How important is a good serrated/bread knife? I have nice Wusthof chef's and paring knives and just some shitty no brand bread knife that I've had forever. How much should I spend on a bread knife? Would a nice boning knife be a better investment?
It's not worth investing in an expensive bread knife. Something cheap that does the job is just fine.
A boning knife would definitely be something to spend a little more money on if you're going to use it often, but I still use my $20 boning knife almost every day at work and it's just fine, as long as you keep it honed and sharpen it occasionally.
Have been loving my cheapo forschner bread knife from Smart&Final. Had it 10yrs now.I save my nice knives for home.
>>7326741
My sharp as fuck chef's knife does a better job of cutting bread than the serrated bread knife I have.
The clean, sharp blade doesn't rip and crumble the crust the way the serrations do on the bread knife.
Its not super important, but if you bake or use super hard and crusty breads a lot its nice.
Also, Ramsay uses his bread knife to carve some roasts. No idea why.
>>7326997
Also, if you're doing delicate work and want really precise slices of bread the nicer knives will do it a lot better. Things like making super thin toast points or finger sandwiches for photographs.
My knife can slice a 1/16 inch slice of white bread. Why I would need a slice that thin i'll never know, but its nice to know it can.
>>7326959
>the serrations rip and crumble the crust
Sounds like you bought a shitty bread knife, let me guess wusthof? Henckels? Should have bought Japanese.
>>7326997
>>7327004
The way I see it, if the choice is between a shitty bread knife or just using your chef knife, just use your chef knife. A sharp chefs knife will do the job, but a sharp bread knife with well designed serrations does the job even better.
If your chefs knife easily slices bread, you either have a magical knife, or shitty sponge bread. The crust will probably fuck up your edge. My cleaver works quite well for cutting bread, but I'm certainly not touching it with my good knife.
I just have some no name bread knife, but after 4 years, it's getting really dull, especially at the tip, and its almost impossible to sharpen.
so what's a good mid tier bread knife?
