When I bake a dense, moist loaf, like this 80% rye from Hamelman's Bread, I find that I have difficulty cutting it. As the height of the cross-section increases, it seems like the friction of the knife blade causes the crumb to tear and roll into little scraps.

See?

This is really a minor problem and almost not worth posting, but I was wondering if anyone else experiences the same thing. I use a Wustoff Classic 4150 bread knife, which has a nice, sturdy 1.5" serrated blade. Would it help to use a knife with less surface area? Does anyone have any suggestions? Preferably before December 24? :)