Bread knives

Larochka, are the rest of the Victorinox kitchen knives also good ?!

Do you use ceramic knives?

Yes, Innochka, they are very good! And I don't have any ceramic quiz. After all, it is Swiss steel that is good, and ceramics is also ceramics in Africa. I have Japanese and German ceramic ones, and since I don't use them often now, they are quite enough for me.

And I have no ceramic quiz

Larochka, I mean in general ceramic, not Victorinoxes ...

I remember exactly, you and I Samura have the same sets ...

Therefore, I asked if you use them with such an assortment of Victorinoxes ...

I realized that you don't use it often ...

You also need to buy Victorinoxes !!!

the best bread knives - Victorinox!

Yes! Just handsome!

[Katerina]

It's not even about looks Katerina, outwardly he is just modest. But the blade is of incomparable quality.

And I bought a bread knife ARCOS, which I wrote about in kitchen details. Is a song. He perfectly cuts muffins, yesterday he cut a muffin with dried fruits - beauty! I have good knives and there were both ceramics and steel before him. But this bread is very good and I did not have pure bread.
Only this series was presented in the store - duo.
There are series with wood and other material, although the price tag will be higher there, the region is 5-7 tons, there is also a golden mean - region 3000, where they are presented by reference.
I would compare it with Solingen in quality, but at the price of Arcos it will be somewhat nicer.
For acquaintance and out of despair (well, I immediately caught fire - tired of crushing bread or sawing it) took a relatively budgetary version of the arcos.

🔗

Why do you need a bread knife?)

Such a knife cuts bread without crumbs and does not crush it.

Why do you need a bread knife?
I didn't understand it at first either. And then I got a bread maker, delicious bread on a beautiful breadboard with sides, and a Victorinox bread knife. Comparing the amount of crumbs and the convenience of cutting with a regular knife, I decided that Victorinox should have been introduced to

and what a peeler at Victorinox !!!!! Thanks to the forum for having such a luxurious little thing.

I am very, very glad that my advice about my adored Victorinox is useful to many! And recently, when approaching Zurich, I saw a huge field below, lined with flowers in the form of the Victorinox emblem. I am very sorry that I did not have time to take a picture.

Such a knife cuts bread without crumbs and does not crush it.

IMHO, only fresh bread with a "crust". If the crust is softened, then a sharp thin ordinary knife gives crumbs several times less toothed, ideally none at all.

And I just, basically, only cut soft bread with them - for some reason I don't like crust from childhood. But from the hard crust, one or two crumbs will fall off.

Lar, if you weren't Dopleta, I would have the idea that you just don't have sharp knives. But I would rather kick myself in the head than admit such a seditious thought.

Therefore, one of these days I will try to document the process with photographs, the most interesting is - maybe I'm stupid? No, well, in principle, you can always say that my 4 different-caliber serrators are not Victorinox and therefore crumbling. But smooth knives are just smooth knives, not even always dazzlingly sharp, and one is even thirty years ago ... But there really are almost no crumbs from them, and they cut through the loaf so softly that the husband once for the company with bread I cut off half a finger on the joint before I noticed something was wrong.

Lena, but, unfortunately, I cannot answer you with the same process now, because I am far from home and from my adored quizzes, but I really hope that some of the girls, just like me, who think by their very best bread knives it will do. I repeat - before them I also had several different bread knives (including expensive ones brought from Japan).

It seems to me that bread knives should look more corrugated