On Wed, 29 Dec 2004 04:44:24 GMT, notbob > wrote:

>On 2004-12-28, John > wrote:
>
>> found that they make 3 different ones. I just want it for domestic use
>> and could anyone recommend which would be the most suitable & why
>
>Here's my choice:
>
>http://209.35.185.42/ShopSite/RH_For...ery_40040.html
>
>This is a great knife. The radiused blade lets me cut large rounds like San
>Francisco Sourdough all the way through effortlessly. The concave-scallop
>single-sided bevel takes a little practice to keep straight because it wants
>to cut at an angle. But, once I got the hang of it and learned how to
>compensate it cuts perfectly straight and doesn't crush the bread. It's the
>first bread knife I've found that was good enough to finally replace my 50yr
>old 10" Sheffield convex-scallop straight blade. Gave that to my daughter
>with no regrets.
>
>nb


That is my blade, though I have the Fibrox handle. It is unfailingly
sharp. I bake all my own bread and the knife has proven itself many
times over.

Boron