Why Do Bread Knives Have Different Blades?

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Almost in every household, there exists a bread knife in the kitchen. Taking a closer stance on the blades of the bread knife, you will find that that their blades differ from other types.

They are highly serrated. Not only is a bread knife used in cutting bread but also in cakes. Other knives such as meat knife or even any other type of knife have most of their blades flat and sharp.

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

However, a bread knife is always serrated. There exist numerous reasons as to why this knife has serrations.

First breads 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 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 the 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 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 in cutting deeper as well as faster.

Last Updated on March 31, 2021 by Andy Wang

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My name is Andy Wang, and I'm a retired chef. I used to work at the City Vineyard restaurant in NYC. I also had a culinary degree from the Institute of Culinary Education in New York. And this blog is where I share my love for knives and cooking with people like you.