Sep 25, 2018365 views

Interest Check: Bread Knives

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Greetings everyone,
We want to know what bread knives all of you are into. We already source a variety of brands, types, and styles, but are always looking to stay in tune with the interests of the community. Here are some questions to help inspire your opinions and ideas.
· What do you look for in a bread knife? · What kind of steel do you prefer to have? · Are there particular brands you like?
Your suggestions and feedback are taken into account when we look for products to put on the site so tell us what you like, what you don’t like and any preferences you have in between.
We've also started making knives of our own. Our very first kitchen knife, in collaboration with Apogee, is great for all your bread and pastries needs. Follow this link for more info about it: www.massdrop.com/buy/massdrop-x-apogee-vital-super-slicer-kitchen-knife


Check out our past and current drops here: www.massdrop.com/search/kitchen-knife/drops
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ltopper, Kate Ellenberger, and 7 others
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Victorinox - I hate auto correct
Victoria 10 inch chef's knife is a fan deal for the money and I adore all my Henkels knives
I have the Wusthof Classic 10 inch bread knife. I did research and this was one of the best bread knives and one of the few 10 inch which was essential for me.
Misen, a new kid on the block, makes a pretty solid bread knife. I received it as a gift when I ordered their pan set. They are soon selling it individually. Look into the specs on their website, I'm a little too lazy to find that on my phone...
I also believe bread knives are semi disposable, so I generally don't like to spend more than $30 on one. I have a Mercer that I've had for years. Gets the job done, but not sharp at all.
One thing that bothers me the most about bread knives is that they are almost all single beveled - I'm guessing due to the difficulty of sharpening a scalloped/serrated edge. However, with single bevel edges, your cuts tend to wander off to one side or the other, and you are constantly having to fight/twist the blade in order to maintain a straight cut. What I'd really like to see is a high quality, 11-12" bread knife with a double bevel, scalloped/serrated edge. Dalstrong makes one, but.... it's Dalstrong (ie: crap) and it's only 9".
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An offset is nice but not a prerequisite. We keep two: a Cutco stainless, and a Wusthof 4149 carbon steel blade. Both serrated, and both hard to keep sharp!
Very long (like 11-12” to cut 9” rounds) and offset so knuckles don’t hit the cutting board. Possibly carbon steel as it won’t be used on wet items very often. Othewise a top quality stainless.
Made the mistake of registering for too small of a serated knife, granted, it works really well. It's just difficult with most breads as i want to use broad strokes of cutting. Better than hacking away at my bread.
It's a j.a. Henkel brand
I've been using the mercer millennia 10 inch bread knife. One of the sharpest knives out of the box I've ever purchased, retained the edge well so far. It flies through absolutely everything I've thrown at it, functions great as a general purpose serrated knife.
Ultimately a bread knife isn't a chef's knife. I probably won't have it for the rest of my life, due to the difficulty in sharpening serrations. As such I have no interest in spending serious money on them, and see them the same way I see paring knives. They're disposable tools, and since the usage cases are much more time infrequent then chef's knives they don't justify spending serious money when a cheap one will do. Case in point is that mercer, it's $14 from Bezosbuy, and will likely perform at the same level as the super slicer or any other $100+ bread knife. Even if you work in a bakery there's no reason to spend significant cash on an expensive bread knife unless you're proficient in sharpening serrations, you're better off amortizing the cost by buying a new cheap bread knife as needed. Saves money, yields better results.
As such blade steel is irrelvant to me. Would it be great to have a serrated knife out of S110V so I can swoon over the effect of the carbide microserrations and their violent impact on bread crust even after the knife is dull? Sure. Is it worth spending the 10-20x the price of the mercer? Nope. So long as the knife comes sharp and isn't made of tin it'll probably be fine.
Only real thing I can think of being nice to have would be scallop serrations to not shred the crumb of a fresh baguette. Think Jay Fishers theater curtain serrations which are absolutely beautiful to look at, and I would think would perform quite well at not butchering a loaf. But again, is it worth multiple times the price of the Mercer? I would say not.
Not much of a bread knife guy myself. I guess if I ever made my own bread, I could see using one periodically but, to be honest right now the one I have never sees any use.
A smaller sausage knife is pretty handy though and could be used for bagels that aren't presliced.
Always looking for the perfect bagel knife...