The bread knife—long, thin and broadly serrated—is an essential knife to have in any kitchen. Here are a few things you need to know to get the right one for you.
Textured finger points help prevent slipping. Mercer Culinary
Bread knives are ideal for slicing delicate foods that you don’t want to smush. Ideally a bread knife should slice through food with very little effort on your part, and hardly any pressure. That makes it perfect for slicing bread, but it’s also great for really delicate products, especially tomatoes. A bread knife will slice a beautiful, thin round of a tomato, without forcing the seeds and guts to spurt out.
Hand-sharpened to cut through the crustiest of loaves. Cutluxe
Bread knives are long and thin, with a serration that’s more spaced out than, say, a steak knife. Unlike a chef’s knife, which should be rigid, you want a bread knife to be a little flexible—but just a little; you certainly don’t want it to ever snap away from the handle. To avoid that dangerous fate, look for a “full tang” knife. Full tang means that the metal part of the blade extends all the way through the interior of the handle, giving it more stability and sturdiness.
Made with an ergonomic, non-slip grip. Victorinox
It can be tempting, because bread knives cut so easily, to use them for pretty much everything. But they are tough to sharpen, so they will eventually get dull and have to be replaced. Save your bread knife for things that are tough to cut with other tools, like loaves, bagels, cakes and soft fruits.