The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

How do you guys slice your loafs?

dannydannnn's picture
dannydannnn

How do you guys slice your loafs?

Is it just me or are these high hydration loafs incredibly tricky to slice? And yes I'm waiting several hours prior to slicing...

KeilidhC's picture
KeilidhC

Hey! What do you mean by tricky to slice? Are your loaves gummy/sticking to your bread knife when you slice them? If you have a photo of the crumb that will probably help us to see what's up!  

barryvabeach's picture
barryvabeach

A good bread knife helps,  https://smile.amazon.com/gp/product/B000PS1HS6/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1   if you are going to make lots of bread and slice it for sandwiches,  a slicer is even better   this is a higher end than the model I have https://smile.amazon.com/ChefsChoice-615A-Precision-Thickness-Efficient/dp/B078YYDF8N/ref=sr_1_3?dchild=1&keywords=chef%27schoice+slicer&qid=160025389...  though you should be able to find one of the cheaper versions like the 610 model I have, on Craigslist or ebay.  https://www.ebay.com/itm/Chef-s-Choice-Premium-Electric-Food-Slicer-610-w-Extra-Blade-FREE-Shipping/233706669180?hash=item366a00c47c:g:N5IAAOSw3WZfVtR5

idaveindy's picture
idaveindy

Try to use a very sharp knife. I find it easier to keep straight edged knives sharper.

I also try to keep most of the motion back and forth, like sawing, with very little downward pressure when cutting bread.

--

I have these sharpeners. Totally worth the price:

https://www.amazon.com/Edgemaker-Four-Sharpening-System-Handles/dp/B00ARM52P4?tag=froglallabout-20

suminandi's picture
suminandi

After that a decent serrated knife will do the job

Dave Cee's picture
Dave Cee

Numerous types available, some <$100USD. The advantages include speed, precision, clean cut and ability to make thin slices.

wlaut's picture
wlaut

The bread slicer I'm contemplating is essentially a "mitre box for bread.". It has a knife groove to make true cuts, and is adjustable so you can slice 1.5-in down to 1/8-in.

It's strictly an idea in my head at this time.

 

Copernicus21's picture
Copernicus21

when your crust softens due to the humidity in the air and when your loaf is super light and airy.

What I do is to make the first slice halfway through with a good bread knife. With reference to a batard shape, I take the left half of the loaf, place it cut side down and slice it horizontally in a zig-zag notion. The first cut is usually the trickiest if the loaf is airy and light, so I stabilize my supporting hand by holding on to the ear. 

I've sliced my supporting hand many a times when not being mindful of the first slice in, you want to saw it in one direction. I use a Global knife, which can be deadly sharp.

I always slice from the centre to the heel, as I find I have better support at the heel when it comes to the horizontal sawing motion.