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How to Slice Bread

By Cook's Illustrated Published March 2017

Slicing bread may seem straightforward, but we’ve seen many a beautiful homemade loaf ravaged by an ill-chosen or carelessly employed knife, even in the test kitchen.

Here are some tips to ensure that your sliced bread looks every bit as good as it tastes.

LET BREAD COOL: The crust of warm bread may be invitingly crisp, but the interior crumb is likely to be soft and gummy, making that warm loaf impossible to slice cleanly. Wait until the loaf is cool, since cooling gives the starches time to set.

USE SERRATED KNIFE: The best knife for the job is one with a serrated edge that is at least 9 inches long (our favorite is the Mercer Culinary Millennia 10" Wide Bread Knife, $22.10).

SAW GENTLY: Take your time and use the full length of the blade in a gentle horizontal sawing motion. Let the weight of the knife work for you and use minimal downward pressure.