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The bread knife comment from my sister in law still bugs me
My sister in law watched me slice a sourdough loaf at Thanksgiving and said it looked like I was 'sawing a log', then she pulled out this tiny serrated thing from her drawer and it glided through like butter. I've been using the same cheap knife from a 12 piece set for 5 years now, and honestly I never thought the blade geometry mattered that much for crusty bread. Has anyone else had that moment where someone casually points out your basic tool is holding you back, and did you actually switch or just stubbornly keep your old one?
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piperbailey26d ago
The real trick isnt the knife shape, its the angle you cut at and how stale the bread is. A serrated knife only helps if you let the bread sit a day or two so the crust firms up. Maybe she was right to laugh, but at least now you know the loaf was part of the problem too.
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