Shopping & Style0 min ago
Steak Knife Used For Bread
6 Answers
Our bread knife has snapped, so pending the time when one of us remembers to buy a new one, we are managing with the one from a knife set we had as a wedding present.
I don't like it, and far prefer using a sereted edge steak knife which does the job perfectly well.
The present Mrs Hughes advises that cutting bread with a steak knife will dull the edge - I find this hard to believe.
Is she correct?
I don't like it, and far prefer using a sereted edge steak knife which does the job perfectly well.
The present Mrs Hughes advises that cutting bread with a steak knife will dull the edge - I find this hard to believe.
Is she correct?
Answers
Using any blade to cut any material will dull the blade. The question is, how fast, and can the blade be refreshed. In general, even serrated knives can be refreshed, using a steel, or other sharpening tool. All non-serrated knives can be refreshed (sharpened). I don't know what type of steak knife you are using, but mine are non-serrated blades (Wüsthof),...
20:41 Sun 05th Aug 2018
Using any blade to cut any material will dull the blade. The question is, how fast, and can the blade be refreshed.
In general, even serrated knives can be refreshed, using a steel, or other sharpening tool.
All non-serrated knives can be refreshed (sharpened).
I don't know what type of steak knife you are using, but mine are non-serrated blades (Wüsthof), in semi-stainless steel
Personally, I prefer using a non-serrated edge, even for bread (yes, I keep my knives super-sharp), but most bread knives are the serrated type that don't need to be sharpened very often (or ever).
The upshot is that your short steak knife will lose its edge a bit quicker than a longer bread knife. And the steak knife is probably a slightly softer steel, designed to be sharpened multiple times.
As with all knives, when it get a bit blunt (if it will no longer slice a ripe tomato without crushing it), then you need to refresh/sharpen the blade.
Hope it helps
In general, even serrated knives can be refreshed, using a steel, or other sharpening tool.
All non-serrated knives can be refreshed (sharpened).
I don't know what type of steak knife you are using, but mine are non-serrated blades (Wüsthof), in semi-stainless steel
Personally, I prefer using a non-serrated edge, even for bread (yes, I keep my knives super-sharp), but most bread knives are the serrated type that don't need to be sharpened very often (or ever).
The upshot is that your short steak knife will lose its edge a bit quicker than a longer bread knife. And the steak knife is probably a slightly softer steel, designed to be sharpened multiple times.
As with all knives, when it get a bit blunt (if it will no longer slice a ripe tomato without crushing it), then you need to refresh/sharpen the blade.
Hope it helps
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