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New bread knife needed
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New bread knife needed
On Sat, 29 Nov 2003 23:22:42 GMT,
(Joe
Loewenstein) wrote:
>My Forschner 10" bread knife (rosewood handle) has dulled. The last time I
>had a local kitchen store sharpen a good serrated knife for me, they ruined
>it, so I begin to suspect that I should simply replace it.
>
>I'm willing to spend whatever it takes to get a good bread knife, long enough
>and robust enough to handle a decent-sized, heavy-crusted cottage loaf.
>
>Is the smart money on a new Forschner every four or five years, or would
>splashing out for Henckels or Wusthof or [your suggestion here] prove the
>wiser route? Let's say that I have a good thirty years of bread-baking and
>-slicing left in me . . .
>
>Thanks,
>
>Joe
>
My money is on an inexpensive one from the local restaurant supply
store. They may be short in the rosewood department, but they are
made to cut a lot of bread in a production environment.
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New bread knife needed