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OXO Good Grips 8 Inch Bread Knife
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- Serrated blade for large melons and crusty breads
- Sharp, stainless steel blade
- Soft, comfortable handle ensures a safe grip
- Hand wash with warm, soapy water and promptly dry
- 8” blade
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Enjoy bagels, baguettes and brioches with the OXO Good Grips 8" Bread Knife. This Knife slices easily through the crustiest loaves, rolls and bagels with its sharp, serrated stainless steel blade. The soft, non-slip handle is shaped for a comfortable grip that won’t slip, even when wet.
Sharp enough to slice through chewy crusts and still produce full, even slices, this bread knife can handle the job without flattening the loaf. Great for bagels and rolls, the hand-finished stainless-steel blade is serrated for easy cutting.
The Good Grips line features durable, nonslip flexible handles on every product. Ergonomically designed to fit the palm comfortably and softly, the pressure-absorbing processed rubber handle puts less tension on the hands, while providing an outstanding grip. Made from the same material dishwasher gaskets are constructed of, the handles are slip-proof, wet or dry, as well as dishwasher-safe. Good Grips products are moderately priced and have won the Tylenol/Arthritis Foundation Design Award. --Laurie Notaro
Top Customer Reviews
At the time I was impressed with the Mini Chefs knife that is very similar to this.
Over the years I have replaced many of my knives with OXO.
We use the Paring knives as Steak knives and the 3.5 Professional Paring knives as Paring knives.
I purchased this because I was tired of stopping to wash when switching from Vegetables to Meat with the one we have had for years.
Now I love these knives but you need to know they are not great for holding an edge.
2 or 3 uses or complete meal preps and its best to sharpen them.
This is no big deal if you have a sharpener like a Chefs Choice.
We have the 3 stage Professional Sharpening Station 130.
Three passes on each stage and your edge is better than new but even a 2 stage would work well.
As to the critical reviews I have read about blade shape / size.
These people do not know knives or how to use them.
Apparently there is also a critic who does not know how to operate their Chiefs Choice sharpener either.
I have been using the same knives for at least 16 years and none are the worst for wear.
Yes we do use a Dishwasher !
Without a doubt Carbon Steel is best for holding an edge but they require maintaining.
I still use High Tec Carbon steel blade knives for hunting applications but no longer in my kitchen.
There are High Tec Stainless blades that can hold an edge but the cost is prohibitive for most kitchens.
Cheap or impure stainless often will hold an edge but it also can stain, rust, and warp.
In years of use I have seen none of this with these knives.
The proper use of this knife is in food preparation.
The wide curved blade allows you to grip the knife lower, possibly even resting your forefinger the length of the spine or back of blade for good control of the knife.
The broad blade also allows you to hold both the blade and handle to chop or mince vegetables.
It also is good for transporting what you cut from cutting surface to bowl or pan.
The primary function is for the tip or point placed down and against the cutting board or surface.
Using the curve of the blade you engage a rocking action for your cuts.
Very useful for things like Green Onions or Chives.
With a decent longer, narrower artisan bread I can cut very thin slices of about a quarter of an inch or less.