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• Pulptastic@midwest.social ⁨4⁩ ⁨weeks⁩ ago

  I can cut bread and tomatoes. A bread knife does a better job with bread.

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  • walktheplank@lemmy.world ⁨4⁩ ⁨weeks⁩ ago

    And a filet knife does better with fish. Not my point but that’s ok.

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    • Pulptastic@midwest.social ⁨4⁩ ⁨weeks⁩ ago

      A butter knife could cut them all too.

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      • walktheplank@lemmy.world ⁨4⁩ ⁨weeks⁩ ago

        Not properly. But a chef’s knife can.

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• Pilferjinx@lemmy.world ⁨4⁩ ⁨weeks⁩ ago

  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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• GregorGizeh@lemmy.zip ⁨4⁩ ⁨weeks⁩ 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.

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  • walktheplank@lemmy.world ⁨4⁩ ⁨weeks⁩ ago

    I was a professional cook (up to sous chef) in fine dining for a decade. Guess I’m just an amateur yet.

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    • GregorGizeh@lemmy.zip ⁨4⁩ ⁨weeks⁩ 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.

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      • walktheplank@lemmy.world ⁨4⁩ ⁨weeks⁩ 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.

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