Thread: Bread Knives

Curt Nelson wrote:
> Hi everybody:
>
> I can't believe it took me this many years to figure it out, but I just
> discovered that my chef's knives are so ridiculously freaking sharp that
> they actually cut bread way better than my bread knives.
>
> Who knew?
>
> Hasta,
> Curt Nelson
>
>
Raises hand
I normally use a 12" butchers knife (razor sharp and then some)

In article <ht2ipq$mf8$[email protected]>,
"Curt Nelson" <[email protected]> wrote:

> Hi everybody:
>
> I can't believe it took me this many years to figure it out, but I just
> discovered that my chef's knives are so ridiculously freaking sharp that
> they actually cut bread way better than my bread knives.
>
> Who knew?
>
> Hasta,
> Curt Nelson

<lol> So share your sharpening techniques?

I have found this to be true for tomatoes, but bread?
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

"Omelet" <[email protected]> wrote in message
news[email protected]..
> In article <ht2ipq$mf8$[email protected]>,
> "Curt Nelson" <[email protected]> wrote:
>
>> Hi everybody:
>>
>> I can't believe it took me this many years to figure it out, but I just
>> discovered that my chef's knives are so ridiculously freaking sharp that
>> they actually cut bread way better than my bread knives.
>>
>> Who knew?
>>
>> Hasta,
>> Curt Nelson
>
> <lol> So share your sharpening techniques?
>
> I have found this to be true for tomatoes, but bread?


I suppose my secret knife sharpening 'technique' is to never sharpen my own
knives. I've tried every sharpening gizmo imaginable for the last 25 years
and the harsh reality is that I suck at sharpening knives. Some people are
born with it... and I am not one of those people.

I've found great peace since I accepted the futility and started taking mine
to a professional. I've also had the good fortune of having one of the
greatest living knife makers sharpening my knives for many years. If you're
interested, here's his website: http://kramerknives.com/articles.htm

He's distinctive in that he's the only master bladesmith out there who makes
only chef's knives and also forges his own Damascus steel in a forge he
built himself. Unfortunately for me, he got famous and is the darling of
hotshot chefs everywhere and he no longer has the time for sharpening blades
he didn't make. I also can't afford or justify the cost of one of his
knives, however beautiful they may be.

Fortunately, he took in a couple of apprentices to take care of his
customers before he got out of the sharpening business. Now I send my knives
to Bob Tate, who is fortunately just down the road from me.
www.seattleknifesharpening.com

If prefer to have your knives done locally, I've learned to look for a
technique where they grind the edge with a convex shape which supports the
edge better. Bob also polishes the edge to a mirror sheen, resulting in a
knife sharper than any razor I've shaved with.

Finally, I use a really good steel. Rather than the crappy 8" or so models
that come with your typical knife block set, I use an old-school 18" Edick
from Germany that my Dad found at Goodwill. I'm also considering a ceramic
'steel' since the edges Bob does are so fine.

Next time I get my knives done, I'll try to post some photos as well as a
shot of the edge under my 200x microscope.

Hasta,
Curt Nelson

Omelet wrote:
> In article <ht2ipq$mf8$[email protected]>,
> "Curt Nelson" <[email protected]> wrote:
>
>> Hi everybody:
>>
>> I can't believe it took me this many years to figure it out, but I just
>> discovered that my chef's knives are so ridiculously freaking sharp that
>> they actually cut bread way better than my bread knives.
>>
>> Who knew?
>>
>> Hasta,
>> Curt Nelson
>
> <lol> So share your sharpening techniques?
>
> I have found this to be true for tomatoes, but bread?
I have sharpened my own knives for decades
I make some specific blades for friends but they cost a good amount
with lots of labour and time in the construction
To make a good edge you need a suitable rotary stone of large diameter
(about 2 feet is good)that's relatively slow in turning then hollow
grind the edge back until quite thin both sides of the blade
A normal chevs knife might take a 1/2" angled or more back to get the
right thickness through the blade then a good touch with an oil or wet
stone then a decent brush with a steel . On a new blade this can take an
hour or two to edge it but will last a long time with a stone and steel
( and cleaning)
My main knife for daily use is a little thicker than I like but I am
not the only one to use it , my best meat slicing knife is very thin to
the point it's edge ripples when run over a steel and is incredibly
sharp so no one else gets to try it for fear of losing a finger or worse.
Remember wood or plastic cutting boards only

Curt Nelson wrote:
>
> I can't believe it took me this many years to figure it out, but I just
> discovered that my chef's knives are so ridiculously freaking sharp that
> they actually cut bread way better than my bread knives.

