Bread knives are so much nicer to cut bread with though. But yeah, a chef’s knife and a paring knife are all you “need”.
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walktheplank@lemmy.world 1 week agoSharpen your knife. If it’s not able to cut bread or tomatoes it needs sharpening.
Pilferjinx@lemmy.world 1 week ago
GregorGizeh@lemmy.zip 1 week ago
I definitely need a bread knife to properly cut good bread, if only for the teeth. The bread I eat is more dense and has a hard crust compared to say American wonderbread. I also like to dry out some of it and then double toast slices for that extra crunchiness. No way a smooth edge can deal with that.
walktheplank@lemmy.world 1 week ago
I was a professional cook (up to sous chef) in fine dining for a decade. Guess I’m just an amateur yet.
GregorGizeh@lemmy.zip 1 week ago
Well good for you, i guess you cooking anecdotally in fine dining invalidates my experience entirely. All of a sudden the bread parts itself on my chef knife like the red sea for moses.
walktheplank@lemmy.world 1 week ago
Perhaps you just need to learn to use the knife properly. Knives also need a steel which should be used regularly. Blunting a knife on a crust shouldn’t be a thing if you keep your blade sharp. That’s the point.
Pulptastic@midwest.social 1 week ago
I can cut bread and tomatoes. A bread knife does a better job with bread.
walktheplank@lemmy.world 1 week ago
And a filet knife does better with fish. Not my point but that’s ok.
Pulptastic@midwest.social 1 week ago
A butter knife could cut them all too.
walktheplank@lemmy.world 1 week ago
Not properly. But a chef’s knife can.