I have a good roast slicing knife-a straight edge 8" Wusthof with scalloped sides. It is stamped I think instead of forged and came with a fork in a set. I'm looking for thoughts on a smoked roast (ribs, brisket-anything with more of a bark) knife. I've seen serrated bread knives used before, but found a newish version today at a local cooking shop-it's about 14", serrated but with more rounded serrations rather than then normal more toothlike points.
What do you think about the rounded serrations vs a normal serrated knife vs a flat edge slicer?
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