A bread knife is a type of knife that is meant to slice through bread crust without squeezing the delicate core. The serration width is the most important design element.
In certain circumstances, the bread knife has a straight blade part on either end or a larger serrated part in the middle.
Bread knives that are serrated are frequently ground on a single side, resulting in a single-bevel blade. Fewer teeth with greater spacing allow the blades to cut into bread quickly and neatly.
Before we get into some of the best bread knives that you can get, let’s talk about why it is important to get that perfect bread knife.
Benefits Of A Well-Designed Bread Knife
A well-designed bread slicing knife will work far more efficiently and give you slices that actually look like slices, and the integrity of the bread will stay intact.
Here are some additional benefits:
- The bread will shed less which will prevent you from accidentally wasting bread that has fallen off or has been cut incorrectly.
- You will be able to cut bread much faster and easier.
- This also means that you will not have to strain your hands as much when cutting as the knife should be able to do most of the work.
- The texture of the bread will not be damaged and will stay intact, letting you enjoy the bread as it was intended.
Best Bread Knives
OUR TOP PICK
Opinel Intempora No.216 Bread Knife
Shun Classic 9-Inch Bread Knife
Mercer Culinary Millennia 10-Inch Bread Knife
OUR TOP PICK
Opinel Intempora No.216 Bread Knife
Opinel began as a pocketknife producer in 1890, so it is one of the best manufacturers of razor-sharp blades.
Its bread knives are handcrafted in France, and the mid-range Intempora has a stainless-steel blade with chrome added to prevent corrosion and a 2mm-thick blade that won’t bend when faced with the hardest sourdough.
It seems lighter than some bread knives and is wonderfully balanced. The handle is smooth and easy to grasp, and it quickly went through our bread with minimal crumbs created.
Our only complaint was that it occasionally required a little additional pressure to cut through the crust at the bottom of a slice, rather than being easy all the way through.
- Rust Resistant – chrome is added to protect the stainless steel from rust.
- Curved Blade – the curve makes it easier to start the cuts.
- Needs Pressure – this knife does not glide as effortlessly as some others on this list.
Also available atWhitbyandco.
Shun Classic 9-Inch Bread Knife
Shun is recognized for producing high-quality knives, and this one is no exception.
This knife is as beautiful as it is useful, with a variegated appearance reminiscent of a Damascus-style blade.
This classic 9-inch bread knife features a wide serrated edge that easily glides through crusty bread and soft rolls.
The cutting motion is smooth and uniform, and the ergonomically designed pakkawood handle features a D shape for a comfortable grip.
It’s a little costly, but Shun knives are known for keeping their sharp edges for a long time.
- Comfortable – the grip is perfectly designed for comfort and usability.
- Sharp – the blade has wide serrations which makes it easy to cut through tough bread.
- Expensive – This knife is nearly $200 so is not the go-to choice for everyone.
Also available at Everythingkitchens.
Mercer Culinary Millennia 10-Inch Bread Knife
The Mercer Culinary Millennia serrated knife has a razor-sharp Japanese steel blade.
Because of the textured handle, grasping without slipping is simple, making it a safer slicing alternative.
This knife slides through bread effortlessly and requires no power, but keep in mind that the larger, deeper serrations on this knife give you somewhat less control and result in bigger slices with imperfect edges.
That said, you can’t match the price, and if you’re not concerned with perfection while cutting up crusty bread, this knife is a terrific choice.
- Affordable – the price of this knife is very affordable considering its high quality.
- Good Grip – it is easy to hold this knife and feels comfortable as you use it.
- Less Control – the wide serrations can sometimes work against it and makes it harder to create uniform slices of bread.
Global Sai Bread Knife
This knife is both a statement piece and a serrated bread knife. This knife has excellent cutting capabilities, precise and clean slicing, sharp edges, and a lovely design.
Despite the fact that the knife is entirely made of metal, it is not hefty. It’s a tough, long-lasting knife constructed from Global’s unique stainless steel.
The handle is filled with sand for balance and includes a thumb recess for a solid grasp.
