Furnished content.
(from Lumberjocks.com)
I bake bread, it's my Saturday morning thing to do. Not in a bread maker, but flour, water, yeast, muscle and time.Not mentioning any names, but someone has difficulty slicing bread. More likely to cut fat wedges that taper to crumbs…. hard to butter, catches fire in the toaster, and falls apart when marmalade is liberally applied.Solution… a whip around the ol' interweb for designs. Pretty slim, unless I wanna fork out some hard earned dosh! So I decided to make my own, designed to fit whatever comes out of my bread tins. (9×4 bread tin, I think. Zenker, from Germany, best tin I've used yet)All pieces cut on a table saw, straight cuts and tapered cuts (for looks) All glued, no nails and natural edible finish.Using a standard 8” bread knife, it cuts a 5/8” slice of bread nicely. (You could move the block left or right prior to affixing to adjust the thickness. I decided 5/8 was a nice size, fits the toaster and is a good amount if having two slices jammed)Made with leftover laminated pine, 3/4”, and oiled (monthly) with olive oil. Only the purest, cold pressed virgin olive oil. (No pimento prior to pressing!)(I would have liked to have a picture with the bread in it… but today is Friday and the loaves typically don't last past Tuesday, Monday if company comes)Thanks for watching.. bon appetite