Rhea_S

Please correct me if I'm wrong, but isn't it true that you can't sharpen bread knives (except maybe professionally)? If this is true, then doesn't it make sense to just get a cheaper bread knife that works; then, you just replace once it gets dull. I've only had to replace once in 12 years. My other knives are of very good quality, but my bread knives are usually $15 or less. I've never had a problem cutting neat slices, even from one of my occassionally overbaked sourdough loaves.

My friends and I used to go to Buu Dien on 3345 Fraser St. (on the west side of the stree, a couple of blocks south of Kingsway, small strip mall). It was still there when I visited home last summer, so it should still in business. There should be several other banh mi places along Fraser St. Don't expect anything fancy. There's an order counter, handwritten signs and a few old tables. However, the buns are nice and crisp on the outside (expect crumbs everywhere) and there used to be lots of meat and veggies. This may not mean anything, but a Vietnamese friend who is a picky eater introduced me to this place.