Interapid101
Well-Known Member
- Joined
- Sep 19, 2017
- Messages
- 247
- Reaction score
- 82
Looking for a new bread knife. Of course, interested in the Gude 12", but it's bigger than I'd like and I understand the edge retention is so-so. Really Mac knives, but not crazy about serrations sharpened on both sides. Would like something easy to touch up on stones.
LOCATION
What country are you in?
USA
KNIFE TYPE
What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Bread knife
Are you right or left handed?
Ambidextrous, but only cut with my left hand using gyuto. I'll use right hand for bread.
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
No preference, but I've never seen a bread knife with wa handle.
What length of knife (blade) are you interested in (in inches or millimeters)?
10-12" or 240 mm to 300 mm. 270 mm would be the sweet spot.
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
$200
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
Cutting bread only
What knife, if any, are you replacing?
7"(?) Henkels 2-man and 9" Ken Onion Sky (I know, I know).
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch, hammer, fingerpoint
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
For bread, I use a push/pull
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?
No preference
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
more heft and comfy handle would be nice. Not real important, though.
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?
OOTB usability, ease of sharpening
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
If it's got a traditional single side serration that is easy to sharpen, I don't care too much. If it's something more tricky to sharpen like Mac, I'd like very good edge retention.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
All of the above, usually rubber nowadays
Do you sharpen your own knives? (Yes or no.)
Yes
LOCATION
What country are you in?
USA
KNIFE TYPE
What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Bread knife
Are you right or left handed?
Ambidextrous, but only cut with my left hand using gyuto. I'll use right hand for bread.
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
No preference, but I've never seen a bread knife with wa handle.
What length of knife (blade) are you interested in (in inches or millimeters)?
10-12" or 240 mm to 300 mm. 270 mm would be the sweet spot.
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
$200
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
Cutting bread only
What knife, if any, are you replacing?
7"(?) Henkels 2-man and 9" Ken Onion Sky (I know, I know).
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch, hammer, fingerpoint
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
For bread, I use a push/pull
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?
No preference
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
more heft and comfy handle would be nice. Not real important, though.
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?
OOTB usability, ease of sharpening
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
If it's got a traditional single side serration that is easy to sharpen, I don't care too much. If it's something more tricky to sharpen like Mac, I'd like very good edge retention.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
All of the above, usually rubber nowadays
Do you sharpen your own knives? (Yes or no.)
Yes
