There’s nothing like the crackle of slicing a warm, fresh sourdough loaf—and the right bread knife makes all the difference. SKWARE bread knives are designed to slice cleanly through even the crustiest homemade artisan loaves without crushing the crust or leaving a crumb trail mess. The result? Beautiful, bakery-worthy slices at home.
Designed with 2x the teeth, the inner serration never touches the cutting board, making these knives stay sharper, longer. Pair our blade with a light offset handle that allows you to cut all the way through without awkward angles or banged-up knuckles and you have the best bread knife on the market today.
Get clear answers on choosing the best bread knife, the difference between single vs. double serrations, ideal blade length, how often serrated knives need sharpening, and how to slice crusty or artisan bread without tearing.
Why do bread knives have serrations?
Serrations act like small teeth that bite the outside of tough crusts without slipping or crushing the loaf, which is especially important for sourdough or artisan breads.
What is the ideal length for a bread knife?
It depends on what you're slicing most often with it. Most people use an 8-10 inch blade which works well for traditional and larger artisanal loaves, sourdough, and baguettes, while 6–8 inches can work well for sandwich loaves and smaller breads.
What’s the difference between single-serrated, wavy, and double-serrated bread knives?
Traditional serrations bite aggressively into crusts, wavy edges are gentler on soft bread, and double-serrated blades aim to balance clean cuts with long-lasting sharpness and control.
Can I use a regular kitchen knife to cut bread?
You absolutely can, but it’s not ideal. Without serrations, straight-edged knives tend to crush soft loaves and slip on hard crusts, often leading to torn slices and more effort.
Can I use a bread knife for foods other than bread?
Yes. A good bread knife is also great for cakes, tomatoes, melons, citrus, pineapples, and other foods with tough skins and soft interiors.
How do you sharpen a serrated bread knife?
Best practice is to use a ceramic or tapered sharpening rod, working tooth by tooth from the serrated side, then lightly deburr the flat side. Many people also send serrated knives to a professional sharpener as they're more complicated than sharpening a traditional straight edge knife.
Should I choose a straight bread knife or an offset bread knife?
A straight bread knife has been the more common type for years. An offset bread knife drops the blade lower than the handle, giving extra knuckle clearance and leverage—especially useful for clean cutting all the way to the base.
What blade material is best for a bread knife?
Quality bread knives use a hardened stainless steel that resists rust and holds an edge well. Some premium options use specific steel formulas that balance toughness, corrosion resistance, and sharpening ease. One of these would be high-carbon German steel, which is rust, stain, and corrosion resistant, durable, reliable, and easy to sharpen when needed.
Does the handle material matter on a bread knife?
Yes. A good bread knife should have a comfortable, non-slip handle that feels secure during use. Weight, ergonomics, and handle shape all affect control and wrist fatigue - especially if you're using the knife regularly at home or in a commercial setting.
Is a heavier or lighter bread knife better?
It comes down to preference. Heavier blades knives can power through thick crusts with less effort, while lighter knives can feel more nimble and precise for softer breads and pastries. Ultimately it's all about the cutting efficiency more than the weight - and the blade design will dictate that more than anything.
How should I slice bread to avoid tearing and crumbs?
Use a gentle sawing motion —let the serrations do the work. Start with light pressure to break the crust, then continue in long, even strokes instead of pressing straight down. If your bread knife isn't slicing easily - it's either dull, has a poor serration design, or you made a loaf of concrete accidentally....
Are bread knives dishwasher safe?
Even if a manufacturer claims “dishwasher safe,” most knife experts recommend hand washing and drying immediately as best practices. Dishwashers can dull edges and damage handles over time, especially with the heat dry cycles.
What makes a bread knife “good” for sourdough specifically?
For sourdough’s thick, crisp curst and soft interior, look for a longer blade (10" recommended), sharp serrations to bite the tough crust, a double serration that cuts cleanly with minimal crumbs, and a comfortable handle that gives confident, controlled sawing without crushing.
