thoughts on bread knives
please weigh in on bread knives:
i am in the market for a new bread knife. Our old one was unbranded, and lasted about 30 years, so I can't complain. Now I am wondering if I should opt for a nice bread knife - a global perhaps. I rely on our serrated knife for crusty baguettes, so I want a sturdy blade. But, since they are difficult to sharpen I am wondering if it is just better to stick with a cheaper knife which can be disposed of when it gets dull. Thoughts?
I suggest you consider a "sandwich"-style knife, i.e., one with an offset handle. Keeps your knuckles off the board and the tip serrations stay sharper longer.
I'd go cheap. The Dexter-Russell is <$10.
re: tim irvine
I bought a very expensive bread knife from New West Knife Works and couldn't be happier. The secret is the serrations are "wave" shaped rather than pointy. There are cheaper versions of this type available. The differences with this shape you can cut warm bread with it, it can double as a meat slicer, and it is easier to sharpen.
We have a Mac (SB-105, I think) that has been fabulous for slicing most everything, including bread.
Lots of choices here:
I wouldn't get an expensive bread knife. Of these, I like the 8" Victorinox with rosewood handle for only $34.95.
An inexpensive bread knife can last a long time. I've had my Olsen since 1967 — it's my oldest knife — and I still use it regularly.
I don't remember where I got this, but it has served me well for at least 15 years. It's a Montana, made in Italy, and sure does help me cut nice even slices. Works like a "fence" on a power saw.