This afternoon was the last straw - my old, weak bread knife is going into retirement, but before that can happen, I need a new one. The old one had trouble cutting the heavy crust on a pain levain, and I'm tired of fighting that hard-to-handle blade.
I need a knife that will easily cut bagels, hard crusts on artisan breads, soft rolls and pastries, like brioche or croissant. What do you recommend?
I've seen knives with similar shapes to this one: http://www.amazon.co...rds=bread knife What are the advantages / disadvantages to such a shape?
What knife might you recommend? Thanks!
Oh, I should mention that I'd like to keep the cost around $50.00 or so, and certainly not more than $75.00.
Merry Christmas - Happy Holidays
Edited by Shel_B, 24 December 2013 - 04:45 AM.