High-carbon stainless steel is the gold standard. It stays sharp longer and offers enough flexibility to glide through dense loaves without snapping. Beyond the Loaf: Versatility
Dishwashers are the enemy of sharp knives. The heat and chemicals can dull the blade and warp the handle. bread knife
The serrations easily break through slippery tomato skins that might cause a dull chef's knife to slide and cut you. High-carbon stainless steel is the gold standard
Some bread knives have a handle that sits higher than the blade. This prevents your knuckles from hitting the cutting board as you reach the bottom of a slice. bread knife