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  1. #11
    Dave Martell's Avatar
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    Restaurant supply stores often have some really long bread knives that are pretty cheap. Might be worth checking out of you have one in your area,

  2. #12

    JohnnyChance's Avatar
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    Is it just me or does the Gude steer like crazy?
    "God sends meat and the devil sends cooks." - Thomas Deloney

  3. #13
    Dave Martell's Avatar
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    Quote Originally Posted by JohnnyChance View Post
    Is it just me or does the Gude steer like crazy?
    I think my MAC steers worse but yeah I guess but then again most bread seem to have that tendency.

  4. #14

    JohnnyChance's Avatar
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    Yeah my Tojiro does a bit too, the one time I used a Gude it seemed to steer a ton though.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  5. #15
    Dave Martell's Avatar
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    I always thought that the Gude would be a much better knife with a thicker handle. Maybe that would help control the steering too?

  6. #16

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    Yeah, probably. My Tojiro feels way better with the heftier Kalaeb handle than the stock one.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  7. #17
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    Quote Originally Posted by GlassEye View Post
    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.
    Since you don't handle a whole lot of bread, have you considered saving the dough for something you really knead, and just using your go-to gyuto or suji instead?

  8. #18
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    Quote Originally Posted by Vertigo View Post
    Since you don't handle a whole lot of bread, have you considered saving the dough for something you really knead, and just using your go-to gyuto or suji instead?
    Yup. I use a suji 95% of the time on bread.

  9. #19
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    Quote Originally Posted by tk59 View Post
    Yup. I use a suji 95% of the time on bread.
    Does that work for you on the hard, crusty breads?

  10. #20
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    Quote Originally Posted by GlassEye View Post
    Does that work for you on the hard, crusty breads?
    It's doesn't work too well on the hardest, crustiest breads. In that case, it's basically like wood so you're gonna need a saw (ie serrated). So I have a bread knife that gets used a half dozen times a year or so.

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