Choosing the best knife for sourdough bread cutting should be simple! Cutting up a loaf of sourdough bread can be a simple, painless, and even enjoyable procedure with the right knife. However, many bakers are unaware of how to select the proper knife for cutting sourdough bread.
In this article, we'll look at how to choose the best knife for cutting sourdough bread, as well as some of the best options available right now!
What Knife Should I Use to Cut Sourdough Bread?
When it comes to sourdough bread, you want a knife that can pierce the hard crust without destroying the softer interior. This means you'll need a knife designed specifically for cutting hard-crusted loaves of bread.
There are several factors to consider when selecting the best bread knife for cutting sourdough, and we'll go over them now!
What Is the Best Serration?
All bread knives are serrated, which means they have small sharp teeth along the edge of the blade, similar to a saw blade. This allows bread knives to cut through hard-crusted loaves without causing excessive friction, which would tear up the insides of the loaf.
However, not all serrated blades are appropriate for every situation. The serrated knife you'll need to cut the hard crust and soft insides of sourdough differ from the one you'd use to cut a softer crusted bread.
Hard-Crusted Bread Benefit from Pointed Serrations
When selecting a sourdough bread knife, look for a serrated knife with pointed serrations rather than one with rounded serrations. This will help cut through the hard crust and reduce tearing inside.
The serrations should be slightly wider apart than usual, as this will greatly reduce friction when piercing into the soft insides of the loaf. The longer the blade, the smoother the sawing action.
What should the blade thickness be?
It's also important to consider the thickness of the bread knife you'll be using.
Hard-crusted bread, such as sourdough, is easier to cut with a thinner blade because thinner blades better penetrate the crust without the risk of concaving it. A slight curve at the end will also assist you in dealing with the crust as your blade exits the other side.
What is the best material for a blade?
In terms of materials, most bread knives sold in stores are made of stainless steel, but high-carbon stainless steel is preferable. This type of stainless steel lasts much longer than others and retains its sharpness for much longer than traditional stainless steel.
When it comes to keeping a good sourdough knife, it's critical to keep it sharp and ready at all times!
Makita DLS110Z Twin 18v Slide Compound 260mm Saw Body Only.
The Makita DLS110 is a cable less slide 260mm (10-1/4") composite mitre powered by two 18V Li-ion batteries in the LXT range.
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