Recently I tried cutting a crusty baguette with a sharp, serrated bread knife. Instead of placing the bread on a cutting board like a reasonable person, I simply held the loaf in one hand and the knife in the other while thinking “this is a bad idea.” Which it was. Ouch.
Make: Online has a great set of tips for using and maintaining knives in your kitchen, including tips for using a sharpening steel, that metal rod that you so often see coyotes and wolves using as they prepare a helpless bunny for dinner.
