how many slices has yours got?

honeythewitch

Biggles wrote: »

AFAIK large loaves have been 800g and small 400g for decades; they haven't suddenly got smaller. That's all that matters (apart from quality and style of bread, obviously).

I always buy an unsliced loaf and do it thin when I'm having sarnies and thick when I'm doing toast.

Oooh I had such a wave of envy when I read that. I usually make my own and in theory I have the choice of thick or thin, but in practice I am so rubbish at cutting slices that I am pleased if it is in one piece, never mind the size!

One day, when I can find room, I will get a slicer.

Pollycat

honeythewitch wrote: »

Oooh I had such a wave of envy when I read that. I usually make my own and in theory I have the choice of thick or thin, but in practice I am so rubbish at cutting slices that I am pleased if it is in one piece, never mind the size!

One day, when I can find room, I will get a slicer.

How much room do they take up?
http://www.studio.co.uk/shop/en/studio/bread-keeper---slice-guide?source=TJ9G&cssoc=047&cm_mmc=Studio_P-_-Display-_-Google_PLA-_-Homeware%7CKitchen-Dining%7CExpanding%20Stay%20Fresh%20Bread%20Cutter%7C23945338&gclid=EAIaIQobChMI2snOsZ-M1wIV6TLTCh0kBwmcEAQYAyABEgLrWfD_BwE

honeythewitch

Pollycat wrote: »

How much room do they take up?
http://www.studio.co.uk/shop/en/studio/bread-keeper---slice-guide?source=TJ9G&cssoc=047&cm_mmc=Studio_P-_-Display-_-Google_PLA-_-Homeware%7CKitchen-Dining%7CExpanding%20Stay%20Fresh%20Bread%20Cutter%7C23945338&gclid=EAIaIQobChMI2snOsZ-M1wIV6TLTCh0kBwmcEAQYAyABEgLrWfD_BwE

Thank you. That one looks super if it works. I wonder if anyone has tried it? I was thinking of the big electric slicers but with half a kitchen at the moment it would be a squash.

Pollycat

honeythewitch wrote: »

Thank you. That one looks super if it works. I wonder if anyone has tried it? I was thinking of the big electric slicers but with half a kitchen at the moment it would be a squash.

I was unsure about the 'small air vents to keep the bread fresh'.
Wouldn't that do the opposite?

Biggles

honeythewitch wrote: »

Oooh I had such a wave of envy when I read that. I usually make my own and in theory I have the choice of thick or thin, but in practice I am so rubbish at cutting slices that I am pleased if it is in one piece, never mind the size!

Practice makes perfect. Just don't be in a hurry, slice gently and watch the knife all the way down.

[Deleted User]

My late Mum had a bread knife you could operate on someone with it was razor sharp and she would spead the bread with butter before slicing a bit off.But it had been honed over the years and along with my late dads cut thoat razor it was stropped regularly, and us children were forbidden on pain of death not to touch it

Pollycat

JackieO wrote: »

My late Mum had a bread knife you could operate on someone with it was razor sharp and she would spead the bread with butter before slicing a bit off.But it had been honed over the years and along with my late dads cut thoat razor it was stropped regularly, and us children were forbidden on pain of death not to touch it

I think the key is to have good quality, sharp knives.

I'd despair trying to slice bread at my parents' house.
Or cheese. Or tinned corned beef.
I don't think any of their knives would cut anything - even butter. :rotfl:

Biggles

Pollycat wrote: »

I think the key is to have good quality, sharp knives.

That's good, but the vital element is sharp teeth - lots of them. I've got a bread knife that (I think) we got when we were married; it's quite sharp and got a sort of scalloped edge. Totally useless, you have to press it into the bread to get anywhere.

Then I have a really old knife that isn't that sharp but is many-toothed. Just sawing gently gets it into the bread, that's ideal; makes it easier to concentrate on getting the cut straight.

Pollycat

Biggles wrote: »

That's good, but the vital element is sharp teeth - lots of them. I've got a bread knife that (I think) we got when we were married; it's quite sharp and got a sort of scalloped edge. Totally useless, you have to press it into the bread to get anywhere.

Then I have a really old knife that isn't that sharp but is many-toothed. Just sawing gently gets it into the bread, that's ideal; makes it easier to concentrate on getting the cut straight.

I was talking about knives generally, rather than bread specific.
I wouldn't try to cut cheese or corned beef with a bread knife.