It is currently Wed Oct 22, 2014 11:35 pm



Welcome
Welcome to chefknivestogo

You are currently viewing our boards as a guest, which gives you limited access to view most discussions and access our other features. By joining our free community, you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content, and access many other special features. In addition, registered members also see less advertisements. Registration is fast, simple, and absolutely free, so please, join our community today!





 Page 1 of 2 [ 12 posts ]  Go to page 1, 2  Next
Author Message
 Post subject: Breadknife!
PostPosted: Tue Apr 22, 2014 9:51 pm 
User avatar

Joined: Wed Sep 18, 2013 11:21 pm
Posts: 663
Location: Minneapolis, MN
1. Are you right handed? Right
2. What type of knife are you interested in (gyuto, nakiri etc..) Bread Baby, bread!!
3. What size knife are you looking for? 210 would be ideal up to 240
4. Do you prefer carbon or stainless steel? Either
5. Do you prefer a western handle or a Japanese handle? Either
6. How much did you want to spend? 150 or less
7. Do you know how to sharpen? Yes, but never tried a bread knife.

Whats your favorite? Why?
My old one is going soft on me time to upgrade, been slicing a lot of croissants in the AM.


Online
 Profile  
 
 Post subject: Re: Breadknife!
PostPosted: Tue Apr 22, 2014 10:15 pm 

Joined: Sat Mar 01, 2014 7:15 am
Posts: 1186
Location: Raleigh, NC
In all seriousness, I've never felt like spending a lot on bread knives is worth it. For your budget quite a few people suggest the Mac Superior or Tojiro IDK, but you want something shorter. And considering the cost, a Dexter-Russell matches the expensive bread knives when doing bread. You're buying a saw, not a precision single edged implement. There's only so much to be gained with an increased cost. As such I'll suggest a Fibrox, which is probably not an upgrade but still great. They take a beating just fine and there's been a lot of buzz in the forums recently on how to sharpen them.

My caveat here is that I only use my bread knife for bread, not for cakes or pastry. If I was in that realm, I'd own a Mac Superior.


Offline
 Profile  
 
 Post subject: Re: Breadknife!
PostPosted: Tue Apr 22, 2014 10:22 pm 

Joined: Tue Jan 21, 2014 6:56 pm
Posts: 303
I'm tempted to shorten my Tojiro breadknife. It mostly sees use against grape tomatoes. When I cut bread it is batards or pullman loaves, nothing that requires a longer knife. The length isn't that hard to use for a 270. I don't think it actually that long.


Offline
 Profile  
 
 Post subject: Re: Breadknife!
PostPosted: Tue Apr 22, 2014 11:08 pm 
User avatar

Joined: Wed Aug 07, 2013 12:44 am
Posts: 996
The Tojiro or the Artifex is what you will likely want, unless you get a disposable dexter. Use it until it is dull, toss it, get a new one.



_________________
Only after Winter comes do we know that the pine and the cypress are the last to fade.
Offline
 Profile  
 
 Post subject: Re: Breadknife!
PostPosted: Tue Apr 22, 2014 11:40 pm 
Forum Moderator

Joined: Tue Feb 05, 2013 6:00 pm
Posts: 2391
Nick, I really like the Tojiro ITK because you can maintain it well on sharpening stones. As long as you're not dealing with hard/thick crusts too often, it works great. At it's current sale price, it's a great value as well.


Offline
 Profile  
 
 Post subject: Re: Breadknife!
PostPosted: Tue Apr 22, 2014 11:48 pm 
User avatar

Joined: Wed Sep 18, 2013 11:21 pm
Posts: 663
Location: Minneapolis, MN
I think I'm leaning towards the Tojiro more than the others.
Thanks guys

Next wednesday new bread knife


Online
 Profile  
 
 Post subject: Re: Breadknife!
PostPosted: Wed Apr 23, 2014 12:14 am 
Forum Moderator

Joined: Thu Apr 26, 2012 5:13 pm
Posts: 2850
Location: CT
Tojiro ITK, not enough difference to spend the extra $$$ on the MAC. The Artifex would get the nod if you are doing a lot of hard crusty breads, but the ITK works well on softer breads. I use my Idahone Ceramic rod to touch up the edge when it's needed.


Offline
 Profile  
 
 Post subject: Re: Breadknife!
PostPosted: Wed Apr 23, 2014 12:15 am 
User avatar

Joined: Wed Sep 18, 2013 11:21 pm
Posts: 663
Location: Minneapolis, MN
Thanks Taz :)
I don't forsee a lot of hard crusty just lots of soft breads


Online
 Profile  
 
 Post subject: Re: Breadknife!
PostPosted: Wed Apr 23, 2014 12:16 am 
Forum Moderator

Joined: Tue Feb 05, 2013 6:00 pm
Posts: 2391
Tojiro, Tojiro, Tojiro :-)


Offline
 Profile  
 
 Post subject: Re: Breadknife!
PostPosted: Wed Apr 23, 2014 12:38 am 

Joined: Sat Jul 13, 2013 6:47 pm
Posts: 80
Nmiller21K.....

I have Marks "Artifex" bread knife which works well for me, and very reasonable. It was also looking at the Tojiro, Mark mentioned a difference in the scallops, I believe it is posted here somewhere.

I'll see if I can find it.

Cheers...

Todd in Chicago

P.S. Found it! post9457.html?hilit=%20bread#p9457


Last edited by tklimek on Wed Apr 23, 2014 12:45 am, edited 1 time in total.

Offline
 Profile  
 
Display posts from previous:  Sort by  
 Page 1 of 2 [ 12 posts ]  Go to page 1, 2  Next


Who is online

Users browsing this forum: cheffiec and 3 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to:  


suspicion-preferred