200? That wasn’t very top end. Entry tier niceish knives, in a set.
But folks, never waste time and money on a set like that.
Find individual knives in your budget. A chef knife, in the the 8-10 inch range. A paring knife.
The third slot has options. Either a bread knife, serrated; or a petty/utility knife which could be serrated as well. I err on the side of a bread knife for most use cases because you can get them with scalloped serrations rather than more aggressive teeth. Which makes them better for slicing overall.
However, a decently sharp knife of any type can slice well enough, so sometimes it’s better to have that mid sized utility knife instead. Serrations are typically optional in kitchen knives. There’s very few applications where srrations are better to begin with. They’re just easier in a few niche uses, so having one knife around that is makes a little sense.
That’s all most people will ever need.
Yeah, you can expand on that if you want to, or do tasks where a different size or a specialty knife is going to improve your workflow, but it isn’t necessary.
I’ve found that serrations are really only useful for stuff like bread, or other baked products (brownies, pies, etc)
Agreed. Like, very occasionally, something slippery like a tendon might benefit from it, but it’s mostly like you said, baked goods
Now, some of that is personal preference. I know folks that line the texture given my scalloped serrations over a plain edge when slicing meats.
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