Any recommendations on a knife for cutting dense bread such as pumpernickel and vollkornbrot? I recently bought a bow knife, but it bends too easily. I have a good bread knife, but it's basically wedge-shaped like most knives, hence too thick.
I just want to know - does anyone here use an electric bread knife to slice your bread (especially boules of sour dough)? Do you find it useful? If not, what other knifes do you usually use? Come tell us!
Was wanting some information from anyone whom has used both. I currently use the Pure Komachi 2 Tomato knife but was wondering if there was an advantage to using an actual Lame.
This is Jackie from PhamFatale.com. Please do click on the link below and head on over to my bread contest to vote for your favorite bread recipe. You could win an awesome knife. One lucky voter will be picked and win a Petty Phoenix knife from New West KnifeWorks (a $99 value).
The voting period will be open until 11.59 p.m. (Pacific Time), on October 7th, 2009.
Recently received a new bread knife. It is the nicest bread knife we've ever had. It is long which allows it to cut through large loaves. It is sharp and cuts with surgical precision compared to our other two knives. It's now a real pleasure to cut bread!
I bought it here: www.surfasonline.com/products/10165.cfm