Before you read: When you buy through my links, I may earn a small commission at no extra cost to you. I only recommend things I'd be happy to use in my own kitchen.

Which one should you buy?

A long bread knife, about 10 inches, with tall, well-spaced teeth and a comfortable handle. You don't need to spend much. A great one costs less than takeout.

Honestly, the Mercer is so good for the money that I'd only spend more if you want a matching set. The extra money buys looks, not better slices.

A serrated knife saws through crusty bread without squashing it. It's one of the three knives I think every kitchen needs, and it's brilliant for far more than bread: ripe tomatoes, peaches, layer cakes, big sandwiches and anything with a hard outside and a soft inside.

Why teeth work where a straight edge slips

A straight blade has to push its way in, and on a hard crust or a slippery tomato skin it skids and squashes before it cuts. The points of a serrated blade grip the surface and bite in, and the gaps between them carry crumbs out of the way as you saw. Less pressure, cleaner slices.

Not all serrations are equal. Tall, pointed teeth spaced well apart grip best. Short, shallow or rounded scallops tend to skate over a crust instead of catching it. More teeth isn't better either: knives with lots of tiny teeth, more than about four to the inch, struggle with a really crusty loaf.

The Mercer is sold as a "wavy edge" knife, but don't let that put you off. Its teeth are tall and well spaced, which is exactly what you want.

Mercer Millennia bread knife at a glance

What to look for in a bread knife

• Length. At least 8½ inches of usable blade, so it reaches right across a big loaf. Ten inches is ideal.

• Tall, well-spaced teeth. Pointed or tall wavy teeth grip; short scallops skid.

• Not too many teeth. About three to four per inch is the sweet spot.

• A long, comfortable handle. At least 5 inches, with room for your knuckles above the board.

• Straight or curved blade? Either works. Go with what feels natural.

The Mercer ticks every box, and at this price there's nothing to regret.

Who it suits, and who should skip it

Good for you if

• You buy unsliced, crusty bread

• You slice tomatoes, peaches or layer cakes

• You want a good knife without spending much

Skip it if

• You never buy unsliced bread and never bake: though you'll probably still want it for tomatoes

• You want a matching set: the Victorinox pairs with a Victorinox chef's knife

How to get the best from it

Let the knife do the work

Use long, gentle strokes and very little pressure. Pressing down is what squashes the bread. Use the whole length of the blade, back and forth, like a saw.

Steady the loaf

Hold a round loaf with your fingers curled on top, well away from the blade. If it's rolling, cut a slice off the side so it sits flat. Long blades can slip on a round crust, so take it slowly.

Tomatoes

Just rest the teeth on the skin and draw the knife back. It'll bite in without any pressure at all, and you'll get clean slices instead of tomato soup.

Layer cakes

Mark the height all the way round with the knife, then turn the cake as you saw gently towards the middle. You'll get even layers.

Looking after it

• Wash and dry it by hand. Keep it out of the dishwasher.

• It stays sharp a long time, because the points do most of the cutting and the edges between them hardly touch the board.

• When it does go dull, a honing steel won't help: it can't reach between the teeth. Use a sharpener that handles serrated knives, like the Electric Knife Sharpener I recommend, or take it to a professional.

• Store it safely on a magnetic strip or with a blade guard, never loose in a drawer.

The one rule

Saw, don't push. Gentle strokes give you neat slices and keep your fingers safe.

Questions people ask

How long should a bread knife be?

At least 8½ inches of usable blade. A 10-inch knife handles almost any loaf.

Pointed or wavy serrations?

Tall teeth are what matter, pointed or wavy. Short, rounded scallops tend to skid on a hard crust.

Can you sharpen a serrated knife?

Yes, but not with a honing steel. Use a sharpener designed for serrated blades, or a professional service.

Why does my bread squash when I slice it?

Too much downward pressure, or a dull knife. Use long, light strokes and let the teeth do the work.

Do I need an expensive bread knife?

No. My pick costs around $16. Spending more won't get you a better bread knife.

Learn more

See where it fits with your other knives in my Knife Skills lesson.

Updated October 2026. Prices change often, so check before you buy.