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.

TIA, Pflu

"Phluge" > wrote in message
>
> I was just wondering what other people have tried and learned.
>
> TIA, Pflu

Sharp serrated knife and a steady stroke as you cut. Amazing accuracy after
learning on a few loaves of bread.

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.


--
sig 69

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
2wks 2hrs 40mins
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'Isn't everybody happy?' - Machiavelli
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On Sun, 11 May 2008 13:24:06 -0500, "Phluge" > wrote:

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

Or any other desired thickness, if you're clever about adding a spacer of
appropriate thickness to the inside of the bow. I've used pieces of rubber
tubing (or garden hose) slit along one side to fit over the bow, and presto!

But the best bread slicer I've found is my monster Sabatier bread knife -- 12+
inches long, with a blade about four inches wide. The wide blade makes it a snap
to slice at a constant thickness.

-- Larry