On Jul 24, 3:35*pm, "brooklyn1" > wrote:
> "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.

The one I gave away looked a lot like the Sabatier but wasn't nearly
that expensive. You and sf have motivated me to go find another
scalloped blade. The serrated thing I have is jusst tolerable so the
next time I feel like rewarding myself for something I'll go bread
knife hunting.... -aem