These aspects combined with the sharpness of the blade add safety in the use of the knife by reducing strain and fatigue of the knife user. This will give you much better control and leverage than just only gripping the handle. If you are chopping or mincing foods, centering your grip over the balance point of the knife is much less tiring. A Sawtooth Edge is best for cutting through soft foods with a crisp or solid crust like bread or tomatoes. A Scalloped Edge performs the same as sawtooth edge while staying sharper longer as the blade cutting edges between the points of the teeth do not make contact with the cutting board.
Edge is an extremely thin blade cutting edge, and is mostly used to slice ham and beef meats.
Air pockets on the blade edge cutting surface help prevent sticking of the meat to the blade of the knife. The blade cutting edge is easily damaged or chipped if a bone is hit while slicing the meat. To achieve the best performance when using quality cutlery, one must maintain the blade cutting edge. With use, these tiny teeth tend to bend, decreasing the cutting ability of the knife. Maintaining a cutting edge on the knife requires keeping the tiny saw teeth straight.