Double-serrated knife goes way beyond bread


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Serrated knives are not the glamorous ones in the kitchen. They're not as sexy as big, flashy chef's knives or cleavers. But they work very hard and are one of the three types of knives I cannot do without. (The other types are my 8-inch chef's knife, which fits well in my small hands, and paring knives. ) I do have a couple serrated knives: two long chefy ones and one smaller "everyday" one that I got cheap. But Wusthof's Grand Prix II 9-inch Double Serrated Bread Knife leaves those knives in the dust or at least in the drawer. Introduced this spring, it costs about $99 and is sold at most kitchenware stores. It's a great holiday or anytime gift.

What makes this knife different? The people at Wusthof say it's because it's double serrated so it easily cuts through even the crustiest, most dense, whole-grain loaf. (Like butter.) Also, they say, the "interior serrations" keep part of the blade from hitting the cutting board, eventually dulling the knife.

This knife goes way beyond bread, however. It's a dream to use when slicing tomatoes or avocados, or anything soft and squishy. Face it, serrated knives are often the sharpest ones in many home kitchens.

Speaking of sharp knives, Wusthof has this great service. If you have a Wusthof knife that's gotten dull, or even awful, send it to them and they will fix it for you. Really. Pack it carefully in newspaper or bubble wrap so no one gets hurt, write a check to Wusthof for $3 for each knife. Include your return address inside the package. In about two weeks, Brian, their sharpener, will make it nearly as good as new. He'll do it if the knife isn't Wusthof, too, for $5 a blade.

Send knives to:

Wusthof-Trident of America Inc.

355 Wilson Ave.

Norwalk, CT 06854

Attn: Sharpening


-- Miriam Rubin (mmmrubin@gmail.com)

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