Bread Knive
Bread Knive
I guess pretty much any bread knife is a bifl one, but in the twenty odd years i've had this, i keep thinking to myself that this knife is awesome basically any time i use it. That's why i want to recommend it. When I bought it it was quite cheap too, does not seem to be the case anymore. Is a Victorinox 5.2930.26
I just saw this post over at Mastodon, and it seems to be a solid reminder why Victorinox deserves to be represented in this community:
A few weeks ago, I sent my 1985 Swiss Army Knife back to Victorinox for a broken blade replacement.
It came back today, fully repaired, cleaned, polished, lubricated and in a new box.
Total cost: £10 + return postage.
They sent the knife back with an invoice. I didn't have to pay a penny before the job was done.
A product that's been out of production for almost 40 years, repaired at very little cost by the original manufacturer.
I'm stunned. Happy, impressed, grateful and stunned.
I've only had my Swiss army knife for around half a decade, but I can confirm that they are still amazing.
I found a nice bread knife in a "free box" on the side of the road about 15 years ago. I still use it all the time. Works great.
I got an opinel one for 30€, it's a another great bifl brand.
https://www.opinel.com/en/kitchen-knives/bread
Nice. My pocket knives are Opinel, love those too.
I bought one of these for half price, so about €90, a year or so ago. It just fucking cuts. I've never known anything like it and I still get comments on it all the time. https://www.deksels.amsterdam/en/wusthof-epicure-slate-bread-knife-23cm.html
I've got a Victorinox bread knife at home as well but it's one of the more basic-looking ones with a plastic handle. Still a good knife!
I always asked myself how you’d sharpen these things, but I guess maybe you don’t need to.
Scalloped edges are done with a file, twice for each scallop - leading and trailing edges separately.
Fortunately, bread knives are typically only sharpened on one side, and don't dull very quickly.
Which is also why most slices end up as wedges if your aren’t paying attention.
For some reason, unclear even to myself, I have a serious dislike for Victorinox.
There are a few of those in the kitchen (didn't bought a single one) and I can't feel comfortable using it; it's as if it doesn't quite fit into my hand properly.
But if it that knife does the job for you, good!
The bread on the background, is it homemade or store bought? Looks nice.
I remember being a bit turned off when they recommended it to me in the shop, because of it being a Victorinox, but they told me it's the standard bread knife for all the restaurants etc, so i thought why not, it was also only around 20€ or something. I bought it for my parents too, they somehow lost their old bread knife (how can you lose a bread knife?), they also like it a lot.
The bread is from a bakery.
The ones with the Fibrox handles I find very uncomfortable, they do not fit my hand at all. Not so much of an issue with a bread knife, but I really don't like sharpening their blend of steel.
I was once told their knives are not supposed to be sharpened. Or at least at a home setting. I was in a store, so I automatically take every word told to me with an extra grain of salt.
Never done it, but sharpening a serrated blade is not an easy task. Most will just wear down such a blade until rendered unusable and discard it afterwards.
I make my own bread. A good bread knife is worth it. I also have an electric one that's a couple decades old with a bread maker another couple of decades old.
In your experience, is making your own bread cheaper than just buying bread? Or do you do it for the love of making your own bread?
I like the idea of it, but if it ends up being more expensive anyway, I don't really wanna do it. It's just so easy to buy a loaf of bread at the store.
But I also like the idea of making some tasty bread and mixing in some protein powder so I could have protein bread. lol
In terms of ingredients it's super cheap. I make sourdough, so it's just the cost of flour and salt. Back of envelope math tells me the electricity is probably less than C$1 even if I preheat a stone for an hour and bake a single loaf.
It takes enough time that it all depends on how you value your time. It's probably something like 30m of work spread out over a couple of days in a bunch of steps. I find it (mostly) relaxing, and it fits into my routine, so I don't really worry about the time. If I wanted to save time that badly I could drink instant coffee, get rid of all my houseplants, etc.
I have the same, a little over 8 years now. Always happy. Reminds me I should oil the handle soon.
Haha, yeah I guess me too.
How do you even break a bread knife?
I don't know, maybe by crudely cutting some real old bread, haha.
But yeah, that's why i said that probably any bread knife is a bifl item, just this knife is hands down the best bread knife i have ever used, so i thought i'd recommend it.
Very nice looking knife.
Mostly I use a regular kitchen knife (ie non serrated) for bread too, just have to keep it very sharp. It's carbon steel so it's easy to hone and strop.
Thanks, I've been looking for a new bread knife!
Now I just have to persuade me other half that €45 is a reasonable price lol
they have been making these knives for so long that you can probably find it second hand (pawn shop? thrift store?) for a couple of … your local money units