Sunday, April 15, 2012
My mother was notoriously bad at cutting a loaf straight. She'd start off okay but by about halfway through the cut face would be raked at a 30 to 40 degree angle. Even block loaves would start to resemble sections of the Sydney Opera House. Likewise I am not good at straight bread cutting. I believed it was some genetic disposition, a legacy from my mother, something to do with the alignment of wrist and palm. Maybe it is. But I discovered on the weekend that if you line up the bread knife parrallel with the cut face and watch your hand to keep it straight as you saw all the way down, it is actually possible to cut bread straight. Go figure!