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I keep a reasonably sharp straight edge knife (not razor-sharp), but find getting through the crust a chore with it (crust != crust, to be fair), and thus prefe
by dmos62 4y ago
I keep a reasonably sharp straight edge knife (not razor-sharp), but find getting through the crust a chore with it (crust != crust, to be fair), and thus prefer serrated. Breadcrumbs all over are annoying though. Maybe keep a razor-sharp straight edge just for bread?
- zasdffaa 4y agoWorth a try!
- dvdkon 4y agoI usually have success puncturing the crust first and then "levering" the knife to create a wide cut that's easy to finish afterwards. Some bread just falls apart on its own, though, this works best on more firm bread.
- TremendousJudge 4y agoat that point, you have a bread knife again, except it's isn't serrated. to my view, bread crumbs are unavoidable every time you cut bread crust, no matter how