Knife Thread

I wouldn't advice getting a Chinese clever though as your ONLY knife if you have never used one. It takes practice to use it.
 
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JonRGV250 said:
I’m going to disagree with Raymond ref a bread knife.
I bake and slice at the very minimum 2 loaves a week and have done for years, and my Global bread knife is still as good as when I bought it, which must be 15 years ago.
I wouldn’t be without it.
At all.
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I'm in this camp, if freshly cooked crusty type breads or even worse fresh Gluten Free bread is in your sights a good Bread knife is essential.
 
I think what @Raymond Lin means is, that if you're only buying the standard fare from the supermarkets, then a dedicated £100+ Bread Knife is going to be overkill. Not only due to the price, but also in keeping it sharp (which many have trouble with doing).

If you do bake and particular types of breads in particular, then you already know you have that use case and will need one. But the normie where the toughest bread they'll buy is the Famers Seeded Loaf or something like that where the crust is basically non-existent, then a dedicated Bread Knife (serrated knife) and not a cheapo one, is just a waste of money.

I was mulling in getting one myself, but as I care for someone who has dental issues, crusts would never be an option, so there's no use for it on the pre-sliced loafs I might be getting for them, or for cutting tomato's, because I keep my paring knife sharp enough where it can go through it without crushing it.

:: edit ::
If you go for one, a cheapo one would be fine. Don't go looking for £100+ ones, especially if you don't have the skills to keep it sharp.
 
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