Buying guide
Bread Knives: Why Serrations Matter
A sharp chef's knife squashes a fresh loaf; a good bread knife saws through crust and crumb. What length and serrations to choose.
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Crusty bread defeats a straight-edged knife: the crust resists and the soft middle squashes. A serrated bread knife grips and saws through both.
Our shortlist
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We only list products once their specifications have been checked against the manufacturer or retailer. Until then, use the criteria in this guide to compare what's available.
Where to buy
Browse current options and prices at the retailer. These are affiliate links: we may earn a commission, at no cost to you (disclosure).
What to look for
| Feature | Why |
|---|---|
| Length 20–25 cm | Longer than the loaf is wide, so you can saw in long strokes |
| Scalloped (wavy) serrations | Cut cleanly through crust with fewer crumbs |
| Pointed serrations | Grip very hard crusts |
| Offset handle | Keeps your knuckles off the board |
Using and caring for it
- Let fresh bread cool before slicing.
- Use long, gentle sawing strokes; let the teeth do the work.
- Hand-wash and dry. Serrated knives need a tapered ceramic rod or a professional to sharpen.
Perfect for wheaten bread and Irish soda bread. For other sharpening, see knife sharpeners.
Frequently asked questions
How long should a bread knife be?
About 20–25 cm, so it is longer than your loaf is wide.
Can you sharpen a bread knife?
Yes, with a tapered ceramic rod that fits the serrations, or by a professional sharpening service. Most pull-through sharpeners are not suitable.
Why does my bread squash when I slice it?
The bread is too warm, or the knife is blunt or not serrated. Let it cool and use long sawing strokes.
How we choose
BeneRecipes compares tools using manufacturer specifications and retailer listings. We have not tested these products ourselves and don't publish star ratings. We explain which type suits which cook and why.
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