A unique characteristic of sourdough bread is that it needs longer than other homemade breads to cool before slicing.
The texture of the bread will be too moist at this point, and the structure of the bread will not have settled yet.
Waiting too long to cut into sourdough bread will give you a bread that has passed its optimum texture and moistness.
During this cooling period, the bread goes through several stages of what is known as starch retrogradation.
Cooling period aside, technique is also an important part of making sure those slices are even and beautiful looking.