Hello, all. I'm an avid bread baker with a recurring problem. The tops of my loaves stretch, instead of being cleanly cut, when I'm cutting their tops before putting them in the oven. I'm using a fresh, new very sharp X-Acto #11 blade, which has a point, and is triangular shaped, and holding it almost parallell to the work surface, just as I learned at the French Pastry School in Chicago, where I took a great class. Now I know my blade is not the traditional lame shape, but shouldn't that work as well, as long as it's very sharp? Thanks in advance.