I am a big Fan of the use of the right tool for work in the kitchen. No surprise there, but I frequently get this feeling of it that something new or different could be better than what I have.
Several months ago, I looked at a set of carbon steel knives made in Oregon by Spelport. They were beautiful, with their blade patina and their sculptural wood handles. I was wondering if I followed the Portlandians, and in particular their bread knives, when I compared it to my cheap but very efficient Millenia Culinal Mercer.
Mercer is America Test Kitchen’s superior choice For serrated bread knives, with its snob nose and pointed teeth. The black plastic handle is adherent, large and functional. He immediately replaced his predecessor, a stainless steel number inducing nostalgia but ineffective that I obtained in Paris for cheap because he had a crack in the handle.
Looking at the 10 -inch steelport bread knife has My favorite living roomI dreamed of how it could work even better than Mercer at $ 25. To an astonishing $ 450 … A brief break here while the writer takes out a calculator and divides 450 by 25 … could he be 18 times better? I will not let this idea stir. It was not 18 times better, but I let you ask you for a moment if it was perhaps a couple.
Leaving the price of him for a moment, the high -end bread knives of this quality have a lot for them. Leport Steelport is quite beautiful, with a burl wooden handle and a gray blade that stands out from the less interesting knives of your block. At 65 on the Rockwell C scale CIt is a particularly hard blade. This level of hardness can make steel a little brittle, but allows the blade to be narrow, extremely clear and capable of maintaining a heartbreaking edge for a long time. The handle is a little more “multi-plain” than most knives, and it is quite comfortable. The top of the blade, known as the spine, is rounded, something you will appreciate if you use it for a long time, because it can prevent blister from forming on your index; More knives should do it. There is also a finger corner on the heel of the blade, which can make you feel more interrupted in your grip. A difference between the two knives is that the Mercer has more sophisticated lace compared to the more rounded points of the Spelport; An ocean agitated compared to the seasons, if you want.
I thought it could make a notable difference, so I started to cut the stuff, to buy and make breads, then tear them away with one knife and then to the other in a few months. The two passed the sandwich bread with the greatest ease, without any damage to the bread itself, the opposite of the mistreatment that you would give the bread if you combine with a knife of dull chief. I was unnecessarily worried by cutting vertically in delicate croissants and even more when I cut horizontally through the crisp and laminated goodness as you would to grill it or to make a Crooissan’wich, but the two blades just cut, leaving clean edges and cores neat in their awakenings.
