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If you want a super bread knife or all around slicer with a traditional pointy serration, this is the perfect knife for you. It's very high quality -- in my opinion it really is better than the Victorinox, Sanelli or other such stamped knives available in most stores. Perfect for use as a bread knife or for slicing nearly anything in the kitchen. Once you try a nice slicer like this you'll NEVER go back to that thick and short "bread" knife that came with some set you bought years ago. Works great on nice and crusty artisan breads, and the thin blade is useful for pastry/cake work too (Wusthof Germany calls it a "confectioner's knife" actually). What's the difference between this and the other "wavy edge" Super Slicers? This one has traditional pointy serrations, and the other have reverse "scallops", so this one will cut a more aggressively through really crusty stuff (it'll have more "sawing" power), and it's easier to resharpen down the road (serrated knives don't have to be sharpened very often). The downside? It doesn't really "slice" as well as the reverse serrations do, and it'll be rougher a bit on the cut due to the sawing action. If you're doing mostly crusty breads, I'd say this one makes more sense. If you want an all-around slicer for meats and other big things, then the other one might be your cup of tea.
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