Best bread knives according to redditors
We found 259 Reddit comments discussing the best bread knives. We ranked the 80 resulting products by number of redditors who mentioned them. Here are the top 20.
We found 259 Reddit comments discussing the best bread knives. We ranked the 80 resulting products by number of redditors who mentioned them. Here are the top 20.
Okay here's the score from someone who does a lot of knife work for a living and have used a lot of different knives over the years.
It's how you care for your knife. Not the knife itself, generally.
Not trying to shit on OP at all here, because he likes cool knives and ain't nothing wrong with that, but 99.9% of home cooks will never need a knife like the ones he's got there.
Get a well-reviewed, cheap, high carbon stainless steel chef's knife on Amazon, I'll drop some links here at the end. Carbon steel is strong and tensile and sharpens easily. The only issue, if you could call it that, is that it won't hold an edge as long as higher end knives. But the tradeoff is you get a knife that won't chip or break as easily.
What often happens with amateur cooks is, they buy a solid carbon steel blade, it loses it's edge after a few uses, and the buyer assumes it was another cheap dud.
Learn that honing a blade and sharpening a blade are different. A quick honing takes that "dull" knife back to razer sharp in moments when you know how to do it. Basically honing "resets" the edges, while sharpening grinds down a new edge entirely. Sharpening won't really need to happen more than once a year for home cooks. But I hone my knife before and after every job, if I can.
Here's Gordon Ramsay on how to hone your knife
https://youtu.be/SBn1i9YqN1k
Always dry your knives off and never put them in the dishwasher or sink to get dinged up. I see people just chuck their knives about or toss them in drawers or ugh knife blocks. Splurge on the blade guard for your particular knife, or make a makeshift one out of duct tape and cardboard (my favorite as it doesn't scratch the knife as some knife holders do).
Here are some links
my personal knife, a whopping $14
https://www.amazon.com/Mercer-Culinary-Millennia-8-Inch-Chefs/dp/B000PS2XI4/ref=mp_s_a_1_9?keywords=mercer+knives&qid=1562486505&s=gateway&sprefix=mercer&sr=8-9
a little pricier at $45, but a lifetime piece if cared for well
https://www.amazon.com/J-HENCKELS-INTERNATIONAL-31161-201-Classic/dp/B00004RFMT/ref=mp_s_a_1_3?keywords=j.a.+henckels+chef+knife&qid=1562486690&s=gateway&sprefix=j.a.+henckles+chef&sr=8-3
honing steel
https://www.amazon.com/Utopia-Kitchen-Steel-Knife-Sharpening/dp/B071FC4GYN/ref=mp_s_a_1_3?keywords=honing+steel&qid=1562486000&s=gateway&sprefix=honing&sr=8-3
I've always got a spare lighter in my backpack... but sometimes you just want to see how long it can keep doing its job.
My bread knife is a Zyliss that has lasted 3 1/2 years without seeing the light of day, never taken home or sharpened. I saw my boss literally sawing on a fresh vienna loaf today with it... It had a good run, time to spend another $16.
Victorinox Fibrox handle knives are great for the money. However, I love this bread knife. https://www.amazon.com/gp/product/B000PS1HS6/ref=oh_aui_search_asin_title?ie=UTF8&psc=1
do you mean a bread knife?
Knives are so personal. Since you have some time, I'd suggest you "wind up" at some good kitchen stores and get to know what he might be interested in. I tend to cook more "peasant French" food than anything else, but I use a Chinese vegetable cleaver instead of a classic chef's knife. He may have similar quirks in what he likes- a sheep's foot paring knife instead of a standard, etc.
edit: I will plug one knife, it's a bread knife that I love and it's dirt cheap: Tojiro Bread Slicer
It's survived and thrived through a year of crusty sourdough and rye.
The most difficult part is slicing it. Most people don't have access to an industrial meat slicer, so your best bet is a carving knife like this:
https://www.amazon.com/Mercer-Culinary-M13914-Millennia-14-Inch/dp/B005P0OIBM/ref=asc_df_B005P0OIBM/?tag=hyprod-20&linkCode=df0&hvadid=167144588125&hvpos=1o1&hvnetw=g&hvrand=17239281696344466330&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9011562&hvtargid=aud-801381245258:pla-309684795580&psc=1
I typically cut my top rounds into quarters (so 4 equal parts) and then use the knife to shave the beef as thin as you can. You want to cut against the "grain" of the meat always.
Take the liquid leftover from the pain and heat until it starts to emit steam. Then keep heat very low just to maintain temperature.
Dip the sliced meet in the liquid (aka Au Juis) for 5-10 seconds to heat and serve.
I used to work for my dad's catering company and we sold about 200 pounds a week worth of sliced top round. I was the only person allowed to slice it on our meat slicer. Because it was fucking hard work actually getting it to look like something from an Arby's commercial. I'll probably have to have surgery on my shoulder after doing that for 5+ years. But it's so worth it.
Thank you! Yes I sliced it by hand. I just bought a new bread knife (my old was one is sooo dull and useless), which made it a breeze to cut into perfect, even slices. I found the recommendation through Serious Eats. Here's the link to the knife itself, if you're interested! https://www.amazon.com/Tojiro-Bread-Slicer-235mm-F-737/dp/B001TPA816
Total: $141
Don't get #1-3 without getting #4. trust me on that one. As for the knives themselves, Victorinox kitchen knives are excellent: thin blades that are easy to keep super sharp with that Sharpmaker, comfortable handles, well built, light, inexpensive, and designed for real, serious use.
Not sure what she already has so this is just kind of a shot in the dark but here are some things that are nice to have:
The Mercer Culinary Millennia 10” bread knife.
As tested by America’s test kitchen, and I can confirm this is an amazingly awesome bread knife for the price! I love it so much, it has replaced a much more expensive henckels knife that I previously used.
Check this out: Mercer Culinary M23210 Millennia 10-Inch Wide Wavy Edge Bread Knife
https://www.amazon.com/dp/B000PS1HS6/ref=cm_sw_r_sms_awdb_t1_86QLCb4VQ31M0
Mercer Culinary M13914 Millennia 14-Inch Granton Edge Slicer, Black https://www.amazon.com/dp/B005P0OIBM/
Something like that will make the brisket slicing SOOOO much better. Watermelon too lol
I'd pay attention to knife edge guard and get one if it's not included.
Full knife sets are a scam. You don’t need two different size chef knives and a santoku, you don’t need a serrated paring knife, or any of that crap. You’ll never use them and they’ll just sit there in your knife block, and you will have spent 50% of your money on knives you never touch. Here’s all you need, in your price range:
A henckels 8 inch chef knife - https://www.amazon.com/gp/aw/d/B00004RFMT/ref=mp_s_a_1_3?ie=UTF8&qid=1510433354&sr=8-3&pi=AC_SX236_SY340_QL65&keywords=henckels+chef+knife+8&dpPl=1&dpID=31OX1pDMIvL&ref=plSrch. you’ll use this for 90% of the things you cut. Veggies, meat, whatever.
A tojiro bread slicer. https://www.amazon.com/gp/aw/d/B001TPA816/ref=mp_s_a_1_6?ie=UTF8&qid=1510433463&sr=8-6&pi=AC_SX236_SY340_QL65&keywords=bread+knife&dpPl=1&dpID=312P9gZ10AL&ref=plSrch. this thing will eat through crusty breads, tough squashes, pineapples, etc, and you can also use it to cut paper thin tomato slices with those sharp teeth. It’s good quality and cheap, I just bought one myself and love it. I accidentally cut my dish brush and a cloth when washing and drying it the first time. That’s how sharp it is.
A victorinox paring knife. https://www.amazon.com/gp/aw/d/B0019WXPQY/ref=mp_s_a_1_1?ie=UTF8&qid=1510433648&sr=8-1-spons&pi=AC_SX236_SY340_QL65&keywords=victorinox+paring&psc=1 - for when you need to do fine cutting work
If you have a good reason, you might add a boning knife or something like that, but these 3 knives are all I use 99.9% of the time. The only other thing to add is a sharpener and honing steel to keep them sharp.
If you’re not a professional chef, you can get away with a cheap (decent) knife sharpener like this one - https://www.amazon.com/gp/aw/d/B00004VWKQ/ref=mp_s_a_1_10?ie=UTF8&qid=1510433817&sr=8-10&pi=AC_SX236_SY340_QL65&keywords=knife+sharpener&dpPl=1&dpID=41bRTplVVXL&ref=plSrch]
You don’t need to spend a bunch of time and money on stones to sharpen your knives properly unless you’re super interested in that sort of thing. Use this sharpener once every few weeks or so and it’ll keep your knives sharp enough to get everything done.
If I were starting a new kitchen from scratch, those are exactly what I’d buy to get started. Treat them well and sharpen them occasionally (except the bread slicer, it’s hard to sharpen but cheap enough to replace every few years when it starts to dull), and they’ll last you a long time.
Does the knife have emotional value to you? If not it isn't worth the time. Resharpening in large serrations would take hours with a file or rod as people have mentioned, and you'll probably never get it as sharp by hand as it was new. Just buy a new one, bread knives are dirt cheap and like paring knives are the disposable items in the knife world. https://www.amazon.com/Mercer-Culinary-Millennia-10-Inch-Bread/dp/B000PS1HS6
15-20 bucks, I've had it for a few years. Blows through literally everything, is sharp enough to have dealt more accidental cuts then anything I know. You won't regret it from a cost/performance stand point if you're a home baker and need a bread knife.
