Cutting several loaves of bread in a day – even if those are the incredibly crusty types like a baguette – won’t blunt your bread
One misconception about the bread
The truth is, it does. It just takes longer compared to straight-edged ones, thanks to the serrations.
Unknown to most, it’s the cutting surface that causes more ‘damage’ to the blade than the food.
This is the reason why it’s a must to use proper wooden boards, not just your granite countertop, for most of your slicing, dicing, and chopping. And even then, the board will still dull the
The serrations on a bread
A proper bread
(See more: my favorite list of the best bread knives everyone should know about)
There is science behind this, using a serrated
Obviously, if the bread is stale or very hard then you do run the risk of damaging the blade teeth and serrations by perhaps bending a tooth or breaking the tip of it but that is the only real risk you have unless the
Over time and with use, any
However, you should only sharpen on one side of the blade. A good quality electric sharpener may also do the trick. You can, of course, use a sharp non-serrated
As a result, your slices may have a more crushed and squashed appearance, especially if the bread is very fresh. A non-serrated
Ryan LeavittHi my name is Ryan Leavitt a Marine Corps Veteran and currently an over the road trucker (Long Haul). I am no expert chef but am enjoying preparing my own meals on the road and testing all the different knives.
We give these knives a quick twirl and review, and then we pass them on to a few lucky home chefs!