Bread knives

And it is better to cut bread with a special bread knife: it cuts easily, evenly and does not crush the bread. Even hot cuts well.

What does the correct bread knife look like? Mine with a wavy blade, apparently wrong, or old. From him crumbs - the guard is simple!

And my best in cutting bread turned out to be a meat knife with cloves. Cool knife, and the price is 35 rubles. Other expensive and famous knives are not suitable for him. I bought it for slicing frozen meat, chicken or fish fillets. Cuts that bread, that meat fillet very nicely, evenly, thinly. How I tried it in cutting bread and slicing fillets, immediately fell in love, and ran and bought another one in reserve.

[Rina.]

And here is the knife. It turned out that the price was only 35 rubles. Tramontina. Brazil. Meat knife. This is a snapshot of the second knife I bought in reserve.

]

This is a general view of the knife. The length of the cutting edge is exactly 11 cm. I concluded for myself that one should not always disdain cheap knives, sometimes they turn out to be the best at work. And they cut bread without crushing and without crumbs.

And here is the proof of the good work of the knife - a cut of rye bread according to the recipe from Rina.

How long is the blade?

Still, probably new, that's why it cuts perfectly.
The length of my blade is 17 cm.

[Creamy]

Well, let's look. Mine is like a knife Creamy, but 12 cm. Not enough. Bread from the L7 form can and will cut, from a bucket - hardly.
PS. A little off topic: I already forgot when I baked in a bucket ... Oh, those "freelance" ones!

Yes, the crust turned out to be thicker than in L7, that's for sure. I just wanted to see what kind of French bread from Panasonic is in 6 hours. But the knife cut him very well, did not crumble.

I concluded for myself that one should not always disdain cheap knives, sometimes they turn out to be the best at work.

It seems to me that this applies not only to knives ... But it is not always possible to guess these things.
and the pogvorka about "stingy, paying twice" may be wrong.

[Lagri]

Still, probably new, that's why it cuts perfectly.
The length of my blade is 17 cm.

And what are you doing so for knives? I have already said that if they get the crumbs like that, then you need to heat the knife. In! cuts !!! But the crumbs somehow do not bother me. I always cut with a bread knife on a board.
LagriWhere did your cutest first kitten from your avatar go? I liked him so much that I changed mine for a cat too.

I remember about heating the knife. But if the knife already cuts well and does not crumble, this is generally excellent.
And the cat is really beautiful, it's just a pity that he is in the water. I love cats.

It seems to me that this applies not only to knives ... But it is not always possible to guess these things.
and the pogvorka about "stingy, paying twice" may be wrong.

When I picked up this knife in the store, I read the label "Meat Knife" and saw the price of 35 rubles, I thought, "I'll try to cut frozen meat with them. If it turns out to be useless, then I don't mind throwing it out, the price is ridiculous." .. "And when I tried to cut frozen meat, and then bread, I fell in love with it. And she ran to the store for the second in reserve. I save the knife, I drilled a hole in the handle for the hook, and I hang it on the rail so that it does not come into contact with anything and does not lose its sharpness.

Here is such a bread knife I bought only 57r. Length as much as 30cm. Blade 20cm.

10 years ago, when the Ikea store had just opened in our city, I bought a set of knives, among them a bread knife. This summer I decided that it was time to buy a new bread knife, as I read on the Berner website that bread knives cannot be sharpened, and decided to buy another one of the same.I bought it, and later my husband found a service where they sharpen the knives with a laser, went, sharpened and the old one is like new again. They said that the steel is excellent. Now I have two bread knives, this one now, and the old one, almost the same, but slightly different in design, the handle is straight.


A friend has the most inexpensive knives from Ikea, and she is delighted with them, and especially with bread.

But I did not work out with special knives for bread. I bought several pieces. She suffered in short, until she expropriated the hunting from her husband.
Perfectly cuts even warm bread. The crumb does not stick or crush.

A friend has the most inexpensive knives from Ikea, she is delighted with them, and especially with bread.

I also have a similar set from IKEA. Very handy knives. Only my bread knife is of a different shape: the handle is at an angle of almost 90 degrees in relation to the blade. I like it terribly.

I also have a similar set from IKEA. Very handy knives. Only my bread knife is of a different shape: the handle is at an angle of almost 90 degrees in relation to the blade. I like it terribly.

I didn't even notice the elephant! - I mean, I did not think about Ikea. Thanks for the tip.

[Lagri, Creamy]

Lagri, Creamy, girls, went to one site with all sorts of things, ordered everyone there and then came across a knife for frozen food Tramontina serrated. Immediately I remembered that you seem to use this for cutting bread, with a black handle. In general, one or not, but I ordered that too. I hope this one really is like yours. Blade length 229 mm. It costs 36 UAH.

[Tanya]

TanyaTramontin knives are good. I have 175 mm, also with a black handle, I really like it.

