How To Bread Knife

Joined
Jan 16, 2017
Messages
207
I have 4 23” .04 AEBL that I ordered because I was careless. I was trying to buy .09 or .1. Since they won’t let me return them I would like to make them into bread knives. A few questions: my design is for a 1” wide by 8” blade with a 5” full tang handle. I will grind only1/4” to 1/2” of the edge with my 10” wheel. The curve will be slight with no serrations. What would you all recommend for hardness? Can I ask anyone for their experience in bread knives? I searched the stickies but found little. As always, thanks for being available.
 
I use this technique:
Profile the blank and harden to Rc60.

Mark one side the blade with lines every 1nch.

On each line, scallop the edge at about 20-30 degrees on a 1.5" or 2" contact wheel. Adjust the angle as needed so the scallops connect into peaks at the lines and have suitable arches with (more or less) sharp edges. I do this step with a 220 grit belt.

Grind a short single bevel ( 1/4-3/8" high) over the scallop tips. This will put sharp edges on all the peaks. Do the bevel with a 400 grit belt.

Buff lightly to remove any wire/burr.

Strop both sides on a charged leather belt.
 
Last edited:
Stacy's advice is best, but this reminds me of one of my first knives. I made a few (<10) in 2004-2005 before having to move several times for work. I finally settled and got back into it these last two years. The breadknife I made in 2004 was A2 at 60 hardness, carefully indexed for a repeating pattern of serrations. It was incredibly tedious, filing the pattern in by hand, but amazingly 14 years later it is still in daily use in our kitchen...
 
I edited the previous post with better numbers, now that I think back on the last bread knife.
 
Stacy's advice is best, but this reminds me of one of my first knives. I made a few (<10) in 2004-2005 before having to move several times for work. I finally settled and got back into it these last two years. The breadknife I made in 2004 was A2 at 60 hardness, carefully indexed for a repeating pattern of serrations. It was incredibly tedious, filing the pattern in by hand, but amazingly 14 years later it is still in daily use in our kitchen...
I have heard that one way to do serrations was with a chain saw file taped to another sanded smooth. That way you just put the smooth one in the last cut groove and haves good chance at even spacing. Sounded excellent until I tried to cut a groove in 62 hardened AEBL. I got nowhere! Perhaps there is a diamond chain saw file that would work. I much prefer to try Stacy’s way and I’ll keep you posted. Thanks for responding.
 
I use this technique:
Profile the blank and harden to Rc60.

Mark one side the blade with lines every 1nch.

On each line, scallop the edge at about 20-30 degrees on a 1.5" or 2" contact wheel. Adjust the angle as needed so the scallops connect into peaks at the lines and have suitable arches with (more or less) sharp edges. I do this step with a 220 grit belt.

Grind a short single bevel ( 1/4-3/8" high) over the scallop tips. This will put sharp edges on all the peaks. Do the bevel with a 400 grit belt.

Buff lightly to remove any wire/burr.

Strop both sides on a charged leather belt.
+1
c.png
 
I have 4 23” .04 AEBL that I ordered because I was careless. I was trying to buy .09 or .1. Since they won’t let me return them I would like to make them into bread knives. A few questions: my design is for a 1” wide by 8” blade with a 5” full tang handle. I will grind only1/4” to 1/2” of the edge with my 10” wheel. The curve will be slight with no serrations. What would you all recommend for hardness? Can I ask anyone for their experience in bread knives? I searched the stickies but found little. As always, thanks for being available.
If you mean on knife like this one on picture , I don t like them . If it is mine project I would make same shape and sharpen edge on 40 Grit ....It will cut bread ten times better then this knive on picture and will stay sharp long time . . .
3rBnNYy.jpg
 
You can make the scallops closer than 1" if you like. The last one I did was a cake/bread knife, and the 1" spacing seemed good. I'll have to go look at the knife rack, there is one I made 20 years ago in it. I think that has closer scallops, maybe 1/2" spacing.
 
If you mean on knife like this one on picture , I don t like them . If it is mine project I would make same shape and sharpen edge on 40 Grit ....It will cut bread ten times better then this knive on picture and will stay sharp long time . . .
3rBnNYy.jpg
I like that idea. I will try it when the blanks come back from heat treat. Its a no lose idea. If it doesn't work I can always cut serrations in. Thanks.
 
You can make the scallops closer than 1" if you like. The last one I did was a cake/bread knife, and the 1" spacing seemed good. I'll have to go look at the knife rack, there is one I made 20 years ago in it. I think that has closer scallops, maybe 1/2" spacing.
Thanks for checking. I will try Natlek's idea first because, as I replied to him, it can be done quickly and there is no apparent risk.
Thanks everyone.
 
Back
Top