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