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Recently I met someone who told me there are those that specifically only use a non serrated Challa knife at the Shabbos meal. I was wondering if there is a source that discusses this and what is the reason?

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    The table is like mizbeach ,knife shouldn't have pegimos like by korbonos. I just made this up,but wouldn't be surprised if such a reason is sourced. – sam Nov 8 at 3:48
  • If you have a segulas Yisrael handy check page 100 os 4 ,talks about buying new knife erev RH and also sharpening it to get all the pegimos out of it,pegimos represent the bad said and when you get rid of them then it becomes good for parnassah,ayin sham,I did not post as answer since I dont think it answers ur q completely, but def worth the read – sam Nov 8 at 4:15
  • I wish there was a way to post pic in comment – sam Nov 8 at 4:31
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    @sam if you have a pic, then it means you have a source, which means you have an answer :-> – mbloch Nov 8 at 4:40
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    @sam You can add the picture to an answer (without posting it) which will automatically generate an imgur URL which you can post in a comment. – Alex Nov 8 at 13:06
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See here in Taame Haminhagim in the notes

ובספר לבושי מכלול קו"א כתב בשם ספר א' דסכין חד סגולה לפרנסה דאינו עושה פרורין דקשה לעניות. והנה סופי תיבות של "פותח את ידיך" הוא השם הממונה על הפרנסה, ועל כן טוב לחתוך בסכין חד וחלק:‏

The reason is to avoid crumbs, that is a segula for parnasa, because Chatach is sofe tevot poteach et yadecha, and the shem chatach is linked to parnasa. And if we cut the bread with a great amount of crumbs, as serrated knife this is bad for parnasa

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    Interesting answer. But, I may experiment on this. I think the reason why most bread knives are serrated is that it makes cutting easier and avoids crumbs. – DanF Nov 8 at 15:42
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    From my experience, a straight knife tends to squeeze down the bread and makes for uneven cuts. If the bread has a hard crust, it's almost a certainty that a straight-edge knife will create far more crumbs than a serrated one. Serration is like a saw, and you really need that saw-like grip to break through the hard crust and create even slices. Proof from one article among many I've found on web - misen.co/blogs/news/best-bread-knife. So, I'm puzzled as to why Ta'amei Haminhagim makes its claim. – DanF Nov 8 at 18:46
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    @danf my guess is that back then the flour people used was much coarser, which resulted in more crumbly loads of bread. – Menachem Nov 8 at 21:53
  • It's in the לבושי מכלול קו"א at hebrewbooks.org/… in (ג) – Danny Schoemann Nov 10 at 13:33
  • Cute - but doesn;t fit with reality. As others have said, the non-serrated knife makes as many crumbs if not more - this after using many a serrated knife for decades and for the past few weeks using a non-serrated knife with no blemishes (almost like a shechita chalaf.) – Danny Schoemann Nov 10 at 13:35

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