I guess pretty much any bread knife is a bifl one, but in the twenty odd years i’ve had this, i keep thinking to myself that this knife is awesome basically any time i use it. That’s why i want to recommend it. When I bought it it was quite cheap too, does not seem to be the case anymore. Is a Victorinox 5.2930.26
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I always asked myself how you’d sharpen these things, but I guess maybe you don’t need to.
Scalloped edges are done with a file, twice for each scallop - leading and trailing edges separately.
Fortunately, bread knives are typically only sharpened on one side, and don’t dull very quickly.
For some reason, unclear even to myself, I have a serious dislike for Victorinox.
There are a few of those in the kitchen (didn’t bought a single one) and I can’t feel comfortable using it; it’s as if it doesn’t quite fit into my hand properly.
But if it that knife does the job for you, good!
The bread on the background, is it homemade or store bought? Looks nice.
The ones with the Fibrox handles I find very uncomfortable, they do not fit my hand at all. Not so much of an issue with a bread knife, but I really don’t like sharpening their blend of steel.
I was once told their knives are not supposed to be sharpened. Or at least at a home setting. I was in a store, so I automatically take every word told to me with an extra grain of salt.
Never done it, but sharpening a serrated blade is not an easy task. Most will just wear down such a blade until rendered unusable and discard it afterwards.
I remember being a bit turned off when they recommended it to me in the shop, because of it being a Victorinox, but they told me it’s the standard bread knife for all the restaurants etc, so i thought why not, it was also only around 20€ or something. I bought it for my parents too, they somehow lost their old bread knife (how can you lose a bread knife?), they also like it a lot.
The bread is from a bakery.
That bread looks fucking delicious. What kind of bread is it?
It is delicious, it’s a 100% wholegrain rye bread from a very good bakery.
Damn, that’s 100% rye? It holds up really well, impressive gluten structure for a rye bread.
I really really hate to admit it, but the Germans can bread.
Von welcher, wenn man fragen darf? :D
Very nice looking knife.
Mostly I use a regular kitchen knife (ie non serrated) for bread too, just have to keep it very sharp. It’s carbon steel so it’s easy to hone and strop.
Thanks, I’ve been looking for a new bread knife!
Now I just have to persuade me other half that €45 is a reasonable price lol
they have been making these knives for so long that you can probably find it second hand (pawn shop? thrift store?) for a couple of … your local money units
