hmmm that would make sense as some of no handle ones were given away . but they were making fine tooth saws then too.
that sounds like a good theory, but that first one was probably made in 30's up into the early 60's and there are many that were made prior to the turn of the century with fine serrrated edges. I was quite serious about the different serrations , for different bread uses. The scalloped edge really became prevalent when people were able to buy ready made bread in the store instead of making it fresh everyday. The vast majority of the wavy scalloped edge bread knives I have seen have all been premium giveaways or advertising knives,made by bread companies or small grocers, this particular style of knife started to die off within a few years of the availability of presliced breads, which was a revolutionary idea at the time. Every few years some else will come out with a similar knife and tout it's revolutionary design and there will be a slight resurgence and then it becomes a drawer *****. The Japanese make one that looks very similar to the first one and they call it a soft bread knife.
Doesn't Guede claim that they invented the serrated edge? Don't remember when that was, though. In any case, that long Guede remains my favorite, even if it's not in Balbach damascus. Btw, thanks for highlighting the undeservedly neglected and shunned serrated blade ;)
it was like this western handle and serrated on the spine i would of bought it if it looked like this ,[IMG]http://limepic.com/img/bRrpF.jpg[/IMG]save my $16
the one with the brown handle and in same shape.
[QUOTE=steeley;108037]This one has kullen's on a bread knife :slaphead: