Serrated knives are extremely useful to me - pineapples, smoked and cured meats, harder cheeses, roasts, beef wellington, wraps, hard waffle cakes, fish with harder skin. Basically anything what makes my gyuto suffer wedging.
slicing bread
- Thread starter merlijny2k
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Not from 3-4 cuts. It actually takes a lot for a hard steel knife to go dull, unless you're talking about the off the stone feel.
I used to go through 100ish paninis a service, made with focaccia that got SUPER crispy and I only needed a touch up every other day. That's with my other orders and enough prep for 30-40L of soup as well.
Imo serrated knives suit cooks more than tasks. Unless you're literally only cutting hard bread every day there isn't a reason to prefer one. I honestly gave my last one away because it was just rotting in my bag.
Some of the best cooks I know buy a new Victorinox once or twice a year and that's it. A plastic edge guard, usually thrown straight into a backpack.
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Michi
I dislike attempts to rewrite history
I can sort of see why. Dirt cheap, and they work.
I just used two of them, and was quite impressed. Sure, they have a terrible tacky plastic handle (that, incidentally, is really grippy and comfortable), and they have no artisan cachet to them whatsoever. But they do cut well!
If I had nothing but Victorinox for the remainder of my cooking days, I'd be sad. But cooking happily, regardless.
I hate bread knives. I never use them and I discourage my cooks from using them or carrying them in their knife kits. I'm sure some people do great work with them. But I find that if they are in a restaurant they are far more likely to be used by a server or busser to destroy all the cutting boards and contaminate all the bread baskets with plastic microparticles than to actually be used for food preparation.
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I always use a sharp knife to cut bread. Never fails
