Bread Knife Mac vs Wusthof

[Potato Repairman]

I have reached the point where almost all the bread we consume is now home made, and usually a hard crusty variety. This has led me to look for a new bread knife and I'm considering a Mac superior 10.5" or a Wusthof Classic 10" super slicer. Would either of these knives offer any improvement in performance over the 10" Forschner I now have? Is one better than the other, and why? Thanks in advance.

 

[buzzard767]

I can vouch for the Mac SB-150 because I have one and it's the best bread knife I've ever had my hands on. Hard crusts are not a problem.

 

[LPBeier]

I second it for the Mac. I have a whole set of Mac knives and while I love them all, I wouldn't trade my bread knife for the world. It gives a clean cut no matter how thick or thin the slice or, as buzzard767 says, crusty it is. I haven't tried the Wusthof but I have tried the Forschner and find the Mac far superior in every aspect.

 

[Rob Babcock]

Buy the Mac. It'll cut better and it's easier to resharpen.

 

[dave the baker]

Not to be a party pooper - - - but my $1.98 "T.V. Knife" does a fantastic job. And yes, I have some other very expensive knives in my collecton.

 

[buzzard767]

Not to be a party pooper - - - but my $1.98 "T.V. Knife" does a fantastic job. And yes, I have some other very expensive knives in my collecton.

Compared to what? If you've never used the Mac you have no reference of comparison.

 

[LPBeier]

Compared to what? If you've never used the Mac you have no reference of comparison.

I wouldn't be that harsh. I actually still use my mother's bread knife which is umpteen decades old for everyday cutting and save my Mac for work or "tough jobs". They are different and both great!

 

[Scotch]

I recently bought a 9" (23cm) Wusthof Classic 4150 bread knife to replace my old cheapie Ginsu that I got free at the home show years ago. Don't use it for much but bagels and an occasional loaf of La Brea Bakery bread, but in my estimation it's a great knife, very sharp, looks great, easy to control. Not sure about how easy resharpening is as I haven't had to do that and doubt I will for a long time. The Wusthof bread knife comes in 8", 9", and 10" versions. I found this one on Ebay, new in box, for $46.65 with shipping.

 

[Potato Repairman]

Thanks for the input everyone!

 

[justplainbill]

I have reached the point where almost all the bread we consume is now home made, and usually a hard crusty variety. This has led me to look for a new bread knife and I'm considering a Mac superior 10.5" or a Wusthof Classic 10" super slicer. Would either of these knives offer any improvement in performance over the 10" Forschner I now have? Is one better than the other, and why? Thanks in advance.

Why not sharpen your Forschner?

 

[Rob Babcock]

Why not sharpen your Forschner?

If there's a good way to sharpen a Forschner I'm not aware of it. Some say you can use a round file to work each serration individually but that seems a pretty tedious, laborious process for a $20 knife. Most conventional sharpening methods don't work well on traditional serrations.

The Edgemaker Pro sharpeners I keep in my work roll are supposed to work okay on those type of serrations but I haven't ever tried it.

 

[justplainbill]

Spyderco has profiler 'stones' that will do the job. I consider them money well spent since I don't like to throw away knives

 

[Rob Babcock]

Do you find the Sharpmaker does a good job on serrated? I have a Sharpmaker, too, but I haven't tried it on any of those kind of serrations.

 

[Potato Repairman]

JustPlainBill,
I do sharpen the Forschner. I use a fine India round file working each gullet to the point like a saw, which gets it better than it was new, but I was hoping for improved performance from convex scallop design. I haven't used a knife of that design I may not actually get what I'm looking for, but figured either would do double duty as a slicer.

How are you guys sharpening your serrated knives?