How to Slice Bread Properly
A dull knife or heavy hand will turn a fresh loaf into a compressed mess. Mastering the slice is about letting the weight of the knife and the rhythm of the cut dictate the result.
Wait for the heat to escape
If you slice bread while it is steaming, the center will gum up and turn into a sticky paste. Let the loaf sit until it feels neutral to the touch before you begin.
- long serrated bread knife
- wooden cutting board
What goes in.
- 1cooled loaf of bread
Respect the Serrations
The teeth of your knife are designed to grip the crust and tear through it incrementally. Apply zero downward pressure and focus entirely on the horizontal glide.
The method.
Position the loaf
Place the bread on a stable wooden board. If the loaf has a rounded top, turn it on its side or upside down so the flat crust is against the board.
Set the blade
Place the tip of the serrated knife at a 45-degree angle against the crust. Do not cut straight down.
Initiate the cut
Using the full length of the blade, draw the knife back and forth with a light touch. Let the knife travel the entire length of the blade with each stroke.
Finish the slice
Continue the long, fluid sawing motion until the blade hits the board. Avoid forcing the final bit of crust at the bottom.
Other turns to take.
Hard Crust Sourdough
Tilt the knife at a steeper angle to pierce the thick, caramelized exterior before leveling out for the rest of the slice.
Soft Sandwich Bread
Use a feather-light touch and shorter, faster strokes to prevent the soft crumb from tearing.
When it doesn't go to plan.
Sharpen your bread knife once a year; even serrated edges get dull and will begin to tear the crust.
If your slices are uneven, look at the tip of your knife rather than the blade; keeping your eyes on where the blade enters the crust helps guide a straight path.
Always use a wooden board. Plastic boards dull knife edges significantly faster.
The ones that keep coming up.
Can I use a chef's knife for bread?
Only if the knife is exceptionally sharp and the bread has a very soft crust. Otherwise, a chef's knife will compress the loaf.
How do I store the loaf after cutting?
Store it cut-side down on the cutting board to keep the crumb from drying out, or keep it in a paper bag to maintain crust integrity.
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