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Aug 18, 2008 02:37 PM

Best bread knife?

Hello -

I want to buy a great bread knife. Who makes the best?


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  1. There's no need to shell out that much for a bread knife. They can't be sharpened, so you use them until they get dull. I have two, a $5 bread knife bought years ago at Target, and a nice one purchased at Poilane in Paris. As long as it's serrated, and the blade is set well in the handle, you're good to go.

    1. I have several bread knives, and my fave is the Wustof Grand Prix II Deli knife. It looks funny, but I can slice anything w/o hitting my knuckles on my cutting board. It's got a great edge and sharp tip.

      1. I recommend without reservation the Wusthoff Crustbuster! It's the best knife I ever used--it's sharp as a razor, and has a neat curve like a scimitar that allows you to slice through a loaf of crusty bread easily. The price is around 80-100 and worth every penny.

        1. Cook's Illustrated recommends the forschner or the wusthof, when I've worked in food service the forschners were the standard and I highly recommend them.

          Make sure to get a 10 inch model regardless of what brand you pick, as an 8 inch will have difficulty cutting larger loaves.

          2 Replies
          1. re: rockfish42

            I agree completely. Forschner is the standard of the food service industry.
            This knife is available with either a black Fibrox or rosewood handle in 10" length.

            1. re: Kelli2006

              Third the Forschner. I used my roommates' for two years and had to go out and buy my own when we parted ways.

          2. i wouldn't invest nearly as much in a bread knife as i would in, say, a good chef's knife. You can get a good one made by a good manufacturer like Henckels or Wusthof for less than $50. And yes, they can be sharpened

            1 Reply
            1. re: chuckl

              My husband doesn't cook but he is somewhat of a knife aficionado. Cooking is my passion but his knowledge translates well to my kitchen knifes too. He rescued and sharpened my old Sabatier (20 dollars from Tuesday Morning 10 years ago) that I had put in the donation bin and sharpened it. I also have a newer Henckels bread knife (also very inexpensive) and the Sabatier now cuts just as well. He says the trick is to sharpen only the tips which are really what do the work. Still with all that said, in my opinion bread knives do seem to work best when brand new. When they are new the tips are so sharp they are as dangerous as a razor. As they age even when freshly sharpened they just aren't as wonderful as new in my opinion. I would love to be proven wrong. I would love to be told I am wrong and be even happier to be proven wrong. I would love to believe my just sharpened old knife is as good as a new one because I don't want to constantly want a new bread knife.