Page 2 of 2 FirstFirst 12
Results 16 to 26 of 26
  1. #16
    Join Date
    Mar 2015
    Location
    Melbourne, Vic, Australia
    Posts
    1,197

    Default

    Quote Originally Posted by HUON View Post
    Dom, afraid you and I will have to agree to disagree, I've been using my bread knife for years without it being sharpened and it falls through a tomato like a hot knife through butter.
    As Robson says "there are bread knives and there are bread knives.
    Fair enough. Maybe one day I'll use one of the amazing bread knives and be convinced. Until then agree to disagree

  2. # ADS
    Google Adsense Advertisement
    Join Date
    Always
    Location
    Advertising world
    Posts
    Many





     
  3. #17
    Join Date
    Mar 2018
    Location
    Sydney
    Posts
    1,162

    Default

    serrated bread knives are like chainsaws though, or the alternative is
    a very fine kerf bandsaw blade. Sure, both of them get you tomato on your sandwich, but....

  4. #18
    Join Date
    Feb 2016
    Location
    Canberra
    Posts
    4,085

    Default

    Quote Originally Posted by poundy View Post
    serrated bread knives are like chainsaws though, or the alternative is a very fine kerf bandsaw blade. Sure, both of them get you tomato on your sandwich, but...
    Now BobL will start worrying us about the dangers of Tomato Dust

  5. #19
    Join Date
    Jun 2010
    Location
    Bundaberg
    Age
    51
    Posts
    2,543

    Default

    Quote Originally Posted by DomAU View Post
    Fair enough. Maybe one day I'll use one of the amazing bread knives and be convinced. Until then agree to disagree
    I was given a “Forever Sharp” gimmicky knife nearly 20 years ago and my first thought was that it was a piece of junk... right up to the moment I used it. Never ever been sharpened and it can still slice the softest most freshest bread you can get, as thinly as you want to. And tomatoes!
    Nothing succeeds like a budgie without a beak.

  6. #20
    Join Date
    Apr 2011
    Location
    McBride BC Canada
    Posts
    3,493

    Default

    Let's put this to death by doing tooth counts TPI, if you will.

    I have a really crappy "bread knife" with maybe 8TPI, if that. Like a commercial machine.
    It's not used for anything. It rips, tears and jams worse than a similar steak knife.

    I have a daily user, probably 25TPI, that does a good job even in fresh warm baking.
    Not a 600 grit toothy edge but TPI must count for a lot of the disagreement.

  7. #21
    Join Date
    Feb 2016
    Location
    Canberra
    Posts
    4,085

    Default

    Maybe since a crappy unsharpened serrated bread knife cuts tomatoes with such ease, we have the whole Sharpening Gig wrong with our chisels?

    We could all convert to bread knives for our woodwork

    .... sort of like a ..... saw

  8. #22
    Join Date
    Feb 2003
    Location
    used to live in Sydney, now it's Canada
    Age
    65
    Posts
    11,538

    Default

    Quote Originally Posted by woodPixel View Post
    Maybe since a crappy unsharpened serrated bread knife cuts tomatoes with such ease, we have the whole Sharpening Gig wrong with our chisels?

    We could all convert to bread knives for our woodwork

    .... sort of like a ..... saw
    funny you should mention this


    I practice cross cut sawing with my bread knife





    and a loaf of bread
    regards from Canada

    ian

  9. #23
    Join Date
    Jan 2008
    Location
    Nth Est Victoria, Australia
    Posts
    600

    Default

    justonething, sorry mate, probably shouldn't have brought up the bread knife thing. But it turned out to be a bit of a hoot.

  10. #24
    Join Date
    Nov 2012
    Location
    SE Melb
    Age
    62
    Posts
    1,186

    Default

    Maybe we should discuss how to sharpen bread knives. Do we use saw-files?
    I have to say I have never sharpened any serrated knives in my life.

  11. #25
    Join Date
    Aug 2011
    Location
    bilpin
    Posts
    3,041

    Default

    Quote Originally Posted by justonething View Post
    Maybe we should discuss how to sharpen bread knives. Do we use saw-files?
    I have to say I have never sharpened any serrated knives in my life.
    Edge of the stone and a flat steel works fine.

  12. #26
    Join Date
    Feb 2016
    Location
    Canberra
    Posts
    4,085

    Default

    Quote Originally Posted by justonething View Post
    Maybe we should discuss how to sharpen bread knives. Do we use saw-files?
    I have to say I have never sharpened any serrated knives in my life.
    On my garden tools, scissors and other complex shapes, I only sharpen (i.e. flatten) the back side.

    Getting some weird shape to work consistently is a nightmare. If the angle is damaged, I'll hone it by hand, but for sharpening, it's always the back.

    Just place it flat on the stone and hone it nice and flat.

Page 2 of 2 FirstFirst 12

Similar Threads

  1. How to sharpen kitchen knives????
    By AlanS in forum SHARPENING
    Replies: 42
    Last Post: 7th Nov 2011, 01:44 PM
  2. Replies: 6
    Last Post: 16th May 2009, 08:46 AM
  3. How do i sharpen TCT
    By Jarrahrules in forum SHARPENING
    Replies: 11
    Last Post: 30th Oct 2008, 09:43 PM
  4. Replies: 6
    Last Post: 24th Mar 2007, 01:01 PM
  5. Where to sharpen?
    By Waldo in forum SHARPENING
    Replies: 0
    Last Post: 14th Jul 2005, 07:44 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •