Scalloped edges are more gentle than serrated edges and generally leave a cleaner cut. Concave scallops are cut along the entire length of the knife’s edge. The triangular points of the scallops grip bread crusts, soft or waxy skin vegetables and fruit while the crescents do the actual slicing.
Convex scallops are cut along the entire length of the knife’s edge. This produces an edge that cleanly slices roasts and also has enough bite to assist in cutting bread crust and slippery tomato skins. A honing steel can realign the edge. Scallops are more gentle than serrated edges.
Found on most knives, a fine edge offers a smooth, clean, exact cut and can be used on a wide variety of meat, vegetables, and fruits. This edge can be easily honed and sharpened.
Serrated edges have a series of saw teeth ground into the sharpened edge. The teeth provide an aggressive bite that keeps the knife from slipping on hard crusts while the crescents do the actual slicing. It is difficult to sharpen serrated knives.
Kullenschliffs are also known as kullens, hollows and grantons. The oval depressions reduce surface tension, facilitating and allowing a thinner, more precise cut. A kullenschliff edge performs best on carving and slicing knives.