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I think most bread knives struggle with the bottom, I lift the loaf a little at an angle so it isn't trying to get through the whole crust at once.
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This is why if it’s a sourdough boule a lot of people cut it in half and then put the flat open face onto the board and then cut their slices. There is then the issue that you have two open faces ob one half of the loaf and one open face on the other half of the loaf…
Doesn’t work with a batarde, so with them I cut most of the way through and then rotate the loaf.
Philipflop
dancing james
@hangedup
I got this bread knife last week and finding it surprisingly difficult to slice a sourdough loaf. It goes through the top section ok, but then I have to give it some real welly to cut the bottom crust. Like the same as my POC cheapo one, maybe even worse.