{"id":248369,"date":"2025-05-20T03:23:53","date_gmt":"2025-05-20T03:23:53","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/the-secret-star-of-our-bread-baking-videos\/"},"modified":"2025-05-20T03:23:53","modified_gmt":"2025-05-20T03:23:53","slug":"the-secret-star-of-our-bread-baking-videos","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=248369","title":{"rendered":"The secret star of our bread baking videos"},"content":{"rendered":"


\n<\/p>\n

\n

Over on our YouTube channel<\/a> and in our On Demand<\/a> bread classes (like this Intermediate Sourdough class<\/a>), Martin Philip makes some of the most beautiful breads you\u2019ll see on the internet, from open-crumbed baguettes<\/a> to gorgeous chocolate sourdough<\/a>. But it\u2019s not only those loaves that stop me in my tracks when I watch his videos. It\u2019s a simple, everyday tool: his offset bread knife<\/a>.\u00a0<\/p>\n

My favorite shot in these videos comes when he smoothly slices into his fresh bread, cutting through the crust with ease and revealing a gorgeous interior. I have a great bread knife, a Spanish-made beauty my mother gifted me. But it doesn\u2019t cut bread like that.<\/p>\n

So what\u2019s the secret? It\u2019s all about the offset blade and lifted handle, which enables Martin to cut through the entirety of the loaf without having the handle (or his hands!) run into the cutting board. \u201cWhen I\u2019m cutting large hearth-baked loaves, I have an easy time getting through the top crust, but when my knife gets close to the cutting surface, my hand or knuckles won\u2019t fit under the knife handle to cut all the way through the loaf,\u201d explains Martin. \u201cWhile I can lift the loaf off the cutting board, that method means that I lose the stabilizing surface contact. But, with an offset knife, my hand has room to continue working without lifting the loaf.\u201d<\/p>\n

\n
\n \"Slices<\/p>\n

<\/source><\/source><\/source><\/picture>\n

Photography by Patrick Marinello; food styling by Lydia Fournier<\/p>\n<\/div>

For sharp slices, you need a great bread knife.<\/figcaption><\/figure>\n

It\u2019s a proven design: Martin notes that this is the style of bread knife that many professional bakers use in their kitchens. \u201cFor the most part, I think that other bakers have a similar approach \u2014 so much so that we simply call the curved-blade serrated or offset serrated knives a \u2018bread knife.\u2019\u201d<\/p>\n

The bread knife we sell<\/a> has a long high-carbon steel blade \u2014\u00a09″ \u2014\u00a0so it can slice even the largest miche<\/a>; its rosewood handle makes cutting smooth and comfortable, too. And I\u2019m not the only one who\u2019s been entranced; Jill from South Dakota recently wrote<\/a> in a product review, \u201cNo more jealously watching videos of knives slicing thru fresh bread. Now I can do it too!\u201d She added: \u201cI\u2019m 72 and have a drawer full of \u2018bread knives.\u2019 But this is the first one that really works!\u201d I can totally relate, Jill.\u00a0Other five-star reviewers (over 400 of them!) have shared \u201cIt\u2019s easily the best bread knife I’ve ever handled\u201d and that it \u201ccuts through bread like butter.\u201d<\/p>\n

Martin also notes that the bread knife that we sell is manufactured just over the border from Vermont in Massachusetts. \u201cThat, plus the design and nice wooden handle, make this tool a no-brainer for me.\u201d<\/p>\n

A good knife lasts a long time and makes a great gift. But just remember! If you gift a knife, you’re supposed to tape a coin to it so you don’t “cut” the connection between gifter and recipient. Superstitious? Sure, but you don\u2019t want to risk it, especially if you want the recipient to share all the great bread they\u2019re\u00a0bound\u00a0to be inspired to bake.<\/p>\n

\n
\n
\n
<\/p>\n<\/div>\n
\n

Offset Bread Knife<\/h2>\n

\n 4.9 out of 5 stars out of 5 stars<\/span><\/span>
\n 446 Reviews Reviews<\/span><\/span>\n <\/p>\n

\n \t\t\t $49.95
\n<\/span>\n\t <\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<\/div>\n

Cover photo by Patrick Marinello; food styling by Yekaterina Boytsova.<\/em><\/p>\n<\/p><\/div>\n\n","protected":false},"excerpt":{"rendered":"

Over on our YouTube channel and in our On Demand bread classes (like this Intermediate Sourdough class), Martin Philip makes some of the most beautiful breads you\u2019ll see on the internet, from open-crumbed baguettes to gorgeous chocolate sourdough. But it\u2019s not only those loaves that stop me in my tracks when I watch his videos. 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