How we tested bread knives
We spoke with our Test Kitchen editors to find out which blades they’ve relied on throughout their careers. Then we tested more than two dozen bread knives on crusty sourdough and winter vine tomatoes—ideal examples of that tricky firm-outside, soft-inside texture that serrated knives handle so well. We also conduct long-term testing on our top picks to evaluate how they hold up with daily use, noting whether the blades retain their sharpness and if the handles show any signs of cracking.
What makes the best bread knife
We focused on evaluating the following factors when it came to making our selections:
The ideal knife practically does the work for you, creating clean cuts with minimal downward pressure. In our testing, we found that thin knives usually got the job done best.
Your knife should have enough heft to cut through foods that have a firm exterior and a delicate interior. A too-heavy knife, however, will be cumbersome to wield.
A serrated knife is defined by its toothlike edge, but there are a few variations on the design. A serrated knife can have rounded, scalloped teeth; pointy teeth; and even double serrations that feature a combination of the two. While scalloped teeth might seem like the least effective option, our testing proved that this is not always the case. In fact, knives with teeth that were too pointy risked snagging and tearing on bread interiors or tomato flesh.
We considered the knife as a whole—from the tip of its blade to the end of the handle. We looked for knives that had ergonomic handles that fit the natural contours of our hands and paid attention to the balance of weight between the handle and the blade. We wanted a knife that felt hefty enough to give us proper leverage when slicing hardier loaves, but not so heavy as to become unwieldy.
The ones we picked above were the most stable and comfortable to hold, the easiest to work with, and they made the cleanest cuts.
Other bread knives we like
Dexter Russell Basics 10″ Scalloped Bread Knife
Dexter-Russell Basics 10″ Scalloped Bread Knife
This knife from Dexter-Russell was a top contender for the best budget spot thanks to its super sharp scalloped blade, which made easy work of slicing through tough sourdough crusts and delicate tomato skin. In the end, the Mercer edged out the competition because of its grippy, more comfortable handle, slightly sturdier construction, and (just barely) lower price tag. That said, this would be a good option if the Mercer is ever out of stock.
Winco Sof-Tek 9″ Offset Bread Knife
Winco
Sof-Tek 9″ Offset Bread Knife
Light, grippy, and easy to control, the Sof-Tek feels like a workhorse knife. The soft handle is notably secure even with damp hands, and the knife’s low weight makes it easy to maneuver without feeling cheap. Although it required a bit more effort to get through crusty sourdough, the offset handle makes it particularly easy to cut down through the loaf without your knuckles hitting the counter. It also sliced through tomato skin immediately, with almost no pressure, and produced clean rounds without crushing the flesh.
Hedley & Bennett 8.6″ Bread Knife
Senior test kitchen editor (and Bon Appétit’s resident baking expert) Shilpa Uskokovic loves this bread knife from Hedley & Bennett because it’s sleek and light. While it has a smaller 8.5″ blade, its angled, serrated edge becomes more pointed at the tip, making it easier to maneuver and offering heightened precision for more fragile slicing tasks.
