Phluge > wrote:
:I use a breadmaker exclusively now. I have one of those squarish ribbed
:slicer-holders that works better than eyeballing but leaves something to be
:desired even though the ribs are consistently spaced, thickness results
:can vary.

:I also tried a bow-knife thing, which in theory looks great, but it slices
:almost an inch thick.

:I was just wondering what other people have tried and learned.

I use a knife and my eyeballs. A bit of practice and some care, and
you'll learn to do it. When you're working at picking up the skill,
it's helpful to use a cutting board that has a square corner. Line
the end of the loaf with one edge; the side with the other. It's
pretty easy to see if you've got the knife perpendicular to the loaf
this way, and adjust so you do. After you do a couple dozen loaves
like that, you'll have it down, and will be able to do it without
thinking.


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