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Artifex bread knife question

Sat Nov 23, 2013 5:03 pm


How is your Richmond Artifex Bread Knife ground? Do you grind it like the other Artifex knives ie. 50/50 at 15dps... and then grind the serrations?

I ask because I know that AEB-L super fine carbide structure can handle extremely thin edges and remain stable. My hunch is that this Artifex Bread Knife would have the finest edge of any of your knives. Would that be accurate?

Your answer would be much appreciated. Thanks!

--- Geoff

P.S. I bought my dad a Richmond Artifex Gyuto awhile back. He's loves it :)

Re: Artifex bread knife question

Mon Nov 25, 2013 9:31 am

That's an interesting question....never thought about the process of making a bread knife. :)

Re: Artifex bread knife question

Mon Nov 25, 2013 1:58 pm

I saw how they did it. The have a grinding wheel that has grooves in it and the just lay the edge down into the stone and it produces the scalloped edge. It's tricky to do but they make it look easy.

Most of the edge is produced on 1 side and it's flat on the back side. This is pretty common.
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