I would avoid getting a set of knives and focus on the magical trinity which will get you through 99% of cooking jobs.
Chef knife: 90% of your work
Paring knife:5%
Serrated bread knife:4%
The Victorinox knives are widely considered the best bang for your buck and will last you a lifetime if you care for them. Do a search and you'll find thousands of happy customers.
https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B000638D32/ref=sr_1_3?ie=UTF8&qid=1525097015&sr=8-3&keywords=victorinox+knife
https://www.amazon.com/Victorinox-Paring-Knife-Straight-Spear/dp/B0019WXPQY/ref=pd_bxgy_79_img_2?_encoding=UTF8&pd_rd_i=B0019WXPQY&pd_rd_r=B1HFSF0A4ZBHH791CVFQ&pd_rd_w=nMNnh&pd_rd_wg=vXPLE&psc=1&refRID=B1HFSF0A4ZBHH791CVFQ
https://www.amazon.com/Mercer-Culinary-Millennia-10-Inch-Bread/dp/B000PS1HS6/ref=pd_bxgy_79_img_3?_encoding=UTF8&pd_rd_i=B000PS1HS6&pd_rd_r=C1FG05XQ9QZEHG4FQWXD&pd_rd_w=iJjCj&pd_rd_wg=L4b1f&psc=1&refRID=C1FG05XQ9QZEHG4FQWXD&dpID=31c-aNrMj2L&preST=_SX300_QL70_&dpSrc=detail
Yes thank you. Someone else also suggested a bread knife which seems like a good idea because he often likes to make us garlic bread from scratch. I'm thinking this one would be good and match what we already have. Does that look good to you?
And I'll definitely check out some wet stones. How difficult are they to learn to use? And what is the difference between a wet stone and one of these?
And is there anything else I can buy him to maintain his knives? Like I know he oils our cast iron skillet and stuff, but other than hand washing the knives I never really see him do anything else with them.
An Amazon registry (I would skip the Kohls cutlery offerings) will limit you somewhat, but there are certainly decent options available. I think your selection of two chef knives, a bread knife, and a paring knife is a good choice. For the most part I'm going to suggest fairly costly knives because, frankly, this isn't /r/culinary.
Chef knives first. Everything I have to say about 8"/210mm knives I would apply to 10"/240mm knives unless I make note.
If you want a hefty Western chef knife, I find Messermeister to be best in show. They take an edge better than other stainless German knives I've owned and they keep it longer. I find the grind and profile to be slightly more modern and workable in the Elite models opposed to the highly popular Wusthof Classic and sundry Henckels lines. The fit and finish on them is on par with Wusthof, which is to say impeccable. Messermeister makes three different handles for its Elite lines and offers the blades in a thinner Stealth version, which I like. Since Messermeister's Amazon offerings are a bit wonky I would highly suggest you look around the site for the style you like. You might even find some other kitchen gadgets you like. If you are interested in a French profile, look at K-Sabatier. A carbon K-Sab is a lot of fun. And though the stainless knives they produce aren't really as magical as their carbons, they're still fine knives.
There are many good Japanese companies and makers to consider. These knives will all be lighter and somewhat thinner than almost any Western knife. If you want something functional and somewhat reasonably priced, Suisin, Mac, and Tojiro have some good options. In the next price bracket up, a Kikuichi, a Yoshihiro, a Takayuki, or a Misono fits the bill, though Misono knives have become incredibly inflated in price. If you have a rich Uncle Ed, slip a Takeda into your list. I would definitely consider other knives at these general price ranges, but they're not available on Amazon.
A few budget suggestions:
To find out who really loves you:
Rich Uncle Ed special:
Unfortunately I didn't spot many knives on Amazon that I have confidence in and feature a Japanese handle. That's a shame because they're a treat.
Unlike my essay on chef knives, I have only one bread knife suggestion, the Mac Superior 270mm bread knife. It's the best Amazon has to offer and one of the best bread knives you can buy. Tojiro makes a clone that sells for less elsewhere if no one gives you one.
Paring knives are a little different. Edge retention and grind are much less important than geometry. I have this Henckels Pro 3" and I like it; the height of the blade is very comfortable. It has no flex, though, so don't expect to use it optimally for boning tasks. I am almost as happy with any Victorinox paring knife. I would suggest you try as many as possible in brick and mortar outlets to figure out what you like.
And finally, storage. A wall mounted magnetic strip is popular. Those made of wood have less chance of scratching or damaging a knife, so they're somewhat preferable, but as long as you pop the knife off tip first you won't damage it. I've used this strip from Winco for the past year at work with no ill effect. A knife block actually is a good storage option if you can find one to fit your collection. The biggest risk is catching the tip when the knife is inserted into the block, but that's not much of a concern if the user is careful. I use a Victorinox block that was a gift at home for most of my house knives. This block is great, I've been told. A drawer insert is another good low space option. I like my Knife Dock for the stuff I want to keep safe. It lets me slip in as many knives as I have space for the handles. This insert from Wusthof is also popular.
If you don't go for the 10-piece set then the Wusthof Ikons are not outside of you price range. Sets are designed to separate folks that don't know any better from their money by including chef knives and bread knives that are too small, 4-5 utility and paring knives that all do the same thing, and steak knives that you shouldn't be spending so much on.
Here's what you do need for a basic knife set:
And that's it. You can certainly get more than that but it would be best first to find out what you actually need and add additional knives piecemeal when they are on sale. Also throw in a knife block and kitchen steel or just use what you might already have.
Instead of going all Wusthof I recommend:
America's Test Kitchen liked this one
https://www.amazon.com/Mercer-Culinary-Millennia-10-Inch-Bread/dp/B000PS1HS6
Seemed like a good price so I picked it up. When I cut my first slice with it I also trimmed my nail at the same time. I love it.
Those look delicious! Great pull off the bones too. What kind of vertical is that?
Also for a cheap (but awesome) knife, this is what I use:
Mercer Culinary M23820BL https://www.amazon.com/dp/B005P0OPY2?ref=ppx_pop_mob_ap_share
I've only had to sharpen it once, it was stupid sharp out of the box. I use it for cutting everything from bones to meat and veggies.
I'll give you the same standard advice which was given to me:
So there you go, for 60 bucks and change, you'll have a set of knives that's equal to or greater than the stuff most professional cooks are using on the line. If you want, add in a honing steel or ceramic rod to keep them sharp. I would also recommend getting some sort of protectors or holders, not only for your safety, but for the knives' safety. No knife in the world will stay sharp after banging around uncovered in a drawer or sink for a month. And for God's sake, please get a nice, large wood cutting board. Glass, stone, or ceramic boards, or cutting directly on a plate, will ruin your knives' edges in two seconds. Even bamboo and plastic boards can sometimes be too hard, so I recommend real hardwood. Edge grain is fine, end grain is possibly better. Just make sure it's big enough, at least 16" x 20" or so.
You should be able to get all of this for well under $200.
I'm definitely pro-splitting-up-knife sets, but I want to say that bread knives are THE BEST for slicing tomatoes. And fancy artisan baguettes don't come sliced!
The point is, get a bread knife. But not an expensive one, because bread knives are hard to sharpen and therefore won't last as long as other knives. Get a reasonable quality cheapish one, like this.
I have opinions about bread knives.
This one is pretty cheap and will change your life! Mercer Culinary Millennia 10-Inch Wide Bread Knife https://www.amazon.com/dp/B000PS1HS6/ref=cm_sw_r_cp_api_ZkM5BbJ5V0X5Z
You don't need to drop lots of money to get a good Japanese bread knife. I've had a ton of success with the Tojiro Bread Slicer which is $20 on Amazon.
In general, you shouldn't spend a lot on a bread knife because, due to the serrations, they are almost impossible to sharpen. It should be cheap enough to replace when it dulls.
Definitely consider the Mac Superior Bread Knife.
In addition to being a good bit cheaper than the Misono, it's a fucking laser with bread, I cant recommend it enough. Never met a cook that didnt like it. I have to keep it hidden in my roll almost all the time or it it'll disappear for my whole shift.
You really shouldn't need a Tomato knife if your regular chefs knife is kept good and sharp.
But if you gotta have a tool for it I would just wait until you could buy a Tojiro Bread Knife, as it will serve you in your tomato slicing needs and much, much much more.
Most anything below that will just be a waste of money for you IMO.
Best choices at $20 are a Victorinox or a Tojiro. The Tojiro is gonna be a little thinner but still fine.
If you really want to get a block set then try the Victorinox 7 piece set. But honestly building your own is better.
Here is something from r/ATKgear if you want another opinion.
We usually don't recommend sets because they don't match what we'd recommend you spend that money on. That same $170 would get you a fantastic mid-range gyuto that will really change the way you cook--or a solid $100 entry-level (for us knife nerds) gyuto and a couple of sharpening stones that will set you up well for years.
Also, a bread knife is worth having for many home chefs, but $55 is about $30 too much. Bread knives can't really be sharpened, so they'll only last a few years regardless of quality. The Tojiro 235mm (http://amzn.com/B001TPA816) is less than twenty bucks and flies through breads, cakes, and tomatoes.
A couple of things help. First, don’t slice it right after smoking. Throw it in the fridge overnight. It firms up and is much easier to slice thinly.
