Comprehensive Guide to Choosing a Knife for Sourdough Bread

Choosing the best knife for slicing sourdough bread ought to be simple! Cutting a loaf of sourdough bread with the proper knife can be a simple, painless, and even enjoyable process. However, many bakers do not know how to select the best knife for slicing sourdough bread. 

In this article, we’ll discuss selecting the best knife for slicing sourdough bread, followed by a review of the best available options. 

Why Should You Use a Particular Knife to Slice Sourdough Bread? 

Not only does using the wrong type of knife (or one poorly designed) make it difficult to slice bread, but it also destroys the crumb (the fluffiness on the inside of your bread). 

Although the crust of sourdough bread can be thick and hard, the interior can be soft, airy, and fluffy, presenting a unique challenge for the knife used to cut it. It must be able to simultaneously cut through hard and soft materials without damaging either. 

Utilizing a Standard Chef’s Knife to Slice Sourdough 

If you slice your hard-crusted sourdough bread with a standard chef’s knife, you will encounter at least some of the following issues: 

• The interior crumb would become crushed and compressed, ruining the bread’s texture. 
• Even worse, the slices would not even resemble slices! 
• Numerous crumbs would be shed by the crust, resulting in increased waste. 
• Slicing would place unnecessary strain on your hands and wrists, requiring significantly more effort to cut the bread. 
• The knife would deteriorate and become dull much faster than it should have. 

The Advantages of Using a Properly Designed Bread Knife 

A properly designed bread-slicing knife will be much more efficient, produce slices that look like slices, and preserve the integrity of the bread. Here are additional advantages: 

• Overall, there will be less waste because there will be less shedding. 
• The bread will be easier, faster, and more efficient to slice. 
• It requires less skill to cut neat slices. 
• There will be no alteration to the bread’s texture. 
• The crust will remain intact when sliced with less tearing and crumb waste. 
• When slicing, there is significantly less strain on the hands and wrists. 

As you can see, especially if you make your bread at home, all that time and effort spent creating a gorgeous artisan loaf with an open crumb, great texture, and beautiful crispy crust can be undone by using the incorrect type of knife! 

And if you’ve been using the wrong knife up until now, you can almost certainly conclude that those slices were so sloppy because of the knife and NOT YOU! 

What to Look for in a Sourdough Bread Knife 

Numerous bread knives on the market are not particularly effective at slicing bread. Before making a purchase decision, it is helpful to know what to look for, as price and effectiveness are not necessarily synonymous. 

Let’s look at what makes a bread knife exceptional and how it’s designed to ensure that your bread retains its integrity after being sliced. 

Blade Type 

When selecting a knife for sourdough bread, a serrated blade is an essential quality to look for. The serrations permit the edge to grip the bread’s crust and saw through it without requiring excessive force to ruin the bread. 

With a serrated blade, less downward pressure is required to use the knife. This helps maintain the structural integrity of bread slices. Although all bread knives have serrations, the types of serrations can vary. Bread knives with either large or small serrations will work well for sourdough if the teeth are sharp. 

However, serrations can also be rounded or sharp. If you intend to use your bread knife to cut sourdough bread, you should choose a blade with pointed serrations. They will efficiently cut through the tough sourdough crust. 

Another characteristic to consider when purchasing a bread knife for sourdough is deeper serrations. Deep serrations reduce friction between the blade and the bread, resulting in more precise cuts. 

Blade Length 

The blade length of most bread knives ranges between 8 and 11 inches. When slicing larger loaves of bread, a knife with a longer blade will require fewer back-and-forth motions. When selecting a bread knife for slicing sourdough, you must consider the size of the loaves you typically bake or purchase. 

Material  

Common bread knife blade materials include stainless steel and high-carbon steel. Blades made of stainless steel are simple to maintain because they are resistant to rust and corrosion. 

High carbon steel blades are durable and keep their edge longer than stainless steel blades. High-carbon steel, unlike stainless steel, is susceptible to rusting. Blades for bread knives can also be fashioned from specialized ceramic materials. Ceramic knives of superior quality will perform admirably when slicing sourdough bread. 

Ceramic blades have the advantage of maintaining their sharpness longer than steel blades. As ceramic is a highly brittle material, ceramic knives may not be suitable for clumsy individuals. If you drop a ceramic bread knife, the blade may break. 

Ceramic knives are more difficult to sharpen. Consider ceramic bread knives for sourdough if you are willing to put forth the effort required for their upkeep. Regardless of the material, purchasing a bread knife with a thin yet resilient blade is preferable. A thick blade may feel blunt and will not slice sourdough bread precisely. 

