How to Slice Bread Properly
A good loaf deserves a clean cut. If you find yourself squeezing your bread into a flat, gummy mess, your technique is likely the culprit.
Wait for the steam to leave
Cutting bread right out of the oven ensures a gummy, doughy texture. Let the loaf sit on a wire rack until it feels room temperature to the touch before you bring the knife to it.
- Long-bladed serrated bread knife
- Large wooden cutting board
- Kitchen towel
What goes in.
- 1Loaf of crusty bread
Let the teeth lead
Keep your wrist loose. The serrations are designed to saw, not press, so use the full length of the knife blade for every stroke.
The method.
Stabilize the loaf
Place your loaf on a steady wooden board. If the loaf is round or rolling, slice a small strip off the bottom first to create a flat base.
Score the crust
Lightly rest the tip of the knife against the crust. Pull the knife back toward you once to create a shallow groove without applying any downward pressure.
Execute the cut
Begin a gentle sawing motion. Keep the pressure light and even. Imagine you are filing wood rather than cutting through cheese.
Finish the stroke
Continue until the blade hits the cutting board. Pull the knife straight out horizontally rather than lifting it through the slice.
Other turns to take.
Soft sandwich bread
Tilt the loaf on its side. Cutting sandwich bread horizontally or on a slight bias helps prevent the crumb from compressing under the weight of the knife.
Crusty sourdough
Turn the loaf upside down so the toughest part of the bottom crust faces up. Start your cut through the bottom; it is often easier to break through the thick base first.
When it doesn't go to plan.
Keep your bread knife sharp; if the teeth are dull, you will have to press harder, which ruins the texture.
Never use a chef's knife for bread; the straight edge will compress the air pockets and leave you with a flat slice.
If your bread is extremely crusty, a light mist of water on the crust can sometimes soften it just enough to make slicing smoother.
The ones that keep coming up.
Why is my bread turning into crumbs when I slice it?
You are likely applying too much downward pressure. Lighten your grip and let the serrations do the cutting.
Should I sharpen my serrated knife?
Serrated knives are difficult to sharpen at home without specialized tools. If it isn't cutting effectively, it may be time for a professional sharpening or a replacement.
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