How do ya'll cut bread!?

Every chef will tell you that a dull knife is more dangerous than a sharp knife. My favorite serrated slicers come from Lamson, a small cutlery manufacturer that originated in Shelburne Falls, MA and is now located in Westfield, MA. The Shelburne Falls location has an outlet store that Mrs PG and I always shop at when we're visiting family in MA. My favorite implement is their offset handle bread knife. It's quite utilitarian in appearance but it has been serving me well for almost eight years now. They also have forged blade bread knives if your into those kind of things.

When we were there about a month ago, they were selling cosmetic seconds of the Victorinox bread knife made in their facilities on contract. The price was about half off so if you think that's something you'd like to add to your collection, give them a call to see if they have any left.

Every chef will tell you that a dull knife is more dangerous than a sharp knife. My favorite serrated slicers come from Lamson, a small cutlery manufacturer that originated in Shelburne Falls, MA and is now located in Westfield, MA. The Shelburne Falls location has an outlet store that Mrs PG and I always shop at when we're visiting family in MA. My favorite implement is their offset handle bread knife. It's quite utilitarian in appearance but it has been serving me well for almost eight years now. They also have forged blade bread knives if your into those kind of things.

When we were there about a month ago, they were selling cosmetic seconds of the Victorinox bread knife made in their facilities on contract. The price was about half off so if you think that's something you'd like to add to your collection, give them a call to see if they have any left.

Just try to saw it with your serrated knife. Don't try to force the knife too much into the dough. Cut it in a back and forth motion and the knife would eventually find its way in.

What I like to do to get even slices is to try to score the crust first then use that line as a guide as I slice the bread. Works wonders for me.

"Cake knife"   

with nasty little teeth that cut wonderfully.  Let the weight of the knife do the cutting and try not to squeeze the loaf while cutting.  Some folks do a much better job of cutting if they close one eye.  :)

I use a DMT serrated knife sharpening tool regularly to keep it sharp.  https://www.sharpeningsupplies.com/Using-the-DMT-Serrated-Knife-Sharpener-W19.aspx  As long as you only use the knife for bread slicing you just need the fine grit sharpening tool.

...that is marked "TV Knife stainless steel Taiwan." Works beautifully and won't break the budget.

I bought a wavy blade serrated knife which works well but had trouble cutting straight so made a slicer with pine scraps and it's working great so easy to use. May try and make one out of lovely wood sometime but I love its simplicity.

After several years of poorly and unevenly cut slices, a post on this site recommended the [Amazon link] Chef's Choice 610 food slicer offered on one of the shopping channels. After reading user comments there and on Amazon, I bought it. I've used it now for almost eight years and am totally happy with it. I slice everything from super soft sandwich loaves, to crusty 'artisan' breads, to bagels with perfect control over evenness and thickness.

As a secondary benefit, I love being able to slice paper thin tomatoes and onions for salads and garnishes.

There are, of course, the bread fetishists who look down on mechanical aids such as mixers and motor driven slicers. :shrug:

gary

The trick to evenly cutting soft sandwich breads is that you dont apply ANY force or pressure at all. All of the motion comes from your shoulder. Start your sawing motion back and forth at the top of the bread and if you have a serrated knife, it will begin to saw thru the bread, and so long as you just hold the knife gently in your hand and continue to saw from your shoulder, the blade wont tilt one way or the other because you arent applying any force except for the most gentle pressure of gravity pulling your hand down and the sawing motion pulling the knife through the bread.

If your bread is as soft, or soft enough that you're getting wonky slices cutting it regularly, then you dont actually need to push through the bread when cutting it. Go gentle and easy and you get a better result than if you were squeezing, squishing, and pushing on the bread trying to forcibly cut through it. 

I've made enough brioche and tang zhong type loaves that I learned the lesson pretty well and now can get consistently thick slices similar to store-bought sandwich bread.

I have found it useful, sometimes, to turn a loaf of soft sandwich bread on its side and start the cut on a bottom corner of the loaf. This may be easier than trying to start on the 'dome' of the top crust.

http://www.kmtwaterjet.com/kmt-waterjet-food-cutting.aspx

Am looking for the home kitchen version...   :)   wouldn't that be fun?