It must not have much of a crust. I've found
that French bread dulls up knives pretty quick,
unless they're bread knives with teeth.

On May 20, 6:05*am, atec7 7 <""atec77\"@ hotmail.com"> wrote:

> * Remember wood or plastic cutting boards only- Hide quoted text -
>
> - Show quoted text -

Plasatic cutting boards are a waste as far as I'm concerned, they dull
you knives pretty quick.

I really like bamboo as well as my maple boards.

On Thu, 20 May 2010 12:59:32 -0700, Mark Thorson <[email protected]>
wrote:

>Curt Nelson wrote:
>>
>> I can't believe it took me this many years to figure it out, but I just
>> discovered that my chef's knives are so ridiculously freaking sharp that
>> they actually cut bread way better than my bread knives.
>
>It must not have much of a crust.

Perhaps banana bread.

>I've found that French bread dulls up knives pretty quick,
>unless they're bread knives with teeth.

I concur. But according to Curt all the major cutlery manufacturers
are producing bread knives as a ridiculous freaking joke.

On May 20, 4:18*pm, ImStillMags <sitara8...@gmail.com> wrote:
> On May 20, 6:05*am, atec7 7 <""atec77\"@ hotmail.com"> wrote:
>
> > * Remember wood or plastic cutting boards only- Hide quoted text -
>
> > - Show quoted text -
>
> Plasatic cutting boards are a waste as far as I'm concerned, they dull
> you knives pretty quick.

I'd rather sharpen my knives more often, so long as I can put my
plastic cutting boards in the dishwasher.

Except for those knives and things that just won't fit, everything
goes in the dishwasher.

Cindy Hamilton

"Cindy Hamilton" wrote:

Except for those knives and things that just won't fit, everything
goes in the dishwasher.
-------------------------------------------
Different strokes for different folks.

The only thing that goes in the dishwasher are the table service
pieces.

Prep equipment gets washed and dried and oiled (if req'd) as it is
used, especially cutlery and cast iron.

Lew

> I concur. But according to Curt all the major cutlery manufacturers
> are producing bread knives as a ridiculous freaking joke.


Oh, please.

In article <ht3avd$4v8$[email protected]>,
"Curt Nelson" <[email protected]> wrote:

> Finally, I use a really good steel. Rather than the crappy 8" or so models
> that come with your typical knife block set, I use an old-school 18" Edick
> from Germany that my Dad found at Goodwill. I'm also considering a ceramic
> 'steel' since the edges Bob does are so fine.
>
> Next time I get my knives done, I'll try to post some photos as well as a
> shot of the edge under my 200x microscope.
>
> Hasta,
> Curt Nelson

That would be cool, thanks!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article <4bf5b7c2$0$15749$[email protected]>,
"Lew Hodgett" <[email protected]> wrote:

> "Cindy Hamilton" wrote:
>
> Except for those knives and things that just won't fit, everything
> goes in the dishwasher.
> -------------------------------------------
> Different strokes for different folks.
>
> The only thing that goes in the dishwasher are the table service
> pieces.
>
> Prep equipment gets washed and dried and oiled (if req'd) as it is
> used, especially cutlery and cast iron.
>
> Lew

My knives get a quick wash, wipe dry and get put away immediately after
use. My wood cutting boards take seconds to clean with a quick scrub,
rinse and set on their edges where they "live" to drain dry on a towel
that gets changed regularly.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On Thu, 20 May 2010 05:46:34 -0700, Curt Nelson wrote:

> "Omelet" <[email protected]> wrote in message
> news[email protected]..
>> In article <ht2ipq$mf8$[email protected]>,
>> "Curt Nelson" <[email protected]> wrote:
>>
>>> Hi everybody:
>>>
>>> I can't believe it took me this many years to figure it out, but I just
>>> discovered that my chef's knives are so ridiculously freaking sharp that
>>> they actually cut bread way better than my bread knives.
>>>
>>> Who knew?
>>>
>>> Hasta,
>>> Curt Nelson
>>
>> <lol> So share your sharpening techniques?
>>
>> I have found this to be true for tomatoes, but bread?
>
> I suppose my secret knife sharpening 'technique' is to never sharpen my own
> knives. I've tried every sharpening gizmo imaginable for the last 25 years
> and the harsh reality is that I suck at sharpening knives. Some people are
> born with it... and I am not one of those people.

