10 Best Bread Knives | March 2017
- elegant japanese characters on the blade
- food doesn't stick to it
- hand washing is recommended
- ergonomic handle design
- elegant satin finish
- classic style will match any collection
- blade stamped from cold-rolled steel
- extremely sturdy and built to last
- made in switzerland
- triple-riveted handle for strength
- top rack dishwasher safe
- hand-honed for razor-like sharpness
- well balanced for great control
- resists rust and corrosion
- high quality construction
- easy to resharpen
- includes a blade cover for safe storage
- nonstick coating is easy to maintain
- full tang design for optimal balance
- german-made quality
- long, with an 18" overall length
What's So Special About a Bread Knife?
The majority of bread knives will have serrated edges on the blade. This is also known as a scalloped edge.
The reason for this is simple: the serration allows for better grip to take on those hard-crusted breads while also easing its way into soft breads.
The life of the blade also lasts longer because less force is needed during slicing. A smooth blade will work too, but only if its razor sharp.
Bread knives are an important tool to any kitchen. Most regular kitchen knives will make bread-cutting difficult due to blade length and sharpness. Not to mention, they don't look as cool.
Grip matters as well. There are hard handled and soft ones, and they are now making handles and special grips for people who have arthritis. Hey, they need their carbs too.
There is a lot to consider. You don't want to butcher your beautiful loaf of bread with the wrong knife.
To Use A Bread Knife, Or Not To Use A Bread Knife
If you are reading this then chances are you are buying a bread knife for yourself or a friend who needs one. It is important to consider that a knife says a lot about the chef who owns it.
They are usually displayed in a place of prominence on the kitchen counter in a stand, or kept safely in a carrying case. It is like his or her baby. That being said, you want something that looks nice and is appropriate for both their cooking style and kitchen design.
After figuring out your price range and the style you want, you then have to take into account the length of the blade, its strength and durability, and whether you want a serrated edge or not. You don't need to have one, but it sure makes those crusty artisan breads a lot easier to handle.
You might even want to weigh the safety concerns as well. Those thin blades are great for precision, but when they wobble it can be dangerous. Grip too has an effect. The chef's hand needs to be comfortable, especially if it's a hard bread and lot of pressure is to be applied. A comfortable chef is a happy chef, and a happy chef makes better food.
Bread Knife: Whose Your Daddy?
It's hard to pinpoint one sole inventor of the bread knife.
If I had to guess, though, it was probably some French guy hundreds of years ago who kept getting angry at his small knives for totally ransacking his beautiful, drool worthy bread. Seriously, the French have bread baking down to a science.
As for when it actually appeared on the market, that credit goes to the German, Friedrich Dick Company who exhibited the first patented bread knife at the Chicago's 1893 World Fair. If you're curious, that company is still around today.
It was no doubt at this point, when hundreds of disgruntled chefs around the world had an "A-ha!" moment and wondered why they hadn't thought of such a useful tool.
However, the serrated bread knife creator award that we just made up, goes to Syracuse born Joseph Burns, who paired the idea of the long knife with a wood saw in 1919.
It is funny that most early bread knives actually had the word "bread" carved or stamped onto the handle. This shows how truly groundbreaking this invention was; the greatest thing before sliced bread.
While styles have changed over the years and the cutting edges have improved, one thing is for sure: we certainly love our bread.