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Thread: Whats Your Bread Knife

  1. #21
    Senior Member jimbob's Avatar
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    Dec 2012
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    Melbourne
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    Got my mac from everten online.....


    Sent from my iPhone using Kitchen Knife Forum

  2. #22
    Senior Member

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    Sep 2013
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    Saint-Petersburg, Russia
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    Bought ITK not a long time ago, but didn't managed to like it so far. The FF were quite bad and forced using some sandpaper for handle. And there are visible holes between blade and wooden handle that I still need to fix.

  3. #23
    Senior Member
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    Feb 2013
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    Calgary, Canada
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    I use an ITK mine came with decent F&F and really it works awesome for the $60 i spent on it

  4. #24
    Senior Member Johnny.B.Good's Avatar
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    Aug 2011
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    Quote Originally Posted by CoqaVin View Post
    what is the best place to get the mac superior or tojiro besides you know where?
    I have the Mac Superior as well. I couldn't see taking a chance on getting a Tojiro with poor fit and finish to save $20.

    Korin carries the Mac: http://korin.com/Bread-Knife

  5. #25
    Das HandleMeister apicius9's Avatar
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    Feb 2011
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    Honolulu, HI
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    Guede 320 with a koa handle and the small Guede 230, handle yet to be determined...

    Stefan

  6. #26
    Senior Member Nmko's Avatar
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    Miyabi Kaizen Bread Knife... Much nicer than my old victorinox, and comfier than the MAC... and looks a lot better.

  7. #27
    Senior Member
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    Aug 2012
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    Portland, OR
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    Mac pro

  8. #28
    Senior Member ThEoRy's Avatar
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    Feb 2011
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    Central Jersey
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    3,149
    Rehandled ITK.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  9. #29
    Quote Originally Posted by tripleq View Post
    I've posted about this knife before and I've never gotten much reaction but I've tried many and the Misono Moly is the knife for me. Absolutely awesome cutter. Cutting boards beware.
    The Mac (and I believe the Tojiro as well) have a scalloped edge, which a) doesn't mess up the cutting board, and b) stays sharper longer because the cutting edge is primarily coming in contact with the food you're cutting, not the board. I like that design.

  10. #30
    Franz Güte 320mm--it's a beast and works great on crusty cooked meats too.

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