knife for bread and pastry
The kitchen knife for bread and pastry is characterised by a special saw or serrated edge as well as a very long blade. Thanks to this saw and serrations, even very crisp or soft bread can be easily cut. Unlike a conventional kitchen knife, the bread slices are not squeezed or crushed during slicing. The excessive crumb formation that occurs when slicing hard crust is a thing of the past with the kitchen bread knife. Sharpening this knife is quite complicated and usually requires the intervention of an experienced sharpener.However, only the tips of the teeth are touched when slicing bread or pastry, so the knife remains sharp for a very long time and usually does not even get resharpened.
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