Second, buy a good slicing knife. Something like this: Mercer Culinary Millennia 14-Inch Granton-Edge Slicer Knife https://www.amazon.com/dp/B005P0OIBM/ref=cm_sw_r_cp_api_P2cJAbZJT3HZD
My all time favorite bread knife is the Mac Superior Bread Knife
This is the best bread knife you can get in the sub $100 range. The scalloped serrations will be perfect for a pastry chef who must delicately cut softer pastries.
Edit: Your other two options are the Mac Professional Bread Knife. Same blade as before, but with a higher end fit and finish. The budget option is the Tojiro Bread Slicer. This is a "knock off" of the Mac Superior. It has the best bang for your buck, but the fit and finish is lacking.
I have owned the Tojiro and Mac Superior, and own a couple knives in the Mac Professional line, so I am familiar with it's construction.
I use/love this: Tojiro Bread Slicer 235mm F-737 https://www.amazon.com/dp/B001TPA816/ref=cm_sw_r_cp_api_i_eORxDbS740MCQ
I read that serrated knives are difficult to sharpen, so best bang for a reasonable buck and planning to replace more often is the way to go.
Yeah just make sure it’s a straight one and it’ll do the trick. I use this one.
Not OP, but here's where I got mine. Highly recommend.
Mercer Culinary M23011 Millennia 11-Inch Granton Edge Slicer, Black
Similar in quality to a bunch of other knives of similar price, such as Wusthof Pro and Henckels International, so I'd say they're about as good as their price tag indicates. Average steel, average heat treatment, average price. People who upgrade to knives like these after using knives with worse steels and/or worse heat treatment can find them wonderful in performance - so expect rave reviews.
They're not that cheap. Cheap and still OK would be something like https://www.amazon.com/Mercer-Culinary-Millennia-8-Inch-Chefs/dp/B000PS2XI4/ at under $15. Between that cheap Mercer and the Vnox/Wusthof/Henckels are knives like the cheap F Dick Pro-Dynamic: https://www.amazon.com/F-Dick-ProDynamic-Chef-Knife/dp/B078X1R223/
Don't buy a knife set. You don't need those knives. All you need is the following;
One chef's knife: Victorinox Fibrox 8-Inch Chef's Knife 40520, 47520, 45520, 5.2063.20 https://www.amazon.ca/dp/B000638D32/
One pairing knife: Victorinox Cutlery 3.25-Inch Paring Knife, Small Black Polypropylene Handle https://www.amazon.ca/dp/B0019WXPQY/
The basics of a chefs knife and pairing knife is $50. Those are good knives. I have two of the chef's knives and three of the pairing knives. The chefs knives hold their edge very well and are sharpened to 15 degrees.
These two knives are all a basic home cook needs. The rest of the kit is filler to get the piece count up. You won't use the carving fork. You don't know how to use the carbon steel honing rod. You don't filet your own fish. You are likely eatting wonder bread so you don't need a bread knife. Unless you plan murder a roommate you don't need a clever. You ain't eatting steak so you don't need steak knives. Heck I eat steak quite a bit and I don't think I need steak knives You need a knife for delicate work and work horse. That is your pairing knife and chefs knife respectively.
After that I would add the following (mind you I am not happy with the price on the sharpener, but it's a fairly good one, just make sure you get one to sharpen asian knives or 15 degrees);
One pair of kitchen shears: Messermeister DN-2070 8-Inch Take-Apart Kitchen Scissors https://www.amazon.ca/dp/B000VS6CAS/
One knife sharpener: Chef's Choice 463 Pronto Santoku/Asian Manual Knife Sharpener https://www.amazon.ca/dp/B002JIMVS0/
One bread knife: Mercer Culinary 10-Inch Wide Bread Knife https://www.amazon.ca/dp/B000PS1HS6/
I consider these the next purchases because eventually you need some scissors dedicated to kitchen use, and maybe ones that will cut small bone and are easy to clean after use on raw meat. The shears are amazing. Blew me away.
The sharpener because you need to maintain your knives. Keeping your knives sharp is safer and makes them a joy to work with. The above knives come razor sharp and will last you a while before needing a proper sharpening. I don't own that particular sharpener but it ranks high in reviews. I have a more expensive automatic sharpener from chef's choice which I used to regrind my sister's knives to a 15 degree edge. I can't recommend it to everyone because it's $200. It was a splurge on my part and not needed. A manual sharpener is all the average person needs. It takes the guess work out of getting the angle right. Again if you have the knives on this list make sure you get a sharpener for 15 degrees or it might be labelled as Asian style.
Eventually you will be off the wonder bread and maybe baking your own. You need a bread knife then to slice in nicely. A bread knife is also handy for cutting cake and other delicate things you don't want to smoosh. That bread knife is solid. You want a knife that will glide through bread without crushing it or tearing it. The key to that is tooth spacing. I think this one is just about perfect.
Other knives are useful in the kitchen. I would get your specialized knives next, such as a carving knife or fillet knife. The above five things I consider core before you get other stuff. You can carve and fillet with a chefs knife. I cook way more than the average person and get away with the above five items. In fact before I would buy specialized knives I would get another chefs knife and another pairing knife. The only other type of knife I own is a santoku style chefs knife which I prefer for chopping vegetables because in school I owned a keep shitty one and got used to the style.
As always do your own research, check the prices on Amazon with camelcamelcamel and check the reviews with a tool like review meta.
The most important thing is that it's long enough to make the slice with a single stroke; that's the best way to get a beautiful, smooth cut face for presentation. If you have to make multiple strokes and saw at the protein, you're liable to get unsightly grooves and waviness in the cut.
Other than that, as long as it's razor-sharp all the time, you don't need anything fancy - I used a sub-$20 Mercer (https://www.amazon.com/dp/B000PS1HRM/) for years to to slice everything from lollipop lamb chops to prime rib, kept it sharp with a motorized grinder, and it worked great. A few years ago I upgraded to a Takeda sujihiki, which is absolutely transcendental, but also costs about what a line cook makes in a week. If you've got the money it's lovely, but absolutely not necessary.
Nice work! What cure and wood do you use?
I make one belly a month as well. I use Ruhlmans bacon cure but half the salt, apple and hickory.
I also use this knife slicing knife it’s way better than any cheap slicer. Unless you’re getting a Hobart commercial slicer it’s just gonna be a nightmare.
It would be a shame to be frustrated when trying to eat that beautiful bread because you don't have a proper serrated knife with which to cut it. Here's a real beast - and it's pretty darned cheap:
Mercer Culinary M23880 Millennia 10-Inch Curved Wavy Edge Bread Knife, Black https://www.amazon.com/dp/B016BRBYBE/
When it comes to knives; invest in a few good ones. Learn how to sharpen them. Wash and dry them straight after use, take care of your knives. Good knives are like babies, they will last as long as you take care of them. Go Japanese, take a look at Global. Global's bread knife also does the job pretty fucking well, also good for butchering down some meat when the going gets tough.
If you're feeling like a big boy, go for a 10" Masahiro - this will keep you sorted for all your veggie needs forever and ever. This small peeler from Fiskar is also an underestimated legend in my kitchen.
A good bread knife won't make your arm break out into a sweat at the sight of a sexy crumb (That about 1/4 inch of crust on the outside), nor will it tear apart all those gluten pockets your bread is working on so hard to developing. This is the knife I've used at work for THREE YEARS (40 hours a week, straight up, this thing is a BEAST. I use it on Ciaballah, ciabattah, sourdough, rye, marbled rye, and just plain TX Toast (which is just my ciaballah in a loaf pan.) :)
Just get yourself a good bread knife if ANYONE in your household is baking.
Also, I say this because it's become habit for me, but don't put it in the dishwasher. Just wipe it off with some good, hot, soapy water.
They do, and they're decent enough. Any non-crap kitchen knife is BIFL though. For the price it costs today I'd recomment this instead.
To the first part definitely not, you get what you pay for and pretty much every cook I know jerks off to knives. A good knife has a much higher grade steel that keeps an edge for much much longer than a mediocre knife. I used a $15 knife with good results all throughout college, I just had to sharpen it frequently. But now that I have a $170 knife, that I think is the best performing knife I have ever used, I pretty much dread using anyone else's knives.
If you have money to put into a knife, do it. Cutting into a skirt steak with a nice knife is as rewarding as taking a tight turn in a sports car.
As for size, I always go smaller. A smaller chef's knife is more versatile. I find that past 7" the extra length is just in the way. Here is the knife I use. The knife you choose really has a lot to do with your style of cooking, but I personally prefer Japanese brands particularly Global because I like solid metal construction. Also the ergonomics on this knife are brilliant and the grip is very controlled in spite of not being wood.
As for bread knives, don't spend on those. They don't ever require sharpening so buying a nicer bread knife is almost purely an investment in cosmetics. Best bread knife I've ever used.
I would grab an 8" Victorinox fibrox chef's knife to start, tough to go wrong with that one. Most would then recommend grabbing a smaller knife like a paring knife or utility knife, and a 10" bread knife. If that sounds good and you don't want to think too hard about it, this should do the trick. If you want to think about it a little more, read on.
The chef's knife is almost always a must-have and the Victorinox is pretty tough to beat for the price. I like a heavier bread knife because I find mine useful for large, tough things like cabbage, but if you don't see yourself doing that type of thing, the Tojiro F-737 Bread Slicer is really nice and really inexpensive. For something a little heavier, the Mercer Millennia 10" bread knife won't be as graceful but should tackle anything and is equally inexpensive. Finally, the small knife. I'm not the biggest fan of traditional small paring knives because the only things I use them for, like hulling strawberries, coring tomatoes, and eyeing potatoes, is better done with a bird's beak knife and they're too small to do anything else. I find a 5-6 inch utility knife is more useful for when I want to handle small things. So the set I would get would look something like:
Chef's, $34.99
Bread, $13.39
Bird's beak, Wusthof because the small Victorinoxes can feel a little flimsy, $9.95
Utility $25.50
That comes out to the beautiful price of $83.83 which leaves a little room to get the perfect set of edge guards if you don't already have a block, or a smooth honing steel for that perfect edge. Now, someone please drag me through the mud for recommending a bird's beak in a starter kit.
