Maple construction with rounded knife guide tops for easier knife direction. Three adjustable widths, for loaves up to 6" tall and 6" wide. Folds down for storage, or can be displayed. Backstop keeps bread in place. Consistent slices.
Hardwood construction means this model is heavy and cannot be soaked in water.
Made of naturally antibacterial bamboo. Very spacious design for wide loaves. Allows you to cut different slice thicknesses. Folds for storage.
Not as useful for narrow loaves.
Can do five different thicknesses. Folds to a compact size for storage. Durable and easy to clean. Makes consistent slices.
This slicer only allows you to slice one piece at a time before having to re-position the bread.
Knife guides lock into position. Good quality construction on this product. Spring loaded guides. Does a good job of helping you keep the slices uniform.
Due to the size of this bread slicer, you will need a 10" knife to comfortable cut your bread.
Three slice size options. Very durable bamboo wood construction. Nice-looking design. Folds for compact storage when not in use. Helps produce even bread slices.
The model comes with a board for helping guide the bread, but does not have a convenient space to store the board when folded.
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There’s nothing quite like a freshly baked loaf of bread, straight from the oven. Its fluffy texture and golden crust make it a veritable work of art.
Until you try to slice it, that is.
Slicing a loaf of bread by hand is nothing short of a chore. Even with a good knife, cutting pieces that will fit your toaster slots is a challenge. And we won’t even discuss sandwiches.
Indeed, whoever coined the phrase, “the best thing since sliced bread,” was onto something. Bread slicers, generally speaking, are box-shaped tools that help you cut uniform slices from whole loaves of bread. You simply place the loaf in the box and cut with a knife at the slits. But slicers can vary depending on how much bread you need to slice or how thick you want your slices to be.
So, which one is best for your baguette or brioche? Keep reading to learn more. When you’re done, check our recommendations for the top bread slicers on the market.
Bread slicers range from inexpensive plastic knife guides to top-dollar mechanized slicing machines. So, it’s important to think about your needs.
If you go the manual route, you’ll need to think about which knife you’ll use. A standard bread knife will get the job done, but an electric blade usually results in a cleaner cut. Some bread slicers coordinate well with electric bread knives while others do not. You’ll need a bread knife that’s at least 10 inches long to fit through most slicer knife guides; knives that are even longer get better results.
You’ll also need to decide how many slices you want to cut at once. Some prefer to cut individual slices of bread as needed, to preserve its freshness and moisture. Others appreciate the convenience of cutting the whole loaf at once. You can find designs that will satisfy both.
When it comes to bread slicers, size matters. Some allow you to adjust the width to accommodate round artisan boules as well as traditional long loaves. Whatever size you buy, make sure your favorite loaves can fit inside.
A bread slicer can help put sandwiches back on the menu for individuals who need to make homemade bread due to gluten intolerances or other dietary restrictions.
Some slicers have fixed-size knife guides that lock into place, so there’s little chance of your bread sliding around. Other slicers allow you to adjust the thickness of your slices. This feature gives you the versatility to cut thinner toaster-ready slices, while leaving your options open for recipes like French toast or bruschetta, which need more substantial wedges of bread.
Usually less expensive, plastic bread slicers aren’t as fussy as wooden models. Many are dishwasher safe for the top rack. Even plastic slicers that cannot be put in the dishwasher can be easily rinsed and left to dry. Unfortunately, plastic slicers often lack the durability of their wooden counterparts. Both the guides and the base are more easily damaged by stray cuts. Additionally, they may not stand up to electric knives.
More substantial than plastic models, wooden bread slicers can easily absorb stray cuts without as much damage. They are less likely to crack if dinged on the counter or dropped, and they are more compatible with electric knives. Wooden slicers are, however, heavier and more expensive than those made with plastic. They’re also less convenient to clean. Wooden tools should never go in the dishwasher, and, ideally, should be fully dried immediately after rinsing to prevent damage.
Bread slicers made from wood are typically constructed from bamboo or hardwood.
If you’re concerned about finding a spot for yet another kitchen gadget, you’re in luck. Many bread slicers disassemble and fold flat for storage. This is a thoughtful feature, because few consumers need to slice loaves on a daily basis.
However, some particularly sturdy bread slicers don’t come apart. Thankfully, these ones are usually well-made, with finished wood and substantial knife guides. Just make sure you know what you’re getting and where you’ll store it before ordering.
Use the guides on your bread slicer to help cut bagels evenly or to separate frozen baked goods.
Inexpensive: The least expensive bread slicers are made of plastic and cost between $10 and $20. In this price range, models that cut individual slices may have adjustable features while multislice models will likely lack any bells and whistles.
Mid-range: Slicers in the $20 to $40 range will likely be made of bamboo. Many will offer adjustable sizes; most will collapse for storage.
Expensive: The highest-quality bread slicers will start at around $50; hardwood and mechanized models can cost much more. The priciest manual slicers will have durable hardwood construction and have the size and flexibility to cut a variety of different-sized loaves.
If the bread guides create slices that are too thin for some purposes, try slicing your loaf using every other slot.
While many slicers are too wide for baguettes, Mrs. Anderson’s Bread Slicing Guide is a natural fit for long, slender loaves. Simply remove the backstop to accommodate the extra length, and put it back in place for shorter loaves. It cuts convenient, toaster-ready slices and has a crumb tray for easy cleanup. If you need a wider, inexpensive slicer, the Norpro Bread Slicer may fit the bill. It’s not as sturdy as wooden models, but its acrylic knife guides and crumb catcher make for easier cleanup. An extra-long bread knife is recommended for easy slicing with this product.
Q. Why is my homemade bread so crumbly and hard to cut?
A. Don’t get discouraged. Commercial bread makers have perfected their recipes — or else they’d be out of business. They also add preservatives to gives their loaves a longer shelf life, which can contribute to their soft, chewy texture. Most often, you’re using too much flour. We add extra flour to cut the dough’s stickiness during the kneading process, and many times, new bakers get carried away in their efforts to keep dough from sticking. Keep your hands and your board lightly floured, but use a dusting rather than a whole helping.
Q. Why does my boule loaf sag after the first slice is cut?
A. A firm, crusty exterior is one of the things we love best about homemade bread. That crust helps give your loaf shape. When you cut that surface tension by slicing off some of the crust, it’s no longer pulling the end of the loaf upright. This is why many recipes for round loaves recommend slashing your loaf before baking. Slashing helps to cut the tension before a solid loaf bakes, which helps to prevent your loaf from drooping. If slashing doesn’t do the trick, try cutting your loaf from back to front in the slicer. That way, you can stabilize the loaf as much as possible against the slicer’s back wall instead of cutting from front to back, where there’s next to no support for droopy dough.
Q. Do I need to use a serrated knife to cut my bread when using a bread slicer?
A. Definitely. Bread loaves are easily crushed by the pressure a flat knife blade needs to penetrate the crust. Serrated, saw-like blades, however, are able to simultaneously cut through the bread’s hard exterior and soft insides. Their scalloped, fluctuating shape lets the spongy interior flex and bounce back instead of tear. But be sure to pick one between 10 and 14 inches long, so it will easily fit between the bread guards.
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