I was looking for a good knife for slicing bread. I bought a Tramontin knife on the advice from the forum. But he is not bread. Here he is:

It was called in etmagaz - for frozen food. Now I'm not overjoyed. Any bread and a candle is not suitable. I suspect this is for frozen and non-frozen fish. There are teeth along the bottom, and along the upper edge there is such a small corrugated edge, I suspect for fish scales, well, there is such a hook at the end, probably for gutting fish. In general, it looked scary and dangerous to pick it up for the first time. The length of the blade from the handle itself is 23 cm.

[bMona1] [/ b]
What a cool knife. The form of the tip of the knife is formidable, it looks like the head of a shark, he seems to say himself: "I will cut any fish with one easy movement."
So how to distinguish a bread saw or a frost knife?

[bMona1] [/ b]
What a cool knife. The form of the tip of the knife is formidable, it looks like the head of a shark, he seems to say himself: "I will cut any fish with one easy movement."
So how to distinguish a bread saw or a frost knife?

It is a bread knife, it is blunt at the end, you will not prick, only a sharp saw, and not like this, with a hook, or some other wit.
But I adapted to mine. It is very light in weight. And the steel is probably stronger than on a bread knife, I think, since it is designed for freezing. True, the meat was super frozen, I could not cut it with it, the meat was so frozen, it was already ringing, and I was scared by the teeth. Then it will not work to sharpen them. I think that it’s not for ice cream meat, but for frozen and unfrozen fish.

And we had a knife with our first Hitachi bread machine. Since then, we only cut them

I have my Tramontino knife for 35 rubles not only cuts bread perfectly, but also cuts frozen meat wonderfully.

There's some frozen chicken breast sliced ​​in here.

And in tandem with the onion "comb" I playfully cut the thinnest layers of meat fillets or fish. The main thing is that the piece of meat is frozen. Meat chips and more are easy to make. I use this onion "comb" to make the finest slicing of sausage. Which is why I don't have a slicer, and to tell the truth, I don't need one. I urge you to take a closer look at the "comb" and use it more widely. Together with a good knife, it can replace a slicer for you.

As you enter the forum, you will definitely find a new idea, or even several.

I have my Tramontino knife for 35 rubles not only cuts bread perfectly, but also cuts frozen meat wonderfully.

Did I like that there is a hole on the knife in the handle, or did you do it yourself? There is no such hole in my little knife.

There was no hole in the knife handle. I drilled myself with a drill. The knife weighs on my railing.

[Mona]

I was looking for a good knife for slicing bread. I bought a Tramontin knife on the advice from the forum. But he is not bread. Here he is:

It was called in etmagaz - for frozen food.

Mona, what is he ??

And now I have a knife like the top one in the photo, big:


I bought this knife for the occasion - I ordered Fermipan yeast in the online store, and min. the order amount is 50 UAH, the cost of yeast is 30 UAH, well, I took a knife. When I saw him, I was not at all impressed, but thought that I had thrown out UAH 28 in vain. But I decided to try ... and what was my surprise when I cut the freshest pie with poppy seeds with this knife - not a single crumb, the cut is even, smooth, super.
From this I concluded that sometimes the first impression, purely external, is deceiving

And now I have such a knife.

Our Russian "Bread at Home" does not offer knives for sale. It's a pity. I have been looking for a normal bread knife for a long time at a real price. Unsuccessful so far.

And I am delighted with this knife.

irysska, thanks for the photo of the knives! I already ordered these for myself

on health
but I have only one knife, a big one - I wrote about it, I don't have a small one - in my opinion, it is very small

I have been looking for a normal bread knife for a long time at a real price. Unsuccessful so far.

Marin, I have the same problem. How many bread knives I bought and not that .... Yesterday I went to my favorite store, Dishes de Luxe. Took my Cook & Co bread knife, loaf.
Cook's knife cuts as much as crumbs fly in different directions, and the cut is very loose. They gave me a Tramontine knife, and he is a song !!!! As thin as clockwork. Completely two different slicing options. Mas spent. ter-class with a visual version right in the store. The price is already 17gr = $ 2.
Article 23082/007

They gave me a Tramontine knife, and he is a song !!!! As thin as clockwork.
/]

Tanya, I have for bread, I wrote several posts above and gave a link, also Tramontina, and in the same series as yours, I understood by the shape of the handle, the Athus series. Only I bought, according to reviews from the forum, not just a bread knife, but it was called for frozen products. And it turns out that it cuts great bread, even hot. And I will slowly order other knives of this series here and there. Just today, among other miscellaneous things, I ordered this, tomorrow it will come
And I bought other Tramontin knives of this series at the Sevastopol forum, where we have our silicone spoons and shovels for multi-Dexic rowing, there, if you are interested, look, there are different and cheap.

Tanya, except for something like yours for frozen products, I have already bought everything. I even bought a cheese one, although I have a very good one._{From greed.}

Tanya, I have it too. Now I need to pick up another knife box. I'm a fan of knives.

