The right bread knife


The right bread knife
We almost all have a bread knife in our kitchen, that is to say the knife we use almost exclusively to cut bread.
Is this knife efficient, is it really the one you need? Here is some information to guide you in your choice.
9,129
Grade this page:
Keywords for this post:KnifeBreadSizeBladeCuttingSaw
Last modified on: September 15th 2022
For this post: Comment Follow Send to a friend
The right bread knife

découpe de pain

First of all a statement: It is not easy to cut bread with an ordinary kitchen knife, the blade is too small, it does not allow to cut a bread beyond a baguette, and its small handle does not ensure a good grip.
You really need a specific knife for that, and which has, if possible, the following characteristics.

couteau à génoise


1) A serrated blade
That is to say with teeth, we often say "saw knife", as opposed to a smooth blade, which allows an easier cutting of the bread.
You will sometimes read, here or there, that you should not "tear the bread crumb" with a serrated blade, but this is nonsense.

2) A long blade
This is the main defect of bad bread knives, their blade, although serrated, is not long enough to allow a good cutting. With a long blade, your gesture will be more ample, therefore easier, and the cut more regular.

3) A wide handle
It is absolutely necessary that you have a good grip on your knife, so that its handle is comfortable and well adapted to the size of your hand.

4) Practical materials
It is not an obligation, but your bread knife must be easy to use and maintain, which in my opinion implies both a stainless steel blade and an abs plastic handle or equivalent that does not fear water.

With all these criteria, it is quite simple to find the ideal knife, the choice is quite vast fortunately.

To make a long story short, the main defect you will encounter is a blade that is too short. I advise you to opt for a blade of 10 inches (25 cm) minimum.
You will easily find a lot of bread knives with a 8 inches (20 cm) blade, which certainly cut, but are much less efficient than a 25 cm blade.

taille des lames des couteaux à pains



The trick I suggest is to look for, or go to a professional store, and choose what they call a "sponge knife", which is a saw knife with all the criteria we just mentioned and a 11 inches (28 cm) blade.
You will be delighted with its efficiency, to easily cut from the smallest to the largest loaf, and to make even slices.
The next time you go to your bakery, look at the knife that the sales team uses to cut the bread for the customers, it is exactly this model.

To sum up: For your bread knife, you need a stainless, long (10 inches (25 cm) minimum) and serrated blade.


Lasts posts
Should potatoes be washed twice?
Should potatoes be washed twice?
Let's say you have to make a recipe that includes potatoes, let's say sliced, you'll most likely proceed as follows: Peel the potatoes, wash them, slice them, wash them again, pat them dry and add them to your recipe. But there's a "but": depending on the recipe, the second washing may be a bad...
May 19th 20251,961 15
Grilled bacon is much better in the oven
Grilled bacon is much better in the oven
Some recipes call for thin slices of bacon to be cooked and added to the recipe, or to prepare one of those delicious breakfasts known as "à l'Anglaise".
April 25th 20251,8875
The thermometer is your friend
The thermometer is your friend
There are many recipes or foods that require a (very) precise cooking temperature: foie gras, sugar for caramel, meats and fish, and not forgetting pastries. For these few examples, getting the cooking temperature wrong can spoil the whole recipe or dish: undercooked, it's no good or misses the...
April 10th 20252,2145
Travel cakes
Travel cakes
You may have come across the term "travel cakes" ("gateaux de voyage" in french) for certain pastries, so let's take a look at what they're all about.
January 27th 20253,675
The aromatic power of sugar
The aromatic power of sugar
In the kitchen, sugar doesn't just sweeten, it also has an exceptional ability to capture flavors. Combined with aromatic ingredients, such as citrus zest, it acts as a veritable sponge for aromas. By taking the time to let the sugar soak up the flavors, you can transform your desserts, making...
December 25th 20244,1285

Other pages you may also like
The skin side of the fish first?
The skin side of the fish first?
When it comes to cooking fresh fish, if it's filleted with its skin on and you're planning to pan-fry it in a little olive oil, for example, you might ask yourself the following question: Which side, skin or flesh, should come into contact with the pan first?
February 13th 202123 K4.4
Raising (or leavening) agents
Raising (or leavening) agents
When we want to make a dough or batter rise when baking, either in patisserie or bread-making, we need to use a raising agent or leavening agent, one of which is called leaven. In the context of baking, a raising agent is simply what "makes something rise". It is a substance which, when added to...
June 16th 202154 K4.8
Perpetual stock
Perpetual stock
It's something you have probably have done yourself: cooked or pre-cooked vegetables before adding them to a recipe. This is almost always done the same way: peel the chosen vegetables (carrots, for example), cut them up, boil them in salted water (using a tablespoon or so of coarse salt per litre),...
November 22th 201627 K5
A few tips for effective kneading at home
A few tips for effective kneading at home
When you have to knead dough for bread or some other recipe, you may well use a food processor or the type of machine known as a stand mixer. The best-known brands are Kenwood and KitchenAid. They are useful tools, but here are a few tips to help you get the best out of them.
June 23th 2021276 K 23.7
The magic of local wines
The magic of local wines
It's never easy to find the right wine to serve with the dish you've just cooked for your guests, because we're not all amateur sommeliers, and then there are so many possible choices in wines that "the perfect match" seems like a distant utopia, almost impossible to obtain. Add to that a lot of...
April 7th 20208,4964.7
Post a comment or question
Posted by:
I am not a leaving thing

Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page