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New bread knife...OMG

tim irvine Sep 15, 2012 09:01 AM

The 8" Henckels was just replaced by a 10" slightly curved Dexter, 24.95 at Ace. What an amazing difference!

  1. d
    DISCERNING PIGGY Sep 28, 2012 04:51 PM

    I would be interested in buying a Dexter 10" bread knife . Would it be available anywhere in Toronto / Mississauga ? Any suggestions would be appreciated . Thanks . D.Piggy

    1. j
      John Francis Sep 15, 2012 10:11 PM

      That curve is why it's specifically a bread knife. It makes cutting cleanly to the bottom of the loaf a cinch, even a wide round loaf, while a straight serrated blade has to be exactly parallel to the cutting surface at the finish - and your knuckles are likely to get in the way of that. I'm surprised that Chemicalkinetics doesn't get it.

      17 Replies
      1. re: John Francis
        Chemicalkinetics Sep 16, 2012 09:00 AM

        <I'm surprised that Chemicalkinetics doesn't get it.>

        Ha ha :P

        I thought I wrote "The slightly curved knife gives you better knuckle clearance? "

        1. re: Chemicalkinetics
          u
          Unkle Al Sep 18, 2012 01:38 PM

          Which blade is more efficient, for cutting bread, the offset or the slightly curved blade?

          1. re: Unkle Al
            tim irvine Sep 18, 2012 04:23 PM

            I vote for curved, hands down.

            1. re: tim irvine
              k
              kaleokahu Sep 18, 2012 07:47 PM

              Hi, Tim:

              Did you look at or consider this DR? http://www.katom.com/135-13583.html?u... I like the straighter edge with the little trail to the tip. You don't have to draw the blade all the way through the loaf or sandwich or rock it much.

              Aloha,
              Kaleo

              1. re: kaleokahu
                k
                knifesavers Sep 18, 2012 09:27 PM

                May be it is just me but Dexters SofGrip line blows the SaniSafe line for handle comfort. I hate the SaniSafe handles and especially the thin ones like on that bread knife. Check out the equivalent SofGrip below.

                http://www.katom.com/135-24423.html

                1. re: knifesavers
                  k
                  kaleokahu Sep 19, 2012 10:07 AM

                  Hi, knifesavers:

                  You have a good point about the SaniSafe handle thinness--they are less than ideal. The SofGrip handles fill my hand better, but they're so bulbous front and back, that I find them a little annoying. I mean, this thing is not getting all slippery with blood on a kill floor...

                  Aloha,
                  Kaleo

                2. re: kaleokahu
                  tim irvine Sep 19, 2012 04:53 PM

                  I did look at it. I liked the extra inch and the curved blade. The big cushy handle was lagniappe, albeit ugly.

              2. re: Unkle Al
                Chemicalkinetics Sep 18, 2012 05:54 PM

                I lean toward curved blade. For a bread knife with the right curvature, you will able to use it almost like a straight edge knife and able to finish cutting the bread without your knuckle hitting the board.

                Offset definitely will give you the knuckle clearance. The only minor issue is that an offset knife may not feel like an extension of your hand because it is offset. This is likely to be a very minor issue. Afterall, you don't need a bread knife to feel completely the extension of your knife, and it is definitely something you can adapt to.

                So emotionally speaking, I like a curved bread knife. Logically speaking, I think both can work well.

                1. re: Chemicalkinetics
                  l
                  linus Sep 19, 2012 09:57 AM

                  it appears the knives recommended above by kaleo and knifesavers are both offset and curved.

                  1. re: linus
                    Chemicalkinetics Sep 19, 2012 11:35 AM

                    Everyone has his/her preference, which is why different knives are made. If everyone prefer curved bread knives, then you won't see all the offset bread knives. Vice versa.

                    1. re: Chemicalkinetics
                      l
                      linus Sep 19, 2012 02:32 PM

                      i understand, but i was pointing out the knives mentioned above are both at the same time. one knife, offset, with a curved blade.

                      1. re: linus
                        tim irvine Sep 19, 2012 04:54 PM

                        It seemed to me that the nine inch offset knife, although it had some curve, was not quite right for the way I slice. I thought long and hard about it and just like that extra inch. Most of my loaves are free form, typically seven or eight inches across. If I worked in a sandwich shop, the nine inch offset would totally rock. I knew from my eight inch Henckels that nine inches would help but not be ideal.

                        1. re: tim irvine
                          k
                          knifesavers Sep 19, 2012 10:03 PM

                          I was thinking that some really large artisan loaves would cut better with that than a regular bread.