I also need boxing. Everyone does not fit into the old one, I wanted to buy a bar for knives, but I don’t know where to stick it, I’ll probably buy a large wooden box instead of the old one. Only there are so many of them, these boxes, you probably need to carry all your knives to the store and try them on so that everyone can fit. In the meantime, half of the knives are lying on the table.
By the way, I tried to cut frozen meat with my own for frozen products. It didn't work out for me. I suspect it's for frozen fish.
By the way, there on it on the upper edge, as it were, the corrugation is so sharp. So my husband very famously cuts the biscuit on my cakes with this side.

Here at 13

/]

Tanya, can I stick it between you?
I keep knives anywhere, but not in a stand. I wanted to ask, how does such a wooden one with cracks behave, does not deteriorate, does not grow moldy? My people are not very disciplined, they can shove wet people. I am somehow more impressed by the "open" stands, where the knives simply hang on the "shoulders", or magnetic. It’s so easy for me so far in a drawer along with spoons, etc. in a tray.

And such Tramontines, like yours, I was tortured to look for, I don't come across and that's it!

Tanya, can I stick it between you?
I keep knives anywhere, but not in a stand.I wanted to ask, how does such a wooden one with cracks behave, does not deteriorate, does not grow moldy? My people are not very disciplined, they can shove wet people. I am somehow more impressed by the "open" stands, where the knives simply hang on the "shoulders", or magnetic. It’s so easy for me so far in a drawer along with spoons, etc. in a tray.

Marina, pay attention to such a stand. We have already discussed it in the kitchen little things, it is very comfortable, it comes in different colors, it can hold a lot of knives. Plastic support with graphite-rubber filling allows you to preserve knives as carefully as possible. The filler is easy to clean and dry. Disassembled completely. I bought mine in Auchan, with us it costs 128 UAH.

I have had a stand with graphite-rubber filler since last fall. I will only say about my stand, but I will. I keep the most popular knives in it, very sharp. So, in 9-10 months. use rubber sticks were cut and partially cut. And in the place where I constantly poke the santoku, the sticks break and get tangled, which noticeably inhibits further "sticking". From time to time, I take out the entire rubber bundle from the body - mine and do the circumcision, that is, I cut off all the broken and bent sticks. But, alas, they do not have Wolverine's superpower - regeneration, which means - baldness is inevitable.

I can’t say the same about my stand. I’m using it not so long ago. I keep eight working knives and scissors in it, I don’t observe the notches from the knives.

We have not yet seen such on sale. In Moscow, in "Your Home" I saw many people. But I was on a business trip, I had to carry it to the scrap.

I wanted to ask, how does such a wooden one with cracks behave, does not deteriorate, does not grow moldy? My people are not very disciplined, they can shove wet people.

Marin, we must try not to poke wet. I, too, do not always stick with dry ones, but I turned the stand upside down, looked, and the slots below are blackish, mold or not, I don't know, that's why I wanted a magnetic bar.
In principle, a new wooden one would suit me, if there are not too often used knives that will not be rubbed into scrap after washing, but a couple of such that are used several times every day, then it is more convenient for me to just throw them on the countertop at wet corner.

I also want to share my joy. Slicing HP bread has always been a challenge. I already bought 2 knives for bread, not famous, but ... And on the weekend I accidentally walked into an ordinary "ragged" household utility near the house and the seller simply persuaded to buy a bread knife "Tramontina". I didn't believe her, but she said she cuts everything and fingers too. The price is only 200 rubles. As a result !!!!! Even warm bread cuts like a piece of butter.

Is Tramontina a good knife only for bread? but just good for everything too?

Is Tramontina a good knife only for bread? but just good for everything too?

Good, only a lot of fakes. Better to take from dealers.

[Albina]

Albina

And we had a knife with our first Hitachi bread machine. Since then, we only cut them

Sister! Hitachi was also the first and also included a knife with her. I am still alive and I cut bread only for them.
And I keep the knives on a bar with holes. The husband made such a bar and screwed it to the side of the wall cabinet. Very comfortable, and wet - not wet does not play a role, inserted and hangs dries. The distance between the holes is such that the knives do not touch each other.

[Albina]

Albina
Sister! Hitachi was also the first and also included a knife with her. I am still alive and I cut bread only for them.
And I keep the knives on a bar with holes. The husband made such a bar and screwed it to the side of the wall cabinet. Very comfortable, and wet - not wet does not play a role, inserted and hangs dries. The distance between the holes is such that the knives do not touch each other.

How long did Hitachi serve?
My first HP Hitch served 10 years.Then we bought a Ski, I didn't like it, and then Hitachi was hard to find. But I found a used one via the Internet, if I may say so. It was practically not used at all, but due to transportation it came a little crumpled. Naturally without a bread knife

And I keep the knives on a bar with holes. The husband made such a bar and screwed it to the side of the wall cabinet.

Can you see the photo of this bar? otherwise I didn't quite get the idea

[irysska]

Mine served for 14 years, but I did not use it regularly. For the past two years she has been idle. And then the belt went out of order, the rubber cracked from old age and broke. I could not find a spare, I bought Panasonic. And baking in Hitachi still works, only it does not mix. Good car

irysska, now I'll try to take a picture.