What's your goto bread knife?

[WayneT]

The only other $0.02 I would add is to bite the bullet for a 10” blade in case you want to cut batards on an angle or large boules. Gives you more room to saw through the bread. I got that tip from America’s Test Kitchen years ago and I’m glad I took it.

[jhapka]

Agreed I have the Zwilling Pro Holm Oak 10” bread knife and the extra knife helps a lot

[treesmacker]

I use the same Victorinox Fibrox bread knife as you. I'm happy with it, especially for what it cost. I like my other two Fibrox knifes just as well. Great value! NOTE: I paid $26.21 on March 9, 2021. Wow - that's inflation.

https://www.amazon.com/gp/product/B0...0bread%20knife

[jfmorris]

Guys and gals, this is what I have. I paid $32 a year ago. Now it has almost doubled in price!

Victorinox Fibrox 10.25" bread knife:

https://www.amazon.com/gp/product/B00093090Y

I got it because I really like my Victorinox slicer, and figured I would gradually add a couple more knives from that series to my knife drawer.

To be honest, I really only have issues cutting fresh bread that is soft versus firm, and maybe I just have some false expectations of what a serrated knife is going to do when sawing through softer bread. And with a sourdough with lots of "crumb", there can be a tendency to tear out, but by the next day after I baked the bread, there are no issues.

[Davek8282]

I wonder if your knife drawer may be the culprit. I have had the same knife for 6 years that I store on a magnetic block. Never sharpened and it still cuts both soft and hard crust breads with ease.

[WayneT]

I have the Fibrox boning knife and 12" slicer and love them both.

[jfmorris]

Davek8282 maybe. I've got some drawer inserts with a rubber mat with plastic slots the knives rest in.

[Mosca]

I’ve had my bread knife for what, 35 years? Maybe more. I probably got it for 50¢ at a garage sale or something, I was pretty poor back then. I’ve never even honed it, let alone sharpened it; I don’t think I slice bread more than once or twice a year. It’s a “Sabatier”. Idk, it’s for slicing bread, how hard can that be? I’m not going to spend $50 to slice a loaf of bread once every 6 months.

[Spinaker]

For a cheaper option. This is what I use for brisket. I am sure it would work great for bread too. It has stayed really sharp over the years. Dexter 12" Slicer.


Dexter Knives

[hoovarmin]

I've got a serated Dexter filet knife that is great for getting through tough scales like on a sheepshead. It's been a life saver.

[Alan Brice]

Same. Dexter/Russell killer cutter for bris or flank. Just not the bread version. Many professional meat cutters use these.
S140-12 stain-free high-carbon 12inch. avail RestaurantSupply w/yellow handle $22.05
( Dexter S140-12SCY-PCP 13463Y Sani-Safe Yellow ) Scallop bread version