Because it has been ice-tempered and toughened, the blade is said to have better edge retention.
The knife’s widely spread serrations ensure that it slices through breads, cakes, and fruits with few crumbs and uneven cuts.
- Secure Grip – there is a recess in the grip that makes it very secure and comfortable.
- Wide Serrations – makes it very efficient at cutting through lots of different types of bread.
- Heavy – it weighs nearly nine ounces which can make it harder to cut bread carefully.
Stellar Samurai Bread Knife
Because of its serrated blade edge, this knife is suited to cut through loaves, bagels, baguettes, and a variety of other bread.
It features a natural maple wood handle and will complement any kitchen decor.
Because of the hardened steel – Rockwell hardness 53-57 – the blade will very certainly never need to be sharpened.
So whatever bread you need to cut, this knife will be up to the task. It’s not dishwasher safe, so you’ll have to wash it by hand to keep it looking nice.
Where it excels is in its exceptionally hard blade, which is meant to never need sharpening, allowing you to keep slicing for years to come.
- Stylish – this knife looks great and will add some class to any kitchen.
- Affordable – the knife looks a lot more expensive than it actually is, great for those on a budget.
- Not dishwasher safe – to keep this knife in good shape, you have to wash it by hand.
Shun Cutler Premier 9-Inch Bread Knife
Shun is a wonderful Japanese knife manufacturer that produces outstanding knives with thin, razor-sharp blades that we return to time and again.
This knife features the same thick handle as their flagship chef’s knife, which lays nicely in the palm of your hand for a solid grip.
Furthermore, it features a slightly thicker blade than Shun’s Classic line, making it the greatest candidate for slicing through the crustiest loaves of bread.
During our testing, we were able to cut through days-old sourdough and thin slices of ripe tomatoes with the bread knife. The Damascus blade is also visually appealing.
- Rust and Stain Proof – this knife will last you many years, especially if looked after properly.
- Efficient – you can cut through any bread with this knife without squashing the inside of the bread.
- Expensive – you have to pay over $200 for this knife.
Also available atCutleryandmore.
Knives are also priced differently depending on the quality, material, shape, size, flexibility, design, and, most importantly, the brand.
On the high end, prices can range from $10 to $200, but the most inexpensive and valuable bread knife should cost approximately $50.
The serration might be pointed and sharp or scalloped and rounded. Should you go for pointed or rounded edges?
Most of the time, it is determined by the purpose of the knife. A strong pointed serration provides additional hold as it bites into the food, letting you to cut with less power and more of a sawing action while cutting crusty loaves.
A more rounded form is less abrasive and makes cleaner slices in softer bread or cakes.
While it is feasible to maintain serrated knives sharpened at home, it is time-consuming and, in some situations, difficult.
When shopping for serrated knives, search for knives that are razor sharp straight out of the box. Sharp knives that are well-maintained will require less sharpening.
When cutting through bigger loaves of bread, a short blade may struggle, but a very long blade may be difficult to use for smaller meals.
A serrated bread knife with a length of eight to 10 inches is roughly right for domestic use.
This is an important aspect. It, together with the sharpness of the blade, defines how fast and exact the cutting will be.
It requires some thickness because we are not conducting surgery, but it may result in poor outcomes and make the blade more difficult to wield if it is too thick. It is recommended that the blade be no thicker than 2.2 mm.
The majority of serrated knives have straight blades, but others have blades that are curved or are offset such that the blade lies underneath the handle.
Most individuals should stay with straight or curved blades, since a curve blade may assist slicing with a rocking motion and may provide additional knuckle clearance.
Bread knives can be made with different materials, all with their own pros and cons.
Stainless steel is undoubtedly the most popular knife material because to its high durability and resistance to corrosion and rust.
The alloy is manufactured with a foundation of iron and carbon, and chromium is added to prevent stains and make the blade stay shiny. This results in blades that are durable and resistant to stains.
Carbon steel is a steel alloy made of iron and carbon that lacks the chromium added to stainless alloys to help them resist stains.
