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  1. #16
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    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

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  3. #17
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    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
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    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
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    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
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    Apr 2011
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    McBride BC Canada
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    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
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    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
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    back in Alberta for a while
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    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 Alberta, Canada

    ian

  9. #23
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    Jan 2008
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    Nth Est Victoria, Australia
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    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
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    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
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    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
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    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.

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