I love using a serrated knife. It goes right through tough- skinned vegetables: eggplants, tomatoes, peppers and cucumbers. And you can use it to chop.
A regular chef knife has two opposing angled edges called a double-beveled edge. A serrated knife has a single beveled edge. The important thing to know about a single-beveled edge knife is that if you cut through an item without control, the cut will be curved, because the single-beveled edge naturally angles the cut (see the cuke to the left). If you’re aware of this, you can overcome the natural tendency of the knife to cut curved, and guide the knife to make a straight cut.
If this is confusing, let me explain in person. Next staff knife skills class is 4/4 at the Harvard Square restaurant. 8am. Customers welcome too. Let us know if you want to attend.