Is it the loaf or the knife
New sourdough baker with an odd question. Several times I have tried to cut a slice off a loaf and it just sort of crumbles. At first I figured I wasn’t cooling them long enough so I waited a full day to slice into a loaf. But it still continues to happen. My bread knife isn’t the highest quality but it seems to do fine with local bakery loaves. Any thoughts as to the reason? Thanks!