Please help! How to slice a Borodinsky loaf without harming wrist or electric knife?
I'm slicing my first Borodinsky, which was shaped like a bullet. It has cooled for 12 hours. If I slice it manually, the cut is clean but my wrists hurt. If I use an electric knife, the cut is messy and the knife gets overheated. How do you slice your Borodinsky loaf? Please share your tips. Thanks.