The best way to get consistent slices and preserve the shape of the loaf, which has a tendency to crumble, is to turn the bread on its side, score it using a ruler, and then slice away—clean motions, just a few back-and-forth saws, and as little downward pressure as possible. If you’re up for a challenge, try a bread knife. It has a serrated edge that makes slicing crusty loaves easier and cleaner than with a regular chef’s knife. With the right technique, you can cut through even the toughest of crusts without squashing the delicate interior.
Take a sheet of paper towel and rub off the dirt on the mushrooms. If you choose to rinse the mushrooms under water, be sure to quickly dry off the mushrooms when finished. I advise against doing this because mushrooms are porous and they quickly absorb water.
Twist or cut off the stems of the mushrooms.
Place mushrooms flat side down and, using a knife, slice them into the desired sizes.
First, remove any damaged or browned outer leaves and give the head a thorough rinsing under cold water. Place the head of the cabbage on a cutting board or clean the work surface with the stem side down. Locate the stem, or core, of the cabbage. With a chef’s knife, cut in half lengthwise, all the way through the core. Remove the core from each section by cutting along the edges of the stem. Once the core has been removed, enjoy thinly slicing or shredding the cabbage according to your recipe.