However, the so-called scalloped blade has even more advantages: The points tear open the hard crust of the bread and work their way forward quickly, whereas the sharp serrated valleys are responsible for the soft part of the bread. They cut through the soft and yielding crumb cleanly and evenly. The blade of a chef's knife, on the other hand, would crush rather than cut the slices.
Bread can be cut very well with a blade length of 20cm to 30cm. For rolls and croissants, the shorter models are suitable or you can use a bread knife directly. Due to an ergonomically shaped handle, the knives always fit well in the hand and ensure a precise cut.
Material and care of a serrated bread knife
If you decide to buy a product from ZWILLING in Solingen, you will receive a real quality product "Made in Germany". The knife blades for bread knives are made of special stainless steel, are dimensionally stable and flexible at the same time.
The bread knives are corrosion resistant and therefore dishwasher safe. However, it is recommended to always clean the knives by hand, as this is more gentle on the material. It's ideal for cleaning by hand, with lukewarm water and a mild detergent. If the knives have a wooden handle, they should always be washed by hand.