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Old 09-14-2015, 08:42 PM
 
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Um...you need a sharp knife. I suspect that is your problem.
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Old 09-14-2015, 09:41 PM
 
Location: where you sip the tea of the breasts of the spinsters of Utica
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In addition to the excellent ideas above, if you want to do it freestyle use a standard serrated bread knife, and cut it as if you were hand-sawing a piece of wood. In other words, don't use a lot of pressure, lightly draw it across the top a few times to start it, then cut quickly but with little pressure so that you don't deform the loaf.
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Old 09-14-2015, 10:24 PM
 
Location: Mid-Atlantic
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Quote:
Originally Posted by TabulaRasa View Post
Flipping it over and cutting from the bottom can work, too, depending on the loaf. Trick learned from old world Croatian povitica bakers.
I figured this out when slicing potatoes years ago. If you keep rotating the item you're slicing, it's easier to even out the odd angled cuts.
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Old 09-14-2015, 10:43 PM
 
Location: Lost in Montana *recalculating*...
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I won't lie- I've used a wooden miter box to make super thin cuts and angled cuts. You can make one yourself, I did. Just google wooden bread miter box and you'll see what I'm talking about.

We also have nice Wustoff bread knife, and that certainly helps. Also great for tomatoes and other juicy fruits and veggies.
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Old 09-14-2015, 10:43 PM
 
Location: San Francisco Bay Area
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Just get a good serrated bread knife.

Here's one like mine:

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Old 09-15-2015, 11:36 PM
 
Location: South Central Texas
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Place it in a cutting rack and use a serrated bread knife. The rack is not necessary unless you're not good and cutting uniform slices.
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