                          Kind of like a bread version of a cimeter/breaking knife for meat.

                          Jim

                  2. re: Chemicalkinetics
                    c
                    cheesemaestro Sep 20, 2012 08:17 AM

                    I, too, favor a curved blade. I have a Forschner/Victorinox knife that works like a charm on all sizes and shapes of loaves. I can't say enough good things about it.

                    http://www.williams-sonoma.com/produc...

                    1. re: cheesemaestro
                      tim irvine Sep 20, 2012 03:58 PM

                      yeah, i went by W-S looking for that one and they said catalogue only. Probably a subject for another thread, but W-S drives me nuts. Sometimes they go back to being a cooking store and then they go back to being a Martha Stewart clone. My local W-S no longer offers copper cookware except for stockpots and a couscoussier. All of their knives are stainless. Most of their bakeware is nonstick. Your knife looks great.

                      1. re: tim irvine
                        c
                        cheesemaestro Sep 20, 2012 04:25 PM

                        I didn't get my knife at W-S, which usually charges top dollar for items you can get for less elsewhere. Amazon.com sells the same knife for $24.95. (W-S's price is $39.95.) I assume that you preferred to see and hold the knife you were going to buy, which was less of an issue for me when I bought the Forschner several years ago. In any case, your knife also looks great (I've seen it at a local restaurant supply store) and, I'm sure, will do an excellent job.

                        1. re: cheesemaestro
                          Chemicalkinetics Sep 20, 2012 04:38 PM

                          Both Dexter and Victorinox made good knives.

            2. paulj Sep 15, 2012 09:16 PM

              Is it this?
              http://www.foodservicewarehouse.com/dexter-russell/s147-10sc-pcp/p8599.aspx

              A ATK bestbuy is this style
              http://www.foodservicewarehouse.com/v...

              1. al b. darned Sep 15, 2012 07:43 PM

                I couldn't agree more about DR knives. I bought this one a year ago.
                http://www.wasserstrom.com/restaurant...
                Best $13.75 I've ever spent on a knife. Even with the price increase it is a bargain. As good as any bread knife I've ever used, and a lot better than some costing lots more.

                1. Chemicalkinetics Sep 15, 2012 10:26 AM

                  <The 8" Henckels was just replaced by a 10" slightly curved Dexter, 24.95 at Ace>

                  Let me get this straight. Your 8" Henckels has just been replaced by a 10" Dexter. Based on your title, I assumed that they are both bread knives. So, what is the amazing difference?

                  The slightly curved knife gives you better knuckle clearance? The longer Dexter knife allows to you slice the bread in one stroke as opposed to two?

                  Fill us in.

                  15 Replies
                  1. re: Chemicalkinetics
                    tim irvine Sep 15, 2012 10:36 AM

                    Yep, Chem. the Henckels is a straight 8" bread knife and the Dexter is a 10" bread knife with a little curve to it. Clearly the extra to inches is a serious advantage, and the gentle curve adds some knuckle clearance. I expected those things. What I had not expected is that the Dexter cuts SO much more easily, cleanly, smoothly. The price was a nice bonus. Other than the cheesy white polypropylene handle, it feels like a hundred dollar better knife and the Henckels wasn't cheap when we got it five or is years ago. I had thought about a Mac. I am glad I saved the money.

                    1. re: tim irvine
                      Chemicalkinetics Sep 15, 2012 10:44 AM

                      <What I had not expected is that the Dexter cuts SO much more easily, cleanly, smoothly.>

                      How much do you think this improvement is due to the fact that the Dexter cuts better because it is a new knife with a newer edge, whereas the Henckels is an older knife?

                      <Other than the cheesy white polypropylene handle>

                      I know.... it can look kind of silly. However, this handle is actually very good for heavy work because it is nonslip (less slippy). It is probably not that important for a small scale home cook kitchen.

                      I am very happy to hear your excellent experience. Thanks for sharing your experience.

                      1. re: Chemicalkinetics
                        tim irvine Sep 15, 2012 11:09 AM

                        The Henckels didn't cut like this even when it was new. I am talking the difference between an old pitted ecko that has never seen a sharpener and my carbon knives right after they've been sharpened so you could shave with them.

                        1. re: tim irvine
                          Chemicalkinetics Sep 15, 2012 11:34 AM

                          :) Thanks. Dexter Russell holds a special place in my heart. I have three Dexter knives and a Dexter turner.

