... something to get your teeth into. I have come to the conclusion that bananas are becoming more recalcitrant when required to adorn slices of toast. I appreciate that there are various problems with using them when too young or too old but even bananas of three days of age from purchase when green now cause problems. My sainted Mother never complained about bananas when overlaying them on my toast and when I eventually took over bananaing operations from Mother (Maleficent refused) I experienced no problems. Now, however, I am finding the bananaing of breakfast toast to be an anxiety inducing operation. To get full coverage of the toasted bread requires judgement of the bananas available, the bread slices available and a fine calculation of the number of slices that can be produced with full coverage whereby there are no gaps as would appear when slices of banana are laid edge to edge. A small piece of banana left over is a rewarding tidbit but any bare buttered toast would be anathema and put me in a severe depression for the rest of the day. Quite recently I have begun to have problems; if I use a table knife for slicing the banana I find it cuts badly when I need to exercise very fine control of slice thickness which puts me in danger of not having sufficient banana to completely banana all the toast. I have used a sharper knife but I find that my control of delivering the banana slice to the toast is compromised. I think I need a sharp knife with a broad, shortish blade. I was wondering if any of out culinary experts could recommend a suitable implement.