"aem" > wrote in message
...
On Jul 24, 11:28 am, blake murphy > wrote:
> On Thu, 23 Jul 2009 11:45:47 -0700 (PDT), John Kane wrote:
> > On Jul 22, 10:34 pm, "brooklyn1" > wrote:
> >> "Janet Wilder" > wrote in message
>
> .. .
>
> >>> I have a knife that I use for tomatoes. It's got a slightly serrated
> >>> blade. It works perfectly.
>
> >> I don't own any serrated knives.
>
> > You should if you are cutting bread.
>
> > John Kane, Kingston ON Canada
>
> i should get one for bread. does anyone have a recommendation that's not
> too expensive, yet not too crappy?
>
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.

I don't think there's much point in spending a lot of money on a bread
knife. Surfa's online kitchen supplies has a page of breadknives that
range from less than $20 to more than $150. The lowest price one
(Forschner) would work fine. -aem

Mine is a Commercial Sabatier 9" w/scalloped blade... I've had it some 20
years... I can't seem to find it for sale anymore. I have that Chicago
Cutlery boning knife too.

http://i32.tinypic.com/2a91oqp.jpg

http://i28.tinypic.com/2ykbct4.jpg