A place to share practical, durable and quality made products that are made to last, with an emphasis on upcycled and sustainable products!
Guidelines:
Things that are well-made and durable (even if they won't last a lifetime) are A-Okay!
Unlike that other BIFL place, Home-made and DIY items are encouraged here, as long as some form of instruction is included in the body of the post.
Videos links are not allowed as post titles, but you may use them in a text post.
A limited amount of self-promotion is accepted, IF the item you are selling aligns with this criteria:
I guess pretty much any bread knife is a bifl one, but in the twenty odd years i've had this, i keep thinking to myself that this knife is awesome basically any time i use it. That's why i want to recommend it. When I bought it it was quite cheap too, does not seem to be the case anymore. Is a Victorinox 5.2930.26
I found a nice bread knife in a "free box" on the side of the road about 15 years ago. I still use it all the time. Works great.
This person eats toast with a murder weapon
Very nice looking knife.
Mostly I use a regular kitchen knife (ie non serrated) for bread too, just have to keep it very sharp. It's carbon steel so it's easy to hone and strop.
I always asked myself how you’d sharpen these things, but I guess maybe you don’t need to.
Scalloped edges are done with a file, twice for each scallop - leading and trailing edges separately.
Fortunately, bread knives are typically only sharpened on one side, and don't dull very quickly.
For some reason, unclear even to myself, I have a serious dislike for Victorinox.
There are a few of those in the kitchen (didn't bought a single one) and I can't feel comfortable using it; it's as if it doesn't quite fit into my hand properly.
But if it that knife does the job for you, good!
The bread on the background, is it homemade or store bought? Looks nice.
The ones with the Fibrox handles I find very uncomfortable, they do not fit my hand at all. Not so much of an issue with a bread knife, but I really don't like sharpening their blend of steel.
I was once told their knives are not supposed to be sharpened. Or at least at a home setting. I was in a store, so I automatically take every word told to me with an extra grain of salt.
Never done it, but sharpening a serrated blade is not an easy task. Most will just wear down such a blade until rendered unusable and discard it afterwards.
I remember being a bit turned off when they recommended it to me in the shop, because of it being a Victorinox, but they told me it's the standard bread knife for all the restaurants etc, so i thought why not, it was also only around 20€ or something. I bought it for my parents too, they somehow lost their old bread knife (how can you lose a bread knife?), they also like it a lot.
The bread is from a bakery.
Thanks, I've been looking for a new bread knife!
Now I just have to persuade me other half that €45 is a reasonable price lol
French person advice : idk how widespread they are internationally, but Nogent*** (also called "Nogent trois étoiles") has a good one for half the price. My dad has been using one since before I was born, and the guy literally can't live without bread.
Ah, devinez où j'habite lol 😂
Incroyable ! Je ne m'attendais certainement pas à ce qu'un anglais soit installé là-bas, parce que si je me souviens bien, économiquement c'est une des pires régions du pays. Mais la nature y est magnifique.
Je sortirai demain pour acheter un couteau à pain et je l'utiliserai pour vous poignarder si vous appelez encore cet Écossais un Anglais 😂
Mais merci pour la recommandation, toi le Belge
Hahaha sorry about that, the .uk domain threw me off. For what it's worth I like the Scottish accent more than the British one 😅
they have been making these knives for so long that you can probably find it second hand (pawn shop? thrift store?) for a couple of … your local money units
That bread looks fucking delicious. What kind of bread is it?
It is delicious, it's a 100% wholegrain rye bread from a very good bakery.
Damn, that's 100% rye? It holds up really well, impressive gluten structure for a rye bread.
I really really hate to admit it, but the Germans can bread.
