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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 ⁨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.

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- 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.
  
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  - 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.
    
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