Logic seems to dictate that it should be easier to chop chocolate (especially dark chocolate) with an offset serrated knife than with a standard straight serrated knife -- I've whacked my knuckles on the cutting board more times than I care to remember.
So on my to-get-eventually list goes an offset serrated knife, but a question re: the best length:
A longer blade, because it has more usable area per stroke?
Or a shorter blade, because the shorter length might have less flex and/or exert more pressure per stroke (which logically should be an advantage when working on the harder types of chocolate)?
If you use an offset serrated for chocolate-chopping, what length do you use?