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What's your goto bread knife?

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    What's your goto bread knife?

    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...

    #2
    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.

    Comment


    • jstrause
      jstrause commented
      Editing a comment
      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.

    #3
    I've had a Cutco serrated that I've used for years. Absolutely love it.

    Comment


    • Jim White
      Jim White commented
      Editing a comment
      Yup. I use my Cutco and love it, too.

    #4
    Henkles that came with a set.

    Comment


      #5
      I use this one from Wusthof:

      Click image for larger version

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        #6
        I use the Wusthof one that came in my set

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          #7
          For now this is it. Mercer Culinary Millennia Bread... https://www.amazon.com/dp/B000PS1HS6...p_mob_ap_share

          Comment


          • hoovarmin
            hoovarmin commented
            Editing a comment
            +1 on the Mercer. Richard Chrz persuaded me to buy mine and it's been fantastic.

          #8

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

          Comment


          • jfmorris
            jfmorris commented
            Editing a comment
            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.

          #9
          I use a 10” Wusthof.

          Click image for larger version

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            #10
            I really like my Mercer Millenia especially with its offset handle.

            Comment


              #11
              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.

              Comment


                #12
                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

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                  #13
                  I also use a Wusthof…. 8”. Works great.

                  Click image for larger version

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                    #14
                    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.

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                    • WayneT
                      WayneT commented
                      Editing a comment
                      That is vintage. Nice knife, indeed.

                    #15
                    Zwillings henkle 4 star is in my block.

                    Comment

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