I'm one of the later. But I take it one step further and buy
pre-sliced bread :-)

-sw

On Thu, 20 May 2010 13:18:14 -0700 (PDT), ImStillMags wrote:

> On May 20, 6:05*am, atec7 7 <""atec77\"@ hotmail.com"> wrote:
>
>> * Remember wood or plastic cutting boards only- Hide quoted text -
>>
>> - Show quoted text -
>
> Plasatic cutting boards are a waste as far as I'm concerned, they dull
> you knives pretty quick.
>
> I really like bamboo as well as my maple boards.

Nylon and HDPE boards are fine. It's those damn acrylic-type boards
that are Evil.

-sw

In article <17yvyxnreeuj7$.[email protected]>,
Sqwertz <[email protected]> wrote:

> > I suppose my secret knife sharpening 'technique' is to never sharpen my own
> > knives. I've tried every sharpening gizmo imaginable for the last 25 years
> > and the harsh reality is that I suck at sharpening knives. Some people are
> > born with it... and I am not one of those people.
>
> I'm one of the later. But I take it one step further and buy
> pre-sliced bread :-)
>
> -sw

<lol> HEB, even the smaller stores, have a bread slicing machine in the
bakery. I've had them slice those skinny baguettes for me into "party
bread" and they will cut any whole loaf you wish to purchase for no
charge. Here is a pic of a New Years party plate I made with some:

<http://picasaweb.google.com/lh/photo...w?feat=directl
ink>

Or:

<http://tinyurl.com/25eatmm>

:-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

On Thu, 20 May 2010 21:08:43 -0500, Omelet wrote:

> <lol> HEB, even the smaller stores, have a bread slicing machine in the
> bakery. I've had them slice those skinny baguettes for me into "party
> bread" and they will cut any whole loaf you wish to purchase for no
> charge. Here is a pic of a New Years party plate I made with some:
>
> <http://picasaweb.google.com/lh/photo...w?feat=directl
> ink>
>
> Or:
>
> <http://tinyurl.com/25eatmm>

Andre: The original 2-Buck Chuck (now $3).

-sw

In article <1lm84yct7vx85$.[email protected]>,
Sqwertz <[email protected]> wrote:

> On Thu, 20 May 2010 21:08:43 -0500, Omelet wrote:
>
> > <lol> HEB, even the smaller stores, have a bread slicing machine in the
> > bakery. I've had them slice those skinny baguettes for me into "party
> > bread" and they will cut any whole loaf you wish to purchase for no
> > charge. Here is a pic of a New Years party plate I made with some:
> >
> > <http://picasaweb.google.com/lh/photo...w?feat=directl
> > ink>
> >
> > Or:
> >
> > <http://tinyurl.com/25eatmm>
>
> Andre: The original 2-Buck Chuck (now $3).
>
> -sw

My sister and I both like it. ;-) I see no reason to pay a fortune for
sparkling wine when this tastes good! Just like Carolans is every bit
as tasty as Bailey's. <g>

I'd already spent enough on fresh Basil, "on the vine" tomatoes, fresh
Mozarella at $7.00 per lb. and Balsamic vinegar to top dress the salad
with it and Olive oil.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

On 2010-05-21, Sqwertz <[email protected]> wrote:

> Andre: The original 2-Buck Chuck (now $3).

It was always $3 everywhere but CA. Is it $3 in CA, now?

nb

On May 20, 1:38*pm, brooklyn1 <gravesen...@verizon.net> wrote:
> On Thu, 20 May 2010 12:59:32 -0700, Mark Thorson <nos...@sonic.net>
> wrote:
>
> >Curt Nelson wrote:
>
> >> I can't believe it took me this many years to figure it out, but I just
> >> discovered that my chef's knives are so ridiculously freaking sharp that
> >> they actually cut bread way better than my bread knives.
>
> >It must not have much of a crust. *
>
> Perhaps banana bread.
>
> >I've found that French bread dulls up knives pretty quick,
> >unless they're bread knives with teeth.
>
> I concur. *But according to Curt all the major cutlery manufacturers
> are producing bread knives as a ridiculous freaking joke.

I cut bread with my mother's old serrated bread knife, which has not
needed sharpening in some sixty years.