Trex202@lemmy.world to You Should Know@lemmy.world · 2 months agoYSK about kitchen kniveslemmy.worldexternal-linkmessage-square98fedilinkarrow-up11arrow-down10
arrow-up11arrow-down1external-linkYSK about kitchen kniveslemmy.worldTrex202@lemmy.world to You Should Know@lemmy.world · 2 months agomessage-square98fedilink
minus-squareNielsBohron@lemmy.worldlinkfedilinkEnglisharrow-up0·2 months 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)