TheoAnd a clue for you young uns, to properly cut a loaf of bread, you use a bread knife, not a butcher knife. A bread knife has serrated teeth, to saw the bread, and not squash it. Ah, nothing like the heel of a fresh, hot, loaf of bread, slathered with butter - real butter, not this artificial stuff. Used to get that from my great-grandmother, about 2" thick. Yumm.
I will agree with you on the heel it’s the pest piece there is and with REAL butter you know the kind made in a crock churn, and a plunger (no crank). I think you grew up on the same farm I did, the cats love you forever.
You really need to sharpen your knives though. If you cant slice bread with them they aint sharp. My wife has been on me for months to sharpen the knives. I had been using Arkansas stones to sharpen them, not any more. A 16X16” flat cut piece of marble and wet sandpaper. The water holds the paper to the marble. Start with #300 and work your way up to #3000, then strop it on wet leather. You can slice bread with it, I didn’t believe it till my wife showed me. Now I’m her hero!!