Equipment Review: Best Serrated (Bread) Knives & Our Testing Winner
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- čas přidán 27. 08. 2024
- Buy our Winning Serrated Knife: cooks.io/3SvWBKp
Behind the Testing: cooks.io/2be8T34
Full testing details and ranking chart: bit.ly/2aq8Y4O
We tested 9 serrated knives to find the best one:
Mercer Culinary Millennia 10" Wide Bread Knife
Miyabi Kaizen 9.5" Bread Knife
Wüsthof Classic 10-Inch Serrated Bread Knife
Victorinox Swiss Army Fibrox Pro 10 1/4" Curved Bread Knife with Serrated Edge
Dexter-Russell 10" Sofgrip Scalloped Bread Slicer
Messermeister Four Season 10 Inch Scalloped Baker’s Bread Knife
Zwilling Pro 10" Ultimate Bread Knife
Kramer by Zwilling Essential 10" Bread Knife
Chicago Cutlery Walnut Tradition 10" Serrated Bread/Slicing Knife
Why are some knives a pain and others a pleasure? Everything counts, from the number and shape of the serrations to the width of the blade.
We review the best (and worst) knife sharpeners:
• Equipment Review: Best...
Curious about carbon-steel knives? Watch our review:
• Equipment Review: Best...
WINNING TRAITS OF A GOOD SERRATED KNIFE
- Fewer, broader, deeper, pointed serrations
- Thinner blade angle
- Comfortable, grippy handle
- Medium weight
- Roughly 10-inch length
WHAT WE EXAMINED
CUTTING: We rated each knife on how well it halved cake layers widthwise and sliced through tomatoes, bread (soft and crusty), and loaded BLT sandwiches. Points were awarded for crisp, tidy cuts that required minimal effort.
COMFORT: We evaluated the ergonomics, grippiness, length, and weight of each knife; those that were comfortable and secure rated highest.
EDGE RETENTION: We used each knife to slice squishy, tactile tomatoes at the beginning and end of testing; those that started and stayed sharp rated highest.
AVERAGE SERRATION WIDTH AND DEPTH: We pressed each knife’s nonbeveled side into Silly Putty, measured three serrations on each knife with calipers, and calculated an average for each knife.
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I have had the Wusthof classic bread knife at 10 inches for about7 years now and just love it
The Mercer is described as “wavy” on Amazon, unless I’m mistaken. Model number would’ve helped clarify. Update, knife you’re looking for is: “Mercer M23210 10” bread knife”
Thank you for this comment and saving me time and worry!!
More serrations or rounded serrations almost seem like a dull knife. So it makes sense to pick the sharpest, less dense serrations. And I appreciate that you tested for left- and right-handed people.
Your reviews are always so thorough and easy to understand. Kudos to ATK for explaining the reasons why a product is best in class, rather than an arbitrary “we like this knife best”. I work for Williams Sonoma and always direct my customers to your reviews. Thank you!
I hadn't seen this video before but purchased the recommended knife and it's great! I boast about it to friends. I never knew cutting bread could be such a pleasant experience.
I just love her doing all those reviews, clear and straightforward and quite fun. I'm on a watching spree as always! Keep on the amazing work. Viewer from Malaysia!
I bought the winner, the Mercer. While it is sharp enough for many tasks, it struggles with really dense breads which is what I wanted it for. Have started looking for another bread knife.
I totally agree. Bought it specifically to cut through my artisan sourdough loaves and it sucks at getting through the bottom crust. Takes way too much effort. I noticed (after the fact) that there are lots of one star reviews on Amazon that complain that it can’t handle the job. Hmmm. 🤔 Anyway, I am sending it back and my search continues. Have you had any luck?
miyabe bread knife , best break knife
@@nouknouks6116 At around $200 it should be.