Steel with a high carbon content is typically used to forge blades that need remarkable strength and hardness, and when properly cared for, it may also hold an exceedingly sharp edge.
Damascus steel is created by hammering at least two metals that are different from one another together to create a strong steel with an elaborate pattern.
Damascus steel, which was created in medieval Damascus, has a long and interesting history and has been applied to make knives as well as swords, and other weapons for hundreds of years.
This metal is robust, strong, and sharp, yet it is largely prized now for its stunning beauty.
This kind of blade is one made of hardened zirconium dioxide. Ceramic blades are non-magnetic and non-metallic, and they are occasionally covered in other materials for further durability.
They are light which many cooks prefer and are also regarded to be more sanitary than metal ones.
Titanium, one of the toughest materials on the world, is non-magnetic and very resistant to corrosion, making it a great choice for dive knives and pocket knives.
However, it is less sharp and does not retain an edge as well as steel or ceramic knives, making it less useful as a kitchen knife.
The comfort of the grip of a serrated knife is vital, just as it is in a chef’s knife. Even though this is a task knife, and you won’t be using it for hours on end, you still want to feel in command.
Serrated knives are employed for a variety of tasks, from cutting bread to portioning sandwiches to separating cakes, therefore a non-slippery solid grip is essential.
Always inspect the bolster to ensure it is not exposing your hand to damage, and check to see if the handle is straight or has an ergonomic design.
Hold the knife in your hand for a few minutes and practice various cutting techniques. Check that it feels sturdy in your hand and that there are no aches at the wrist joint.
It’s unlikely that you will have to sharpen a bread knife because you will not use it as much as your chef’s knife, but if you believe it does, send it to a professional.
With casual use, it is best to replace a bread knife about every decade. Not all bread knives are dishwasher safe, so if this is important to you, always verify the specifications of a knife before purchasing it.
When it comes to cutlery, we always prefer hand washing over dishwashers. However, if you intend to use your dishwasher, confirm it before inserting your bread knife.
Frequently Asked Questions
Do You Really Need A Bread Knife?
The appropriate knife for the job might help you avoid cuts and injuries. Also, proper meal preparation is critical, and specialised knives, like various types of pots and pans, provide diverse outcomes.
Finally, if time is money, using a fine, serrated knife will result in fewer breadcrumbs to clean and less waste.
How Do You Clean A Bread Knife?
It depends on what material the knife is made from. But usually all that will be required is that you simply hand wash it with warm water and utensil soap and dry it with a dry cloth to keep it clean.
Do it immediately after using the knife. If something is stuck on the blade or the handle, apply gentle pressure with a moist towel.
As previously indicated, hardwood handles are more sensitive to water, so use a soft cloth with a bit of soap on it, then hand wash them in running water, dry them as quickly as possible with a cloth, and hang them up in the open air until they drive completely.
Knives with wooden handles should not be submerged in water since this may permanently ruin them.
Can A Bread Knife Be Sharpened?
Serrated blades keep their sharpness for a long time and do not require frequent sharpening. A cone sharpener can be used to sharpen serrated blades.
Because knife serrations vary in width, this style of sharpener can more easily travel through each serration, honing each edge as you move from one end to the other. Serrated blades can also be properly sharpened.
How Should You Store A Bread Knife?
The general guideline is to keep knives in a dry area, apart from other utensils, so they don’t become scratched or damaged.
Nowadays, a common approach is to hang them on a magnetic strip on the wall or separate drawers.
If the knives are damp or unclean, do not place them there. As part of the packaging, some bread knives have a specific knife wrap. If so, that is the best method to keep it.
Getting the right bread knife will give you lots of benefits when slicing your favorite bread.
It will result in uniform slices, less waste, and the prevention of hand strain. These are just a few examples, so it is definitely worth getting the right one. By reading this guide, you should now know what to look for in a bread knife.
Pay attention to your budget and from there you should be able to know which one is best for you in regard to serration, material, thickness, and how much time you are willing to put into looking after the knife.