It's largely elaborated in this review. I'll add that I own this one and have had it for years. It's exactly as much knife as it needs to be and not one bit more. It handles crusty sourdough & delicate challah or brioche and even cake leveling equally well, it's a great value, and it's even pretty.
Cosigned! I have this knife, and it's a champ. Handles crusty bread and delicate sponge cake with the same applomb, the wooden handle is comfy for most hand sizes, and it's affordable AF 🔪✨
Well, yes, the "period etc." bit was hyperbole. There are other good ones at good price points!
You can, incidentally, get free shipping if you happen to be purchasing other things there as well.
Rubber? What kind of rubber? Is there such thing as silicone cutting boards? I’m trying to replace all my cutting boards and had no idea rubber was an option.
I’m reading through your stuff and it is INCREDIBLY helpful. I’m not much of a chef but I do want some decent things that aren’t something a mid western woman named Haleigh would ask for on her registry.
Yes, and: plastic gets in your system in myriad ways; this is not the one I'm most concerned about. Not everyone can afford a good wood board, and not everyone has the spoons to hand wash the board AND the knife. I'd rather they took care of the knife.
I cannot deal with wood cutting boards because my wood cutting boards always end up soaking up garlic and then flavoring everything I chop on them with garlic. I scrub them to death, but the garlic is just too soaked in. How do you clean your wood cutting boards?
What are we all cutting that we need super sharp bread knives? I make my own boards from offcuts of furniture projects - they're nothing special and certainly not end grain. I have never sharpened my 20 y/o bread knife and it cuts just fine.
that's an amazing price! I have a Wusthof bread knife I got secondhand and it was still twice that. Unless you're cutting bread multiple times a day, every day, you don't need to splurge. What I LIKE about Wusthof is how comfortable they are to chef's pinch, since the bolster curves into the blade.
Comments
IT’S ONLY TWENTY FIVE DOLLARS? WHAT?
if you don't mind, could you elaborate on what makes this bread knife the hands down choice?
You can, incidentally, get free shipping if you happen to be purchasing other things there as well.
Cutting boards are an important part of knife care. End grain wood and rubber are the best for your edge, but they are expensive.
For affordable options, edge-grain wood is best, then good quality plastic from a restaurant supply store or a brand like oxo.
UNDER NO CIRCUMSTANCES SHOULD YOU USE A GLASS, METAL, OR STONE BOARD; WHAT THE FUCK IS WRONG WITH YOU?
Look at your oldest board and count the ridges that you're eating from the board.