Bread

My mother was notoriously bad at cutting a loaf straight. She'd start off okay but by about halfway through the cut face would be raked at a 30 to 40 degree angle. Even block loaves would start to resemble sections of the Sydney Opera House. Likewise I am not good at straight bread cutting. I believed it was some genetic disposition, a legacy from my mother, something to do with the alignment of wrist and palm. Maybe it is. But I discovered on the weekend that if you line up the bread knife p...