I definitely need a bread knife to properly cut good bread, if only for the teeth. The bread I eat is more dense and has a hard crust compared to say American wonderbread. I also like to dry out some of it and then double toast slices for that extra crunchiness. No way a smooth edge can deal with that.
Well good for you, i guess you cooking anecdotally in fine dining invalidates my experience entirely. All of a sudden the bread parts itself on my chef knife like the red sea for moses.
Perhaps you just need to learn to use the knife properly. Knives also need a steel which should be used regularly. Blunting a knife on a crust shouldn’t be a thing if you keep your blade sharp. That’s the point.
I definitely need a bread knife to properly cut good bread, if only for the teeth. The bread I eat is more dense and has a hard crust compared to say American wonderbread. I also like to dry out some of it and then double toast slices for that extra crunchiness. No way a smooth edge can deal with that.
I was a professional cook (up to sous chef) in fine dining for a decade. Guess I’m just an amateur yet.
Well good for you, i guess you cooking anecdotally in fine dining invalidates my experience entirely. All of a sudden the bread parts itself on my chef knife like the red sea for moses.
Perhaps you just need to learn to use the knife properly. Knives also need a steel which should be used regularly. Blunting a knife on a crust shouldn’t be a thing if you keep your blade sharp. That’s the point.