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What is the best way, and best knife to use, to minimise crumbs when slicing bread, particularly wholemeal? (continued)

Robert Gray
Via email

For many years, I have used a sharp, finely serrated bread knife. It has been quite acceptably cutting my home-baked wholemeal bread, producing a modest amount of crumbs. But inspired by this question, I experimented and found that our sharp, unserrated carving knife works a lot better. It cuts easily with almost no crumbs. So from now on, our serrated bread knife is relegated to the back of the drawer. The crucial thing seems to be sharpness:…