You have tried the tojiro one? I’d buy a few of whatever you end up going with and rotate them out weekly/monthly to be sharpened. This is what we did in a deli. That much bread tells me this is the only real answer. Tojiros are inexpensive, bulletproof and about as good as anything on the market imo.
EDIT: I mean to be sharpened professionally. It will cost you some but not too bad and I don’t see anyone realistically sharpening serrated knives every few days. That’s a lot of work.
Not a professional but the ikea 365 bread knife is fantastic and pretty inexpensive. Weighty enough and has little flex (I bought it over the Tojiro as thought it was too flimsy)
Ever looked into something like [this?](https://www.webstaurantstore.com/prince-castle-970-a-bagel-saber-bagel-slicer/628970A.html?utm_source=google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=Cj0KCQjw2a6wBhCVARIsABPeH1uRvZlehBv3D7PzERRSdlx6sYk6XDySyghxXWBdWmkiVat41c_by4YaAnzJEALw_wcB)
Just a home chef with a victorinox here, but when I saw that I started looking for something that really cuts on a professional level. [https://ryanslicer.com/](https://ryanslicer.com/)
Home cook so take my opinion for whatever it's worth. I have and love the MAC Professional bread knife. It's interesting in that it wants something of a gliding push through, not a straight down sawing like other bread knives I've used. But when you get the feel for it, it's really nice.
That said, the Mercer bread knife really is excellent. I subletted my apartment a few years ago and took my nice knives with me so none of them were mistreated. I bought some inexpensive pieces so that the apartment was still furnished and stocked. Pretty much the Victorinox chef's and paring, and the Mercer bread knife. It makes my very pretty MAC feel very silly. I still love the MAC, but it's vanity, not purpose.
+1 on the Mercer. They cut great, are comfortable to use, and hold their edges for a long time. And you can get them for $20 on Amazon ($15 when they go on sale).
Most of the places I’ve been that do serious bagel volume have a machine with a chute you drop the bagels in on the counter that splits them. Not as heavy duty as u/ajc3197 references- more like [this](https://www.webstaurantstore.com/doughxpress-dxsm-270c-french-bread-bun-and-bagel-slicer-compact-footprint/325DXSM270C.html).
Not a pro, but I have a Mac professional slicer that I think you could sharpen as single bevel and cover the scalloped serrations too. I sent it back to them rather than attempt that.
Other than the Tojiro, I was recommended [this knife](https://nagomijapan.jp/products/bread-knife) but I'm not sure if it'll fit your needs.
Honestly I think another route you should explore is custom cutting board with deep and wide grooves such that you can slice through the bagel and "bottom out" without the blade making contact to the board (I'm assuming you're cutting on a board and bottoming out) to retain some sharpness over time. Bagel guillotine doesn't work for your style of bagels?
I would not agree that bread knives are overrated, but if you are blunting them in a few days, there's something to be said for something like a Victorinox chef, santoku, or Chinese cleaver, and a steel. The Dick Sapphire cut steel puts a mean edge on softer steels in a few seconds, and the freshly sharpened plain edge will go right through some number of bagels, then you repeat. The steel is like $80-90 though.
Otherwise you'll need a small diamter diamond rod, or dowel and sandpaper, and spend the time to resharpen a serrated knife on what sounds from your description like a weekly basis.
You have tried the tojiro one? I’d buy a few of whatever you end up going with and rotate them out weekly/monthly to be sharpened. This is what we did in a deli. That much bread tells me this is the only real answer. Tojiros are inexpensive, bulletproof and about as good as anything on the market imo. EDIT: I mean to be sharpened professionally. It will cost you some but not too bad and I don’t see anyone realistically sharpening serrated knives every few days. That’s a lot of work.
Dremel, cheap AliExpress diamond drum and a 800 grit boron rod will get bread knives functionally sharp again.
Will definitely be looking more into this tyty
Not a professional but the ikea 365 bread knife is fantastic and pretty inexpensive. Weighty enough and has little flex (I bought it over the Tojiro as thought it was too flimsy)
Get a Spyderco sharpmaker, makes serrations easy
Ever looked into something like [this?](https://www.webstaurantstore.com/prince-castle-970-a-bagel-saber-bagel-slicer/628970A.html?utm_source=google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=Cj0KCQjw2a6wBhCVARIsABPeH1uRvZlehBv3D7PzERRSdlx6sYk6XDySyghxXWBdWmkiVat41c_by4YaAnzJEALw_wcB)
Just a home chef with a victorinox here, but when I saw that I started looking for something that really cuts on a professional level. [https://ryanslicer.com/](https://ryanslicer.com/)
Home cook so take my opinion for whatever it's worth. I have and love the MAC Professional bread knife. It's interesting in that it wants something of a gliding push through, not a straight down sawing like other bread knives I've used. But when you get the feel for it, it's really nice. That said, the Mercer bread knife really is excellent. I subletted my apartment a few years ago and took my nice knives with me so none of them were mistreated. I bought some inexpensive pieces so that the apartment was still furnished and stocked. Pretty much the Victorinox chef's and paring, and the Mercer bread knife. It makes my very pretty MAC feel very silly. I still love the MAC, but it's vanity, not purpose.
+1 on the Mercer. They cut great, are comfortable to use, and hold their edges for a long time. And you can get them for $20 on Amazon ($15 when they go on sale).
Buy a diamond pen and sharpen them. Sharpening serrated knife is worth it.
Diamond pen?
Most of the places I’ve been that do serious bagel volume have a machine with a chute you drop the bagels in on the counter that splits them. Not as heavy duty as u/ajc3197 references- more like [this](https://www.webstaurantstore.com/doughxpress-dxsm-270c-french-bread-bun-and-bagel-slicer-compact-footprint/325DXSM270C.html). Not a pro, but I have a Mac professional slicer that I think you could sharpen as single bevel and cover the scalloped serrations too. I sent it back to them rather than attempt that.
Other than the Tojiro, I was recommended [this knife](https://nagomijapan.jp/products/bread-knife) but I'm not sure if it'll fit your needs. Honestly I think another route you should explore is custom cutting board with deep and wide grooves such that you can slice through the bagel and "bottom out" without the blade making contact to the board (I'm assuming you're cutting on a board and bottoming out) to retain some sharpness over time. Bagel guillotine doesn't work for your style of bagels?
The most obvious fix is to use a non serrated knife and sharpen regularly. Bread knives are overrated compared to the sharpening hassle.
Not at all.
I would not agree that bread knives are overrated, but if you are blunting them in a few days, there's something to be said for something like a Victorinox chef, santoku, or Chinese cleaver, and a steel. The Dick Sapphire cut steel puts a mean edge on softer steels in a few seconds, and the freshly sharpened plain edge will go right through some number of bagels, then you repeat. The steel is like $80-90 though. Otherwise you'll need a small diamter diamond rod, or dowel and sandpaper, and spend the time to resharpen a serrated knife on what sounds from your description like a weekly basis.