Trex202@lemmy.world to You Should Know@lemmy.world · 17 days agoYSK about kitchen kniveslemmy.worldimagemessage-square110linkfedilinkarrow-up1508arrow-down142
arrow-up1466arrow-down1imageYSK about kitchen kniveslemmy.worldTrex202@lemmy.world to You Should Know@lemmy.world · 17 days agomessage-square110linkfedilink
minus-squareNielsBohron@lemmy.worldlinkfedilinkEnglisharrow-up6·17 days agoIf you’re cutting soft soft bread, then a plain blade is fine, but if it’s a crusty bread like a sourdough, the serrated blade is much better at cutting the crust without crushing the soft interior (IME, not a chef)
If you’re cutting soft soft bread, then a plain blade is fine, but if it’s a crusty bread like a sourdough, the serrated blade is much better at cutting the crust without crushing the soft interior (IME, not a chef)