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MichaelLogue
24
Oct 6, 2018
One thing that bothers me the most about bread knives is that they are almost all single beveled - I'm guessing due to the difficulty of sharpening a scalloped/serrated edge. However, with single bevel edges, your cuts tend to wander off to one side or the other, and you are constantly having to fight/twist the blade in order to maintain a straight cut. What I'd really like to see is a high quality, 11-12" bread knife with a double bevel, scalloped/serrated edge. Dalstrong makes one, but.... it's Dalstrong (ie: crap) and it's only 9".
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