Do you need a luxurious bread knife?

I am great Fan use the appropriate tool for the job in kitchen. Not surprisingly there, however I feel a lot about feeling a new or different thing to be better than what I have.

Several months ago, I looked at a group of carbon steel made in Oregon Stelport. She was beautiful, with a blade Zanjar and sculpting wood handles. I wondered if you are you Merbar cooking millennium.

Mercer is America’s test kitchen The highest choice For serrated bread knives, with the nose and her pointed teeth. Black plastic handle is Mcnache, chunky, and practical. She immediately replaced her predecessor, a stainless number that stimulates nostalgia, but it is low in performance in Paris at a cheap price because he had a crack in the handle.

Looking at Steelport 10 inch baking knife in My favorite commercial exhibitionI dreamed of how it could work better than Mercer $ 25. In 450 amazing dollars … a brief pause here where the writer pulls a calculator and divides 450 x 25 … Can it be the best 18 times? I will not let this idea roam. It was not 18 times better, but I will let you ask for a moment if it was a couple.

Leave the price for a moment, the high -end bread knives for this quality have a lot for it. Steelport is very handsome, with a wooden wood handle and gray blade that emerges from the least interested knives in the mass. In 65 on Rokuel C.It is a very difficult code. This level of hardness of steel can make a bit fragile but it allows the blade to be tight and very sharp and able to carry a long tearing feature. The most “multi -aircraft” handle is more than most knives, which is very comfortable. The upper part of the blade, known as the spine, is rounded, something you can if you use for a long time, as it can prevent pimples from forming your finger index; You should do more knives. There is also a finger angle in the heel of the blade, which can make you feel more cracks in your grip. One of the differences between knives is that Mercer has maximum gender compared to the most round SteelPort tips; Intermittent circumference against the circulating seas, if you will.

I thought this might make a remarkable difference, so I started cutting and buying things and making the loaves, then tearing them with one knife and then the other for two months. Both of them went through a sandwich bread as easily, without any damage to the bread itself, unlike the look that the loaf gives if you go with a boring chef. I was unnecessarily anxious when cutting vertically into Croissant sensitive, and more than that when I cut horizontally through the crunchy goodness, the matrix as you do for its elites or to make a cruelwitch, but the two blades are only cut through the clean edges and elegant angles in their waking up.