Take the 2-minute tour ×
Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

My slashes seem to be OK (not great) before I put the bread in the oven but never really open up during baking. I'm thinking the slashes aren't deep enough but since I use a no knead method, I'm reluctant to press any harder.

Is there a trick to help the knife move more easily? I use a serrated knife.

share|improve this question

5 Answers 5

up vote 19 down vote accepted

Professional bakers use straight razors. Chances are they are sharper than your knife, and easier to keep that way (or cheaper to replace, at least).

Also: wet the blade before making slashes. This helps lubricate the blade as it cuts, and keeps the cut bread from sticking.

share|improve this answer
Professional bakers do not use straight razors, they use a double-sided safety razor insert attached to a special holder called a lame. –  Callithumpian May 31 '12 at 13:15

I noticed a much bigger expansion and fluffier loaves when I switched to slashing before or during the last rise instead of right before baking.

As far as drag, it can come from a dull edge, a serrated edge, a dry blade, and a large surface area in contact with the bread. Use a knife that has a straight blade, is thin, extremely sharp, and lubricated slightly.

share|improve this answer
That's an interesting idea. I suppose rising would force the slits open further. –  yock Jul 21 '10 at 18:15
I had a successful experience with getting expansion, but then I didn't end up with the color change between where the slash was and the rest of the crust. Maybe this was just me. –  justkt Aug 12 '10 at 13:25
A very sharp serrated edge can work quite well. –  Callithumpian May 31 '12 at 13:17

I use disposable carpet cutter blades, very sharp, longer and thinner than utility knife blades, and one side lasts me a whole season (don't do sourdough in the hot weather). And I don't get them wet, rather I dip the cutting edge in fresh flour before each cut....and don't slice the loaf too quickly.

share|improve this answer
Just read your question again, you may need to cut deeper. I sometimes make 'X' cuts, and if I've timed the loaf right I get blooms at each X. Very nice stuff. –  Frankie Jul 21 '10 at 5:10

You're right in hesitating to put pressure on an unbaked loaf, but there isn't really a trick to the slits. If your knife isn't cutting it (haha!) get a sharper knife.

share|improve this answer

Try a very sharp non-serrated knife.

share|improve this answer

Your Answer


By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.