What bread-cutting technique for crusty breads leads to the least amount of crumbs?
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About Kaylee
Written by: Kaylee
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What bread-cutting technique for crusty breads leads to the least amount of crumbs?
You can check the answer of the people under the question at Quora “king arthur bread knife“
About Kaylee
A sharp, non serrated, heated knife leaves the least amount of crumbs. Try it.
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I have always cut my loaves of bread with the bottom facing up. It’s easier to cut because it’s a flatter surface than the rounded top side and you do make less of a mess.
Use a sharp serrated edged bread knife and cut the slices by using a sawing motion without pressing down on the bread. Let the knife do the cutting.
There will always be some crumbs, but don’t throw them away, add them to your bread crumb box.
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Like others said, get a bread slicer. Failing that, just wait 4-5 hours after the loaf comes out, then use a sharp serrated knife. Try not to push down on the bread; rather, let the weight of the blade along with a sawing motion cut the slice. Pushing down too hard will squash the crumb, which is worse than damaging the crust.
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A high-power industrial laser cutter, of course. Perfectly straight cut and minimal crumbs, every time!
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Budgets may present a constraint, but the ultimate crumb-less bread cutter is the water jet cutter .
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Crumbs are almost inevitable when you slice your own bread. The loaf itself may have a crisp crust and an inner body that is prone to crumbs, but these are only susceptible to change by spoiling the bread, for example by dampening the crust.
The knife and your cutting technique seem to me the areas that will affect crumbling.
Hold the large end of the loaf gently with your free hand, so that you minimize any twisting or crushing that would break off bits of crust.
The bread knife should have a thin blade.
The bread knife should have fine, rather than coarse serrations.
The slicing should be as gentle as possible, sawing through the bread by using the serrations, avoiding pressure that will break the crust or tear the interior crumb. Cut straight down.
Avoid side-to-side motions with the handle that twist the blade against the bread.
The slicing should be perpendicular to the length of the bread, across the narrowest dimension of the loaf, to minimize contact between knife blade and bread.
You still won’t be able to slice the bread in bed without leaving crumbs, but good luck.
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Well, ideally, you want one of these:
You definitely want something serrated, allowing the knife to cut across tough crusts. (Actual, an idea straight-bladed knife, with an atom-fine blade, wouldn’t need that, but that doesn’t exist outside of science fiction.) And you want to cut in only one direction, so that the serrations can be designed to cut optimally with a sawtooth pattern. This is the type of device that commercial bakeries use to cut bread with almost no crumbs, though they use an electrical version that can slice a whole loaf at once.
Failing that… you want the sharpest conceivable bread knife, with pointed and tapered serrations, and a fairly long one so that you can make as few strokes as possible.
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From my experience, non-serrated (sharp) knives make the least crumbs when cutting crusty bread. This only works for hard bread as soft ones will get squashed.
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