Not a clue.
Is It a thickness guage for pastry?
Close .Is It a thickness guage for pastry?![]()
Come on you must have ,it's made in stainless .Not a clue.
I scraped a load of them.Having suffered years of badly cut bread ,by SWMBO, I decided a quick bodge was required and ended up with a 'Sliceassist'.
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Having suffered years of badly cut bread ,by SWMBO, I decided a quick bodge was required and ended up with a 'Sliceassist'.
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Just you wait until somebody cuts their thumb off.Having suffered years of badly cut bread ,by SWMBO, I decided a quick bodge was required and ended up with a 'Sliceassist'.
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Then she would drop it, hook it with her heel and score a perfect landing into a waiting kid's gob.Nice gadget.
My gran used to butter the end of the loaf and then somehow tuck it under her arm and slice the buttered end of the loaf off, resulting in a perfectly buttered slice of bread.
I bet when Fred designed the first wheel some happy sole said that might role back on you as you try to push it up hill.Just you wait until somebody cuts their thumb off.
My mother did the same, allowed you to get more slices from a loaf, since you were able to slice them thinner, no risk of tearing a thin slice when buttering it. I suspect my mother, born 1905 might well have been the same generation as your gran. They'd have known tough times. There's a fair chance that the loaves they bought, or baked themselves would have had a firmer texture than the bread made by the Chorleywood process we buy today, a process which is designed to make a soft fluffy loaf.Nice gadget.
My gran used to butter the end of the loaf and then somehow tuck it under her arm and slice the buttered end of the loaf off, resulting in a perfectly buttered slice of bread.
I've no idea how she used to do it, every time I've tried it just results in a ruined loaf and a massive mess.![]()
It’s what you hit with t’ammer!Is that not Northern'ese for "rivet"?