce rough, raggedy edges on food instead of evenly across an entire edge. You can make a good serrated knife with less steel because the serrations themselves make the blade more rigid. The teeth in a serrated blade concentrate the force of your cutting on just a few teeny tiny little spots on the food. And even if you can't slice through the food, you can tear through it.