Handle Design 

Regardless of the type of knife you intend to purchase, it is crucial to consider the handle design. Consider knives with ergonomic designs. A knife with a well-designed handle will be comfortable to hold. The material of the handle is also important. Knife handles should be constructed from nonslip materials. Additionally, the handle must be securely attached to the blade. 

Price 

Bread knives are priced differently. You may believe that expensive bread knives perform better than their less expensive counterparts. This is not always the case. A moderately-priced knife can be well-made and effective for slicing sourdough bread. 

On the other hand, if a bread knife is suspiciously inexpensive, it is likely made of inferior materials and will not last long. Some bread knives are costly due to the steel used in their construction. Invest in an expensive bread knife if you anticipate using it frequently and maintaining it properly. 

Best Type of Blade for Slicing Sourdough 

Numerous aspects of a knife’s blade influence how well it slices dense, artisan-style crusty bread. Let’s examine some of them. 

Serrated Knife Edge 

There are always serrations along the cutting edge of a bread knife. Serrations are required to “saw” through the hard, crispy exterior and soft interior without generating excessive friction (friction causes crumbs, shedding, and tearing). 

It indicates that the bread can be cut without excessive downward pressure, thereby preserving its texture. However, not all serrations are identical. Some ingredients work better than others for artisan bread. Let’s examine the different varieties. 

Typically, bread knives have one of two types of serrations: 

• Scalloped serration: This type of serrated knife has rounded rather than pointed serrations. It is typically more effective with softer bread, like challah, and fruits, like kiwis or tomatoes. 
• Pointed serration: This serration has sharp points evenly spaced along the blade’s edge. The sharp serrations are ideal for slicing sourdough bread. 

Why is this serration style suitable for sourdough bread? 

The pointed serration style performs significantly better for sourdough bread with a tough crust than the scalloped serration style. Here’s why… Bread knives utilize a sawing motion in which the pointed blades penetrate and grip the bread while slicing it horizontally. Meanwhile, the spaces between the points reduce the blade’s resistance to movement. Less friction makes cutting bread without shredding or tearing easier and more efficient, resulting in excellent and clean slices. 

Even though it cuts horizontally, a knife with scalloped serrations does not penetrate and grab the crust as quickly. This makes it less suitable for crusty bread than the style with sharp serrations. In addition, having more profound and more pointed serrations makes it easier to grasp the bread and apply more force to it with less effort. 

Buyer’s tip: Look for serrations that are more pointed and deeper than those that are shallow. Serrations are more effective at slicing bread if they are sharper and more profound. 

Number of Serrations 

It would be easy to assume that more serrations equal more cutting power, but the opposite is true. The fewer serrations a knife has, the better it performs. 

Imagine a floor covered with spikes. If there are many spikes and they are densely packed, you could probably lie down on that surface without suffering too much damage. But if there were fewer spikes and spaces between them, lying down on them would be extremely painful! 

This is because the force exerted by the spikes is concentrated on a smaller number of spikes rather than being dispersed over a larger surface area. Regarding serrations on knives, the same principle applies. A bread knife with fewer serrations generates more force during the slicing motion, making it more effective. 

Additionally, having fewer serrations results in a larger space between each serration. Remember that the spaces between serrations function to reduce friction. The greater the distance between two objects, the less friction there is, resulting in more efficient slicing. 

TIP: For more effective slicing, look for a bread knife with fewer serrations and more expansive spaces between the serrations. 

Length of the Blade 

Most bread knives will be between 7 and 10 inches long, give or take a few inches. However, the longer the blade of a knife for slicing crusty bread, the better. 

A “sawing” motion is utilized to cut crusty bread. Consequently, the longer the blade, the more influential the slicing. In other words, you will obtain “more slices for less work” because the entire length of the blade can be utilized before sawing in the opposite direction. 

Additionally, a longer blade allows you to cut larger loaves without “running out” of a knife! It is important to note, however, that if you only ever cut small pieces of bread, you do not need a 10-inch knife. You will be fine if the blade is wider than the loaf you are slicing. It simply reduces the knife’s versatility. 

Buyer’s tip: The longer the blade, the easier it will be to slice bread, and the more versatile the knife will be. A 10-inch blade is a good length to aim for when searching for a quality bread knife. 

