Knives for baked goods

Joined
Jan 23, 2011
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Do you have a separate knife for cutting pies, quiche, etc? My wife uses our kitchen knives for this and it makes me cringe. Perhaps a serrated steak or bread knife?
 
What is cringe-worthy about that cutting? Is she cutting on metal baking dishes?
 
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I see. I guess getting a gun safe for the good knives is out of the question.

If she has a favorite knife, maybe get a very cheap version for her? Ask her nicely not to use the good one. Sorry, make that "beg".
 
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I love baking when I get the time and I`m right into rye and homemade sourdough loaves and I find that my two bottom ones which are Appalachian fiddle bow knives are best for warm crusty bread because the 1/16th of an inch thick scalloped blades doesn`t crush the bread and makes hardly any crumbs.The other ones are cheapie Chinese bread knives and an 8" Sabatier plus two Granton - Sheffield - Yorkshire - England slicers are brilliant too.
For scale the bottom black-handled coarse serrated 8" Sabatier bread knife is over a foot long.Most of these knives are 16" - 18" plus inches long.
You should see some of my Chinese choppers and caidao`s - they`re bigger than some machetes - I`m used to cooking for a lot of homeless people and small knives don`t cut it for me really when I have 70 lbs - 100 lbs of ingredients to peel and chop in half a morning - cooking time is extra haha !
 
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I now have ten serrated bread knives and about another dozen small serrated ones - I am daft; I don`t need any more.
 
Thanks for the thumbs up Stelth - it is a hard hobby to control and I am giving away new knives, scissors, razors and chopping boards and I still have lots left - my excuse is I`ve been cooking 50 years and shaving 45 years !
 
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