10-1/4 WAVY EDGE FIBROX HANDLE BREAD & CAKE KNIFE BREAD KNIFE THE SCALLOPED CUTTING EDGE OF THIS KNIFE LENDS ITSELF TO THE CUTTING OF BREADS AND SOME VEGETABLES. IT CAN BE USED ANYWHERE IN FACT WHERE A TOUGH SKIN OR CRUST COVERS A SOFT SUBSTANCE. THIS KNIFE SHOULD ALWAYS BE SERRATED OR SCALLOPED ON THE EDGE. STAMPED KNIFE A STAMPED KNIFE IS CUT INTO A SHAPE FROM A COLD ROLLED PIECE OF STEEL AND THEN GROUND TEMPERED AND SHARPENED. IT REQUIRES MANY LESS STEPS THAN FORGING AND RESULTS IN A LIGHTER NARROWER BLADE. STAMPED KNIVES ARE EASIER TO PRODUCE AND THEREFORE LESS EXPENSIVE. THEY PERFORM VERY WELL AND CAN APPROACH THE QUALITY OF A FORGED BLADE (BUT NOT THE WEIGHT OR FEEL). A STAMPED KNIFE CAN USUALLY BE IDENTIFIED BY THE ABSENCE OF A BOLSTER. MADE OF QUALITY STEEL X50CR MO COMPOSITION WITH ROCKWELL HARDNESS OF 55-56 HRC FOR HIGH EDGE RETENTION. ALL BLADES ARE CONICALLY GROUND ON THE FULL LENGTH OF THE BLADE AS WELL AS GROUND CROSSWISE. THIS RESULTS IN A WIDER BREAK POINT WITH LESS RISK OF BLADE FRACTURING AND LESS RESISTANCE FOR EASE OF CUTTING. THIS PROVIDES ALONG WITH THE EXPERT MANUFACTURING PROCESSES THE EXACT CONDITIONS FOR A LIFETIME OF SHARP EDGE AND PERFORMANCE.
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