Why Do Bread Knives Have Different Blades?

By Ryan Leavitt •  Updated: 02/24/19 •  3 min read

Bread knives have different blade designs because manufacturers are constantly innovating and finding ways to make them more efficient.

If you’ve had the chance to check out your friend’s collection of cutlery, you might have noticed their bread knife looks a bit different than yours.

Bread knives are critical pieces to a knife collection and are one of the most essential blades in the kitchen.

Used for breads, cakes, and other ingredients, bread knives make it easy to slice through a variety of ingredients other kitchen cutlery can’t handle.

But since it is such a popular tool with chefs, manufacturers keep finding different ways to make their knives unique.

Some bread knives have curved blades, some have straight ones, and you might even find one with prongs at the tip.

All of these slight differences can make a big difference when it comes to functionality.

Understanding the advantages of different bread knife blades can make it much easier for you to figure out the right option for you.

(See more: Seeking new bread knives? Check these ones out)

While many models differ in shape and size, a bread knife is always serrated. There exist numerous reasons as to why this knife has serrations.

First bread and cakes are crunchy. In this case, when one cuts a bread there is that inward force that is exerted to the bread, which later re-bounces back.

The serrations on the knife make it possible to firmly grip the crumb and crust of the bread without exerting much force on it. When using a sharp knife on bread, much effort is exerted on the bread when pressing it and ends up squishing.

Therefore, with the many cuts achieved while using the serrated knife, the pressure is reduced as the bread in this case bounces between strokes hence no squishing.

On the same note, a bread knife cut through a substantial thickness.

For instance in foods like cakes. Therefore, it has to be designed in such a way that it cuts through the substance without any damage.

In this case, when an ordinary knife is used it turns out to be a bit chaotic. This is backed up by the fact that pressure is only applied at the edges to cut through which becomes hard. A bread knife has serrations in the entire blade.

For this reason, the bread knife has points aligned in such a manner that they form a series at an angular orientation.

Therefore they continuously and efficiently tear throughout the entire cake without much effort. Therefore, they are appropriate for cutting deeper as well as faster.

Ryan Leavitt

Hi my name is Ryan Leavitt a Marine Corps Veteran and currently an over the road trucker (Long Haul). I am no expert chef but am enjoying preparing my own meals on the road and testing all the different knives.