The thickness of the Blade and Bevel 

A thin blade with a narrow bevel performs better when cutting crusty bread. The slope is the blade’s sharpened and angled edge facing the cutting surface. In this instance, we are referring to the distance from the tip of the serration to the notch or groove between the serrations. 

One side of a knife suited for crusty sourdough bread will be completely smooth and straight, while the other will have a sharpened bevel. A 16-degree or less bevel angle is a good rule of thumb. And a blade with a maximum thickness of 2.2 mm will be effective. This configuration would minimize friction when slicing. A thicker blade with a broader bevel angle will feel blunter when cutting. 

NOTE: despite the blade’s thinness, it must be sturdy and inflexible. Some serrated knives are flexible, which makes them ideal for slicing tomatoes and other soft fruits. However, when slicing crusty bread, it is best to choose a blade that does not bend, as it can be frustrating if it gives way in the middle of slicing! 

Blade Material 

These days, most bread knives are made of stainless steel. Finding one made of stainless steel with high carbon content would be even better. High-carbon stainless steel is harder and more durable than standard stainless steel and retains its edge for longer. 

The higher the carbon content of a stainless-steel knife, the more resilient the blade. 

Shape of the Blade 

If you’ve ever attempted to cut crusty bread with an improper knife, you’ve likely noticed how thick the bottom crust can be. After slicing through, the last bit of crust at the bottom, typically the hardest and widest part of the crust, presents an additional challenge. 

If possible, look for a bread knife with a slightly curved cutting edge. This will make it easier to cut through the crust’s final layer. It need not appear completely curved. A little, barely perceptible curve can make all the difference. This shape will aid in slicing through the crust before the blade reaches the bottom of the cutting board. 

Additionally, the knife should be shaped to have sufficient hand space when you reach the bottom of the slice. This can be accomplished by having the blade wider as it approaches the handle or placing the hold higher than the blade (known as “offset”). 

BUYER’S TIP: A knife with a slightly bowed/curved cutting edge will facilitate slicing the pie’s bottom crust. 

Best Type of Handle for a Bread Knife 

The bread knife’s handle is a crucial component of its design. The most well-designed blade of a knife will be rendered utterly useless if the handle is uncomfortable. There are three major areas to inspect on the handle of a bread knife: 

• The handle’s surface: Attempt to ensure that the handle is “grippy” and not slippery or smooth. A solid grip enables confident slicing. 
• The handle’s design – is it comfortable to hold? This will vary from individual to individual. The ideal shape of a handle will have ample ‘affordance,’ which means it will be comfortable regardless of how it is held. 
• The constituent parts of the handle: Be wary of handles that appear ornate but have screws or other extra parts attached. Eventually, these may become loose and fall apart. The most durable handles will be constructed from a single piece. 

Buyer’S tip: Look for a bread knife with a non-slip handle and “affordability,” i.e., a shape that can be held comfortably in various ways. The best handles are straightforward. 

Checklist for an Effective Sourdough Bread Knife 

Here is a summary of all the characteristics mentioned above of a “best-case scenario” bread knife: 

Best Bread Knife for Sourdough Bread 

The BLADE ought to be: 

• Serrated – serrations that are fewer in number, deeper, and more pointed in appearance. 
• Durable material: The most durable material is high-carbon stainless steel. 
• Extra-long — the longer, the better; 10 inches is an acceptable length. 
• Maximum thickness of 2.2 mm and complete lack of flexibility. 
• Narrow-angle bevel – The smaller the angle, the better the knife’s performance. 16 degrees or less is an excellent general rule. 
• Bowed cutting edge – A cutting edge that is ever-so-slightly curved facilitates slicing the crusty bottom of a loaf. 

The HANDLE ought to be: 

• Non-slip refers to a surface that provides good traction and is not smooth. 
• Ergonomic shape – must be comfortable to hold in a variety of positions. 
• A single piece – No additional components that could become loose over time. 

Sharpness of the Blade 

A sharp bread knife is superior to one that is dull. However, it is essential to note that serrated knives maintain their edge for a long time, mainly if constructed from high-quality carbon steel. 

Compared to standard straight-edged knives, serrated blades naturally experience less wear and tear (due to reduced friction during use). Thus, they retain their sharpness considerably longer. 

It will likely be years before the knife becomes dull. And even then, due to the design of a serrated bread knife, it will continue to be effective for slicing crusty artisan bread even if it is not sharpened (albeit not quite as efficient). A blunt bread knife will leave more crumbs on your cutting board, but it will still perform admirably, far superior to a standard blade. 