I use mine to slice brioche every day in a kitchen and don't have any issues might be a technique problem
get a forge knife...that is why I don't like cheap softer knife. short term they are good. long term you have to buy something better
I've had the Victorinox Cutlery 9-Inch Wavy Edge Bread Knife for 3 years now. I have never sharpened it and I use it almost exclusively on homemade artisan crusty bread. To this day, it is still the best bread knife I have ever owned. I've used $200 knives and this little $30 outperforms all every time. I know you had the other Victorinox bread knife in your test but I would highly recommend trying the Wavy Edge. The geometry of the blade is no gimmick, it makes for a perfect cut every time. I'd be interested to know what you think.
ATK doesn't have this Mercer bread knife in their 7 piece recommended set. It's a 10 inch Wuthof knife. I'm perplexed.
Hello- Based on my previous experience I'll rather get a victorinox. What would you recommend, the victorinox bread knife or the bread/baker knife? Much ablise
@@jamesoedwards6393 Maybe Mercer didn't sell a 7-piece set when they were doing that test, or maybe the other Mercer knives weren't good enough to recommend the whole set. The Mercer bread knife, though, is terrific. I wouldn't buy a "set" of knives, anyway. Better to buy individual knives, even if they're from different brands, so you can get the best knife for each task. *Edit to add: I just checked the ATK Web site's most recent knife tests, and the Mercer bread knife is the recommended bread knife for their "à la carte" knife set. The other knives are all Victorinox, plus Kershaw kitchen shears.*
I watch A LOT of review videos and this is the best I’ve ever seen. I know that sounds hyperbolic, but it’s true. Dense with information, entertaining, and culminating in a solid recommendation. I love it. Thanks!
Im binge watching this channel at night...this is such a great review channel!
Mercer's got a great reputation. I first learned of this brand when I was shopping for a kitchen knife on Amazon. Cooking school students apparently buy Mercer knife sets (most?) often, and some reviewers rave about their superiority to more expensive knives. One reviewer (a graduate of cooking school) bought a set of Henckels knives afterwards, thinking that they'd be better, but realized that they preferred their Mercer knives and planned on selling the Henckels.
Mercer has a contract with the schools, we get discounts as students. I prefer my Henckels. My Mercer 8" weighs a ton, I pretty much only use it for hacking cabbage or for toughening up my chopping callous when my hands get soft. If you know anyone willing that prefers the Mercer to a Henckels or Wustof, I'll trade knife sets.
Thanks for the insight. I guess some people are fond of maintaining their callouses.
it is NOT that Mercer is "better" than a Wusty or henkels (in fact, the genesis bears a remarkable resemblance to a grand prix2 and renaissance bears a remarkable resemblance to classic).
The issue is that Mercer offers a great product at a better price than henckels and wustof because it is made in Taiwan. It uses the exact same steel as henckels and wusty and it is tempered to the same hardness.
Yes, Mercer is used in abut 90% of culinary schools worldwide. Yes, they DO have contracts. It is NOT that they have exclusive rights. In many cases, schools sell FDick, Messermeister, and Wusty LCB right along side the Mercers.
The use of Mercers in culinary school is SO common that when a prospective employee walks in with a roll of mercers, they're pretty much gonna get at least an interview and probably a stage. Most cooks and chefs have dozens of knives and henckels (with TWO men, not just one) IS a great choices for soft blades. Most of us have hard Japanese or American "powdered metal" blades, as well. Salazam and I are just discussing a few. And we'd both agree, if you bring a cutco to an interview, they'd laugh in your face and then kick you out.
The Mercer that ATK chose is a STAMPED knife. The Genesis and renaissance are forged knives. With modern technology and advanced materials, the difference is not as large as it once was. AND with a bread knife (and maybe with a western style fillet knife) I'd probably even prefer having a stamped instead of forged blade.
If you go to social media sites frequented by working professionals, many extol the virtues of their old "school rolls" and if you go to any working kitchen, you'll see rolls and "onesies and twosies" often used with a few Japanese blades.
