[neilep (OP)]

Dear Sandwichologists,

see my sarnie ?

 [ Invalid Attachment ]

Ewe luff it, I luff it..we all luff sandwiches !!

Sandwiches are my all time favourite thing that comprises of a filling between slices of bread !.....and it should be yours too !

lol...I'm eating it whilst I type this !!

Ok...to the question !..

You know how some things are difficult to cut with a knife ?..*chomp....hmmm..yummy*.....like a slice of beef if it has a fatty sinew etc...........If you then make it the contents of a sandwich...*chomp...hmm..yummy gulp*..and then cut the sandwich....this cuts the contents with no fuss at all. This has happened to me on many occasions and I am sure it must have happened to you too.. *chomp....hmmm..chew chew yummy*.....bacon is another one that is easier to cut when inside the sarnie !!

why is this so ?...why does a sarnie make cutting things easier ?


Hmmmm...all gone !!


 [ Invalid Attachment ]


Burp !!

[graham.d]

I reckon it is just that you can press down on the bread with your hand and stop the meaty stuff moving about whilst the knife is slicing back and forth. You could do this pressing with the hand directly on the meat itself with similar effect except that it is a bit messy so you probably don't. The bread may also give added friction compared with sippery skin on slippery meat.

[neilep (OP)]

THANK YOU graham.d


Yep...that sounds perfectly reasonable to me !

I reckon you've sorted it out for me !.......so it seems we've discovered a new formula..

(Filling + Bread )+ Pressure = Ease of Cutting !

YAYYYYYYYYYYYYY !!

[lyner]

Perhaps, if your knife doesn't have a straight edge, the bread underneath the high spots helps to maintain the pressure on the bacon. If there were just air underneath, the pressure might not be enough to cut. Certainly, I had a concave bit on my chef's knife (I don't have servants, you realise) and, once I had ground it flat, it cut much better.

[neilep (OP)]

Perhaps, if your knife doesn't have a straight edge, the bread underneath the high spots helps to maintain the pressure on the bacon. If there were just air underneath, the pressure might not be enough to cut. Certainly, I had a concave bit on my chef's knife (I don't have servants, you realise) and, once I had ground it flat, it cut much better.

Thank You Sophiecentaur. A wonderful analytical approach that even I understand. This serves to assist me greatly.

I can see that a proper chefs knife would make it so much easier (once ground flat ) In most cases I am using a non serrated butter knife !...and this is where the bread really helps

gosh !...the science of cutting sandwiches explained !

[JimBob]

I think you are fantasizing again.

[neilep (OP)]

I think you are fantasizing again.

Is that because you're stuck on 'liquid supplements' only ?


Oh hang on !!...lol..I see what you mean !!!...you mean ...this has never happened to you before ?......

[Karen W.]

Where are the avocados.. did you eat that without avocados...? Surely NOT!!! hey wheres mine???

[Madidus_Scientia]

cutting edge science

[chris]

I think it's also got something to do with the same science that Dave demonstrates with this kitchen science experiment:

Effectively the piece of meat, when "sandwiched" between two slices of bread, is held much more firmly and is in contact a larger surface area which applies force to it and prevents it from moving. The result is a piece of meat much easier to cut.

http://www.thenakedscientists.com/HTML/content/kitchenscience/exp/separating-books/

Chris