for bread and pastries

The kitchen knife for bread and pastry is characterised by a special saw or serrated edge as well as a very long blade. Thanks to this saw and teeth, it can be even very crispy or soft bread is easily sliced. Unlike a classic kitchen knife, the bread slices are not squeezed or crushed when slicing. The excessive crumb formation that occurs when cutting hard crust is a thing of the past with the kitchen bread knife. Sharpening this knife is quite complicated and usually requires the intervention of an experienced sharpener.When cutting bread or pastries, however, only the tips of the teeth are touched and so the knife stays sharp for a very long time and usually does not even get resharpened.