I wondered what folks who bake bread use in the way of knives? I have a couple of modern serrated knives with quite a gap in between the ridges and they seem to cope fairly well. I always remember to turn the bread upside down though. But the knife I no longer have was an ancient wooden handled knife where the serrations were very close together and I remember they always cut with ease

    Whilst I’ve splashed out on my other Japanese prep knives I find bread knives are much of a muchness since all knives need to be kept sharp and sharpening any serrated knife is a bore.

    La Marzocco Linea Mini - Mazzer Philos

    Ikawa Roaster

    dfk41 I have a very old serrated bread knife with packawood, handle and brass rivets, serrations @ 8 mm. Could do with being a bit longer.

    I recon one of these

    Never goes blunt, a Japanese knife master can just just show it to the bread and it slices itself, for stubborn hard crusts they might have to wave it about a few times. Made in Japan, where I don’t believe they make a lot of bread that needs this sort of knife to cut it…most are of the soft variety better suited to a non serrated knife..

      DavecUK Never goes blunt, a Japanese knife master can just just show it to the bread and it slices itself, for stubborn hard crusts they might have to wave it about a few times.

      🤣🤣🤣

      La Marzocco Linea Mini - Mazzer Philos

      Ikawa Roaster

      I use a standard Victorinox Chef knife, I keep it sharp and I don’t have an issue with freshly baked bread in the slightest!.

        Tal I use a standard Victorinox Chef knife, I keep it sharp and I don’t have an issue with freshly baked bread in the slightest!.

        Can confirm this doesn’t work with carbon steel knives… ask me how I know 😅

        La Marzocco Linea Mini - Mazzer Philos

        Ikawa Roaster

        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.