Bread Knives
Victorinox 47547 10-1/4-Inch Wavy Bread Knife, Black Fibrox Handle
(Kitchen) Victorinox
Ice-tempered, high-carbon, stainless-steel blade provides maximum sharpness and edge retention; conical ground for wider break point
Blade stamped from cold-rolled steel; bolsterless edge for use of entire blade and ease of sharpening
Patented Fibrox handles are textured, slip resistant, and ergonomically designed for balance and comfort; NSF approved
Professional quality 10-1/4-inch bread knife handles crusty exteriors without crushing tender insides
Hand washing recommended; lifetime warranty against manufacturer defects; expertly made in Switzerland
Price:
$40.50
$23.83
Customer Reviews:
-
Mislabeled product
After six weeks of ownership of this knife (Forschner 40547) I can tell you it is mislabeled. It is called a "Bread Knife," but it should be called a "Bread, Meat, Carving, Sandwich, and Other Stuff Knife." Here's how I made a sandwich a few minutes ago. Use knife to slice large rye bread.... -
Excellent Knife
Excellent knife. Well balanced and exceptionally sharp. It cuts through hard bread and soft items easily. People not used to handling large knives should consider the 8" version of this knife as it takes practice to hadle such a long cutting edge. Although the blade is very thin and a bit...
Answers
I had a friend that used to work at Panara Bread and gave my husband a knife. (Forgive how I describe it I don't know anything about knives). It looked like a pocket knife because the blade would fold up on the handle yet there was only one blade.
It may have been a promotion or employee gift item - it is not listed as available on their site. However if you try "red knife" on eBay you might find a good option. Good Luck!
For More Info or to Buy Now: www.hsn.com Slice into warm bread quickly and easily with the Tyler Florence Titanium-Plated Bread Knife with Wood ...
For More Info or to Buy Now: www.hsn.com Slice into warm bread quickly and easily with the Tyler Florence Titanium-Plated Bread Knife with Wood ...
For More Info or to Buy Now: www.hsn.com Slice into warm bread quickly and easily with the Tyler Florence Titanium-Plated Bread Knife with Wood ...
I want to get a Wusthof bread knife and I was wondering if there were any reasons why I should get a forged one versus a stamped one. I know forged blades have a bolster and way more, but is there any difference in quality between the two...
Unless you are comparing 3$ flea market stamped knife vs. 100$ Forged piece from Sur La Table(overpriced as usual) then in terms of cutting performance and edge holding as well as quality wise there is no difference. Metallurgists can point out that in a forged knives carbide
Price:
$16.29
$16.10
Ideal for cutting wood, cardboard, paper, plastic, cloth and foam board
Comes with a variety of blade types including straight edge, general purpose, fine point, and scoring blades
Xacto basic knife set for lightweight precision cutting
6.5-by-5.5-by-1.5-inches ; 10.1-ounces
Housed in a handsome wooden chest
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NORPRO Cooks Edge 8 Inch Bread Knife: 18/10 Stainless Steel Blades With Hair Line Finish. Full Tang Extends To T... 
NORPRO Cooks Edge 8 Inch Bread Knife: 18/10 Stainless Steel Blades With Hair Line Finish. Full Tang Extends To T... 
NORPRO Cooks Edge 8 Inch Bread Knife: 18/10 Stainless Steel Blades With Hair Line Finish. Full Tang Extends To T... 
NORPRO Cooks Edge 8 Inch Bread Knife: 18/10 Stainless Steel Blades With Hair Line Finish. Full Tang Extends To T... Behold the baked clam -- intense flavors bring excitement to dinner table
Whether Dining at home or in a restaurant, baked clams have worked their way into our Saturday night meals.
That chewy burst of the sea precedes the family’s most indulgent dinners — shrimp scampi over saffron rice, a skirt steak rubbed with espresso and brown sugar or a “garbage pie” pizza from a neighborhood parlor.
Behold the intense flavors and complex textures in a baked clam, something my husband considers to be a seasonal dish, depending on its preparation. Stuffed with breadcrumbs blended with artichoke, they are a Christmas favorite in our home. But this time of year, he makes clams Casino-style, fixed with Applewood bacon patches. The smoke-on-sea flavors truly smack of fall.
To make them, he starts with a compound butter — unsalted butter mashed with finely diced shallots, green and red bell peppers, lemon juice, minced fresh garlic and white wine.
Kitchen knives and
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Cheap Wusthof Classic 8-Inch Bread Knife | Cheap Cookware For ...
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Buy Wusthof Classic 8-Inch Bread Knife DescriptionA company with a rich heritage%2C it%27s one of the World%27s leading manufacturers of precision forged cutlery%2E This amazing company remains family owned and under the management of the seventh generation of ownership%2C and bring nothing but the best into your homes%2E
Buy Wusthof Classic 8-Inch Bread Knife Features Long serrated 8-inch blade with triangular tip best for bread slicing Forged high-carbon stainless steel blade hand-honed for razor-like sharpness Traditional-style composition handle is triple-riveted for strength and permanence Dishwasher safe Lifetime guarantee
Bread knife blades News
Girl jailed for carrying knivesKent Online - Dec 31, 1969
Cheryl Covington, of Jefferson Road, Sheerness, was sentenced to 16 months after she was found with a 6in blade up her sleeve and an 8in serrated bread knife in her bag in the early hours of September 15. Maidstone Crown Court heard she was sitting on
SILive.com - Dec 31, 1969
Don't overstuff them: It's not about the bread. Toasted seasoned breadcrumb, lemon juice olive oil, little extra clam juice, butter and a splash of white wine. Step 3: Slide the knife so the blade points to the upper shell to avoid knicking the meat.
Gothamist - Dec 31, 1969
In the month of September alone, "visitors surrendered seven dangerous weapons, 61 cans of pepper spray and Mace, and 588 knives—an average of about 20 blades a day, according to Park Police statistics." Visitors to Liberty Island, in case you've
OregonLive.com - Dec 31, 1969
Lay a pumpkin slice flesh-side up on the cutting board and center the blade of the chef's knife at the tip of the right end of the slice where the shell meets the flesh. Slide the knife between the shell and the flesh, following the contour of the
