Are you using the right knife? – Part 11.

Different types of bread



It’s best to use a knife with a serrated edge for cutting loaves of bread, bread rolls or baguettes. Their regular serrated edge features “spikes” – just like the teeth of a saw – that take a firm hold as soon as they are applied to the crust. This prevents the blade from slipping, therefore ensuring clean and safe cuts.

WÜSTHOF makes knives with three different kinds of serrated edge:
• With the serrated edge curved inwards (concave edge)
• With the serrated edge curved outwards (convex edge, also known as a “wave”)
• With a precision double serrated edge

Bread knife
The bread knife features a strong blade with a serrated edge curved inwards that cuts effortlessly through hard or soft bread. A bread knife is also perfect for chopping large fruits with a hard skin (e.g. pineapples). And since the robust serrated edge can cope with any crust, it is also ideal for carving a crispy roast. So it’s no wonder that, over time, the bread knife has become a classic in the kitchen and is therefore one of the knives that comes with our knife block sets – it’s a real must-have. The bread knife is available in various lengths.
Bread knife

Bread knife with a precision double serrated edge
Double serrated edge = twice as good! The difference between this knife and an ordinary serrated edge is immediately obvious. Thanks to the newly designed precision double serrated edge, the blade of this bread knife glides effortlessly through the food to be cut.
Hard crust? Soft crumb? Both are no problem! The serration within the serrated edge enables an exceptionally smooth, clean and precise cut. Thanks to the double serrated edge, you can apply the blade particularly securely to the food to be cut and cut straight slices quite easily and without much effort.
The double serrated edge leads to improved edge retention, so that the blade stays sharp for even longer.
Brotmesser mit Präzisions-Doppelwelle

Bread knife with offset handle
The elevated handle of this knife provides more room between the hand and the cutting base. This allows the cutting action to be carried out unhindered, without fingers coming into contact with the food to be cut. The soft wavy edge ensures clean cuts when slicing bread, cakes, sandwiches and panini. The wide blade can be used for serving as well. This knife is also brilliant for cutting fruit and vegetables with a firm skin.
Bread knife with offset handle

Super Slicer
The Super Slicer is a true super-knife! Its wide, long blade with a convex serrated edge glides smoothly through bread loaves and tarts. Large fruit or vegetables with a hard skin are not a problem either! The Super Slicer can easily deal with these thanks to the serrated edge curved outwards. Melons, pineapples or cabbages – the Super Slicer cuts all of these into super manageable pieces!
Super Slicer

Pastry knife
It really says a lot that the pastry knife was named after the profession it serves. Whether you want to cut cakes or tarts, crunchy pastry, bread or flans – there aren’t many things that can’t be cut into portions or served with this knife. The wavy edge means it cuts through even the hardest and toughest foods with fine and precise cuts.
Pastry knife

Sausage knife
The sausage knife is the ideal knife for breakfast, brunch or snacks. The serrated edge is suitable for cutting many types of food with a hard or firm skin – especially cured sausage, but also cheese, ham, bread rolls and baguettes.
Sausage knife

Breadboard
The breadboard is the perfect companion for every bread knife. Particularly at parties and celebrations, when each guest cuts themselves a piece of bread in the kitchen, a breadboard is a safe base you can’t do without! The breadboard from WÜSTHOF has an integrated tray for catching breadcrumbs and is made of thermo beech wood, since wood looks after the blades and is easy to keep clean.
Breadboard

Our series of articles will continue with the following topics:
Sticky, gooey foods
Exotic knives for special applications

Here you can find all the previous articles in this series:
Small cutting tasks: paring, cleaning, trimming
Large cuts: carving, portioning
Fish: chopping, filleting
Herbs: cutting, dicing, chopping
Small vegetables
Large vegetables
Meat and poultry on the bone

Crusts and firm foods
Hard and soft cheeses
Filleting meat and poultry and preparing fruit

Please feel free to send in your questions and suggestions for other topics!
After all, you have to ask a question to be sure to get the answer you need.
So, with this in mind, happy cutting and cooking!

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