Orblue Ageless Silver Effortless Bread Knife, 13-Inch
Last updated: August 9, 2022
This bread knife is made out of stainless steel, and the thin shape reduces friction which leads to a smoother cut. It is a one-piece design, so there are no plastic or wood parts. Keep in mind that the handle can get slippery if your hands are wet.
We looked at the top Bread Knives and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Bread Knife you should buy.
Product Details
Key Takeaway: This bread knife’s exceptionally thin blade provides less resistance.
In our analysis of 100 expert reviews, the Orblue Ageless Silver Effortless Bread Knife, 13-Inch placed 14th when we looked at the top 16 products in the category. For the full ranking, see below.From The Manufacturer
Why Orblue? We are a brand that focuses on quality and lifelong customer support to ensure the best possible user experience. Bread Knife Bread Pastry Cutter Bread Knife One-piece Construction Bread Knife It features one-piece construction, and an ultra-thin, razor sharp edge that cuts through even the finest pastries like butter. Zero Resistance The blade is only 2.2 & 0.1 mm thick so there’s near zero resistance while cutting. 8″ blade The long 8″ blade allows you to cut through extra-wide loaves of bread with only one or two easy strokes. bread serrated knife bread knife Great Gift This high-quality stainless steel serrated bread knife is the perfect gift for moms, cooking enthusiasts or culinary students.
Our Expert Consultant
Culinary Expert
Julie Chernoff is a long-time member of Les Dames d’Escoffier (past president of the Chicago Chapter, and current co-chair of the LDEI Legacy Awards Committee), the Association of Food Journalists (AFJ) and the International Association of Culinary Professionals.
Chernoff is the dining editor of Better, a lifestyle website and print magazine. Her journalism started in the test kitchens of Weight Watchers Magazine. She holds a BA in English from Yale University and is a graduate of the California Culinary Academy. She has spent the last few decades styling, photographing, teaching, developing recipes, editing, thinking and writing about food.
