The Best Bread Knife Ever

27 06 2008

Oh, bread knife, how I\'ve missed you!

Just a few words about the tool I have probably missed the most since arriving in France: my offset bread knife.  (I optimistically starred a bunch of items in my Batterie de Cuisine a couple of months ago.  The truth is, I just got my favorite cooking utensils in my hot little hands this week.)

This is the greatest bread knife anywhere.  Here’s why: the offset handle means you can cut through the bottom crust of a loaf of bread without scraping your knuckles on the counter.  It’s super sharp and works beautifully on both soft brioche and crusty artisan breads.  And, perhaps most importantly, unlike the tiny serrated paring knife we’ve been using to cut bread for the last 5 months, it’s long enough to cut cleanly through breads of all shapes and sizes.  (We’ve pretty much been confined to baguette-shaped breads, not that this is exactly horrible.)

So today, in order to celebrate, I went to Au Levain du Marais and picked out a round loaf, just because I could.  Let me tell you, that Boule de Campagne tastes great.  And it’s so easy to cut.  Bliss.

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4 responses

28 06 2008
Hopie

How awesome! I’m jealous of your bread knife ;-)

30 06 2008
erin

Oh! I’ve been wanting one of these for ages – ever since Anthony Bourdain’s book told me I had to have one. Perhaps this summer I save up my birthday money and finally get my own.

1 07 2008
croquecamille

Hopie’s right – it IS awesome. You’ll wonder how you ever lived without it.

Which Tony Bourdain book? I’m a big fan of the Les Halles cookbook – something about it just makes me want to throw casual dinner parties with amazing food… I think my favorite line is the one where he says to serve expensive wine in cheap glasses “just to show [your guests] who’s their daddy.”
Or the one about how people who don’t take good care of their knives deserve to be “pelted to death with chicken McNuggets.”

1 07 2008
erin

Let’s see, I think it was in Kitchen Confidential – the chapter about “this is why you’ll never be able to produce food like they do in a restaurant.” Among the tips were that every dish should start and end with butter in the pan and that if regular Americans had any idea how much butter went into their food they’d never eat out again.

I love that bit about expensive wine in cheap glasses! I’m going to remember that the next time I make people drink the fancy pinot noir out of a juice glass.




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