                          Dexter Russell and Victorinox (Forshner) are two very popular brands for professional kitchens and butcher shops. For whatever reasons. Dexter's price can vary a lot. I have seen the same knife sold for $44 in one store and $27 for another (not talking on sale, but the regular prices for their respected stores).

                          Restaurant supply stores (online or real stores) sell at noticeably lower prices.

                          For example, Katom (online restaurant supply store) sells this Dexter Che's knife for $21, but Amazon sells it for $31:

                          http://www.katom.com/135-29243.html

                          http://www.amazon.com/Dexter-Russell-8-Inch-Carbon-Steel-Cooks/dp/B0015HLBYQ

                          Now, this Duo Glide is $26 from Katom vs $42 from Amazon.

                          http://www.katom.com/135-40033.html

                          http://www.amazon.com/Dexter-DuoGlide...

                          If you ever interested in buying a few more Dexter Russell, try to drop by your local kitchen supply store. It may have better deals too.

                          1. re: Chemicalkinetics
                            Sid Post Sep 15, 2012 11:41 AM

                            "try to drop by your local kitchen supply store. It may have better deals too."

                            Not where I live. They are almost twice as much as online at Katom.

                            1. re: Sid Post
                              Chemicalkinetics Sep 15, 2012 12:54 PM

                              Excellent point. I would say if a person is interested in buying several Dexter knives (or other merchandizes) then buying from an online supply store like Katom is an excellent choice. First, the price point is good, and the shipping fee becomes relatively smaller for a larger purchase. Second, the selection of knives is much larger than most brick and mortar kitchen supply stores.

                              Shipping however can be slow.

                            2. re: Chemicalkinetics
                              eclecticsynergy Sep 15, 2012 12:17 PM

                              I'm intrigued by that Duo Glide knife- I never indulged my impulse to buy a mezzaluna on the grounds that I'd use it only rarely, but the handle placement of the Duo Glide appears to be a good compromise, sort of a halfway point. A mezza-mezzaluna, if you will...

                              Does it feel a bit odd in non-rocking applications, or was it fairly natural and an easy adjustment? I guess what I'm really asking is do you reach for it often in general use, or do you find it's pretty much a specialty item?

                              At $26 I'm likely to treat myself to one anyway, but I'm wondering whether to expect it will find a home on my knife strip or sleep in the drawer between uses.

                              1. re: eclecticsynergy
                                Chemicalkinetics Sep 15, 2012 12:47 PM

                                <do you reach for it often in general use,>

                                I actually do not have one. I was intrigued by the knife, but decided I don't need one. This series of knives actually has won several awards. Most noticeably, the "Ease of Use" by Arthritis Foundation.

                                It trades off speed for power. So you won't able to cut as fast but can use less force for cutting:

                                http://www.dexterduoglide.com/video/d...

                                1. re: Chemicalkinetics
                                  eclecticsynergy Sep 15, 2012 01:12 PM

                                  Thanks for the info, Ck. Haven't bought a new knife all year, and I'm very tempted to hop right over to the restaurant supply and grab one.

                                  1. re: eclecticsynergy
                                    eclecticsynergy Sep 15, 2012 01:35 PM

                                    Ah, turns out the DuoGlide is a bit outré for the local restaurant supply store. Katom looks to be a good resource, though; thanks for that link.

                                2. re: eclecticsynergy
                                  k
                                  knifesavers Sep 15, 2012 09:31 PM

                                  I have a Duo Glide in the drawer. It is a unique blade that has a learning curve.

                                  What it is amazing at is allowing you to still cut effectively with a compromised grip. I can wield it with thumb and 2 fingers or 4 fingers and no thumb. Cannot do that with any other blade.

                                  Storage options suck though due to its unique shape.

                                  Jim

                                  1. re: knifesavers
                                    Chemicalkinetics Sep 16, 2012 08:57 AM

                                    <I can wield it with thumb and 2 fingers or 4 fingers and no thumb>

                                    I can totally see this.

                              2. re: tim irvine
                                g
                                GH1618 Sep 15, 2012 12:47 PM

                                There are many models of bread knife from Henckels, some no doubt better than others.

                            3. re: tim irvine
                              g
                              GH1618 Sep 15, 2012 12:43 PM

                              Those white handles are for restaurant use. They are NSF-certified and can go through the dishwasher.

                              1. re: GH1618
                                tim irvine Sep 16, 2012 09:17 AM

                                I doubt I will ever throw it in the DW...force of habit, but the handle is very comfortable.

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