Since you claim your henkels is lighter, I'm assuming you're using 4 star, not proS beacue they're about the same weight. Yes, your 4star IS a little lighter than a genesis or a Wusty GP2 because the handle material is more "plastic" feeling and less coushiony with not the same tactile feel, and it is not "head light" like the GP2/Genesis is. To get it "head light", they weight the handle.
The New Henckels 4star2 has a weighted handle so a claim that his 4star is lighter than a wusty GR2/Mercer genesis is now a moot point.
IF your object is to get an interview, I'd much rather walk in with Mercer.
If your object is to cut 10 hours a day, I'd choose Wusty GrandPrix2/Genesis over a 4 star.
If you compare Wusty classic/Mercer Renn or Henckels proS, It's a toss up.
If compared to Zwilling Pro, I'd take the Henckels.
And remember, all the companies make even more lines than salazam and I have discussed. Salazam and I probably would both agree, that a MIXED set is the best way to go. Do not buy "7 piece sets". Most home users probably only need three. A chef or santoku, a bread, a paring knife.
There ARE better knives, but this one IS a bargain.
Thanks for the detailed insider rundown.
Nah man I don't judge people by their knives, that's a little elitist. That being said, someone walks in to the office with a mercer roll... first thought in my head is this kid is green and I'm going to have to teach him how to mop properly.
It would have been nice to know the names of all the other knives she tested.
lol you think they are going to risk losing massive sponsorships from well known names? they'll never mention anything poorly that pays or is likely to pay them in the future.
@@Rob-ue6ij they don't have sponserships, never have never will, but the full reviews and lineups are posted in cooks illustrated
Way late reply but, if you go to the description section of the video, it details all the knifes that were tested.
I recently purchased a very expensive Wustof double-serated bread knife, that is the EXACT OPPOSITE of what ATK wants in bread knife: it has a thick blade, pointy separations (like a saw!) and lots of 'em. And yet, it's one of the best knives of any kind I've ever used.
Very good! Now, please do a video on sharpening them!
Use a ceramic or diamond rod or a small fine file in a pinch. You can usually keep a bread knife sharp for years without such, just using your steel. You can use either of these normally and it will work, but that can over time take out the peaks, I often work each serration to help keep the peaks sharp. Work with the angle of the grind until you get a bur on the flat side, then strop off the bur on the flat side, usually with one or two passes at a low angle, but not so low as to scratch up the sides of the flat, there is often a bit of an angle at that side, work with it, basically you should only be affecting the peaks and valleys on the flat. If using a file, don't file the flat, use a steel to do the fine finishing, and don't use a file on the flat, a steel can take off the bur. There are plenty of Rod sharpeners on the market, I have the Spiderco one, it works well.
DannoCrutch You can't sharpen them they are crap use a normal knife!
Actually, I am quite adept at sharpening them. They need to show their viewers that it's possible, and actually easy
DannoCrutch the knife sharpener they recommend actually has the ability to sharpen serrated knives.
Our knife does not need sharpening as often, although I would love to see a video of you sharpening those. If anyone is interested, we sell a Stainless Steel Serrated Bread knife with the serrations on the right, on Amazon for under $15! www.amazon.com/dp/B06XJ6RLKP
Just wanted to say you deliver information that makes sense, is helpful and provide a service that is second to none. Huge shout out to the whole ATK squad.
Great review! Just had to get the "Winning Knife." Got it on Amazon (and recommended it to a friend). Works like a dream. My wife calls it the "bread machete." The Vorpal Blade of Jaberwocky comes to mind. Thanks...
You are absolutely right ! Just received my Mercer knife and it is brilliant! !
Thats awesome that a 20 dollar knife beat out a 200 dollar knife!
Expensive ≠ Better
Mercer makes phenomenal knives for the price. They usually compare to knives 4-5x the price.
