Trex202@lemmy.world to You Should Know@lemmy.world · 22 hours agoYSK about kitchen kniveslemmy.worldimagemessage-square106linkfedilinkarrow-up1455arrow-down136
arrow-up1419arrow-down1imageYSK about kitchen kniveslemmy.worldTrex202@lemmy.world to You Should Know@lemmy.world · 22 hours agomessage-square106linkfedilink
minus-squareNielsBohron@lemmy.worldlinkfedilinkEnglisharrow-up6·18 hours 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)