By: Henry Hunter
Hello, fellow bakers! Today, I want to discuss a topic that goes hand-in-hand with our love for the artistry of bread-making: knife sharpening. I want to kick off by saying Brød & Taylor sent me one of their knife sharpeners for free to test out. It’s crucial for you to know that I’m not being paid for this review, and my opinion is entirely my own. When I recommend products to you, it’s critical that you trust what I say, and that’s why this transparency is so important. 😉
Why Knife Sharpness Matters, Especially for Bakers
A sharp knife is not just an accessory but a fundamental tool in both professional and home kitchens. This is particularly true for us bread bakers. Whether you’re slicing through a crusty sourdough or making precision cuts on your baguettes before they go into the oven, a well-honed blade makes all the difference. Plus, sharper knives are safer to use, providing you better control during each slice.
The Challenge with Dull Blades and Bread Baking
When your knife’s edge begins to dull, the bevel—that fine, micro-thin cutting edge—starts to roll or bend. This is problematic for any cutting task, but for slicing bread, it can be disastrous. A dull blade can crush your beautifully aerated crumb or tear through a crust you’ve worked so hard to perfect. For those of us keen on aesthetics and texture, a dull knife can ruin the final presentation of your bread.
The Ideal Knives for Bread Bakers
While most knives benefit from regular sharpening, bread bakers should pay special attention to their serrated knives. These are particularly hard to sharpen traditionally, and that’s one of the reasons I’m excited about the Brød & Taylor knife sharpener. It simplifies the process and works remarkably well on the serrated edges crucial for slicing your freshly baked loaves. It’s a game-changer for anyone looking to elevate their bread-making journey.
In the coming weeks, I’ll go more in-depth into the mechanics of knife blades, discuss traditional and innovative sharpening methods, and provide video content featuring the Brød & Taylor sharpener in action.e
As we approach the holiday season—a perfect time for baking and gift-giving—I wanted to focus on something that could truly enhance your kitchen experience. Your trust is my top priority, and I can’t wait to share more about this phenomenal product with you all.
I welcome your thoughts, questions, or experiences with knife sharpening and how it has impacted your bread-making. Feel free to comment below!
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An excerpt from:
BREAD: A Journey Through History, Science, Art, and community.”
Chapter 1
Seeds of Civilization
Unearthing Bread’s Origins
Close your eyes for a moment and imagine a time long, long ago. The world is young, the lands untamed. Early human communities are still bound to their hunter-gatherer lifestyles, roving across terrains in pursuit of food and shelter. A curious event unfolds near a hearth one day—a blend of crushed seeds and water, left neglected, has transformed. When subjected to the primitive fire, this doughy mass elevates into something entirely new—bread.
Yes, bread—a food that would eventually transcend its humble beginnings to become a cornerstone of human civilization. Our forebears had stumbled upon a transformative discovery: the magical process of fermentation. In those ancient grains, they found not just sustenance but also a marvel of alchemy.
Warm regards,
Henry Hunter,
Founder
Baking Great Bread at Home