@@spigotface Yep. Mercer, Victorinox Fibrox, and Dexter are great knives for good prices.
I'm not so sure that's true. Steel hardness can have a big impact on the longevity of your knife. Most cheap / sharp knives tend to have soft metals. Sure, they're super sharp at first, but dull very quickly. You have to consider the quality of the steel, and understand the frequency of sharpenings that they will require throughout its life.
@@Rycamcam that's a good point. Note the metal it's made with. I guess that's why some handcrafted knifes are forged with other metals.
I have had that Mercer knife for about 6 years now. Works like brand new.
I will even use this to cut Tri-tip into thin slices just as easily and almost as beautiful as my slicer.
Do not underestimate this knifes potential!
It's one of my favorite knifes to use in the kitchen just because it cuts so well.
Thankyou all for all the content. You have saved me a significant amount of money and prevented me from falling into a lot of marketing traps. Where Science meets the kitchen.
Now, that was very useful, thanks. A good bread knife is essential. You can spend a lot of money and still get a bad knife.
I bake and cook a lot and can not over state the importance of a good bread knife.
We completely agree. Thanks for watching!
America's Test Kitchen thank you. Now I know specifically what to look for. I have struggled with bad bread knives, some that were not cheap. A good tomato knife and a good bread knife make life in the kitchen easier. I have a cheap Canadian bread knife, the blade of which matches your description of what is needed and does its job very well for thirty dollars Canadian. My ever so useful tomato knife cost six bucks. A few weeks ago I was prepared to spend considerably more for the bread knife.
Fortunately House of Knives ignores their web site and don't respond if contacted about problems with their on line sales.
Their disinterest saved me about a hundred dollars and lost about three hundred for House of Knives. They were offensively disinterested, in spite of me being very patient with them.
My wife, one very even tempered diplomatic sort, was practically told to F off, when she called them, hoping to make a phone order since we live in the same city as the store and where they run their internet store
The one I got, fit your description of a good bread knife edge and it works great, for cheap. I am finding this channel very useful.
Thanks to all.
I bought the winner on Amazon in January. It was a bargain at 22.00 dollars. I love it,
Wusthof Classic Ikon double serrated 9-inch is phenomenal.
Im curious Top 3? Thanks for video
I have the 10" mercer , and that thing is ridiculously good. And ridiculously sharp out of the box - I've cut myself a few times and didn't notice.
Almost shuns ...my shun.
You're amazing thank you so much for this video! I'm so tired of asking for new knives at work so I decided I'm just gonna buy em. Your video saved me some time!
As a professional chef, I swear by scalloped serrated knives. There's a bit more technique to use, but they out perform pointed serrations in my book. They are less likely to tear through whatever your cutting and gives nicer, neater slices. The trick is that you need to not use too much pressure and allow the knife to to the work. Work the knife back and forth in long slow strokes allowing the weight of the knife to push the knife through. You'll end up with much nicer end product.
Good to know, thanks!
Based on this video I decided to purchase this knife. I figured for $22 whats there to lose? OMG! This knife is AMAZING. I struggled with my old bread knife slicing homemade sourdough. I literally broke into a sweat. Lol. After my new knife arrived, I gave it a test with a loaf of sourdough bread i baked and was FLOORED. I told my husband to give it a try. First with the old knife. The. With the new knife. He felt the remarkable difference. Clean slices without breaking the bread. Thank u ATK!!
It was actually $14.99 on amazon. Even better!
I bought the recommended knife. It's a miracle. I assumed the more expensive the better. That bread knife you guys recommended is the best. Wow....how stupid I has to pay for a knife that didn't work that well against a knife at a fraction of the cost.
I use a Victorinox offset serrated knife works wonderfully.
Thank you once again. I have been on the search for the perfect knife to cut the domes off of round cakes in order to frost. I just ordered your pick now😁
My favorite is Forshner bowed bread has been my choice for the last 20 years in a professional kitchen.
