What's the Best Knife for Sourdough Bread?

You've baked the perfect sourdough loaf. Crunchy crust, open crumb, smells incredible. And then you try to cut it with the wrong knife, and it squashes flat.

A good bread knife makes an enormous difference. Here's what to look for.

Why Sourdough Needs a Proper Knife

Sourdough bread has a hard, resistant crust and a soft, open crumb. You need a knife that can cut through the crust without pressing down on the interior. That means a long, serrated blade with a sawing motion, not pressure.

What to Look For

• Length: At least 25cm, ideally 30cm. Long enough to clear the full width of the loaf in one stroke.
• Serration: Pointed, deep serrations cut better than shallow wave patterns.
• Handle: Comfortable in the hand. A wooden handle feels better and lasts longer.
• Balance: Not too heavy, you want control, not force.

How to Cut Sourdough Properly

Wait until the bread has cooled completely (at least 1 hour after baking). Use a long sawing motion with almost no downward pressure. Let the blade do the work. Cut on a stable surface, a wooden cutting board is ideal.

Caring for Your Bread Knife

Never put it in the dishwasher. Hand wash and dry immediately. Store it in a knife block or on a magnetic strip, loose knives in a drawer damage the edge.

A good bread knife, looked after properly, will last a lifetime.

Peter, Simpel Surdej