I recently purchased a Mercer bread knife on Amazon, and I love it! It works really well with crusty bread and large boules. Here's a link:
https://www.amazon.com/dp/B000PS1HS6/ref=cm_sw_r_cp_apa_i_4pW2BbNPACA2E
I have been cutting ice for my bar for the last few months and have only recently figured out how to get clean sides.
A really sharp bread knife.
I had started with an older knife that the kitchen stopped using and it just didn’t cut well. The block would fracture with slopes and weird lines and I’d have to follow up with a smaller knife.
With the new sharp knife it makes quick work of the large block and if there is any slopping I just follow up with the same bread knife and it’s good to go.
Link to knife I use now : Victorinox 10.25” Bread Knife
Okay, if you really like Cutco's bread knife, all the power to you, but I'd like to give you an alternative point of view.
I actually have the Cutco bread knife. I bought it lightly used through Kijiji a few years ago on the cheap.
But last year I discovered America's Test Kitchen and started geeking out on their equipment review videos. Here's a link to their video about serrated/bread knives.
Last Summer I bought their winner, the Mercer Culinary 10 inch bread knife (currently $27 on Amazon.ca), and I must say I prefer it compared to the Cutco. The Mercer's handle is much larger and more comfortable; its serrations are wider and deeper, making for an easier experience cutting tough crusts and dense breads, which goes in line with ATK's findings.
I still have the Cutco and do reach for it on occasion for some basic breads, but overall I find the Mercer more useful.
I use this one, but honestly I think it was finally learning the technique that helped me the most. Tight gluten cloak, chilled dough, and coming in almost parallel to the counter (like using the edge of a spoon), that made the difference.
SAINT GERMAIN Premium Hand Crafted Bread Lame with 6 Blades Included - Best Dough Scoring Tool with Authentic Leather Protective Cover
https://www.amazon.com/dp/B01LY7NDQ9/ref=cm_sw_r_cp_api_xBxQBb68NRDM4
I used to use a bread knife that came with my knife block. It was awful. It tore bread and gave me awful and inconsistent slices. I also couldn't slice as thin as I wanted. With crusty bread, it would slide off of the crust and there were many near misses.
Now I use the Tojiro F-737. I originally wanted the Mercer Millenia 10 inch bread knife that was reviewed favorably by Americas Test kitchen. However, amazon didn't have it available on prime when I needed it (and I'm impatient). I looked up other reviews and Serious Eats gave this knife high praise so I figured it was a $22 experiment. It works great. I get beautiful even slices as thin as I want. I'd highly recommend it.
I've enjoyed my Mercer, no complaints. (And if it matters to you, it was the top pick by America's Test Kitchen)
Just get a serrated deli knife, aka bread or sandwich knife.
Purists will insist on a chef knife made of the finest steel, but the reality is that you'll find these workhorses in just about any deli or sandwich shop you walk into, because they'll cut anything, are stupid-easy to use, and last forever.
I was posting this up last year for people come xmas time. Hopefully it helps depending on what she likes to bake.
Bread:
Cookies:
Cake:
General kitchen stuff:
Some of the links might be dead, havent really checked
As far as new and fancy things go, there really isn't all that much out there for us bakers. You savory guys get all the fun toys.
There's a lot of middle ground between Walmart knives and a $1500 set, and there is no such thing as a perfect knife. Everyone has their own preferences, which can only come from experience. Dropping four digits on knives without having this experience is a good way to waste a lot of money.
That is why for your first set of quality knives I recommend getting something middle-of-the-road and saving the rest of your money for later.
For example, you could go with this set: chef+paring, utility, serrated, ceramic hone, cutting board. Learn to use these knives and care for them, develop your own likes and dislikes, and then decide where you want to go next.
Mercer Culinary M23210 Millennia Wide Wavy Edge Bread Knife, 10-Inch, Black https://www.amazon.com/dp/B000PS1HS6/ref=cm_sw_r_cp_api_i_TWXQDb8G1SDYP
I used this guide when I was choosing my bread knife. I went with the Tojiro and it has given me 0 issues so far, it's a huge step up from my previous knife set bread knife in terms of cutting and not squishing the bread.
Mercer and wusthov are both fine knives, but if you want the most bang for your buck, you really should buy individually. That doesnt mean you cant get a nice matching set though. Copying and pasting this from a thread a few weeks ago.
>
>The Victorinox ones are probably the best value around. Thats speaking as someone >who owns several hundred dollars worth of mostly Shun and Mercer knives.
>
>All you REALLY need is a
>
>Chefs Knife
>
>and a
>
>Pairing Knife
>
>
>to start with, those will handle about 85% of anything your ever need to do, but if you >want to expand i would get a
>
>
>Boning knife
>
>Bread knife
>
>Slicer
>
>And dont forget a honing steel.
>
>And MAYBE a pair of shears.
>
http://www.reddit.com/r/food/comments/1nbho7/baked_potatoes_i_made_last_night/cchbgh9
They wont come all together in a nice box, but no reason you couldnt get a nice block too and just wrap the whole thing...
I own the knife from the second pic in the slideshow. It's a really good but expensive knife from the brand Global.
That handle is unmistakable.
Amazon is probably the cheapest option for all the equipment you need.
Here's a bunch of equipment you'll want to grab:
Winco Winware Stainless Steel Dough Scraper with Wood Handle https://www.amazon.ca/dp/B0017HUR9E/
10" Round Banneton Brotform https://www.amazon.ca/dp/B01MQA0BMT/
Mercer Culinary Offset Serated Bread Knife https://www.amazon.ca/dp/B01F35UGWS
Flour Water Salt Yeast: https://www.amazon.ca/dp/160774273X
You'll also want to grab a clear round plastic storage container for your starter. Amazon doesn't have any good deals on them but it seems like Walmart/Home Depot/Gourmet Warehouse may have some. FWSY has a recommendation on a size, can't remember off the top of my head.
Once Flourist opens up it'll be the place to grab your flour from.
Great knife, I use it for trimming fat. I use this for slicing
TLDR: I made a shopping list at the end.
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I think most people who are serious about having a good set of knives would advise you to not actually buy knives in a set. It is useful to keep in mind that most knife sets, especially at your budget range or lower priced, are sets for marketing reasons and not a value buy. Certain traits like the number of items included in the set make them seem like you are getting a lot of items for your money, and then shortcuts are taken to increase the number of items versus the quality items. This is a marketing trick. It sounds like you are getting more value the higher the number of stated pieces there are.
For example of typical cost saving shortcuts used in sets: you typically want a bread knife to be 9 or 10 inches, or a 8 inch chef's knife, but shorter lengths will be typical when in a set. You probably don't need to be concerned about having the 6 or 8 steak knives of low quality (again, to increase the number of pieces in the set to make it seem like a good value). In fact, just 3 or 4 high quality knives will perform everything you need of them. For the most part, you can get by on 90% or 95% of what you might do with just a workhorse chef's knife if you need to.
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My recommended path therefore is to build your own set. This also has the benefit of letting you pick and choose for each specific piece rather than being locked into one brand or one style, and can allow you to budget things out to pick up a quality piece when you can afford it rather than thinking you should have everything all at once.
In order of how you should acquire your pieces:
First, knives are tools that are subject to degradation in performance as they are used. It is important that you mitigate this by investing in protecting the edge of the knife when not in use and that you are able to regularly maintain the edge. You will want either a good wood block or knife edge guards or a good drawer holder to keep your knives safe from non-use related damage. I would lean towards definitely having a wood block or wood drawer holder. It is probably worth planning for the future here, so get what you need. This item should last for a long time so the money will not be wasted.
Look for something that will hold everything you eventually need. Make sure there is a slot that will hold a honing rod. You might want a kitchen shears in the future, so a slot for that is good, too. Ideally, there will be more than one slot that will handle a larger knife (2 inch wide or larger, for more than one chef's knife, santoku, etc.) and if it is an angle block the high positions will be long enough for 10 inch or longer knives. I really like the 17 slot options from cutlery and more. These are normally $50 or so, but can go on sale multiple times per year. Again - this will last you for your lifetime so find what you want for your ultimate plan and go for it.
Again, since it is not worth having a knife that doesn't work, you will need to maintain the edge. You do not need to be an expert sharpener, as you can find this as a service, but regular honing is a good way to only need this service maybe once or twice per year. Keep in mind that a sharp knife is safer than a dull knife, because you can stay in control and not need to use excess force with a sharp knife. An ER visit because of a dull knife will cost a lot more than what you spend on a good knife that can be kept sharp. You can shop around for this, but I would still look for something of quality. The Shun honing steel has a nice feature where it has a built in angle guide (this is at 16 degrees, but that is very close to common for a lot of knives).
So now that you are finally ready to look at knives, you want to start out worried only about 3 good knives: A chef's knife, a bread knife, and a paring knife. You do not need to spend a lot on the bread or paring knives to get you going, in fact some of the options at low price ranges for these are really good performers.
