“Produce” is presumably fruit and vegetables, although that’s a pretty broad category to lump together given that so many vegetables behave differently. Consider a tomato versus lettuce or a yam, for instance.
I never understood why people use serrated knives for bread, it gets crumbs everywhere. I use a sharp chef knife instead and it’s much cleaner. I use it for 95% of stuff, there’s no much need for any other.
That’s one way to say you never had anything besides soft buns and bread.
Once you get full grain or (as someone mentioned) a bread with a hard crust, you will wish for a serrated knive.
If you’re cutting soft soft bread, then a plain blade is fine, but if it’s a crusty bread like a sourdough, the serrated blade is much better at cutting the crust without crushing the soft interior (IME, not a chef)
I don’t see this suggesting a bread knife for meat, but a dull serrated blade beats a worn plain edge for any purpose. And produce is anything grown like fruit and veg.
Ah I didn’t see that little spiral graph. I agree with you for anyone who keeps their knives sharp. But if you’re trying to cut thin slices off a roast and have to choose between a bread knife and a dull chef’s knife, I’d likely go for the bread knife. That said, I don’t know they intended it that way, and it totally could have just been an error.
I guess a bread knife works pretty well for slicing roast, i.e. the dish, not raw meat. Additionally, one may also use it for chopping e.g. kale or pumpkin.
What about using the bread knife for meat?
Edit: also what’s “produce”?
American for fruit and veg.
Thanks!
Digamos verduras en la mejora de América
“Produce” is presumably fruit and vegetables, although that’s a pretty broad category to lump together given that so many vegetables behave differently. Consider a tomato versus lettuce or a yam, for instance.
I never understood why people use serrated knives for bread, it gets crumbs everywhere. I use a sharp chef knife instead and it’s much cleaner. I use it for 95% of stuff, there’s no much need for any other.
That killer knife blade sliding haphasardly over a shining crust in the morning I guess 😁
That’s one way to say you never had anything besides soft buns and bread.
Once you get full grain or (as someone mentioned) a bread with a hard crust, you will wish for a serrated knive.
I’m European. I don’t eat soft bread. I think none of you have a sharp knife.
Oh it’s plenty sharp. My finger tested it :)
If you’re cutting soft soft bread, then a plain blade is fine, but if it’s a crusty bread like a sourdough, the serrated blade is much better at cutting the crust without crushing the soft interior (IME, not a chef)
I don’t see this suggesting a bread knife for meat, but a dull serrated blade beats a worn plain edge for any purpose. And produce is anything grown like fruit and veg.
It’s got produce, bread, and meat highlighted for the bread knife.
The only thing I’ve ever used a bread knife for is bread.
Ah I didn’t see that little spiral graph. I agree with you for anyone who keeps their knives sharp. But if you’re trying to cut thin slices off a roast and have to choose between a bread knife and a dull chef’s knife, I’d likely go for the bread knife. That said, I don’t know they intended it that way, and it totally could have just been an error.
I guess a bread knife works pretty well for slicing roast, i.e. the dish, not raw meat. Additionally, one may also use it for chopping e.g. kale or pumpkin.
The infographic only states that a bread knife is good for bread. It is correct in this regard.
Produce is the general term for fruits and vegetables and things of the like.
The bread knife has markers in the produce, bread, and meat sections