I take it that bread knives come in saw-tooth style and wavy-edge.
I have a cheap old bread knife with saw-tooth serrations which actually works great, but I've lately been making bread with King Arthur's highest-protein flour (Lancelot), and it takes enough extra pressure to cut the loaf that I'm leaving gouges of some size on my cutting surface.
So I wonder, do wavy-edge bread knives do well with super-crusty loaves? I'm thinking the wavy edges might be easier on my cutting surface, but I don't need a knife that can't handle the bread itself.
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