I would appreciate some suggestions for household slicers for Rye and Pumpernickel breads please.
I am aware that Rye loaves can be a little gummy when cutting which is why I am wondering if the typical rotary slicers will be suitable and convenient to clean.
I have seen there are vintage (pre-80s) guillotine style slicers from the Nordics which were in household use before the rotary cutters came along. If it was to be used for Rye breads, which type would you advise?
Hi,
I use a meat slicer to get perfectly thin slices as for Borodinsky rye; it also is great for thick crusty loaves. You do have to take apart the blade and clean it when your loaf is "sticky"
Did you have a problem with a long serrated knife? Admittedly a slicer will give more uniform results, but cleaning a bread knife is easier. Perhaps because it's usually just the two of us here we don't need to cut many slices at a time, the bread knife works fine for us.