What’s the Best Way to Slice Homemade Bread?

published May 3, 2011
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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?

(Image: Aimée Herring/John Wiley & Sons)