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
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I love to make artisan breads, and when I take a picture of a slice out of one of these masterpieces, grandma's knife makes the bread look even more artsy and homespun.
Well, I entered an all day bread bake off/craft fair with a bunch of other old goats (all had to be over 65 and I was the only guy in the contest) to choose a local winner. I didn't want to take grandma's knife with me out of fear of losing/breaking/bending/misplacing/ridicule/stain/dulling it. So I looked for a cheap something I could take that I wouldn't shed tears over if I lost it.
OXO Good Grips Bread Knife to the rescue. Less than $10. Perfect! I really wasn't expecting much at a $10 price point. If it just looked like a bread knife, I was satisfied.
Let the bake-off begin!
We all started our secret dough recipes, let them rise, punch down, add secret grains, conger-up mystic bread Voodoo, knead, dust, slit and pop in the ovens. We each had to make two loaves. One to be judged on and one that would be given to the lucky craft fair attendee to win the first place loaf via drawing of their admission ticket.
All of the loaves are out and waiting the required one hour cool down before judging. No question, mine were the most beautiful. Everyone (from my family) said so.
Time to judge!
If you ever had/ate artisan bread, you know the crust is the star of the show. Any good loaf worth its salt will have a crust that can dull a diamond chainsaw in a heartbeat. But, therein is the loaves soul.
The OXO went through it just like grandmas knife must have 200 years ago. Clean and straight with a minimum of sawing crumb. It left the warm soft heart beautifully severed. It was enough to make an angel cry.
Although mine was the most beautiful (according to my family and friends), Lois Ledbetter's was awarded first place by the panel of eight judges in the taste department.
The other nine "non-winners" were auctioned off and the $200 proceeds went to the local food pantry.
I swallowed my testosterone pride and shook Lois' hand and congratulated her bread and couldn't resist asking her secret ingredient. She said that when I got as old as her (she is over 100) I would know.
We'll see Lois, we'll see..............
As for the knife, I have used it everyday since and it is the best $10 I ever spent. It might even get passed down to the heir as well.
This OXO Good Grips Bread Knife is excellent because:
1) the handle feels good; it's thicker and certainly not slippery,
2) the blade is wide and sturdy - it cuts a slice uniformly! And,
3) it's S-H-A-R-P.
It's also good for slicing frozen English muffins. It's also excellent for slicing open pita bread sideways - I mean that I place the pita flat on the board, turn the knife sideways and slice around the baked edges to create thin two rounds (just like slicing a layer of cake to make two layers).
Fabulous for cutting paper thin tomato slices. Nothing cuts tomatoes like a sharp serrated knife. :D
Fer sammiches, I like to use several super thin slices overlapping each other rather than one thick slice that shoots out the back when you take a bite.