Rookie mistake - bread knife

scott kozub

scott kozub

Joined
Jan 1, 2018
Messages
861
So I've been slowly making my wife a set D handle yellow box burl knives to replace her miyabis for R&D. My last was a bread knife. I've never done cerrations before. They came out tollerable but I made them too aggressive. When cutting crusty bread it throws crumbs like a chainsaw. Maybe I can salvage it by rounding the tips over.

The funny thing is, I find as long as your knives are sharp they work really well on bread anyways. No need for a bread knife in my mind but wanted to try. Glade this wasn't for a paying customer.

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Beautiful knife. I use a serrated steak knife for cutting my home made bread. It is about a five inch blade, has a deep belly and has tons of serrations, but they are not very sharp. It cuts perfect, my bread crust is usually pretty hard, and the crumbs are minimal. It is machine made I am sure though.
 
What do you mean by doing them too aggressive? What would you do differently if you did the knife again from scratch?
 
I think the teeth are too deep and too sharp. Our miyabi has very shallow cerrations and no points. I think the points tear the bread. I think the points get into the crust and pop it apart. If they were shorter and less pointy they would glide along the bread and slice. As noted before, most of my other knives j made cut bread great because they are sharp and thin. I think anyways. I could a straight edge off a 240 grit stone being really good.

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I also think that a good chef knife shouldn't have problem with bread. But my recent sourdough breads had some hard crust and I cringe a bit when I force a thin blade through it. I remember a thread where a guy did a bread knife with some very shallow serrations, almost like jumping, teeth were square and supposedly did the job really well.
 
I agree with you. Just make a thin sharp knife. I use a sujihiki for cutting bread.
 
scott kozub said:
I think the teeth are too deep and too sharp. Our miyabi has very shallow cerrations and no points.
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I think the "no points" part is more important than the shallow part. Can you convert it to the "wavy" profile, which is similar to the Miyabi?

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I was thinking that. I'll give it a go at some point and see how it works. We obviously don't need the knife. I just like trying new things as much as I can. You win some and lose some but learn from everything. Maybe I can turn this into a win.


Mr.Wizard said:
I think the "no points" part is more important than the shallow part. Can you convert it to the "wavy" profile, which is similar to the Miyabi?

Edge-Types.jpg
Click to expand...
 
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