Slicer blades come serrated (teeth or scallops) or smooth. Serrated blades grip and saw through crusts and dense meat; smooth blades cut cleaner, thinner slices and can be honed with a built-in sharpener.
Side by side
| Serrated | Smooth | |
|---|---|---|
| Edge | Teeth or scallops | Plain, continuous |
| Best for | Roasts, crusty bread, firm sausage | Deli meat, cheese, very thin slices |
| Sharpening | Harder at home | Easy with a built-in sharpener |
| Common on | Chef'sChoice, Nesco | Deli-style slicers like BESWOOD |
Which to choose
For jerky and roasts, serrated is fine. If you want shaved deli meat and cheese, a smooth blade does it better. Chef'sChoice sells a smooth blade separately for the 615A; Nesco's FS-250 is serrated only.