I now keep a backless Japanese Ikeda joint saw in my kitchen as a bread knife. It's perfect for hard, thick crust artisan bread.
Iv never met a chef who hasn't had a victorynox bread knife there awesome and 20 quid.
Tojiro ITK 270mm is the best bread knife, hands down. price $60 us on cktg, get that one.
It makes sense that knives with sharper and fewer serrations would be better. The fewer serrations you have, the more force is applied by each of them.
How does the super cheap Miracle Blade all purpose slicer compare to the winner? I find it surprisingly awesome and suspect that it might outperform the contenders here.
Came here to see this comment. The miracle blade is fucking capital G. Great knife, had it for 5+ years. Still a fucking miracle
I love my Wusthoff serrated knife!
That is good to hear, I have a chance to acquire some 9" Wusthoff bread knives on the cheap... thought they may make nice Christmas gifts but was undecided until now.
Jeanmarie Todd yes! I bought one for my mother and I love slicing bread 🍞 when I go over to her house! Much nicer than the kitchen aid knife I've got.
Wusthoff rules!
Just bought this knife will be here Monday can't wait
What about knife sets?
I think there is one crucial missing elements in this testing: the metal hardness. It's crucial because you want to keep the edge over years, especially for serrated knifes that cost fortunes to sharpen, with unreliable results.
At 22 dollars, I'd treat it like a paring knife. Buy a new one when you feel it doesn't cut well anymore
@@HangingTurkey Precisely my point: we don't want to be wasteful, we want to have a blade that will keep its edge as long as possible. I'd rather pay 100$ on a kinfe that I can keep for 10y+ than replaceing a 22$ every now and then (1y ? 2y ?). Creates waste and loses my time in buying bad quality stuff over and over
@@endautrestermes I think the problem with that with regular use, even the nicest serrated knives still don't last too much longer than the cheap ones, to the extent that it is not worth it to buy a more expensive one. Unfortunately, I think it comes with the territory
@@HangingTurkey There are still harder steel than others, and that information is missing.
Yeah, the beavel is also important. Some are single-beaveled, some double. It makes a difference.
I want one of those BLTs.
I have a nice serrated bread knife. I don't remember the brand name, it was given to me, but it goes through bread and watermelon like a champ!
I like my 30 year old Chicago Cutlery BT10 and BT10S. The secret is a small set of diamond round sharpeners.
Mercer is a great brand. Great for people looking for a good low-mid range knife.
It would be nice to have at least one recommended knife that has a proper wood handle, rather than a cheap plastic one. There's so many models around, only one recommended? And what's the criteria for choosing those 9 knives, out of the hundreads?
This knife CANNOT CUT a straight slide of bread! I bought this knife based on this review. It is, as the review says, very sharp and cuts easily -- at a angle to the left. The blade is flat on the left side and beveled on the right. That difference means that the edge drifts left as the knife cuts.
If you tried to use this knife "cut the domes off of round cakes in order to frost", then you'll discover this flaw the first time you try to use it.
I'd like to know if there is a sharp serrated knife that ALSO cuts straight down.
Best review! Concise and to the point with all the facts! Bought this knife immediately.
$19.82 on Amazon prime
you won't be upset with the Victorinox or the Mercer. both perform nearly identical.... both have a nearly identical price.
The Mercer is 17 to 19, and the Victorinox is 36 to 50. Even though I've used the Victorinox for years, for 17 bucks I might just get a Mercer, although I do like how the blade of the Vic is wider at the base and extends beyond the bottom of the handle.
See I can only speak of the prices here in Canada. They are very similar in price here. I would even pay the extra 5 bucks and get the Vic with the Rosewood handle, great function and has a gorgeous look in the kitchen.
