What's the Best Way to Slice Homemade Bread?

Good Question

Q: I have been baking bread for my wife and I to use for lunch every day. While the bread is pretty darned good (if I do say so myself), I've run into a bit of a technical problem: slicing it. I am using a serrated bread knife, and while it does get the job done, I find that the slices are thicker than I'd like; otherwise, I wind up with misshapen or smooshed slices. I am getting about 13 slices (plus end pieces) per loaf from a standard-sized bread pan.

Do you have any suggestions for getting thinner, more consistent slices?

Sent by Matt

Editor: Matt, a couple thoughts. First of all, make sure your bread has cooled completely (overnight!) before slicing. Also, think about investing in a wave-style bread knife, rather than the serrated knife. I love this knife for slicing bread; it does a fantastic job. Also check out the comments and advice in this post:

What Is the Best Way to Evenly Slice Bread?

Readers, what else would you suggest for Matt?


Related: Recipe: Whole Wheat Sandwich Loaf with Oats and Pecans (pictured above)

(Image: Aimée Herring/John Wiley & Sons)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.