This professional bread knife olive is best in test of 12 tested bread knives. As best in test, the professional bread knife olive convinces by its cutting force, the clean cross-section and the large hand protection.
The professional bread knife olive convinces the ETM test magazine by its exceptional cutting force: fresh bread with large crust can be cut without effort and without breaking off the crumb (inside of the bread).
In 1941, Franz Güde invented in Solingen, which was known for its blade manufacture since the Middle Ages, the "Güde serrated edge", wich offers, in comparison with conventional, smooth blades, considerable advantages for the cutting of bread. While smooth blades squeeze or crack the bread (because of its consistency), the bread knives with the "Güde serrated edge" do cleanely cut not only crusts, but also the soft inside, whithout large effort. The "Güde serrated edge" with pointed teeth increases the cutting efficiency and the durability of the sharpness of the professional bread knife olive (32 cm).
blade: chrome-vanadium-molybdenum, stainless, ice-hardened, hand sharpened
handle: olive wood, optimally balanced, finely polished, not waterproof
For the fabrication of the professional bread knife olive only selected olive wood is used. The trunks of olive trees are by nature very adnate, reason why the moulded recesses made out of them show a unique grain. Olive wood is very hard, little dwindling and weather-resistant; like this it is ideal for a good Güde knife.