What's your goto bread knife?

[jfmorris]

I've got a Victorinox Fibrox bread knife I've been using for maybe a year. It's serrated as most seem to be. Lately, its been kinda a pain to saw through softer bread without tearing it up somewhat.

Just wondering what everyone uses...

[rickgregory]

good overview here https://www.theperfectloaf.com/the-b...for-sourdough/ but he tends toward higher priced stuff (his rec, though, is $50... which isn't bad). But most people go for a Mercer which should be all over the place.

I'd still read the link for thoughts on what makes a good knife in his estimation.

[jstrause]

After my wife and I both cut our fingers slicing sourdough I immediately went to his website and bought his $50 top recommendation. I have nothing to compare it to but WOW what a difference an actual bread knife makes.

[DennyWoo]

I've had a Cutco serrated that I've used for years. Absolutely love it.

[Jim White]

Yup. I use my Cutco and love it, too.

[Old Glory]

Henkles that came with a set.

[MBMorgan]

I use this one from Wusthof:

[Rob Johnston]

I use the Wusthof one that came in my set

[Thunder77]

For now this is it. Mercer Culinary Millennia Bread... https://www.amazon.com/dp/B000PS1HS6...p_mob_ap_share

[hoovarmin]

+1 on the Mercer. Richard Chrz persuaded me to buy mine and it's been fantastic.

[Allon]

jfmorris

When is the last time you put an edge on it?

[jfmorris]

Well, it’s only been used to cut bread, and is serrated. So the answer is never in the 6-12 months I’ve had it. I guess I can try and match the angle and sharpen each serration on my Ken Onion Angle Set manual sharpener…

I am mostly having issues with softer loaves. A hard crusty bread not so much.

[WayneT]

I use a 10” Wusthof.

[Rocinante]

I really like my Mercer Millenia especially with its offset handle.

[RustyHaines]

jfmorris by no means am I an expert on this, but I'm wondering if you would get the same result using a really sharp knife of appropriate length. Maybe a filet knife even? Just thinking for soft bread something thin and razor sharp might work. Again, no expert, just thinking out loud.

[fzxdoc]

I'm in good company with DennyWoo and Jim White , enjoying my Cutco bread knife that has been in moderate use for over 30 years and is still as sharp as ever. I use it a couple of times a week, usually. It's never been sharpened, and it's still one of those knives that I treat with respect, because it WILL nick me if I get distracted while using it.

Kathryn

[Panhead John]

I also use a Wusthof…. 8”. Works great.

[GolfGeezer]

Ours is a very, very old Case Miracl-Edge. I cannot remember where or how we got it. I suspect it may have been a hand-me-down or "inheritance" from my parent's estate. It is at least 25-30 years old. I've only sharpened it using a steel. Still works great.

[WayneT]

That is vintage. Nice knife, indeed.

[texastweeter]

Zwillings henkle 4 star is in my block.