For a bread knife, the Mercer Millennia 10 inch wavy can be found for about $15. (as mentioned before, you'd likely get a shorter length in a normal set in a big box store). For a paring knife, a Victorinox 3.25 inch will be just a few dollars. It's nothing fancy and perhaps the handle seems small and thin, but for getting going this works great.
The chef's knife will be your main workhorse, easily taking care of 90% or more of what you are doing in the kitchen. It is very worthwhile to invest in this piece.
It is also worthwhile, in my opinion, to have more than one chef's knife (or mix with other workhorse knives, i.e. a nakiri or santoku, etc.). I would recommend making a long term plan to save for a quality piece in this category eventually (and with my approach of your knife block being able to handle more than one of a main type of knife you will not need to worry about storing it safely). Eventually you might want to look at the $130+ options in this category, but that is for the future.
In the meantime, with the budget range, I would go for the Victorinox Fibrox Pro 8 inch chef's knife. Usually around $35-$45. I have knives 3 times as expensive but still grab this if I need to swap to a clean knife or think I will need to be a bit more rough with the chopping.
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Current Shopping List (prices subject to change with sales/economics):
This would fit in on the low range of your current stated budget and set you on a good path towards adding pieces (because of the knife block choice) once you can determine what you want and save towards them.
Keep in mind that if you can set yourself up to cook at home more and enjoy cooking and all of that, you will automatically shift your budget towards being able to keep improving your home cooking experience as you save from not eating out and wasteful food practices, etc.
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Good luck!
I have this bread knife.
Victorinox is known for producing really high quality knife for their price, and are often recommended around the culinary subreddits to people looking for cheap knifes that still pack a punch.
I used to have a cheap bread knife I purchased from the grocery store and I always had problems with squishing and ragged, uneven cuts. I've never had any problems with squishing or uneven cuts since I've purchased one.
Shun's scalloped bread knives are really fantastic. However, you can also get this knife for $10. It is also excellent.
Wow, I had no idea Ginsu made anything but that cheap stamped stuff from the 80's.
If someone gets this set, I recommend the Pure Komachi Bread knife: http://www.amazon.com/Pure-Komachi-8-Inch-Bread-Knife/dp/B0029XBUKK/
It's only $10 and I've never sharpened it in about 6 years. Still slices through bread like nothing.
Thank you!! I used an 11-inch slicing knife. I got it really cheap and it worked great!
Mercer Culinary M23011 Millennia 11-Inch Granton Edge Slicer, Black https://www.amazon.com/dp/B000PS1HRM/ref=cm_sw_r_cp_api_i_52biDb4DJ1VSB
I can't speak to the boning knife, but I picked up a brisket knife not long ago and have used it quite a bit. For brisket, and for other large roasts. When friends of mine have cooked some large stuff like that they've requested I bring it over!
A couple ideas in your price range which are highly reviewed:
https://www.amazon.com/Mercer-Culinary-Millennia-14-Inch-Granton-Edge/dp/B005P0OIBM/ref=sr_1_1?ie=UTF8&qid=1495125024&sr=8-1&keywords=brisket+knife
https://www.amazon.com/Victorinox-Swiss-Fibrox-Slicing-Granton/dp/B0000CFDB9/ref=sr_1_2?ie=UTF8&qid=1495125024&sr=8-2&keywords=brisket+knife
I bought this knife and it cuts cooked meats better than any of my $50+ knives with no sharpening required. https://smile.amazon.com/dp/B000PS1HS6/ref=cm_sw_r_cp_apa_i_MTfyCb2J0JCC3
I used a plain razor blade for my first couple dozen loaves. Then I got this lame and I'm very glad to have it. I think the curve it puts in the blade helps a lot to make a clean slice. For me, totally worth it.
I also switched from using a cast iron dutch oven to the cast iron combo cooker and it makes getting the dough from basket to iron much easier, as well as making scoring much much easier, since you have access to the loaf from the sides.
Should you choose to buy a new one, seriously consider this https://www.amazon.com/Mercer-Culinary-Millennia-10-Inch-Bread/dp/B000PS1HS6/ref=sr_1_1?ie=UTF8&qid=1487688074&sr=8-1&keywords=mercer+bread+knife
This one, without question
See my other posts in this thread, but to sum it up: Shun knives are considered a joke by serious cooks.
The 600$ Shun is trying to charge students for that selection of knives is a rip off. No one needs more than 2-3 knives for at least the first couple years of their career, which will be spent doing basic prep and line cooking. You won’t be doing any butchering or specialized work till further on anyways.
And when you do, do your research and buy them piece by piece. At that point you’ll be working with and learning from more experienced chefs who will be more than happy to point you in the right direction.
Here’s a suggestion to get you started:
8” Chefs knife
Paring knife
Bread knife
Ceramic Honing Rod
knife roll
peeler
All of this can be had for around a 1/3 of the price Shun charging and I guarantee you these tools will serve you way better.
Really like this one.
I am left handed, this is the knife I use:
Mercer Culinary Millennia 10-Inch Wide Bread Knife https://www.amazon.com/dp/B000PS1HS6/ref=cm_sw_r_cp_apa_P2g6BbYHWJQB2
It is the ATK recommended knife and it is amazing.
Here’s a link to one I’ve been eyeing. What I like about these as opposed to the more expensive ones is that I’m much less worried about it’s everyday wear and tear so I’m much more keen to use it.
I use this walnut lame from Amazon, except I use a thicker razor blade from home Depot (like typical box cutter thickness). The blades that it came with were too thin. I used to use just a regular razor blade, so I just attached it to this lame.
Black Walnut Bread Lame - Made in the USA! https://www.amazon.com/dp/B00B3L8P70/ref=cm_sw_r_cp_apa_i_dazYCbA6AJV55
This: http://www.chefknivestogo.com/takamura2.html
and this: http://www.chefknivestogo.com/kosldbu17.html
...or if he makes bread on a regular basis, switch one of those out for this: https://www.amazon.com/Mac-Knife-Superior-Bread-2-Inch/dp/B000MYZSYM/ref=sr_1_1?ie=UTF8&qid=1498721441&sr=8-1&keywords=mac+bread+knife
...or (again, if he's into baking big loaves of bread) just get him a Gude or a Herder Grandmoulin and be done with it,
The first two are awesome for the price, they both have exceptional fit and finish for the price, and they both perform at a high level. Neither is reactive like carbon, and personally, in a home kitchen, dealing with carbon is a time waster I prefer not to deal with. The petty is wicked thin/sharp and the 170mm Bunka looks more expensive than it is, and is just plain fun to cut with and the one I now reach for instead of the 240mm gyuto that cost twice as much.
Those are the two I gift on a regular basis, I think your Dad will be stoked with either or both.
Mercer Culinary Millennia 14-Inch Granton-Edge Slicer Knife https://www.amazon.com/dp/B005P0OIBM/ref=cm_sw_r_cp_apap_JbhJCtB676CU8
The first time I used this I almost baked another loaf just to use it again: https://www.amazon.com/Mercer-Culinary-Millennia-10-Inch-Bread/dp/B000PS1HS6
I had been using an old knife that (I think) came with the house, and just picked this up last month. It's light enough to handle easily, but heavy enough for gravity to do most of the work. My slices are straighter/thinner because of it.
Most bought lames that I've seen have a similar curve (see this or this one). Either way, scoring isn't cutting into the bread, it's slicing the "envelope" with a light touch of a sharp edge. With a curved blade, it gives you a bit more leeway to keep the sharp edge tangential to the dough.
Personally, by the way, I don't bother with a handle and just use a razor blade held in my hand. Injector/SE type blades might be easier to hold since they don't have a sharp edge towards your hand.
Here is my fave bread knife. A modern take on that serration pattern, thing cuts like you wouldn’t believe
Pure Komachi 2 Series Bread Knife https://www.amazon.com/dp/B0029XBUKK/ref=cm_sw_r_cp_api_viBNBb3Y1KK1S
Mercer makes a decent knife, but knife sets are awful.
Instead i would get them maybe a chef knife. Probably this one
http://www.chefknivestogo.com/fujiwara210.html
then maybe a paring knife or bread knife. one of these
http://www.amazon.com/Victorinox-Swiss-4-Inch-Fibrox-Bread/dp/B008M5U1QI/ref=sr_1_3?ie=UTF8&qid=1417577250&sr=8-3&keywords=victorinox+bread+knife
http://www.chefknivestogo.com/todppakn90.html
These are far better knives, made with better steel and infinitely better grind. you'll trade the knives that one one really uses for fewer but better quality knives for the same price.
