Over the years, I've slashed my bread with about everything but an axe. I
used single-edge razor blades, that cute little lame that King Arthur sells
for too much money, and various knives. I find that my serrated (the
scalloped edge type) works best on firm dough, but I use my very sharp
chef's knive for softer dough. I have learned to make a cut just once. I
believe that going over it more than once provides a ragged edge. I slant
the knife when I go in. By the way, I agree with the tipster who wrote
that he/she wet the knife blade. I do, too. I stick it under cold running
water, give it a shake, and quickly make my incison. I feel like Doctor
Kildare. Does anyone remember him? ;-)))
Bob the Tarheel Baker