Will Power
Gold Member
- Joined
- Jan 18, 2007
- Messages
- 33,363
Never, and with a knife like that it should never happen. Serrated bread knives are thin, flexible and likely quite soft, so the steel must be defective.
Can't see my 20 year old Sabatier loaf knife doing this...nor my newer Marttiini bread knife. If the OP's knife has never been in a dishwasher (the place NO knife must ever visit
) then I call foul on the quality.
Best kitchen knives I've ever had or used have been Japanese- but not had one of their bread knives, do they exist?

Can't see my 20 year old Sabatier loaf knife doing this...nor my newer Marttiini bread knife. If the OP's knife has never been in a dishwasher (the place NO knife must ever visit

Best kitchen knives I've ever had or used have been Japanese- but not had one of their bread knives, do they exist?
