On Mon, 08 Dec 2003 00:07:48 GMT, Andy Katz >
wrote:

>On Sat, 29 Nov 2003 22:58:53 -0500, pltrgyst >
>wrote:
>
>>We have Forschner, and Henckels 4-star, and Wusthof Classic bread
>>knives -- all put away in my box of extra knives. All because of a
>>seemingly very unusual bread knife that I bought on eBay at the
>>beginning of this year. It's a Sabatier Stainless (logo says "Inox",
>>with the four star and elephant images), 12 inch long, 2-3/8 inch wide
>>serrated blade, full tang, wooden handle (not the greatest wood finish
>>in the world), and it is absolutely terrific.
>
>I have one of those. The interesting aspect, to me, is that the edge
>does not directly contact the cutting board, and requires a good
>shove, or pull, to finish cutting through a stiff bottom crust (say of
>a ciabatta). The nicest part, of course, is how is precisely it
>slices through a hard top crust.

Thank you for confirming the knife's existence -- the first other one
I've heard of.

Yes, the blade has two straight, unsharpened edge areas around 1/4
inch long at the two ends, which have the effect you describe. Tipping
the loaf slightly allows a quick finish to the cut through any bottom
crust I've encountered, and the broad blade keeps it all straight.

-- Larry