You may eventually need to sharpen your knife. And the serrations on a bread knife will present an additional obstacle. 

Sharpening a Serrated Blade 

Since bread knives have a serrated edge, they are, unfortunately, more difficult to sharpen than their straight-edged counterparts. They require a different sharpening technique and different knife sharpening tools than standard knives. 

It would help if you considered having your bread knife professionally sharpened. Especially considering how infrequently it will need to be sharpened compared to a standard chef’s knife. 

However, if you want to sharpen it at home, you can do so with a sharpening rod. The rod is utilized to sharpen each point. Therefore, although it is not particularly difficult, it can be time-consuming and tedious. Here is a helpful video of this technique being used to sharpen a serrated bread knife: 

My Top Pick for Sourdough Bread Knives 

First, the knife I ultimately purchased after conducting research was the Mercer 10-inch serrated bread knife (Amazon link). It was within my budget and met most of the criteria above, so I selected it. i.e. 

• 10″ long 
• consisting of high-carbon steel 
• A non-slip grip with a comfortable grip and a straightforward design. 
• Pointed serrations that are not overly densely spaced. 
• possesses a marginally bowed cutting-edge 
• thin blade with a narrow angle 

I expected to be somewhat dissatisfied because of the low price. But this knife performs exceptionally well, so I suppose my research paid off. Granted, a more expensive one will have a higher carbon content in the steel to maintain its sharpness for extended periods. However, the Mercer bread knife is worth considering the price. 

If you can spend a little more, however, this Challenger Breadware knife is superior to the Mercer (I ended up purchasing it and love it). In addition to having everything Mercer has, it also has: 

A blade that is thinner than the Mercer Longer blade (12 inches) 

Serrations with a greater depth 

For this reason, I recommend the Challenger Breadware knife as the best bread knife for sourdough bread. It is excellent value for what you receive, as it will last a lifetime if properly maintained. 

Therefore, if you can spend a little more, the Challenger Breadware knife is the best option. Additionally, its extra-durable blade will keep it sharper for longer and make quick work of your artisan sourdough bread’s crispy crust. 

If you purchase a more expensive knife, you should consider purchasing a sharpening rod.  

QUICK TIP: Investing in a quality bread knife is essential for slicing bread evenly and cleanly. But if you want every slice to be the same width, you may wish to purchase a bread guide like this one. It is inexpensive and facilitates the creation of uniformly sized pieces. 

What other purposes can my bread knife serve? 

Your bread knife can also be used for other foods. There are several tasks for which a chef’s knife with a straight edge is inappropriate, but a serrated knife is ideal. A serrated knife is more effective than a chef’s knife for cutting anything too hard or soft (or both, in the case of sourdough bread!). Here is a list of foods for which a serrated knife is preferable to a chef’s knife: 

• There are all types of bread, from crusty to soft. 
• Delicate sponge cakes 
• Soft fruits and vegetables, like tomatoes, kiwis, etc. 
• Melons with tough skins, such as watermelon, honeydew melon, etc. 
• Winter squashes such as pumpkin, butternut squash, and others. 
• Carving tender meat slices 

The serrations permit cutting through the food without applying pressure. The same concept makes it suitable for crusty and soft, fluffy bread. It aids in cutting through extraordinarily soft and delicate foods and hard/crusty foods without crushing them. 

Any food that can be crushed, such as tomatoes or bread, works well with a serrated knife. Neither will work well with a standard chef’s knife. Therefore, it is impossible to slice a tomato with a straight-edged knife, regardless of how sharp it is. 

Alternatives to a Bread Knife 

Using an ordinary chef’s knife to slice sourdough bread is not advised because the blade will become blunt, and the slices will be a mess. Occasionally, a bread knife is also inappropriate. There are numerous reasons why many bakers cannot or will not slice their bread, including: 

• Hand/wrist arthritic  
• injuries/disabilities 
• Simply no desire to cut it manually! 

There are, thankfully, alternatives to manually slicing bread… 

Electric Bread Knife 

Electric Bread Knives, such as this one, are designed to slice through crusty bread effortlessly. The serrations on the blade move quickly forward and backward, eliminating the need to saw the bread. Hold the knife and press down slowly as the bread slices itself. 

Electric Food Slicer 

This phenomenal device effortlessly slices bread. You are simply passing the bread through the machine results in perfectly sliced bread. Additionally, you can customize the thickness of the slices. Something I hope to purchase one day when my kitchen has sufficient counter space!