Mix and match as you see fit :)
This will add some detail to the sides of cakes. I like it more than the Wilton one (that is not textured) it’s thinner so it leaves a sharper edge.
https://www.amazon.com/Ateco-1447-Decorating-Icing-Smoother/dp/B0000VOOXI/ref=sxbs_bbp_recs_sx_m_p_v1?keywords=wilton+turntable&pd_rd_i=B0000VOOXI&pd_rd_r=1dd000e0-6a20-47aa-a7eb-1430dd1e605c&pd_rd_w=lxEhH&pd_rd_wg=2lLOU&pf_rd_p=c76ba563-2cae-47e4-929a-947a3c225819&pf_rd_r=62XTE33MCSK5G4ATB62S&qid=1572799240
Turn table: there are “better ones” but much more expensive. This is my favorite Wilton one. It’s elevated- which makes it easier to pick up larger cakes off of it. Also if you are piping on the side it’s a little taller so you don’t have to crouch so low.
https://www.amazon.com/Wilton-Trim-n-turn-Decorating-Turntable-Supplies/dp/B00AQ7ISMO/ref=mp_s_a_1_32?keywords=wilton+turntable&qid=1572799358&sr=8-32
9” offset spatula. Wilton changed their handles a while ago.. and I think the new metal blade is too flexible on the new ones- I don’t find the new ones as comfortable and don’t think they do as good of a job. So I like the old ones (couldn’t find one) or these Ateco ones.
https://www.amazon.com/Ateco-1305-75-Inch-Stainless-Dishwasher/dp/B0000VLEU4/ref=mp_s_a_1_7?keywords=wilton+9+inch+angled+spatula&qid=1572799468&sprefix=wilton+9%E2%80%9D+i&sr=8-7
Cake Leveler: this will help greatly with getting nice flat tops- even if her cakes dome. The Wilton one is a great one for the price, and for smaller cakes. For larger cakes, skip the large version and get a bigger than you think serated knife. Living the dream is the 3rd option... the Agby double blade!
https://www.amazon.com/Wilton-Leveler-Small-10-Inch-415-0165/dp/B007E8KCFY/ref=mp_s_a_1_3?keywords=wilton+cake+leveler%2C+small%2C+10-inch&qid=1572799751&sprefix=wilton+cake+level&sr=8-3
Style of knife: may be able to get at restaurant supply store
https://www.amazon.com/Mercer-Culinary-M23210-Millennia-10-Inch/dp/B000PS1HS6/ref=mp_s_a_1_3?keywords=serated+knife+large+10&qid=1572799849&sr=8-3
Out of budget and not needed for her.. but a dream!
http://www.agbayproducts.com/agbay-double-blade
Tips. I recommend Wilton to start because most blogs will say “use Wilton tip 1M” and it’s easier to get use to the tips. This case stores everything easy.
https://www.amazon.com/Wilton-Decorating-Piping-Tip-Piece/dp/B00C4UH6XI/ref=mp_s_a_1_4?keywords=wilton+tip+set&qid=1572799964&sprefix=wimton+tip&sr=8-4
Couplers. Skip Wilton ones if (the plains white once’s if you get in a kit are fine... ) but these are better: you don’t need a million but 4-8 is nice. Basically you want one for each color of icing you put on cake so you can change tips. So instead of two bags of icing you just have on.. and can change the tip to make vines, then another tip for leaves, and a larger tip for writing.
https://www.amazon.com/Ateco-398-Standard-Couplers-Decorating/dp/B00272GS64/ref=mp_s_a_1_3?keywords=ateco+coupler&qid=1572800119&sr=8-3
Bags. Any count is fine- but 50-100 would be best. I like the 100 count because it’s easier to remove / store in the box it comes in.
12” for decorating
18” for icing the whole cake.
https://www.amazon.com/Wilton-2104-1249-Decorating-Tools-count/dp/B00096ZTRY/ref=mp_s_a_1_2_sspa?keywords=wilton+disposable+decorating+bags&qid=1572800239&sprefix=wilton+dispo&sr=8-2-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEyN0lRNUFCTjdFSldLJmVuY3J5cHRlZElkPUEwMTA1MTI2MTZVNlpCUkRQWjFOUyZlbmNyeXB0ZWRBZElkPUEwNjE0MjE1M1JPVk9ZWkJJTE9XQSZ3aWRnZXROYW1lPXNwX3Bob25lX3NlYXJjaF9hdGYmYWN0aW9uPWNsaWNrUmVkaXJlY3QmZG9Ob3RMb2dDbGljaz10cnVl
Gel colors:
If you go Wilton:
These are awesome: you can get them in primary, pastel, and neon. I like them because you can just squeeze into the icing instead of the old way of dipping into a pot.
https://www.amazon.com/Wilton-Neon-Gel-Food-Color/dp/B01KO6NAM4/ref=mp_s_a_1_5?keywords=wilton+gel+color&qid=1572800403&sr=8-5
A better overal brand:
Americolor: the best thing is you can buy much large qty of colors so if you always use red.. you can buy 8 oz instead of 1 oz.
https://www.amazon.com/Coloring-AmeriColor-Student-Bottles-Colors/dp/B00KCUXRLC/ref=mp_s_a_1_3?keywords=americolor+gel+food+coloring&qid=1572800488&sprefix=americolor+&sr=8-3
You don’t need to buy every color because you can mix basic colors to dial in an exact shade.
Anything Wilton you can buy at joanns, michaels, hobby lobby. Make sure you use coupons!
Another option is you can sign her up for a decorating basics class at joanns or Michaels. It’s been a while since I taught- and it’s gift that will end up costing her money (you have to make cake and icing 3 out of 4 weeks of class- and she will probably want to buy extras). You can buy her the basic course 1 kit- but she’s still need to buy other things and i told my students to expect to pay about $100 all in with Wilton supplies, using some coupons, ingredients and extras. They could do it for less... or a hell of a lot more.
I made a pdf for my students with resources, color charts to mix icing, recipes if you’d like me to send you a copy.
Also, check out sweet sugar belle’s website. Lots of inspiration for cookies!
What city are you close to? I can search for a good cake decorating store- not chain that sells things like 1 box for cupcakes or 1 board for a cake.. you can pick up some small but super helpful things for a few dollars.
So for something easily maintainable, you normally want a knife that is hardened around 55-59 hrc (rockwell hardness), learning more to the latter half of that range. Hard enough to hold an edge for a bit, but soft enough to not chip and easily steel/hone back into place.
The Victorinox Fibrox at about 55 hrc used to be suggested all the time when it was $20 and now I think it's riding on inertia now that the knife is $35, sometimes $40-45. I think that's just too much for what is a somewhat cheap knife made from okay steel.
For some other options in this range that are still by reputable companies and have decent finishing. Here are three knives that have different handles/profiles, but should treat you well in your kitchen.
1) Kai 6720C Wasabi Black Chef's Knife, 8-Inch at 57-58 hrc for $35
This is actually made by the same company that makes Shun. The steel used here is still harder than the Victorinox, but a bit softer steel than what's used in the Shun line.
2) The Mercer Culinary Renaissance 8-Inch Forged Chef's Knife at 58 hrc for $36
The 58 Hrc is bit harder than the Victorinox, but still soft enough to be easily maintainable.
3) Mercer Culinary Millennia 8-Inch Chef's Knife at 56 hrc for $14
Mercer also makes a knife similar to the Victorinox in handle and steel, but for much less
So there is an astounding amount of inexpensive knives out there right now that are insane deals compared to what used to be available 5-10 years ago, but for the moment, I wouldn't recommend any to be just bought by beginners looking for low maintenance. Mainly because in order to be so cheap, they pretty much all skip out on labor. So that mostly means that edges aren't ground even/consistent, non-cutting edges are rough, margin between handle/steel parts are not aligned properly, and/or has bad balance. For someone who is able to fix these issues, these can be great bargains, but otherwise I think dealing with these issues isn't really worth it for beginners.
Victorinox or Mercer 8" Chef knife. Which one depends on personal preference/budget. Stamped and light, or forged and heavier with a full bolster? Some options:
https://www.amazon.com/Mercer-Culinary-Millennia-8-Inch-Chefs/dp/B000PS2XI4
http://www.webstaurantstore.com/mercer-m20609-genesis-9-forged-chef-knife-with-full-tang-blade/470M20609.html
http://www.webstaurantstore.com/victorinox-47520-8-chef-knife-with-fibrox-handle/35347520.html
https://www.amazon.com/Victorinox-Inch-Rosewood-Chefs-Knife/dp/B0019WZEUE
well you could just Amazon a Tojiro instead if thats better.
Probably get one of these
one of these
and one of these
Agreed with what everyone said - the sharper the knife, the better. One thing to add, larger knives are typically easier and safer to use than smaller knives for a lot of tasks because there is a bit of weight to them so less chance of slippage etc and they tend to be quite versatile. Get yourself an 8 in chef knife (mercer and victorinox are good budget friendly brands that real cooks and chefs actually use) and begin practicing proper cutting techniques. Watch youtube videos, Good Eats episodes, whatever, and take your time to learn it properly. You will very quickly realize that a knife is simply a tool, and while tools can be dangerous when used improperly, they will not hurt you if you are mindful of what you are doing. You should pretty quickly get over your fear of knives by simply using one in your own home, at your own pace.
Here's a good one to check out: https://www.amazon.com/Mercer-Culinary-Millennia-8-Inch-Chefs/dp/B000PS2XI4/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1503530333&sr=1-4&keywords=8-inch+chef+knife
You'd be hard pressed to find a restaurant anywhere in America that didn't have this knife on its house knife rack.
Look into the lames that bakers use, like: https://www.amazon.com/Breadtopia-Bread-Lame-Dough-Scoring/dp/B009FCUYV4 as an example
Victorinox Fibrox Pro Chef's Knife (8 inch)
The Fibrox series is the classic chef knife series. Known for good quality and able to keep a good edge for a while. Can't go wrong here. Like other comments have said they also have paring knives and bread knives, all at reasonable prices.
Mercer Culinary M22608 Millennia 8-Inch Chef's Knife
The Mercer Millennia series is great if you're really on a budget. I own one of these but I will say that after about a good 6 months of use it is losing its edge quite a bit (also possibly due to roommates chopping stuff on the hard metal table. I'm a little bitter about it.) Came sharp and will stay sharp with some care.
