bread knife

D

Dixie Flyer

Joined
Jan 17, 2011
Messages
4
I like to make loaves of bread, but can't seem to wait for it to cool before cutting a slice. A serrated edge works best for bread, especially hot bread, but finding one that is ground so that it cuts straight like a non-serrated blade has been a problem. Is there such a creature out there? I have a Spyderco and three other serrated production knives, but they all cut a curved line. :confused:
 
not sure if its the style youre looking for but i picked up a mac superior bread knife for about $70 and it rocks
 
I recently got a Shun Classic bread knife and it cuts straight.
 
When asking for recommendations it’s always important to give your budget!

Also, when referring to the knives you have for a basis of comparison, be specific.
Are you talking about Spyderco’s kitchen knives? ..or some kind of folder or ??? More importantly, how long is it?

A couple insights from my experience:
Blade length is very important and anything under 10” is a liability for a “real” bread knife.
The reason? If you want accurate cuts, you want the blade to exceed the longest length, or close to it, so that you can use the knife as a straight edge to ensure an even cut. It’s all about technique. An 8” is just too short to cover a real baker’s needs.
Don’t be short sighted when purchasing a tool. This is especially difficult if you are a novice and have limited experience such as only cutting your loaves for sandwich sized cuts. Think longitudinally and also splitting cake rounds. The length is crucial for its intended uses.



Now, after saying all of that! Here are my two recommendations:

Budget --> http://www.amazon.com/Victorinox-47547-4-Inch-Fibrox-Handle/dp/B00093090Y

My personal favorite -->http://www.amazon.com/Wusthof-Classic-10-Inch-Bread-Knife/dp/B00009YBA9

I have used many others, including much pricier models with more exotic steel, but feel that these are the best available on the market for the money. The Wustoff feels great in the hand and is a pleasure to use. If you cheap out on budgeting below the Victorinox I listed you will only regret it and be buying another knife due to the crappy steel or poor edge geometry.


Bon appetit!
 
Ditch Digger, thanks for the insights. We're in total agreement on length, right steel for the application, and getting whacha pay for. My concern here is you can spend good money on a kitchen serrated blade (given that everything else is right on it)and it might be limited in what you'll end up using it for, due to the grind on the serrations.
I'll check out your reccommendations!
 
Yah - a 10-12" Victorinox is the best bread knife I've ever owned. Bread knives are in that special place where stamped steel is better. The scallop/serration on Victorinox knives are perfect for bread IMHO
 
I have a Henckels Professional S 10" slicer, and it works dandy. Cutting straight is no problem. Of course, if I had it to do over again, I would probably look into cheaper options like the Victorinox, and I am sure chef_trooper is quite correct, but hey, I have had it for many years now. I am quite happy with it, and it is a joy to use, even on fresh and still warm bread. (My ex-wife used to give me a hard time because I had to be so precise when slicing things, like cheese, for example. When I get done slicing cheese off a block, it is exactly the same shape, just a little shorter, because my slices are uniform. Same goes for bread.)
 
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