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Thread: Bread Knife?

  1. #21
    Quote Originally Posted by GlassEye View Post
    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.
    I like my Tojiro but the serrations aren't the easiest to sharpen. Check out Dave's thread on how to sharpen serrated knives, he talks about the different times and which ones can be sharpened and how. I do wish it was longer sometimes too, so 300 or 330 would be nice.

    GlassEye, check out a Guede. It's pretty close to what you describe.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  2. #22
    Senior Member quantumcloud509's Avatar
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    Quote Originally Posted by Burl Source View Post
    I will make and donate a bread board to go with the first bread knife.
    Ok, Ill take the first bread knife then
    Amat Victoria Curam Fortune favors the prepared.
    "A human being is primarily a bag for putting food into." -George Orwell

  3. #23
    Senior Member quantumcloud509's Avatar
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    Quote Originally Posted by Mike Davis View Post
    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.
    Looks similar to a wusthof. I can dig it. I would prefer not to have it taper so much towards the tip. An even height all the way through seems to work best for me. Also, the more clearance that could be had between the handle and the cutting board the better, this helps a lot when cutting baguettes.
    Amat Victoria Curam Fortune favors the prepared.
    "A human being is primarily a bag for putting food into." -George Orwell

  4. #24
    Weird Wood Pusher Burl Source's Avatar
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    I found a vintage blade that might need a little rehab.
    Might be a bit large though. An extralarge 2 man bread saw ......or maybe not.
    Mark Farley / It's a Burl
    Phone 541-592-5071, Email burlsource@gmail.com
    Visit our web store

  5. #25
    Senior Member Crothcipt's Avatar
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    I found a pic you might like.



    ugh not as good a pic as when I saw the bigger image.

    http://www.cutlery-shop.com/kniveskn...lpha-olive.php

    is the link to were I found the pic.
    Chewie's the man.

  6. #26
    mike can i make a suggestion?

    i think a slightly offset handle offers a much more versatile knife even just for bread, like the ITK or you could go more offset and do a flat blade like you have in the picture. However a slight offset will offer a lot more user and ease of slicing, i threw away all my bread knives that do not have this feature is just uncomfortable and hard to slice in my opinion.


    although either way im sure yours will be a great knife

  7. #27
    Weird Wood Pusher Burl Source's Avatar
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    Me and my big mouth!
    Looks like the bread knife project is going to happen.
    So I have to make a bread board to go with the knife.

    I just picked out a piece of wood to use.
    Looks like a piece of shelving.
    But.....there is something good under that crusty exterior.

    Mark Farley / It's a Burl
    Phone 541-592-5071, Email burlsource@gmail.com
    Visit our web store

  8. #28
    Hmmm...I wonder what lurks under the surface?
    Your mother was a hamster and your father smelt of elderberries. Now go away you silly man or I shall taunt you a second time!

  9. #29

  10. #30
    Weird Wood Pusher Burl Source's Avatar
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    You still can't see what is there yet.
    The bread board should be big enough for a big sub sandwich.
    Still a lot of shaping and sanding to go.

    Mark Farley / It's a Burl
    Phone 541-592-5071, Email burlsource@gmail.com
    Visit our web store

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