We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Mon Apr 30, 2012 2:08 pm
On 4/30/2012 2:27 PM, Luis wrote:
> Hi Mark
> What bread knife would you recommend for super crusty bread?
I just started a new forum for Chefknivestogo. Do you mind if I use your question and my answer? It will help others who read it. I'll only use your first name if I post it.
I really like the Tojiro ITK Bread knife. It has a great shape and nice serrations with a good handle. It's also only $60.http://www.chefknivestogo.com/toitkbrkn.html
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Mon Apr 30, 2012 3:42 pm
the Tojiro ITK Bread knife. This is a top choice. I like the Shun and Mac bread knives, but the extra length vs the Shun and MUCH lower price make it an easy choice. I use mine all the time.
Tue May 01, 2012 11:06 am
Yep. Little to no crumbs.
Tue May 01, 2012 4:26 pm
also in the tojiro line the DP 215 serrated is an amazing bread knife that whizzes through bread. http://www.chefknivestogo.com/todpbrkn21.html
i use this knife all the time and am badgered by co workers asking to use it. in fact, since i brought this knife in, 3 other co workers have purchased it. well worth it.
Tue May 01, 2012 4:57 pm
I have a 230mm Wusthof bread knife that does a great job. More expensive than the Tojiro, although you may find a good price for it on eBay.
However, on the recommendation of a chef I respect, a guy who is REALLY into Japanese culinary knives, I've found that a Gyuto does a heck of a good job on crusty bread. Try it.
Mon May 14, 2012 6:19 am
I believe that a gyuto must not be used for a crusty loaf. I have damaged two of my knives to learn this lesson. The crust is one of the most hard things for a very thin Japanese knife's edge. You must definitelly use a bread (serrated) knife for this purpose. Three factors are important for choosing a bread knife:
a) It must not be composed by a very hard steel (not very high HRC, 58-60 is good) in order to be tollerant (resilient) to hard staff.
b) It must be long, in order to be able to use it from big bread loafs to pastry (e.g. cakes)
c) It must not be very expensive because its lifetime (due to limitations of its sharpening) is much shorter to a gyuto's.
I have three good bread knives: A Shun Kaji Fusion 9", a Henckel Zwilling Miyabi 9 ½“ and a Tojiro 270mm ITK. The three factors are met by my Tojiro and this is my recommendation for you.
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