On Fri, 24 Jul 2009 12:45:08 -0700 (PDT), aem >
wrote:

>Used to be the best bread knives had scalloped blades, not serrated.
>I had one that worked beautifully on the softest and the crustiest
>breads. Gave it away to a friend who admired it. When I went to buy
>a replacement they were gone and I've never seen one since. Nowadays
>if you search for "scalloped blade bread knives" all you get are
>serrated blades. Sure, they work, but they aren't the same.

Scalloped edge! That's my favorite bread knife. I paid maybe $3 for
it at the grocery store, decades ago. My scallops are several times
bigger than this one.
http://foodservice.chef2chef.net/res...ach_559 6.htm

--
I love cooking with wine.
Sometimes I even put it in the food.