Choosing a Knife for Sourdough Bread: Full Guide

In this guide, I’ll explain what you need to be looking for in an effective bread knife, along with some of my top picks that tick all the boxes.

Why Use a Specific Type of Knife to Slice Sourdough Bread?

Using the wrong type of knife (or a badly designed one), not only makes it difficult to slice your bread, but it also ruins your crumb (the fluffiness on the inside of your bread).

Using a Regular Chef’s Knife for Slicing Sourdough

– The interior crumb would get squashed and compressed, which would ruin the texture of the bread. – Slices would be uneven, or worse, won’t even resemble slices! – The crust would shed a lot of crumbs and there would be more waste.

The Benefits of Using a Properly Designed Bread Knife

– There’ll be less waste overall as there is less shedding. – It will be easier, faster and more efficient to slice the bread. – Less skill is required to cut neat slices. – There’ll be no damage to the texture of the bread.

Serrated Knife Edge

A bread knife always has serrations along the cutting edge. Serrations are needed to be able to ‘saw’ through the hard, crispy crust and soft interior without too much friction (friction causes crumbs, shedding, tearing).

Scalloped serration

This type of serrated knife has rounded serrations, without any actual points on the edge. It tends to be more effective for softer breads like challah, and fruits such as kiwis or tomatoes.

Pointed serration

This type of knife has sharp points spaced evenly out across the edge. The pointed serrations are well suited to slicing sourdough bread.

Swipe up to see the full guide on choosing a knife for sourdough bread!