hello dear members of the kkf i have a question for you regrading to cutting bread with very thick crust

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I just came across this bread knife. It looks nice.

It's fine but I'd get either JKI Gesshin (Aus8) or Tojiro VG10, both should have similar profermence while being cheaper.
 

boblob

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i did not want to flood the forum so i did many experimentation's and only now i return
the next time i will have to get a new bread knife i will try to get what @Jovidah has suggusted but in the mean time i have changed the baking time of the boules by using a thermometer and stopping baking when the middle reaches 96 degrees Celsius it has both increased the greatness of the taste for me and also makes cutting the bread using the bread knife i have a lot easier
 
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