Baker's knife - dough knife for precise cuts

Baker's knife - dough knife for precise cuts

The baker's knife - dough knife ensures precise cuts. The extra sharply ground blades glide cleanly through the dough, cut deep and do not distort it. You can use serrated or smooth blades for diamonds, crosses or diagonal cuts as required. Shape the dough piece, let it rise again covered with dough plastic or a dough cloth and, if necessary, dust it with flour through a sieve to prevent stains. Hold the baker's knife straight and cut the desired pattern. Make sure the cuts are deep enough so that they tear open nicely when baking. Curved knives or baguette blades are suitable for baguettes. Hold the dough knife slightly to the side and score parallel, flat diagonals on the surface. The cut lobes reattach themselves and only open up in the oven. Artistic swirl or flower patterns can also be achieved with the knife. First flour the bread, cut it into quarters and eighths with a thread, then make cuts from the center outwards in slight curves and repeat this step in a staggered manner. This creates an eight-petalled flower with an even crust. The knife should not be put in the dishwasher, but rinsed under running water to preserve the sharp blades for a long time.