Mercer Culinary Genesis Forged Short Bolster Forged Chef's Knife, 8 Inch
Same company, forged blade. Little nicer, will most likely keep an edge a little longer.
As far as chef knives go, these are some budget picks and probably what most people would recommend unless you want something much nicer! :)
Edit: Also if you are looking for something much nicer, jump down the rabbit hole that is /r/chefknives
It's a steep slope lol
What you are describing (dumping all ingredients in) is whats called a straight dough method and is perfectly acceptable.
The disadvantage is all the additions get in the way of gluten formation when you are kneading and trying to build that gluten network.
The idea behind building in stages is to hold back on some of the additions to the dough until the gluten has had some time to form. Mix your flour and water together and let autolyse. After autolyse, add salt, do a series of stretch and folds, and then add in other ingredients like cheese onion and garlic.
As for the knife...serrated has always worked better for me. If it's "crumbling" your bread when you try to cut it that's a good sign the knife is very dull. Get the Mercer 10" Bread Knife, you'll never regret it.
I can't imagine how complicated that would be. I expect you would need a file to perfectly match the scallop/serrations of the knife. Thankfully, as long as a bread knife is strictly used for bread, it will last a very long time (and they are cheap).
This was $25 when I purchased it 7 years ago. Victorinox 10.25 Inch Fibrox Pro Curved Bread Knife with Serrated Edge - FFP https://www.amazon.com/dp/B008M5U1QI/ref=cm_sw_r_cp_apa_pMsZzb7CN6V1V
But your knife is over 5 times the cost of a highly reviewed good Victorinox knife with a lifetime warranty like this one.
Either way, bread knives aren't getting a ton of wear and tear. It's more important (imo) to have one longer than the average 8", and wavy vs microserations.
Mercer Culinary M13914 Millennia... https://www.amazon.com/dp/B005P0OIBM?ref=ppx_pop_mob_ap_share
That is a slicing knife. Here is one with a round end:
https://www.amazon.com/Mercer-Culinary-Millennia-Granton-Edge-Slicer/dp/B005P0OIBM/
I don’t have loads of cash, but, any thoughts on this?
Mercer Culinary M13914 Millennia 14-Inch Granton Edge Slicer, Black https://www.amazon.com/dp/B005P0OIBM/ref=cm_sw_r_cp_api_i_P..UCbM148GC2
It seems to get good reviews, and ships to New Zealand.
A deli slicer is nice, but I've seen people use one of these to process a whole proscuitto. Also useful for other things (but then again so is a deli slicer):
https://www.kitchenessentials.ca/wusthof-classic-10-ham-slicer/?gclid=Cj0KCQjw4-XlBRDuARIsAK96p3CuuAbJ-n9Uwva1iDWWRH2Z4KdZ7haZdsTjl4qQUyIJc0uvxDioz5saAnBmEALw_wcB
​
or: https://www.amazon.ca/Mercer-Culinary-14-Inch-Slicer-Granton/dp/B005P0OIBM?source=ps-sl-shoppingads-lpcontext&psc=1
This knife would be pretty awesome, as I'm trying to rebuild my kitchen knife collection. I can't see if shipping makes it more than $15, but if so, I would love any of the knives on my kitchen stuff WL.
Something interesting about me is that once a day, at a random time, I hiccup once. I don't know why, and I am not sure when it started, but a friend pointed it out a few years ago, and since then I've noticed that it is legitimately every single day. Weird. Hahaha
HAPPY BIRTHDAY!!! Birthday Bot!
It is called a "bread lame" and can be purchased from Amazon along with all sorts of different "double edge" blades.
Bread Lame https://www.amazon.com/dp/B009FCUYV4/ref=cm_sw_r_awd_mqJ.ub0PH2TRX
Getting a really good serrated knife will change your game. This $12.45 bread knife was actually voted the best serrated bread knife by America's Test Kitchen, it's the one I use and I love it. Here's a link to the equipment review if you're interested: Equipment Review: Best Serrated (Bread) Knives & Our Testing Winner
Another tip is when you cut, let the knife do the work. Don't press down too hard and squish your bread.
Amazon: https://www.amazon.com/gp/aw/d/B01LY7NDQ9/ref=mp_s_a_1_4?ie=UTF8&qid=1524174685&sr=8-4&pi=AC_SX236_SY340_QL65&keywords=lame&dpPl=1&dpID=413rJUEy5aL&ref=plSrch
Make sure your bread knife is sharp. If it's sharp, you don't need much or any pressure for it to move through the bread with just a sawing motion. When it's dull you end up manhandling the bread and pushing the knife through the loaf more than slicing.
Good bread knives are pretty cheap. Buy a new one every few years when they start to lose their edge. Trying to sharpen bread knives is a fruitless endeavor.
If your knife isn't the problem then there are guides that will help you cut uniform slices.
It's a Mercer Culinary knife. Decent price and I'm very pleased with the results. It's very handy for cutting down larger cuts and roasts.
Mercer 10" curved blade is my favorite so far. Cuts like a dream and rocks along the bottom of my bamboo bread cutting board.
For cheap Amazon Prime options:
Trimming
Slicing
This is one of those really annoying things that amazon knows about but has no solution for. It would require a pretty big change in the way reviews are aggregated to fix and would leave a lot of products without reviews (which they technically shouldn't have to begin with).
https://www.amazon.com/Mercer-Culinary-Millennia-6-Inch-Curved/dp/B005P0OPY2/
That's a good example. It show over 1500 feedback, but those are really for all of the different variations of the product. So when your reading a review it might not even be for the product your looking at.
This leads to the scam people are doing. The basic idea is that you have a dummy listing that has a ton of usually fake reviews, verified or not. You attach that listing as a child to a new product listing your trying to get some traction on. All of those fake reviews then show up for the new product and you' automatically rank higher in the SRP's. Once you get some sales and reviews for the actual product you move the dummy listing to the next product your trying to get traction on and start again.
My Mercer 10" is incredible and was only $20 bucks or so. It's also ATK's best bread knife.
If you want a set I really like the Tojiro. Save you $50, same steel, and I prefer a normal utility over serrated.
Add the Tojiro bread knife and you’ve got all the knives a cook would need and you’re still $15 under the Shun set.
If you're a beginner, then I recommend you get something like this or like his if you want the propane kind. DO NOT GET ELECTRIC.
After that, it's just all about meat temp, so make sure you get yourself a good portable meat thermometer. I recommend this guy. It'll give you the most bang for your buck.
After that, it's all about temperature, getting that brisket up to the right temp can take anywhere from 8-12 hours, depending on the cut. You can good recipes for rub and methods, but IMO, they'll always come out great, provided you get it to the right temp and slice it properly.
I'm going to let you in on a little secret, smoking meat is something that looks incredibly complicated, but is in fact pretty damn easy. And it's an easy way to impress friends and family.
Other things you'll likely eventually want, but can get away without are some pit gloves a good long knife and a huge cutting board, if you don't have one.
Get a large chefs knife for general cutting, you’ll be glad you did.
this one is very affordable on amazon.
Time for OP to get a Tojiro bread knife, like in this video: Amazon link
I don't know where the one I use is from, I've had it so long the branding has washed away. However, the one linked below has great reviews and looks like it's a great choice.
https://www.amazon.com/Mercer-Culinary-Millennia-8-Inch-Chefs/dp/B000PS2XI4/ref=sr_1_13?s=kitchen&ie=UTF8&qid=1483386129&sr=1-13&keywords=chefs+knife
You can never go wrong with a thermometer, but if you're looking for some other suggestions.
Aaron Franklin's Meat Smoking Manifesto it's a great read for experienced and amateur smokers.
A nice slicing knife like this, it's nice to have and they don't typically come with knife sets.
An injector to take his meats to the next level.
I would always take one of these from Mercer!
Skip the shave and bake some bread instead
I did. I found one on Amazon that has great reviews for less than $20.
Mercer Culinary M23011 Millennia 11-Inch Granton Edge Slicer, Black https://www.amazon.com/dp/B000PS1HRM/ref=cm_sw_r_cp_apa_i_idWACb7TTMKWA
I'm personally of the mind that you can do almost everything with a gyuto, so I'd probably just add a cheaper petty and a bread knife if you're looking for essentials. In terms of the site you linked, I guess I would get a 12-15cm global utility knife. They're not amazing, but you do have the gift certificate, and like I said, I don't think there's much reason to spend a lot on a petty, so the globals seem like a good bet. They're softer and tougher than what you'll find in a good Japanse gyuto too, so you can abuse them a bit more. The wusthof line they carry has full bolsters, so I'd stay away from them. To be honest, the rest looks like trash.
Edit: I don't see any good budget bread knives on their either, but I'd check out this tojiro bread knife from amazon or wherever else you can find it.
This is the one I use!
https://www.amazon.com/Mure-Peyrot-Adour-Professional-Protective/dp/B00G9FEUR4/ref=sr_1_8?ie=UTF8&qid=1548992211&sr=8-8&keywords=bread+lame
A lot of people recommend this one, I bought it and returned it because there's no room for your knuckles under the handle:
> While the blade itself is indeed very sharp and cuts beautifully, I cannot give this more than 3 stars because there is not enough room below the handle for one's fingers/knuckles when slicing bread (my hands are average size). I cannot understand the near unanimous 5-start ratings, does this not bother other people? I cannot slice completely through the bottom crust of a crusty loaf without either rotating the loaf or moving the loaf closer to the front of the cutting board so that my knuckles can extend below the plane of the cutting board. I will be returning this knife.
