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Originally Posted by Tuttle8
Freshly baked bread
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This would be a very hard task--under normal circumstances.
The knife shown here is a traditional Japanese grind. And while the spine of the knife is very thick (twice, almost three times the thickness of most kitchen knives) the edge is a chisel design on one side, and a hollow grind on the obverse side.
The problem with warm bread is simply a dull knife. It won't cut, you press harder, and wind up squashing the loaf.
With this knife, you don't press at all. The weight of the blade makes a fine, perfect cut, cleaving straight to the cutting board.
And this is the purpose of the project. We have dull knives in this country. It seems we'll put $50K into a four-wheel drive ego truck that never leaves the pavement, but we won't spend more than five bucks on pocket knife or learn to sharpen.
As for plastic ties, I doubt I would feel the blade bite.
However, the deal holds. I want local TFL guys to cut things, and report back here so they don't think I'm kidding.
(And remember, a white steel Japanese knife is 500 year old technology. No super steels, no computer CAD design. No serrations.)