Recommendation for a Bread Knife

6

67RS/SSx2

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May 5, 2022
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Wanting to get the wife a good quality bread knife for her home-made bread (yum-yum!). Haven't found anything that really grabs my fancy. Any suggestions? TIA.
 
I really like the Dexter Russell Offset Bread Sandwich knife. Sharp, thin, made in the USA, and the offset handle gives you great leverage for cutting tougher bread and keeps your knuckles clean. I think they offer plastic and wood handle options.
 
I have a Dexter bread knife. Very comfortable ergonomics. But my favorite bread knife is the old Gerber Balance Plus series.
My Analon Plus is pretty good. You should be able to find one online.
 
Misono Bread Knife, Sharpest bread knife I've used. Good lengths to cover big Boules etc.
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Wow, thanks for all the replies. Looks like there are a lot of good bread knives to choose from. Now for the reading/research.
 
MAC hands down are the best bread knives I've ever owned and used. In a professional high-end kitchen, I've used their bread knife for over 13 years now (still the same one) Perfect curve and ridiculously sharp, very easy to maintain and sharpen as well.
 
Square_peg said:
This style knife is best for cutting hand held breads but a drop style knife is best on cutting boards.
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That's the first time I've heard this. What is the reasoning?
If the thinking is that the drop style keeps the handle/hand "above the board level" I can see that.
But if so, the fact that I keep my board at the counter edge, permitting me to bring the handle down to the board level resolves any such issues.
 
K KenHash I'll chime in here to say that I think the "drop style" provides better leverage when cutting tougher, thicker breads as well as fibrous vegetables. You can apply more downward pressure more efficiently than with other bread knives with a straighter profile. Keeping my knuckles clean and unbruised is a bonus.

After owning several different designs I've grown to prefer the drop style.
 
oldmanwilly said:
K KenHash I'll chime in here to say that I think the "drop style" provides better leverage when cutting tougher, thicker breads as well as fibrous vegetables. You can apply more downward pressure more efficiently than with other bread knives with a straighter profile. Keeping my knuckles clean and unbruised is a bonus.

After owning several different designs I've grown to prefer the drop style.
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To each their own I guess. Both drop style and non-drop are made, sold and used widely all over the world. So I tend to think it''s simply a matter of personal preference.
I have never hit my knuckes with a Misono bread knife or my Henkels Carver with full bolster, both of which are not drop style. Even with my Yanagibas which have pretty low blade height.

Perhaps that is because I maybe I have small hands. Or, I don't cut in the center of a large board, with alot of "board" under my hand.
I have never had any issues with cutting pressure on bread, because, let's face it, cutting bread generally isn't in the league of splitting a lobster
in terms of hardness or required pressure.

As I said, to each their own. Because I've never expreienced it, it seems more academic to me than practical. My first bread knife was a US made Chicago Cutlery maybe 30 years ago.
I'll also add that with relatively soft loaf breads, I often don't even bother with a bread knife, and slice just fine with my Nakiri.
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KenHash said:
That's the first time I've heard this. What is the reasoning?
If the thinking is that the drop style keeps the handle/hand "above the board level" I can see that.
But if so, the fact that I keep my board at the counter edge, permitting me to bring the handle down to the board level resolves any such issues.
Click to expand...
You’ve got it right about the drop style knives. I find I have better control with my straight style knife for cutting muffins, bagels and such which are held in the opposite hand while cutting.
 
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