> But there is such a wide range of options! As a kid, I used to like my sandwiches in a K-cut. My way of doing this was to cut the sandwich down the middle, from top to bottom, which served as the vertical line in a K. The right half got two cuts, one for each of the other lines in a K. But the left half needed a cut too, so that half got cut diagonally from its upper right corner to its lower left (NEVER the other way). My favorite of the five sandwich pieces that result from this cutting scheme was always the right-most one in the left half, because that piece had the most non-crust pointiness. Pointy interior sandwich wedges taste the best, I think. I always ate that piece last.
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> S "wants to K-cut his next sandwich now" am

OK, I don't mean to be a twit, but...

Wouldn't it just make more sense to cut the crust off the bread? Once that's been done, you can cut it into a series of wedges. (If the bread is more or less square, just cut diagonally as needed until the wedges are sufficiently small for your liking.)

Of course, then the question as to what to do with the crusts comes up. You could give them to your dog, or the mailman, or the woodchuck living under your porch, or... well, you get the idea. In my family, we all actually *like* the crusts. You should see the fisticuffs that ensue for the first and last pieces of a loaf of bread.

Zeit"Are you gonna finish that?"geist