I've been asked to make serrated bread knives for years by many people and I always answer with a "sorry - not going to happen". I feel like this type of thing is a small market but maybe I'm wrong, what do you folks say?
If I was going to make them I would basically serrate a suji. That'd be a 300mm Martell style suji patterned no-flex serrated bread knife. Does that sound attractive to you?
Would my custom maker price point kill it?
On serration pattern, would you prefer the typical pointed tooth German style or the Japanese (wavy) reverse scallop like seen on MACs?
I'd love to get some feedback on this, any opinions welcome, thanks!
If I was going to make them I would basically serrate a suji. That'd be a 300mm Martell style suji patterned no-flex serrated bread knife. Does that sound attractive to you?
Would my custom maker price point kill it?
On serration pattern, would you prefer the typical pointed tooth German style or the Japanese (wavy) reverse scallop like seen on MACs?
I'd love to get some feedback on this, any opinions welcome, thanks!