A forged bread knife needs to do two things at once: get through a hard crust and leave the crumb underneath intact. This Olive Forged knife does that with a long, serrated blade that saws its own way through as soon as you engage it. So you don't have to push, and it's exactly that pushing that flattens a fresh loaf.
The olive wood handle gives grip and makes the knife a little heavier in the hand, so you work with calm strokes instead of force.
- Long blade: cut a whole loaf in one stroke
- Serration grips the crust without sliding off
- Crumb stays airy instead of compressed
- Also good for tomatoes, melon and cake
- Olive wood handle, every piece with its own grain
Why a forged bread knife really makes a difference
With a smooth knife you slide over a crust and press the bread down before you get through it. A serrated edge bites into the crust and keeps sawing, so you get a straight cut with very little pressure. The difference is greatest with sourdough and dark wholegrain bread.
How to cut bread neatly
Lay the bread crust-up on a board and start the knife at a shallow angle. Make long, calm strokes over the full length of the blade and apply no pressure. Let freshly baked bread cool first; warm crumb sticks to the steel and tears more easily.
Maintenance
Wash the knife by hand, dry it immediately and keep it out of the dishwasher. Store it loose so the serration doesn't knock against anything. The rest of the series is under knives and a matching board is at serving boards and chopping boards.
