The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

bread knives

gene wild's picture
gene wild

bread knives

I've been baking bread---and hanging out on this sight ---for about 6 months. I recently decided it was time to get a good bread knife. In my surch for the perfect knife I came across a small company in FridayHarbor Washington. I ordered a knife from them and all I can say is that it is almost to pretty to use but slices so well that it demands being used. I highly reccomend anyone looking for a good bread knife check out .

They also have a few recipets on their sight---"grandmothers sourdough" is the easiest and tastiest sourdough I have made so far.



Crumbly Baker's picture
Crumbly Baker

I bought a Cutco bread knife the other week, and it is wickedly sharp, some say too sharp - I love it!

It was recommended on here.

msbreadbaker's picture

A question about your new Cutco bread knife, did you have any trouble purchasing it? After I read the recommendation here for it, I contacted the company for a catalogue which they sent and I was very impressed with all in it.

But the rep. for this area is at a convention in Atlanta for the knives, I left a message last Sat. a week ago and a few days ago. Still no response. The company said that buying through the reps may result in bargains of some sort.

Anyway how did you buy your knife? I already have about 5 other bread knives, one a Wustoff, but am always looking for one better. I liked the part about it staying so sharp and the sharpening by the company.

Thanks in advance for your imput, happy baking, Jean P. (VA)


tgnytg's picture

My personal preference would be a long bread knife with a curved, serrated blade, such as this one:

And that's pretty cheap, too.  I bet this vendor wouldn't ignore you, in fact, Amazon sends me e-mails every week.  ;^)

A serrated knife (in normal use) doesn't need sharpening.  I've had mine for about 25 years now and it still makes a clean cut through a loaf of bread.

I find that a straight bread knife makes it difficult to cut through the bottom crust, and I wouldn't use any knife that is designed to restrict the width of a slice.  YMMV.


Postal Grunt's picture
Postal Grunt

I have a LamsonSharp slicer with an offset handle. It's more comfortable for me, has the same curved blade, and there was little price difference when I bought it at the factory store. BTW, the lifetime sharpening mentioned in the link applies to their high end forged blade knives.

noonesperfect's picture

Try the Cutco website.  Although a personal rep can try to make you a deal if buy multiple products, you are very unlikely to get a break on a single item. 


Crumbly Baker's picture
Crumbly Baker

Hi Jean (msbreadbaker)

I'm in the UK and had very very good service from my supplier.

It is unlike any other knife I have owned.  I have tried to see whay it should be 'too sharp', and I think what it comes down to is this: the knife will easily find its own way through the bread with input from you.

So you need to direct the blade very carefully, that's all.  It's as if the other blades are a bit 'lazy'!

Be careful, I say.  I watch where I leave this particular knife (out of childrens' way etc.).

Best wishes.


jackie9999's picture

My favorite bread knife is one that was recommended here..the Victorinox 10"

Mine has the rosewood handle, is nicely weighted and the blade width makes it very easy to cut uniform slices. The knives with those guides never appealed to me since you're committed to one size....sometimes I like a thin  'corn beef on rye' slice... other times it's a 'thick texas toast' slice :)