Bread knives?

[skouri1]

Wowza
image.jpg
Never had his level of ease and control.
That loaf is crustier than it looks.
Had to run and the loaf wasnt as brown as i liked so i let it "cool" in the oven.

So impressed with this knife that i think i need a matching wusthof chefs knife. Time to pass on my international henckel to family or a friend.

[Shinomaster]

Nice!

[Too Tall]

SWEET. Hey, just a heads up. The Wusthof Chef's is better suited for breaking down poultry and other med/heavy work. I as well hoped it would be THAT good and have moved on. Thin bladed carbon Chefs knives are what I grew up using. What was I thinking?!!!

Nice knife.

Wowza
image.jpg
Never had his level of ease and control.
That loaf is crustier than it looks.
Had to run and the loaf wasnt as brown as i liked so i let it "cool" in the oven.

So impressed with this knife that i think i need a matching wusthof chefs knife. Time to pass on my international henckel to family or a friend.

[Shinomaster]

I have to say this knife is pretty sweet for a German chefs knife ;) It's very nimble and sharp and nothing sticks to the blade.. I inherited it, so i'm not sure which model it is. Feels more like a French knife.

[stephenb]

Wusthof Ikon

I posted a link to a crème colored Ikon bread knife earlier.

They are fine knives both in useage and looks

[benito]

for the money, the victorinox are hard to beat.

i love love love my mac though, it's great for a lot of things but sometimes it is too much knife for a job.

[sk_tle]

You guys are overthinking this. I'm all for the I prefer spending a bit more money to get one that last for years mantra but any inexpensive bread knife will last a lifetime. We're not talking meat blades that need to be sharpened on a regular basis.

Don't forget to apply rapha chamois cream on the palm of your hand before and after any slicing session.

- a random french guy