Hello- Based on my previous experience I'll rather get a victorinox. What would you recommend, the victorinox bread knife or the bread/baker knife? Much ablise
0:51-1:00 and a partridge in a pear tree?
what about offset serrated knife? I find that they work much better for tough baguettes
I've been thinking about getting one with an offset or curved blade, and was hoping that this video would endorse that move. I need the whole length of the blade to cut through a round loaf of bread, and that leaves my knuckles dragging along the board. I think the only argument against a knife like that is that the cutting edge gets more torque on your wrist, so if you're pushing down, and it can start to put a twisting force on your hand. But if it's a good blade, you shouldn't have to push hard anyway.
We don't have the mercer here in Europe,wich other one would you suggest?
The best one isn't even here: the Tojiro DP 270mm bread knife. It's magic.
how would you know this, have taken the same time to test against the other knives? Its has curved edges and lots of them so probably not the best!
Amazing review
they said rounded serrations struggled the most but at 1:25 and 1:49 they show them doing fine. whats the deal
I see Mercer has two bread knives they offer. The M23210 and the M23880, both say they are 10" bread knives. What is the difference between those two knives?
They also come in different colors, with different colors different handle shapes. What in the heck, what is the difference?
As much as I appreciate the reviews and attention to detail, does anyone else wondering what happens to all that food used for equipment testing?
The staff is free to eat all the food they use, and they have refrigerators where staff can put food to take home after work.
It's reused in other dishes and expositions, they aren't vainglorious in their demonstrations- they are certified food economists as well.
I very much appreciate and enjoy all of ATK’s reviews but I’m a little surprised that you so quickly dismissed knives with scalloped serrations. I find they make a much cleaner cut without tearing softer breads or crumbling the crusts on a baguette.
Maybe your confusing sharp serrations with fewer per knife than more per knife. They might behave very differently. I think it probably also depends on what you’re cutting and they seemed to test different things and picked surely the best all-rounder. Is it the best for hard loafs? Who know, they never expanded on the details in the video. I would have also liked to know all of the knives they tested.
Victorinox is great. All of their knives are.
The german ones are slightly expensive but they worked really well and last forever and same classic style been working for long long long time. don't really need rubber handle unless you are cutting sandwich with a oily wet hand which most won't. wusthof zwilling all work super well and stay sharp. The cheap ones you wil have to sharpen it more often cause it is make out of softer stamped metal sheet. I just dislike knives that are too light weight.
please do a Equipment Review on bread machine/makers
The Mercer knife rocks, cuts paper thin slices with ease best at any price, that is unless your keeping up with the Jones.
Should’ve tried a misen bread knife.
No Cutco?
I loooooooooooooove my Wusthof Serrated knife... but i can see why you picked the Mercer. $20 compared to $120
Everybody has different likes, dislikes, opinions, ect. That's why there's no such thing as a "one size fits all". Especially when it comes to knives. I prefer hard, Japanese steel to soft, German steel. I almost exclusively use flat edge blades such as a gyuto, petty, and small, heave cleaver. But for bread (particularly breads with hard, crisp crusts), I use a serrated blade. My blade of choice for nearly 8 years now has been the 10.5" MAC Superior bread knife. Interestingly enough it uses the serrations your review found to be the worst: rounded/scalloped serrations. But it's also a knife that was not included in your review. It's not a very expensive knife (can be purchased for as low as $90), but certainly more expensive than the Mercer you liked so much. I can't comment on the Mercer or any of the other knives that were reviewed. But I can comment on a well made bread knife with scalloped serrations. If you've ever used a MAC Superior, I doubt you would find any fault with it. It's a remarkably well designed knife that gives the user more than adequate clearance, and is designed to do the heavy slicing on the back stroke, which is key. Soft, steady strokes with little pressure, and a good, long back stroke. Makes very short work of bread. I would also like to point out that a properly, razor sharpened gyuto can handle most meats, veggies, and fruit in any kitchen. And should! Serrated knives really should be limited to breads and maybe a cooked roast (although I tend to use either my gyuto or cleaver for a roast or bird).
you guys do such great videos clear on the criteria, good examples of success/fail, etc. and this is a happy conclusion $22 yahoo.
yaaay, Lisa's back!