Got some good reviews on this one. You can't go wrong for the price!
I love my Global knives; I chose them mainly because they are a single piece of stainless steel and I get skeeved out about bacteria hiding (so you could
put them in the dishwasher if you wanted to, tho I don’t). They were fairly affordable and have a modern / minimalist style.
Currently I have the 8” chefs knife and bread knife (just amazing). We lost a santoku and a western paring in a cross country move and I will probably replace the paring with the exact same and the santoku with another regular global chefs knife just because I like the look; I don’t think they were substantially better than a competitor of the same style and I didn’t have much use for the santoku.
Ok, so the basic knives in a kit would be a chef's knife, a serrated knife, a pairing knife, kitchen shears, and then a honing steel, sharpener, or what most people on this subreddit would most likely recommend, a whetstone. Basically, serrated knife for bread, pairing knife for small, intricate tasks, kitchen shears for... tasks you don't really want to use a knife for, and the chef knife for everything else. The good news is also, if you get a western styled knife, chances are they'll have a classic french handle, so will largely match even when they're different brands.
tojiro and mac both make great serrated knives. There is debate over whether it is worth it to invest a lot in a serrated knife because they're a bitch to sharpen and most people just replace them when they get dull, so the cheaper of the 2 is the tojiro, so the easiest to recommend. If for some reason you find another one that catches your fancy, at the very least make sure it isn't perfectly straight, you want a curved blade for knuckle clearance
https://www.amazon.com/Tojiro-Bread-Slicer-270mm-F-687/dp/B004LVIO3O
so $62 for serrated knife
for all the others, for a cooking hobbiest, I would learn towards a softer german steel. They're usually more corrosion resistant, and less prone to chipping, and just feel solid and robust. There are basically 4 very reputable german steel knife brands that are the easiest to recommend. Wusthof, Henckel, Messermeister, and Victorinox.
For all knives, you want to avoid an overly large bolster that extends to the edge of the blade as it makes sharpening a bit more of a hassel. For a chef knife, dimples on the side are definitely not needed, but might be nice, as they can reduce how strongly like cheese sticks to the knife. And for Shears you want ones that come apart for easy cleaning.
I personally have the a lot of experience with Messermeister's meridian elite line. They look very knife, are very robust, and have a nice steel. Their 9 inch Kullenschliff(dimple on the side chef knife) is actually on sale for a steal right now probably about $145 retail, Its basically $100 including shipping atm https://www.amazon.com/Messermeister-Meridian-Elite-Kullenschliff-10-Inch/dp/B0000W34EM 8 or 9 inch is probably the length you want for a chef knife; if you look at his knives and he has a 9" or longer chef knife, I would definitely not go less than a 9inch, maybe go 10 if he has a 10 inch. If he doesn't have anything longer than an 8 inch, I wouldn't go above 9. If he doesn't have anything longer than a 7 inch, I would go 8. (you are measuring the length of the blade, not of the entire knife btw)
with pairing, might as go the same line. Then the question is 3.5", 4" or 4.5". A less experianced cook might use a pairing knife more because he is less comfortable with using the relatively large and heavy chef knife for a lot of tasks, so I'm leaning towards a little bigger and getting the 4".https://www.amazon.com/Messermeister-Meridian-Elite-Paring-3-5-Inch/dp/B000Q9EZ2Y
I'm leaning towards the all steel version of shears for easier cleaning as well. https://www.amazon.com/Messermeister-Spanish-Take-apart-Kitchen-Scissors/dp/B01AKBZSRS
So that's about $270 with everything except a knife block and a honing steel, maybe get an electric sharpener as well. Get a steel honing steel, not ceramic, and ceramic is easy to break and because none of the knives have a very high hrc, ceramic isn't need.
https://www.amazon.com/Mercer-Culinary-Millennia-11-Inch-Granton/dp/B000PS1HRM
I have the 14 inch, but the 11 is fine for most situations. its the only knife I have ever cut myself with, because it was so sharp it cut through the soft sleeve I put it in.
had if for 4 years, use it often, still sharp as heck.
I have 5 Global knives (set of small paring, medium chopping, large chopping; medium chopping fluted; and bread) plus a small Global sharpener, total spent ~$300
They are awesome. Highly recommended. I used the medium fluted one regularly for a year before I noticed it wasn't as sharp as before, and a few swipes through the sharpener and it was nearly new again. i fully expect these knives to last me 10, 20, who knows how many years, or until i decide i want even better knives that cost many times more
the only caveat is that they don't have solid metal handles (there is a cavity inside i guess) so they aren't heavily weighted towards the handle like those knives with heavy wood handles (fancy knives or not). i think i prefer this as it makes me more agile with the knife, but this is probably a personal preference
backstory: i used to have my dad's knives which were old and crappy. got sick of those and bought myself a ~$90 Cuisinart knife set with wood block. came with like 15 knives. I thought it was awesome but the knives barely held and edge and i only ever found myself using 2 or 3 of the knives anyways (i later sold the whole set at a garage sale for maybe $10, they just weren't worth it). A buddy got me 1 Global knife for christmas a couple years ago and it blew my fucking mind. So sharp, precise, effortless. I'm sure this is all relative and there are even better more expensive knives. Even with my 5 knives I have now, I still only use probably 2 of them regularly, but I still prefer the option of having a bread knife, a large/medium/small knife, and something that is fluted for easier fast chopping
Reviewed May, 2012
youtube review
This was testing to find a good all-purpose serrated knife, not one for one specific task. They tested 12 different knives and did tasks like slicing bread, 9" cake rounds, ripe tomatoes, and more.
The Wustoff ($79.95 reviewed) edged out others as the best all-purpose knife, while the Forschner / Victorinox 10-1/4" curved bladed bread knife got best buy for "Performing almost equally as well for about 1/3 of the price"
Do you have a bread/serrated knife? If not I recommend you pick one up. This one is my personal favorite and I use it a ton daily.
https://www.amazon.com/HENCKELS-INTERNATIONAL-8-inch-Bread-Knife/dp/B00004RFNI/ref=sr_1_1?ie=UTF8&qid=1479954600&sr=8-1&keywords=henkels+bread+knife
> Get you a sharp as shit boning knife off amazon for $12, the blue and black one.
This one?
https://www.amazon.com/Mercer-Culinary-Millennia-Curved-Boning/dp/B005P0OPY2/
They both use the same Banneton style. If you’re wondering about the design just search YouTube for “bread scoring designs”. The Bannetons I use are 9 Inch Proofing Basket Bread... https://www.amazon.com/dp/B01GM4UZJI?ref=ppx_pop_mob_ap_share and the lame is Breadtopia Bread Lame (Dough... https://www.amazon.com/dp/B009FCUYV4?ref=ppx_pop_mob_ap_share
From that picture, it just looks like your basic mercer/sysco bread knife. https://www.amazon.com/Mercer-Culinary-Millennia-10-Inch-Bread/dp/B000PS1HS6?th=1&psc=1
Correct me if I'm wrong but most serrated knives are single bevel. I think there's only a few double bevel serrated knives.. I think by wusthof or zwilling or henckels. Can't remember
hahahhahahaa guess which idiot has been fuckin' applying to jobs wrong this whole time on one website...
THIS GUY
COOL. FANTASTIC.
I also took a bread knife to my hand yesterday. This week fuckin' sucks.
Edit: To be fair though it's a really good bread knife.
Mercer is a better deal if you're OK with a partial tang plastic handle like the Fibrox has. It's very popular with people who cook for a living and it's only $14.
I recently got it! This was the first use!
https://www.amazon.com/d/Kitchen-Dining/Zatoba-1003-Walnut-Decorative-Slasher/B00B3L8P70
This is it. I've been wanting this one for a long time.
Happy baking :)
Mercer Culinary Millennia 14-Inch Granton-Edge Slicer Knife
I've really enjoyed working with this one.
I picked up this baby a couple months ago and it REALLY helped out my slicing game: https://www.amazon.com/gp/product/B000PS1HS6/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Can you do a handle on a cheap bread knife: https://www.amazon.com/gp/product/B00004RFNI/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 ?
This one was mentioned a while ago.
I bought one and it slices bread almost paper thin.
Tojiro Bread Slicer 235mm F-737
https://www.amazon.com/gp/aw/d/B001TPA816/
I'm no expert but based on the recommendation of the Burrfection channel on YouTube, I purchased the Mercer M22608 (the chef's knife that is part of the $80 set recommended here). I am very impressed with it. It was one of his choices for best $20 knife.
I am somewhat intimidated at how I will maintain it. Intimidated. Confused. But it's time to step up and figure these bevel angles out.
You just have to break the "skin" basically. Doesn't really matter too much, but generally around 1/8-1/4" probably. You can get a tool just for this, they're called lames (lah-MAY).
https://www.amazon.com/gp/aw/d/B00G9FEUR4/ref=mp_s_a_1_1?ie=UTF8&qid=1501913345&sr=8-1&pi=AC_SX236_SY340_FMwebp_QL65&keywords=lame+mure
Have you considered buying a decent slicing knife?
$25 gets you a nicely functional one in the US.
The downside is that uniformity is dependent on your skill and patience.
The upsides are less storage space, trivial cleanup, and a low price.
I bake at least one loaf of bread a week and love this Tojiro Bread Slicer 235mm F-737 https://www.amazon.com/dp/B001TPA816/ref=cm_sw_r_cp_api_i_UEezDbJKBNTBM
They look like lames.