Serrated Bread Knife: How to Cut & Care for It

A good bread knife cuts through a crisp crust cleanly without crushing the soft crumb inside – all thanks to its serrated edge. Here's how to use and look after it.

What the Bread Knife Is For

Bread and rolls, but also cake, roasts, melons and large tomatoes: the serrated edge saws effortlessly through firm outer layers and soft centres alike. The roughly 20 cm blade gives you enough length for whole loaves. Shop the kjøk bread knife.

The Right Technique

Work with long, sawing strokes and go easy on the pressure – the teeth do the work for you. With fresh bread, start by scoring the crust, then draw the blade through in steady strokes so the crumb doesn't get squashed.

Care

Wash and dry it by hand, and oil the olive wood handle from time to time. Don't run the serrated edge through an ordinary pull-through sharpener – it will damage the teeth; have it professionally resharpened if it ever needs it.

kjøk Tip

Fresh bread is easier to cut once it's cooled for a few minutes. For neat cake slices, give the blade a quick wipe between cuts.

Frequently Asked Questions

Why does a bread knife have a serrated edge? The teeth grip the crust without squashing the soft crumb.

What else can it cut besides bread? Cake, melons, roasts and large tomatoes.

Can I sharpen the serrated edge myself? Better not with an ordinary sharpener – have it professionally resharpened instead.

Can the bread knife go in the dishwasher? No – hand washing protects both the blade and the handle.

How long should a bread knife be? Around 20 cm, so you can cut through whole loaves in one go.

Why does my bread get squashed when I cut it? Usually too much pressure or teeth that have gone blunt – draw the blade through rather than pushing down.

Is it any good for soft bread? Yes, that's exactly what it's for – just use slow, steady sawing strokes. Find every model in our knife collection.