Whereas bread stands out as the first use that involves thoughts, there’s extra to an ideal serrated knife than simply slicing by means of sourdough. Whereas chef’s knives are nice for chopping and dicing, relating to slicing, particularly with softer meals, a serrated knife has a definite benefit.
Its magic lies in its individually pointed tooth, which act like a noticed when utilized in a delicate back-and-forth movement, gliding by means of thick crusts and slippery tomato skins with ease. Due to the serration, bread knives are perfect for smooth, spongy meals which may in any other case flatten underneath the stress of a chef’s knife (equivalent to bread, tomatoes, and desserts), and in addition for reducing by means of thick-skinned veggies and fruits (equivalent to watermelon and squash) with out requiring a lot pressure. Plus, with correct upkeep, serrated knife ought to final you over a decade, and with minimal want for sharpening.
We requested a couple of seasoned cooks their high picks for the perfect bread knives available on the market and ranked them based on worth, versatility, craftsmanship, efficiency, and finances. Right here’s all the things it’s good to know earlier than investing in a brand new blade.
In terms of form, it’s all about private choice. Blade form can fluctuate from curved to straight, and deal with shapes can fluctuate as effectively; some, for instance, are offset in order that your hand doesn’t knock into the reducing floor with every move of the blade. Curved blades enable for a rocking movement when reducing vegatables and fruits, whereas a pointed edge helps pierce by means of robust bread.
“The most typical size is 9 or 10 inches as a result of it permits the chef to chop all the things from ripened tomatoes to a loaf of bread,” says Dimitri Viaud, Govt Chef at Mille Feuille Bakery in New York Metropolis. “The larger the bread, the longer the blade will have to be,” he says, so a blade of at the very least 9 inches ought to work for many loaves.
Most knives aren’t dishwasher secure, bread knives included, so it’s at all times greatest to hand-wash them to protect their sharpness. Chef Christos Bisiotis, former Govt Chef at Avra Madison and Estiatorio Milos in New York Metropolis, recommends drying them correctly, oiling them, and sustaining sharpening as usually as doable. Because of the irregularity of the blade, it’s often greatest to deliver your serrated knives to knowledgeable sharpener, who most likely has a machine that may make fast work of the job.
One other factor to contemplate is the kind of reducing board you’re utilizing. “A picket or plastic reducing board is nice and it’s what most cooks use,” says chef Anthony Caturano, proprietor of 4 Massachusetts eating places, together with The Blue Ox and Tonno Gloucester. Caturano warns that tough surfaces like stone or glass can harm the blade or trigger it to lose its edge extra shortly.
Ask any chef about their favourite bread knife and the Japanese cutlery firm Shun is certain to return up. It’s an absolute favourite for chef Caturano: “I’ve had my Shun knife for 10 or 11 years, and it’s as sharp because the day I purchased it,” he says. “A serrated bread knife is fairly versatile. It’s my go-to knife for reducing tomatoes, particularly fantastic diced. I additionally use it to chop more durable issues, like butternut squash and pumpkin.”
That includes broad, low-frequency serrations, the 9-inch blade of the Shun Sora bread knife gives a clean, exact lower. For the reason that serrations are angled back and front, you’ll be able to simply slice by means of robust bread or veggies utilizing each ahead and backward strokes. It’s additionally light-weight and sturdy.
Chef Christos Bisiotis recommends the Victorinox Swiss Military due to the “good stability of the deal with and blade. Who can deny that mild deal with?” At underneath $40, it’s additionally an ideal worth. That includes a curved blade with a serrated edge, the non-slip, ergonomic Fibrox deal with gives ample knuckle clearance whereas slicing by means of crusty breads and hard-skinned greens. Made in Switzerland, this 10.25-inch bread knife weighs solely 4 ounces, making it one of many lightest within the roundup, too.
