Crumbs when cutting bread, fragile when cutting century eggs... Faced with foods that are very crumbly and difficult to shape, many housewives are at a loss. This issue, we recommend a little trick—cutting with a hot knife.
After bread cools, it becomes dry and hard, so it easily produces a lot of crumbs. But when cold bread meets a hot knife, the bread quickly softens and its moisture increases, making it less likely to crumble when cut. Moreover, whether you cut it thick or thin, the slices are even and complete. The specific method is to first turn on the gas stove, hold the knife handle, and heat the blade over the flame, heating both sides, especially the cutting edge, for a longer time, about 15 seconds per side. Alternatively, you can also heat the knife by dipping it in hot water before cutting, which will have the same effect. In addition to bread, coarse grain steamed buns, rice cakes, as well as eggs, salted duck eggs, and century eggs can all be cut using this method. It is worth noting that after a hard-boiled egg has cooled, placing it in the refrigerator for 1-2 minutes before cutting will make it less likely to break.