I recently cut the crap out of my left index finger, nearly taking off the tip with a bread knife while slicing a loaf for morning toast. What hurt worse than the injury was the blow to my pride, having hurt myself doing the thing I am supposed to be really good at, requiring that I solicited ongoing assistance for the duration of the healing process.
I keep a sourdough starter and make our bread every week, in part because it is fun, and in part because I’m a bread-loving Type 2 diabetic and homemade sourdough doesn’t spike my blood sugar. My bread has a good crust, and a good crust requires a good knife. My favorite bread knife is a German made wood-handled serrated beauty, ten inches long and sharp as a scalpel.