Quantcast
Bread Knife? - Page 2
Page 2 of 3 FirstFirst 123 LastLast
Results 11 to 20 of 30

Thread: Bread Knife?

  1. #11

    knyfeknerd's Avatar
    Join Date
    Feb 2012
    Location
    Charlotte, NC AKA The Queen City! The lint-filled belly button of the south.
    Posts
    2,709
    I actually happen to like bread knives. I hope you do a WIP in the acceptance of this challenge. I will get my pops(forum member MikeL.) to donate the bread for the project!
    If "Its" and "Buts" was candy and nuts, we'd all have a Merry Christmas
    -Cleon "Slammin'" Salmon

  2. #12
    Here is a rough design. Never used one before...ok, never even seen one before lol. I googled a few, but decided i would just draw one instead. What do you guys think? I was thinking of a proto in 330mm.

  3. #13
    Senior Member
    WildBoar's Avatar
    Join Date
    Feb 2011
    Location
    NoVa
    Posts
    2,161
    I'll need to pull out the Tojiro ITK bread knife tonight and compare. At first glance, I think the blade height may need to stay more constant until closer to the tip. But overall I really like it.

    For big, crusty loaves it helps if the blade is not too flexible, although that is more a function of thickness then blade height.

    It's hard to tell from the pic, but do the serrations end in 'tips'? If so, the points tend to chip, versus the 'wave' profile of the Tojiro which has been holding up very well.
    __________
    David (WildBoar's Kitchen)

  4. #14

    knyfeknerd's Avatar
    Join Date
    Feb 2012
    Location
    Charlotte, NC AKA The Queen City! The lint-filled belly button of the south.
    Posts
    2,709
    Me likey! Nice design Mike.
    If "Its" and "Buts" was candy and nuts, we'd all have a Merry Christmas
    -Cleon "Slammin'" Salmon

  5. #15
    Senior Member
    Join Date
    Mar 2011
    Location
    Gothenburg, Sweden
    Posts
    499
    Nice idea, however I'd put a bit more belly in the edge.

  6. #16
    Ok, i looked at the tojiro, but seeing stuff on my phone, it pixelates. I will fire up the laptop and look at it that way. Thanks for the feedback guys, i want to get this right before i make it....and i dont want any points chipping off in bread...that would be bad!!!

  7. #17
    Canada's Sharpest Lefty Lefty's Avatar
    Join Date
    Mar 2011
    Posts
    5,202
    Good way to avoid that is to use a suji

    Coolest bread knife I've seen, Mike. Too bad your drawing sucks....
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

  8. #18
    Senior Member
    Join Date
    Mar 2012
    Location
    Canada
    Posts
    548
    Looks great Mike, I would make it slightly taller at the tip to help keep your slices going straight.

  9. #19
    Das HandleMeister apicius9's Avatar
    Join Date
    Feb 2011
    Location
    Honolulu, HI
    Posts
    3,373
    Looks nice. The Guede bread knife is 320mm, wouldn't want it much shorter than that. You may also want to see how it works with the tip narrowing down like that. You don't want any flex in the tip if you cut large and dense woodfire oven country breads. For wonder bread, everything goes.

    Stefan

  10. #20
    Senior Member
    Join Date
    Aug 2011
    Location
    Lexington, KY
    Posts
    1,203
    I only want a bread knife to use for the really crusty, good breads, where you need serrations to get through that crust, and flex is a real problem with my current knife. My ideal bread knife, at least in theory, would be like a taller, thick, serrated yanagiba. Oh, and serrations that are easy to sharpen is an important factor.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •