Yes we get it gauss 1777 you’re very good at cutting bread, and can easily and perfectly cut any bread with any bread knife, and anyone that can’t is pathetic.
Apologies if I got the tone wrong, I did not intend to offend anyone.
@grum I’ve been using one of those for the past ten years.
My outlaws bought it for us. They didn’t factor in that they are left or right handed and got us a left-handed one. Great for me, useless for my wife. It’s really good. The only drawbacks are struggling areally bit with super tough bread and cutting the very last part of the slice.
Cheers @reeksy – the last bit of crust is always the tricky part! The curved blades like on the Opinel bread knife does help with that, but my missus’ main problem seems to be cutting straight slices and I think the fiddle style one might help with that.
Apologies if I got the tone wrong, I did not intend to offend anyone.
No worries. Hard to judge tone online, apologies if I misjudged you as being snarky!
So..we have grum’s bread saw and artisinal spelt or sourdough bread.
Next – hand churned butter from
lovingly tended cows grazed on the farmland around the manor house.
Toasting fork, hand wrought to your design by local blacksmith; well seasoned cedar logs burning in the open fire.
Slice bread, have man servant affix to toasting fork and allow 45 seconds per side at distance of 12″ from flames; generous application of butter and…enjoy!
As to the bread and butter discussion. Whether artisan sourdough, or white sliced. Hand churned un pasteurised or utterly butterly, it matters not a jot, since Nigella.
Butter, then a bit more butter, and then a grind of salt from our salt grinder and your toast and butter is elevated beyond.
Of course my BP is 200/120, but it tastes so good!
