I am an adult Fans of using tools suitable for work in kitchen. It is not surprising, but I often feel that something new or different may be better than what I own.
A few months ago, I reviewed a set of carbon steel knives made in Oregon by Stemport. They are very beautiful, with sculpted wooden blades and handles. I wonder if I can keep up with the Portland people, and especially their bread knife, when I compare it to it Mercer Millennium Cuisine.
Mercer is an American test kitchen Top choice For serrated bread knives, with sneezing and pointed teeth. The black plastic handle is very attractive, chunky and function. It immediately replaced its predecessor, some stainlessly not nostalgic but low performance I had in Paris at a cheap price because it had a crack in the handle.
Look 10 -inch steel bread In My favorite trade exhibitionI dream about how it can work better than Mercer $ 25. At a period of astonished $ 450 here when the writer pulled out a computer and divided 450 for 25, could it be 18 times better? I will not wave that idea around. It is not 18 times better, but I will let you ask yourself at a time if it could be a couple.
Leaving the price in a moment, these high quality bread knives have a lot for them. Steelport is quite handsome, with a wooden handle and gray blade highlights compared to the less relationships in your block. At 65 above Rockwell c scaleIt is a particularly hard blade. That hardness can make the steel slightly brittle but allows the blade to be narrow, extremely sharp and can hold a torn edge for a long time. The handle is a slightly more “multi -plan” than most knives, and it is quite comfortable. The upper part of the blade, called the spine, is rounded, something you will appreciate if you use it for a long time, as it can keep the blisters form on your index finger; Many knives should do this. There is also a corner of your fingers on the heel, which can make you feel more obscured into your clamping. A difference between the two knives is that the Mercer is serrated compared to the round tips of Steelport; A ocean is floating compared to the rolling sea, if you want.
I think this can make a remarkable difference so I started cutting up, bought and made a cake, then tore it into a knife and then the other for a few months. Both pass through the sandwich bread in the easiest way, without damage to the bread itself, in contrast to the processing you will put the cake if you go there with a knife of a boring chef. I do not need to worry when cutting upright into subtle horn cake and even more when I cut through goodness, many layers as you will do to bake it or to create a Croissan'Wich, but both tongue is interrupted, leaving clean edges and neat corners.