How to choose a knife for bread?

How to choose a knife for bread?

The knife is a mandatory kitchenware, which is used for cutting products. Special tools are used for cutting bread. They have distinctive features of form, design and material. Choosing the right knife for bread guarantees his beautiful cutting. In order to know how to choose a better model you need to understand what the models for bread are different.

Characteristic features and differences

Bread knives differ from others not only appearance, but also design. They perfectly cut any crust and flesh, not the humor of them without turning the flesh in the crumb.

  • Lack of esice on blade. Instead of the tip on the tip of the bread knife there is a rounded or pointed edge, because this part is not used when cutting.
  • Uniform blade thickness along the entire length.
  • Big size. Loaf of bread or loaf is much more fative for big blades than for a small.
  • Wave-shaped or gear edge. To obtain aesthetic cut, the bread product is recommended to cut into sawing with the help of knives.


All variety of deterioration knives is divided into three main groups: Calant and bakery, electric and laser.


The kers of the traditional species include popular earlier Bull and Kalanny. Boolean was used to divide loaf into two or four parts and had a short blade. Caliac cut bread on thin slices.

Modern version of these knives – models with wave-like (sterilateral) sharpening. Sharpening can be like one and two sides. In the second case, the device is convenient for working both right-handers and left-handers.

Usually, double-sided sharpening is used in expensive versions. As a rule, bread knives less often need sharpening.

Despite this, the serrated models also need to restore the cutting ability. In the absence of the necessary skirting and tools, knives for cutting bread are recommended for draining into specialized workshops.


There are industrial and household electrobes. In the handle of such devices there are small electromotors defining the knife to the knife. Such models can be wired and wireless. To functioning wired models, a wire and power supply are required, and the wireless operates from batteries and batteries. In most cases Electrical knives replace bread.

Also in the group of e-mail appeared interesting know-how. This is the device that, at the moment of cutting, the slice simultaneously roasted its performing the function of the toaster.


Laser knives are modern innovative development. They are two types.

  • Laser filming devices. In addition to the usual blade, such models are equipped with a laser beam. It gives a projection on a cut surface and divides the product to perfect pieces.
  • Devices with laser blade. Instead of an ordinary blade, such a knife produces a laser beam, cutting bakery products for pieces.

Materials blade

For the manufacture of bread knives, those materials that provide devices are selected and correspond to their functionality.

Stainless steel

This is one of the most popular and inexpensive materials. Stainless steel has moisture resistance and excellent anti-corrosion properties. The blade from this material is distinguished by a smooth texture and good sharpening. Single-layer steel is used in cheap models. It is thin, so it’s hard to cut the bread products with a loose meat with a knife. More expensive models are made from multilayer damask steel. The knife from such a material will last for a very long time, coping with a fairy crust and any crumpled.


Ceramic knife blade thicker, as a thin ceramic blade is quite fragile. It is worth noting that Professionals Ceramic knives choose very rarely. Mostly ceramics appreciated housewives for beautiful appearance and unusual design. The color of the product depends on the color of impurities that are added to the material.

Ceramic knives are not subject to corrosion, do not absorb smells and do not scratch. However, they cannot be washed in the dishwasher, and they require careful circulation.

Cut the bread with ceramic knives on glass or stone boards is not recommended due to the probability of blade damage.

Materials of the handle

Most often, knives for bread are manufactured with Metal, plastic, silicone and wooden handles.


Metal handles are considered universal. They look solid, perfectly cleaned, but much harder handles from other materials.


Plastic is very often used for the manufacture of handles. It is quite simple in caring, but, at the same time, fragile and sensitive to temperature drops.


Silicone is one of the most optimal options for the manufacture of cutlets of bread knives. He is lung, modern, unpretentious and easy to care.


Tree is one of the natural material used for the manufacture of handles. Wood does not require special care, however, swells under the action of moisture. Such a handle must be protected from excessive impact of liquids.

Shape of the handle

The handle plays an important meaning in the work. The convenience and performance depends on its form.

The most common shapes of the knives for bread knives are:

  • Straight. This form is considered convenient, but it increases with it the likelihood of the instrument.
  • Cone. The model has an expansion or narrowing to the blade. The most convenient are the handles with a narrowing forward.
  • Concave. The shape of such pens is very convenient, because reduces the amplitude of movements during the cutting of bread products.
  • Anatomical. This is the most convenient form of handle from the point of view of ergonomics. She repeats the bends of the palms and takes into account the size of the hand.

How to choose

For high-quality cutting of bread products, a knife with a long blade is required. A typical kitchen knife to cut bread or a loaf will be more difficult. The most optimal option for these purposes is a model with a length cutting part from 19 to 30 cm. The blade length should always be greater than the length of the exhausted product.

For cutting bread with sticky crumbs (from rye flour) made knives with special coating. Most often – these are polymers or Teflon coating.

Before buying a knife for bread, be sure to pay attention to the Britis – it is thickening where the handle and blade are joined. The quality of the device as a whole depends on the quality of the execution of this part. Some models have an antibacterial friend with silver adding to prevent bacteria spread. It is also necessary to inspect the knife for the absence of chips and scratches, both on the blades and on the handle. The handle itself is better to hold in hand and appreciate the convenience during work.

In the next video, you can learn about the use of a kitchen knife with a stereon sharpening, also referred to as a knife for bread from the chef of Jim Shiebler (Jim Shiebler).

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