The cheapest knife could do every culinary work perfectly. The exquisite knife is for the man who have the derivative demands such as better handling, better performance, personal taste, perfectionism...
Very well done video!!
This is interesting cause I have the winning knife with me and I realized that this is single bevel knife. And left hand users didn't find it's any worse than other knives.
What about meat carving and steak knives?
can you test roasting pans next, please
Hi there, thanks for stopping by. We have tested roasting pans: cooks.io/2aGf0i7
What model is it? The article doesn't say
The article DOES say; you just have to click on "More Details." The winner is the Calphalon Contemporary Stainless Roasting Pan with Rack, Model LRS1805P.
Great video! Thank you so much!
Love Mercer
I'm not sure what she said at 3:33. "Experts refer to this as ..."?
Hi Brian, hope this helps: "And the best handle designs had what experts call 'affordance.'"
+America's Test Kitchen please do a video on how to sharpen a serrated knife. please
Brian Carlson the electric sharpener they recommend will sharpen bread knives, and it works awesome. I have an old Japanese bread knife and it's still good as new.
Get the MAC 10 1/2 serrated knife. Ive used many of these and they don't compare.
Perfect revieuw ! NICE!
They didn't try the English style bread knife with very fine serrations far superior
mangled or not i eat sandwich is there a way to keep knife slicing like new
I have never once felt the need for a serrated knife. By and large my plain edge knives have always been sharp enough to make it through anything just fine without crushing it, even crusty ass breads.
I agree, switched from serrated to plain edge when I got an old 'cabbage knife' and resharpened it. Only fresh out of the oven bread is more a pain.
I would hate to dull a good chef knife all day on sandwich bread for subs. I cut a lot of bread and have tried straight carbon chef knives sharpened to razors edge and other flat edge knives but none compare efficiency and edge retention wise when it comes to serrated for some thing. When you cut 200 loaves of bread a day, it's just not the same. And dangerous as for subs your are basically slicing towards your hand.
That is not a review of any knives. Saying one is better, without comparing to other knives is just an opinion. In my opinion the Miyabi is the best, since I didn't compare it with other knives. It just sliced like a hell hammer!
whats the #2 best?
Sold! thx
Missing the Mac Superior bread knife. It’s the best.
and the tojiro (basically same knife)
agreed.
more of these
No cutco?
for $20 ?
that's a steal
or do you mean steel! ; )
Would the mercer knife be good at cutting through human bone?
What was second? What was third? Was this just an add for Mercer?
Can you sharpen these with a rod-shaped file?
Never mind. Just saw your video about it.
Please make a video on how to sharpen serrated knives. Thank you!!
Lancers262 Serated knives are pants!
Superb testing and insights.
Zwilling all the way for me.
The technique shown at 1:14 and 3:03 prove that this video is disingenuous. That's not how to use a bread knife. What's the point of a serrated blade if you're going to push straight down?
Try best fillet knives
victorinox pastry knife is the best end of.
i dont know how many people on this planet need a handle to feel more "SECURE" to cut bread or sandwich especially when its plastic, thats def. a nonsense factor for me. but really appreciate this video, i ordered a zwilling ultimate 10" right away, people may have several chef knife, but will only have one bread knife, and i want it to be the best in my opinion to work with me.
"Zwilling Pro 10" Ultimate Bread Knife
This excessively heavy knife felt like “overkill.” The extra weight helped push it through softer breads, but it struggled on firmer loaves, thanks to its rounded serrations. Without sharp tips to focus the user’s force, the scalloped serrations squished the bread or skidded over it. The handle was smooth, large, and uncomfortable for some."
Miyabi is the best.
Nine loaves of challah you say? That' sa lot of delicious french toast.