Available with either a 9-inch or 8-inch serrated blade, this high carbon stainless steel bread knife from Wusthof cuts bread, bagels, rolls, and fine pastries accurately and cleanly. The serrated cutting edge should last for years without sharpening, but works best if you save this knife for baked goods and use a different carving knife for meat.
Making a clean cut in home-baked bread depends on an edge able to saw through a hard crust. To do a good job, the bread knife has to handle both that dry crusty barrier and the moist soft interior without tearing or compacting the structure of the bread. Here, a combination of sharp teeth and razor edges really does work best. The Wusthof Gourmet Bread Knife also has a slimmer profile with a full tang blade laser-cut from thinner steel stock than is used in Wusthof’s forged lines. Thinner steel deforms the pastry less and cuts with less friction. Extra length helps when slicing large loaves or cakes, so definitely consider the 9-inch version — especially if you make oval French-style breads. The size of peasant loaves often varies.
This is a very handy knife, and you’ll be tempted to use it to carve meat as well as bread — but keeping the tips of the teeth away from hard objects like bones, frozen food, and glass cutting boards is the best way to keep this edge at its best. Serrated knives can’t be sharpened at home without special equipment. Where possible, work on a plastic or wooden cutting board instead of a glass or ceramic plate. On hard cutting surfaces, use the tip of the blade to make the last cut through the bottom crust.
Wusthof’s stain-free steel should be washed and dried by hand after use. Dishwashers are rough on the high polish and sharp edge — both last longer with hand washing.
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