I just posted about this in c/sourdough but I thought maybe some of you would have opinions and suggestions too. I’m not sure the etiquette around this kind of thing so feel free to scold me or just ignore the post.
So: I think my bread knife may have become too dull to use. It won’t slice through the crust on my sourdough and I end up hacking it to very uneven pieces. And I’m afraid I’m going to cut myself. Any suggestions for a new bread knife? Is there a big difference between the really cheap ones and something more expensive? Thanks!
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A basic plastic-handled restaurant store quality knife that is offset and serrated has never failed to satisfy me.
The classic victorinox bread knife is my favorite. It’s not expensive but a great knife. The blade is slim and the serrations are large enough so you can sharpen them.
Bread knives have a limited lifespan since you can’t sharpen them so it doesn’t make sense to spend a ton of money on one.
I’ve got a $25 Mercer 10" bread knife that’s lasted me three years so far. I’m just starting to notice that it’s not quite as sharp as it used to be but it’s still getting the job done.
You actually can sharpen them if they have large serations, but it’s a PITA.
Thanks, that’s super helpful!
I’m kind of a knife snob but the cheap Mercer Millenia is great and even has a left handed version.
I have this IKEA knife and it works well, but I don’t think they sell it anymore. You can probably find one like it though. In my experience, the wider serrations work better with bread. https://www.ikea.com/gb/en/p/voerda-bread-knife-black-10289232/
Sweet! Good call. I have one of their chef knifes and it’s really solid.
I know I prefer them to have larger serrations. The one i’ve been using for the past 20 years is kinda scalloped.
