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Old 02-19-2008, 04:07 AM   #11
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I was looking at a Forschner offset bread knife not too long ago. The one I wanted was out of stock, so I'm still using my chef's knife. Even with its plain (krazy keen, but plain) edge it still goes through French and Italian breads without crushing or deforming the loaf or slice. Since its not serrated, it also doesn't create a lot of bread saw dust!
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Old 03-01-2008, 07:22 PM   #12
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Now that I am baking crusty breads, I find my knife is really bad, I never bought a knife, all knives were either inherited or were hubby's when I married him. Time to shop for a good bread knife!
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Old 03-02-2008, 05:50 AM   #13
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You look for actual reasons to buy a new knife? I should start doing that!
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Old 03-02-2008, 08:51 AM   #14
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Quote:
Originally Posted by DrThunder88 View Post
You look for actual reasons to buy a new knife? I should start doing that!
well , yes I have to have a reason to buy a knife. If it were just me living alone, then I would buy all kinds but hubby says I have to *need* a product before I can buy it.
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