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Wed Aug 28, 2013 1:36 am
I wont dive into the list of specified questions for a knife recommendation. I've got a decent idea what I'm doing and I've narrowed it down to two knives.
Here's the back story: My mom has gotten RRREALLY into baking bread lately. At one point in time, she had a Henckels bread knife. It probably would have served her perfectly fine, but my stepdad was "helping" and ran it through the ridiculous " plug into the wall" knife sharpener I've been trying to throw away behind his back for the past few years.
So, mom needs a decent bread knife. Being the son that's infatuated with knives, I feel like I should probably buy her one?
Tojiro ITK bread knife or Artifex bread knife?
I know nothing about the Tojiro. It sounds like VG10? I'm pretty partial to AEB-L and the moisture resistance of G10, so the Artifex is where I'm leaning.
Wed Aug 28, 2013 1:43 am
The Mac sure does have a good rep not to be on your list. I'd get it before the Trojiro. http://www.chefknivestogo.com/macsubrkn.html
Wed Aug 28, 2013 1:50 am
Yeah, I've heard a little about it. I'm gonna be real, though. I'm not spending $100 on a knife that's gonna get ninja sharpened by my step-dad in a 110v multi-stone super friction infomercial hyper sharpen tin-can cutting sharpening system. I know it's going to happen eventually, so I'm going for biggest bang for the buck.
Wed Aug 28, 2013 2:07 am
In that case I'd get a Ginsu!
Wed Aug 28, 2013 2:08 am
Tojiro. It's THE best bread knife for the price on the market.
Wed Aug 28, 2013 2:59 am
If the knife is going to get ninja sharpened and possibly messed up, then you might want to consider the Victorinox bread knife http://www.chefknivestogo.com/fowabrkn10.html
. I have one and it's a good knife. Not quite on a par with the Artifex or Tojiro, but it's a good performer nonetheless. Just my .02
Wed Aug 28, 2013 5:47 am
A very shiny $.02
Wed Aug 28, 2013 1:00 pm
Both the MAC and Tojiro are excellent knives, I haven't tried the Artifex. They exhibit more similarities than differences, therefore the differentiator is really cost. For a bread knife, the Tojiro is hard to beat at its price. I personally have the MAC, but that's because the Tojiro wasn't around when I bought mine way back when. The price of the MAC has also increased considerably over the years (bought mine for $59). Maybe it's me, but I'm not as concerned about steel preference when it comes to bread knives. As long as it's made of a decent stainless with scalloped edges, I'm happy. Surprisingly, I've yet to have to sharpen my MAC and it still slides through bread with great ease, but I also use it for just that single task.
Wed Aug 28, 2013 1:04 pm
Well, I was gonna say the Artifex because I think it would hold it's edge better with a slightly better steel.....however, the Ninja sharpening system makes me want to say the Victorinox.
Thu Aug 29, 2013 3:22 am
I think victorinox is the way to go. I love AEB-L, but i cant get past the certainty that it will get dragged through something with 110v going through it.
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