Mercer Culinary’s bread knife incorporates a high-carbon Japanese metal blade and ergonomic deal with comprised of sturdy rubber-like plastic. The ten-inch-long serrated edge makes fast work of even the biggest loaves, whereas the textured finger factors present slip resistance. Dimitri Viaud, government chef at Mille Feuille Bakery in New York Metropolis, says that is one among his high three favourite bread knives: “Let’s be trustworthy, not numerous professionals need to spend greater than $50 for ‘only a bread knife.’ This Mercer, for my part, is the perfect compromise. It does not require numerous upkeep or sharpening as a result of its high-carbon metal, and the deal with is well-balanced with grip. It’s a mixture of plastic and rubber that forestalls slipping, which makes it simpler to make use of, particularly when slicing veggies.” It additionally occurs to have greater than 10,000 five-star evaluations on Amazon, and at lower than 20 bucks, it’s a straightforward funding.
One other favourite model decide for chef Caturano is the Japan-based firm World. “They’ve a cool look to them and numerous cooks use them,” he says. Whereas the 9.5-inch model is beloved by many for its grip and flexibility (a lot in order that it’s solely bought out on-line), the out there 8.5-inch model is simply nearly as good.
Manufactured utilizing a technique inherited from the Samurai sword, the trendy design incorporates a signature dimple sample on the deal with to enhance grip, whereas the stainless steel blade is ice-tempered, hardened to 56-58 on the Rockwell scale, and sharpened by a ceramic water sharpener and whetstone. The metal deal with is hole and crammed with sand for further weight, a singular strategy that makes for a very well-balanced knife.
Shun’s Traditional 8.25-inch bread knife options an offset deal with with a a steel-core blade that glides simply by means of bread, veggies, and even tender deserts equivalent to angel meals cake. The offset place of the deal with permits for added clearance (so your knuckles aren’t continuously knocking into the reducing board), and the blade incorporates a premium hardness to assist preserve its razor-sharp edge. A high decide of chef Bisiotis, the Shun Traditional is just not solely impeccably made, it’s additionally versatile: “You possibly can merely take it in every single place. It’s mild, it cuts very well and it’s stylish. Cooks love their toys—for me, that is one among them.”
Chef Viaud calls the Dalstrong Frost Hearth Collection 8-inch bread knife his high decide. The ergonomic design incorporates a “excellent deal with and grip,” he says, making it “mild and really effectively balanced. The blade is thick and sharp,[and the pointed serration is perfect for heavy duty uses.” It’s great for cutting through “sourdough toast or any type of bread with a hard crust, and the TPI (teeth per inch) makes the cut easier with fewer crumbs.” Plus, it’s still relatively affordable at $80.
Featuring a scalpel-like sharpness, the 7-level high-carbon, high-chromium steel is sandblasted for a frosted look that enhances its non-stick properties. The handle is made of white resin and enclosed in an aluminum mesh designed to improve durability.
Lightweight and efficient, the Opinel curved bread knife is an affordable and elegant addition to your knife rack. The serrated 8-inch blade is made in France (and assembled in Portugal) from anti-corrosive stainless steel. Sophie Couche, project manager of Four & Twenty Blackbirds Bakery in New York City, says the Opinel curved bread knife is one of her top picks. It’s “good for at-home use, long lasting, affordable, and looks nice,” she says. Opinel has been making timeless knives in France for more than 100 years, and you’ll be delighted to show this one off on your kitchen counter.
How long should a bread knife last?
According to chef Bisiotis, “If you take care of things and you want them forever, you might be able to keep them forever; a bread knife with proper care could last for up to 15 years.” But it all depends on the quality of the knife to begin with, and how well you maintain it. Wash by hand, dry immediately, and sharpen as necessary to keep the blade and handle in tiptop shape.
What’s the best way to sharpen a serrated blade?
Chef Bisiotis prefers to use a round ceramic hone: “I gently pass it through each serration. It works!” he says. It can be time-consuming, though, and the finesse required might lead to mistakes and possible injuries for less experienced home chefs. Chef Caturano recommends foregoing the DIY approach and visiting a pro instead: “There are professional companies out there with machines that can sharpen the serrated edge for you,” he says, which will save you time (and your fingers!).
