dfk41 I wondered what folks who bake bread use in the way of knives?

Are you after a good knife that cuts bread, or a fancy luxury item that you can brag about on internet forums?

If a luxury item, you already have a suggestion above for a +£400 item, or you can buy one of the lesser versions from the same brand for +£200 or for £65.

If you just want a good bread knife (for good bread, i.e. a crusty sourdough), for me one of the important things is that the blade is long, at least 25cm, the handle is nice to hold and the weight and balance is good (for a chef and boning knife I have Wusthof and I also have Zwilling and Victorinox knives, so I know what a quality knife is like).

When I wanted a bread knife with a longer blade, I initially got this Victorinox. I was thoroughly disappointed by the light weight, very thin handle and poor balance, so I returned it.

As I wanted something quick while I was mulling what to get next, I bought this Mercer Culinary 10-Inch bread knife (at the time it probably had a little fewer than the 46,051 raving reviews it has now, and it was also a little cheaper than the £14.60 it costs today). It’s nothing fancy - the handle is plastic and not much to look at. But it is comfortable to hold, the balance is good. The blade is sharp and cuts very easily through the crust. The fact that I’m still mulling what bread knife to get when I grow up and am using this every day for three years now tells you I think it’s excellent value for what I paid. If you decide to spend x28 of the cost and go for the £415 knife suggested above, I’m quite sure you won’t be disappointed with the quality (and the bragging rights are a bonus).

    I have the same old bread knife from 20 years ago. I’m pretty sure I bought it from Tesco or whatever supermarket. Now and again I use a knife sharpener rod to keep it going - just be careful not to blunt it!. It seems to do the job for us… 😊 - my wife even complains the knife is too sharp! 🤣🤣🤣🤣🤣

    We have a knife as old as the hills and non carated with a large circular bone handle, a quick sharpening on a steel and cuts bread beautifully.

    Second rec for the Mercer 10″….we have one which must be getting on for 10 years old….it has been through the intense sourdough years, carving it’s way through hundreds of loaves….and it’s still as good as ever. Really great blade design. It’s also great for dismembering cardboard boxes!

    I had a Sabatier knife which could not cut butter in the end. I bought one from Pro cook outlet for £34. It is made with German Stainless which is supposed to be good quality for knifes. So far so good. I did look at the Japanese ones but could not warrant the price at the moment.

    I have used a 26cm Mundial bread knife for over 40 years.
    These days I use a Warthog sharpener to keep all my knives sharp.
    https://www.google.com/url?sa=t&source=web&rct=j&opi=89978449&url=https://warthogusa.com/&ved=2ahUKEwj12-jj2r6JAxXEoGMGHchZA1MQFnoECBsQAQ&usg=AOvVaw2Drp37L0M75-7JiV-o502K

    My only issue with serrated knives is that I am a lefty and the serrations are usually one sided and less than idea for we sinister folk.

    Doram I must have been down the same rabbithole because that’s my bread knife and it’s the best I’ve ever had.

    Most bread knives just don’t cut it for my sourdough loaves as they are too short - 25cm so I use an Emil Schmidt 31cm double serrated one. Downside for this knife - you can’t sharpen it.

      I’d been looking at one of those Mercer knives a while back and this discussion egged me on into buying one. I’m impressed with the shape and size but it’s not impressively sharp IMO. It’s certainly sharp enough and gets through my sourdough ok but it’s no sharper than what I already had. I can’t really complain for £15 as it is an improvement on what I have due to the extra length.

        Pompeyexile What the chuff are you cutting with that!…. Elephant steaks?

        I suspect it’s a knife for the ladies….

        I just use a very sharp non-serrated knife and have not have any problems. I don’t bake sourdough, just longer (ie overnight) ferments with standard bakers yeast. My knife is made from ginsan, which is a relatively decent form of Japanese stain-resistant steel, and it works pretty well. Mainly because I sharpen it weekly so it can cut through the fabric of time itself.

        I have only just started stropping my knives, previously sharpening up to a 5000 grit and feeling that was probably good enough. I have to say though (and I’m aware I’m rapidly falling into knife nerd territory, however as we’re on a coffee forum I am confident there are a few sticklers for process among us!) that honing the edge before using the knife makes it feel like you’re using a scalpel, and only takes a few seconds.

        Decent DE1 • Mazzer Philos

        Dusk

        I’m surprised. My everyday knife is a Wusthof, which is nice and sharp, but the Mercer is terrifyingly sharp. I am always way more nervous with the Mercer than the Wusthof.

          wintoid

          Maybe I got a dud, I also have some properly sharp Kai knives and it’s not close to them. It’s still good enough and I can’t knock it for the price but there’s definitely room for improvement.

          wintoid My everyday knife is a Wusthof, which is nice and sharp, but the Mercer is terrifyingly sharp

          That’s exactly my combo too. I wouldn’t use the Mercer to shave my face or split the atom, but for slicing bread I wouldn’t want it any sharper (and I have done nothing to keep it sharp since I’ve had it, unless cutting bread counts ;-)).