On Sun 11 May 2008 08:00:39p, David Scheidt told us...

> 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.

I use an electric knife and a keen eye.


--
Wayne Boatwright
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Sunday, 05(V)/11(XI)/08(MMVIII)
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Today is: Mother's Day, Pentecost
Countdown till Memorial Day
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