Bread Slicing Guide
- 1). Use the proper knife to cut the bread. A long, serrated knife with a rounded tip is standard in most knife sets, and works best for cutting most breads.
- 2). Place the bread on a cutting board or other flat surface. A wooden cutting board is preferable, since cutting entirely through bread with a stiff crust requires that the knife come fully into contact with the board. Wood is easiest on knives, although plastic that isn't too hard will also suffice. Wood is also heavier, adding stability to the board, which makes slicing easier. Stone or similar materials used for cheese cutting boards will dull knives.
- 3). Keep part of the bread firmly in place with one hand while you begin to saw lightly at the top of the loaf. It's important, especially with breads that have a harder crust, to begin slicing gently until the knife gets into the bread so that you don't squish the inside. One of the nice things about slicing your own bread is that you can choose the thickness of each slice, but 1/2-inch is the norm.
- 4). Continue on down the sides a bit more heavily, sawing through the bread until you get to the bottom. You can push harder on the knife the further down you go but, like cutting through a log, you'll actually cut less effectively if you push down too hard.
