heirkb
Senior Member
- Joined
- Mar 22, 2011
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- 915
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So I looked at the bread knife threads around here. I saw a post by tk59 that he uses a suji 95% of the time to cut bread. Do the rest of you guys only use a plain edge knife (as opposed to serrated/scalloped knife)? I have a tough time getting my gyuto to easily bite into anything that is even slightly crusty (i.e. anything more crusty than soft sandwich type bread).
I'm looking at the Tojiro bread knife and wondering if I should put that same amount or a little more into a suji or if the bread knife would be the better choice for now until I decide I need a suji for slicing meat.
Also, if I do go with the Tojiro, would it be crazy to think that I could rehandle it myself? I don't have a belt sander or things like that, so it'd have to be files, a few small saws, sandpaper, etc...
I'm looking at the Tojiro bread knife and wondering if I should put that same amount or a little more into a suji or if the bread knife would be the better choice for now until I decide I need a suji for slicing meat.
Also, if I do go with the Tojiro, would it be crazy to think that I could rehandle it myself? I don't have a belt sander or things like that, so it'd have to be files, a few small saws, sandpaper, etc...