Posted By: Paul RI've had this knife almost ten years now, and it's easily the best bread knife I've used. Everyone smiles when they first try it. Cutting crusty bread is almost effortless, and the scalloped edge makes fewer crumbs than traditional serrations. It's also a KILLER watermelon knife. Slips right through the most beastly melon. I disagree with those who say it's a good meat slicer; you'll get a much cleaner cut with a straight edge.
Two caveats, which apply equally to all serrated/scalloped knives: don't use it on a fancy cutting board. The knife is basically a saw, and unless you use it with surgical precision, you'll leave deep ruts. I have a nice, end-grain board that I use for most prep, but bread gets cut either on a hacked up, rustic wood board or on a disposable poly board. Also, it's going to be difficult, possibly completely impractical, to sharpen. Fortunately it keeps its edge well and still cuts better than any other companys' brand new bread knives. But still, I have a dirty secret: we use my girlfriend's Forschner bread knife more often. It's not as good, but it's pretty good. And it preserves the Mac for occasions where perfect slices are important (and when I don't have to worry about well-meaning soul throwing the nife in the sink).
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