How to Slice Bread Properly
To get a clean slice without crushing the crumb, use a long, serrated knife and let the weight of the blade do the work rather than pressing down. Start with a light sawing motion at the crust, then pull the knife through the loaf using long, horizontal strokes to preserve the structure of the bread.
Temperature dictates the cut
Never attempt to slice bread while it is hot from the oven; the internal moisture will cause the crumb to roll and tear. Wait until the loaf reaches room temperature so the starches can set.
- long serrated bread knife
- large wooden cutting board
What goes in.
- 1Loaf of crusty bread
Let the teeth bite
Your knife should be an extension of your arm. Use the full length of the blade and apply almost no downward pressure, letting the serrations grab the crust and clear a path through the soft interior.
The method.
Position the bread
Place the loaf on its side or upside down if the top crust is exceptionally hard. This prevents the initial pressure from smashing the softest part of the bread.
Establish the groove
Place the tip of the knife at the top edge of the crust and pull the knife backward once to score the skin. This creates a track for the blade to follow.
Cut with length
Use long, sweeping horizontal strokes. As you move the knife back and forth, gradually push the blade through to the bottom of the board.
Release the slice
Once the blade hits the cutting board, stop sawing. Lift the blade away entirely to avoid snagging the crumb of the remaining loaf.
When it doesn't go to plan.
If your bread has a very thick, chewy crust, increase the angle of your knife to 45 degrees to help the serrations pierce the exterior.
Wipe the blade clean if you are cutting a loaf with inclusions like olives or cheese, as debris will snag and tear the next slice.
For soft sandwich loaves, use a lighter touch; the softer the crumb, the less pressure you should exert.
The ones that keep coming up.
Why does my bread collapse when I slice it?
You are likely pushing down on the knife. Serrated knives are designed to cut through friction, not force. If you feel the need to press, your blade is likely dull.
Can I sharpen my bread knife?
Most serrated knives are difficult to sharpen at home. If the knife is tearing the bread rather than gliding through, it has likely reached the end of its useful life.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe