My Chicago Cutlery 10” BT10 bread knife was prone to scattering crumbs. My Tojiro bread knife is much better in that regard, probably because it’s sharper, and its edge serrations are finer pitched. I gave the BT10 to Goodwill.

But I still have all of my other US-made Chicago Cutlery knives, including this BT7 bagel knife:



(That Jalapeño cream cheese was sooo good on this plain bagel!)



The BT7 doesn’t scatter crumbs either – its edge serrations are fine, and it’s deeply hollow ground on both sides for sharpness. Its blunt end and short blade makes it useful for spreading cream cheese too.

A very handy bagel knife, and it pleases my eye. It’s not a must-have knife (I could use the Tojiro to slice and a table knife to spread), but I’m very glad to have it.

BTW – The bagel pictured above was steamed, rather than boiled, but composing this post brought this old thread to mind:

Why bagels are boiled
https://sigforum.com/eve/forums...250084524#7250084524

Thanks ,I will check it out.

To avoid nasty palm cuts,
Fold either a small cutting mat or a cool whip lid in half,

Place the bagel in the fold and cut the bagel in half .

Should ad that I have used Chicago cutlery for 15 years,

I like them slot.

This message has been edited. Last edited by: bendable,

I unfortunately use a bagel cutter, because, since having the strokes, I no longer have full control of the muscles in the palms of my hands. I got a bagel cutter, the guiollotine type from Williams-Sonoma. I like garlic bagels and onion bagels, with a schmear of jalapeno cream cheese

That's a cool knife - niche, but like a lot of niche kitchen stuff, if it's something you'll use frequently, really handy.

My wife added some more Shun knives to our collection as an early Christmas present this year, including a Shun bread knife. It's an interesting knife, it's serrated, but with big, smooth, wave-shaped serrations instead of the typical pointed serrations. I've only used it a bit so far, but it seems to work very well.

Some of that may just be that Shun knives come extremely sharp from the factory.

That looks just like my circa 1982 brisket knife.

quote:

Originally posted by maladat:
That's a cool knife - niche, but like a lot of niche kitchen stuff, if it's something you'll use frequently, really handy.

My wife added some more Shun knives to our collection as an early Christmas present this year, including a Shun bread knife. It's an interesting knife, it's serrated, but with big, smooth, wave-shaped serrations instead of the typical pointed serrations. I've only used it a bit so far, but it seems to work very well.

Some of that may just be that Shun knives come extremely sharp from the factory.

They're considered some of the sharpest with a 15 degree grind. Alton Brown did a great review and shows how to wash them and keeping all your red stuff inside you.

This thread makes me think of JALLEN. He loved bagels with bacon scallion cream cheese from Brueggers Bagels. When he couldn’t travel to Austin to buy it, I would buy a bunch and bring it to him to keep him stocked up. I miss JALLEN. Sorry for the thread drift.

Bagels in Texas? SoCal? Michigan?
You Guys never actually had a real bagel. Sorry, Those are not real bagels. However, if you ever get the worst part of the country NY/NJ you can at least taste the Best bagels (and Pizza) in the world. However, I caution you. You will likely stop eating your local crap, forever.

quote:

Originally posted by bendable:
Thanks ,I will check it out.

To avoid nasty palm cuts,
Fold either a small cutting mat or a cool whip lid in half,

Place the bagel in the fold and cut the bagel in half .
<snip>

Yeah, the ERs get a lot of traffic from folks that don’t know how to safely slice bagels. Here’s my usual method.

I bought this “Noosa Life Onion Holder” several years ago to get neat circular onion slices for my braunschweiger sandwiches:

www.amazon.com/dp/B01E31F6VO/r...c_fabc_jPI3Fb8R57KS5

Its big handle provides a secure grip, and I discovered that it’s also a good utensil for slicing bagels. I initially stick it part way into the bagel, leaving clearance for my knife:



When the cut is deep enough that the top of the blade is into the bagel, I fully insert the holder:



Besides securely holding the bagel for safe slicing, it also acts as a cutting guide to get two equally thick halves with smooth faces.

Another safe way: Lay the bagel flat on a cutting board and cut straight down to make two semicircular halves. Then stand each of those on their cut faces and cut straight down, producing four semicircular slices. Not the classical circular slices, but that doesn’t bother me a bit.

There are other ways to safely slice ’em, but these methods works for me.

And you can use the rounded tip to get all the peanut butter out of the jar and the back side of the blade to spread it.

"the back of the spoon works great for spreading soft regular butter and the cupped side of the spoon can get 99% of the peanut butter at the bottom of the grand canyon sized jars"


Original post

A. It's amazing what people remember.
B. Am beside myself with flattery.
C. You made my day

quote:

Originally posted by egregore:
And you can use the rounded tip to get all the peanut butter out of the jar and the back side of the blade to spread it.

I use this for PB when the big jars are nearly empty:

PB-JIFE! The Ultimate PB knife. Stir, scrape, and clean the BIG Jars
www.amazon.com/dp/B071CM5JF6/r...c_fabc_VIk5FbVDHEXYT

PB + Marmite is wonderfully good on a bagel.

Remembering JAllen makes this a great thread.

Now I am hungry for a bagel.