Bread Knife Recommendations???

B

Brad Kenney

Joined
Dec 16, 1999
Messages
229
We got a bread machine for Christmas and love it. Only problem is cutting the bread into slices. We don't have a bread knife, we don't even have a serrated knife (which I've heard are good for fresh bread too??) Any recommendations??

Thanks,

Brad
 
I have a Spyderco bread knife. I love it. I use my bread machine often and the Spyderco slices bread wonderfully.
 
I actually used my Cuda Maxx for cutting bread this holiday season. My parents have a bread maker, and the Maxx made short work of slicing the nice fresh bread. Now, the bread wasn't hot from the oven, but was still warm, and the long blade, being extremely sharp, was perfect, no matter how thin you sliced 'em. Of course, the Spyderco knives work well, too.

DD
 
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I borrowed this pic from the knife center.

I slice bread with it straight from the oven. It doesn't mash it either, nice cuts.
 
I'd go with the brands restaurants use. Victorinox, Dreizack, etc. My own bread knife is no-brand, but works well - its handle points up and slightly forwards, like a saw handle. I find that design works extremely well in a bread knife.

- Gon
 
You can turn any decently thin kitchen knife into a solid bread knife by lowering the level of the edge finish. A 100 grit AO belt works very well, or a bastard file, or a really coarse hone.

-Cliff
 
I'd recommend a Wustof-Trident, either the Grand Prix or the Classic. Very, very nice. Wide, practical serrations. If you cannot afford that, there is an 8" bread from Victorinox, that is the best for the money. IMHO. I worked for a retail cutlery outlet for 6 years. Those are my choice pics.
 
I used to work at a bakery (making pastries) and before that at a deli, and as a freelance caterer. Especially at the deli I sliced thousands of loaves of bread. We did not use a bread slicer, it was part of the deal that we sliced the bread (rye) and corned beef (or pastrami, turkey, roast beef, etc) by hand in front of the customers.

All that I have ever used to slice bread is a regular chef's knife (10-12"). At home I keep a few knives sharpened to a very aggressive finish (Actually I use a 100 grit AO belt on my belt sander as Cliff suggested above), and keep them honed on a deep groove Wustoff steel (14").

Serrations have not fared well, they will tear out fine breads, and the presentation will be sloppy.

While serrations may have some defensive applications (they would certainly tear up flesh), I am not conerned with that aspect of knife use. For all the knife work I do, a plain edge works best. IT can be changed from a slicer to a pushcutter ina few minutes and then back again.

I have a few "bread" knives that came with blocks of knives, I use them to saw through PVC pipe and such, they have no place in my kitchen.

Chad
 
Originally posted by Epsilon
I'd recommend a Wustof-Trident, either the Grand Prix or the Classic. Very, very nice. Wide, practical serrations. If you cannot afford that, there is an 8" bread from Victorinox, that is the best for the money. IMHO. I worked for a retail cutlery outlet for 6 years. Those are my choice pics.
Click to expand...
So it seems we have identical choices :) Having read your post, I realized that I typoed in my post - the "Dreizack" is just German for "Trident" and Wüsthof was the maker. Although I haven't tried the Wüsthof bread knife, I use their cooks' knives and have to commend the quality of those knives.

- Gon
 
Based on the insights from the posts, I took an old stainless fishing knife with a broken tip (sometimes loaning your knife is not a good thing) and roughed up the edge a bit. I now have a great bread knife.

Thanks,

Brad
 
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