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Wed Jan 15, 2014 2:33 pm
hi, what is best knife to slice (fresh/defrosted) bagel? Also it is sharpenable/serrated?
As you know bagel is "soft," not hard. My German bread knife doesn't cut this well.
Wed Jan 15, 2014 2:44 pm
I use a shun off set serrated bread knife or my sujihiki. Really any knife will do as long as its sharp.
Wed Jan 15, 2014 3:22 pm
A nice, sharp, thin knife should slice bagels like buttah. However, if you are looking for a great bread knife, the Tojiro ITK bread knife is a nice performer for the money: http://www.chefknivestogo.com/toitkbrkn.html
. At it's current sale price - it's REALLY nice for the money. The Tojiro has more scalloped serrations which can be sharpened on the edge of a standard sharpening stone. Video which shows this: http://www.chefknivestogo.com/nuume5kst.html
Wed Jan 15, 2014 3:35 pm
I use a sharp petty.
Wed Jan 15, 2014 3:43 pm
I am having good luck with the Tojiro ITK bread knife with bagels (clean cuts, no crushing, no crumbs), but keep in mind that though I eat a lot of bagels I am a home user and have had the knife for a few weeks, so that doesn't tell you how it holds up or how resharpenable it is.
Wed Jan 15, 2014 4:04 pm
As long as you're not grinding the edge into the cutting board, you'll be able to cut a LOT of bagels before the edge dulls enough for a resharpen. Check out the video on the product page I posted above. Ken shows a great way to effectively sharpen the Tojiro on the edge of a stone.
Wed Jan 15, 2014 4:26 pm
SteveG wrote:As long as you're not grinding the edge into the cutting board, you'll be able to cut a LOT of bagels before the edge dulls enough for a resharpen. Check out the video on the product page I posted above. Ken shows a great way to effectively sharpen the Tojiro on the edge of a stone.
Is the Mac Superior bread knife the same as the ITK bread knife in this respect? I received one as a gift and I love it, but I haven't had to worry about sharpening it yet.
Wed Jan 15, 2014 8:59 pm
I believe so. Same serration style.
Tue Jan 21, 2014 5:23 pm
I have cut about a million bagels successfully with the Dexter offset handle serrated bread knives. I use the backwards idahone sharpening method when needed with much success
Tue Jan 21, 2014 8:59 pm
Been cutting a few bagels a day this week and on Jeff's suggestion I started using my gyuto, if it was out, or my petty if I had to get a knife out for it. Works like a dream.
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