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Thread: Longer Bread Knife

  1. #1
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    Longer Bread Knife

    I am really wanting to get a bread knife longer than the 20cm Wusthoff I am currently using. The Victorinox 14" rosewood is looking pretty good to me, I see it for $45. Does anyone have experience with this knife, how are they? Could I find a better price somewhere? Any other suggestions at a similar price?
    Thanks.

  2. #2
    The Tojiro bread knife is close to that in price, and cuts well without ripping up the bread. I use it for sandwiches about 4 hours a day.

  3. #3
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    The Tojiro is just shorter than I would like, if they made a longer version I would consider it.

  4. #4
    Is price a problem? If not check out the Güde (the big 32cm model). It's mostly a hard crust knife but it's the most killer bread knife you can get and it's long enough for anything.

  5. #5
    Is the backside flat on those? If it is, that looks killer. I love sharpening serrations like that(well, as much as I can enjoy sharpening serrations).

  6. #6
    Quote Originally Posted by johndoughy View Post
    Is the backside flat on those? If it is, that looks killer. I love sharpening serrations like that(well, as much as I can enjoy sharpening serrations).
    It's flat on the left side with standard serrations on the right. The serrations are a bit more shallow ground (taller) making for a thinner edge than most serrated knives. It's a beast.

  7. #7
    Senior Member zitangy's Avatar
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    Quote Originally Posted by johndoughy View Post
    Is the backside flat on those? If it is, that looks killer. I love sharpening serrations like that(well, as much as I can enjoy sharpening serrations).
    Hi,
    same here.. Lately, I also give the rear (side) a few light strokes of the file first and then move to the serrated side, followed by a few strokes on newsprint or a fine stone.

    DO you file the "flat" side also?

    tks

    rgds
    D

  8. #8
    You sharpen by removing steel in the scalloped portion of the blade(between the points), and deburr on the backside. If it gets damaged or fatigued, if the backside is completely flat, you can just abrade the backside down some and voila, new serrations.

  9. #9
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    Quote Originally Posted by Dave Martell View Post
    Is price a problem? If not check out the Güde (the big 32cm model). It's mostly a hard crust knife but it's the most killer bread knife you can get and it's long enough for anything.
    Price is somewhat a problem. I don't handle much bread, often enough to really warrant the Gude; and I should show some restraint this purchase, looking at the past few months.

  10. #10
    Senior Member ThEoRy's Avatar
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    Here's me using the Tojiro bread knife.

    You can do a lot more than just bread

    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

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