There is an 8 - inch chef's knife, an 8 -
inch bread knife, an 8 - inch carving knife, a 5 - inch utility knife, and a 3.5 - inch paring knife.
Not exact matches
At a 45 degree angle slice
bread into 3/4
inch slices with a serrated
knife.
Slash the loaf with 1⁄4 -
inch - deep parallel cuts, using a serrated
bread knife or a lame.
Using a
bread knife cut the loaf on a diagonal in one direction and then repeating in the other direction creating 2
inch diamond shaped cuts.
Use a large
knife, such as a
bread knife, to diagonally slice the logs 1 / 2 -
inch apart.
Rise until
bread is about half an
inch above the top of the pans, then turn oven to 400 degrees F, and bake for an hour or more, until surface of
bread is medium brown, and
knife inserted in center comes out clean.
If desired, with a
bread knife, cut a 1/2 -
inch slice from the center of each roll, with the bottom slice about 3/4 -
inch thick.
Do you have a
knife (preferrably 3 - a paring
knife, chef's
knife - 8
inches, and a serated
knife to cut
bread.)
Carefully flip it back over, then use a
bread knife to cut it into 1 -
inch - thick slices.
Remove and let cool ten minutes, then drag a sharp
knife in both horizontal and vertical rows across the sheet of
bread to make cubes of baked
bread that are 1/2 - 3/4
inch squared.