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tsong111
23
Dec 6, 2017
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Just wondering, there's a lot of options for chef knives, especially material wise, and they can get to be very expensive. I know some people spend hundreds on one chef knife that is their go to, and maintain it on a regular interval. But I've never heard of anyone spending hundreds on a bread knife, though such bread knives exist. Does it matter what blade material a bread knife is made of? I've had very cheap bread knives in the past and they've never not accomplished their goal, which is just to cut bread.
Also, what's the proper way of sharpening and honing a bread knife?
Dec 6, 2017
bchu23
8
Dec 6, 2017
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tsong111IMO it is a waste of money to buy an expensive bread knife because they are basically impossible to sharpen.
Dec 6, 2017
Dr.McCoy
345
Dec 6, 2017
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tsong111Yeah, I'm with bchu23, I just buy cheap ones and wait until it's no longer cutting through the bread easily to get a new one. They still last years because it's bread and they're still useful for tomatoes after that.
Dec 6, 2017
justinkhanna
38
Dec 6, 2017
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tsong111Get a cheap one and just replace it when it's no longer working as desired. Unless you enjoy slicing your baguette with damascus.
Dec 6, 2017
AngryAccountant
277
Dec 6, 2017
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tsong111Grab a Victorinox bread knife or whatever, it lasts 5-8 years, replace it. Don't spend more than $25 on it.
Dec 6, 2017
Colbra
77
Dec 6, 2017
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AngryAccountantTojiro bread slicer is the answer
Dec 6, 2017
Hayddawg
8
Dec 6, 2017
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AngryAccountantAgree with this. I have a Mercer Millennium bread knife. What you want to look for is the right spacing of tines. Too small, and you lose the mechanical advantage of serration. The Victorinox or Mercer are great options. There are other high end options too, but unless you use it every day, probably not worth it
Dec 6, 2017
harrisonh
51
Jan 23, 2018
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tsong111you don't sharpen a bread knife unless you have more time than sense. It would take 3 hours to sharpen a bread knife.
You CAN get bread knives as part of the set, but that is completely ridiculous. they added that for people who are fashion conscious, not working cooks or even home gourmets. Bread knives are SERRATED They "tear" through bread and crust, not slice. that is so they don't compress (flatten) the bread
They don't really "wear out". Even in a restaurant, one would last years. In a home, it would last a lifetime. Yes the material DOES matter, you do NOT want one "too hard" (high Rockwell) or too soft (low Rockwell). The SHAPE and type of serrations are what matter.
I would HIGHLY Suggest a Mercer Millenia Bread knife if low budget (remember it will last a lifetime) or a Tojiro ITK Bread if mid budget. A victorinox bread knife isn't bad either, but a FAR distant third to the previous two options.
Jan 23, 2018
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