How to Slice Artisan Bread Like a Pro

Step 1: Let the loaf cool

Cool on a rack for at least one hour: the crumb sets, the crust firms, and slicing stays clean.

Step 2: Pick a precise manual slicer

Manual slicers give you fixed blade angle, adjustable thickness, and repeatable cuts, ideal for crusty sourdough and soft sandwich loaves.

Zassenhaus Retro Hand Bread Slicer Classic

Beechwood base, Solingen blade, fine thickness dial. A timeless workhorse.

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Ritter Hand Bread Slicer AMANO 5

Cast aluminum, suction feet, precise dial from ultra-thin to thick artisan slices.

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Graef Hand Bread & Food Slicer MANUALE H9

Full metal build, 190 mm serrated blade, 0–15 mm. Safe finger guard and easy cleaning.

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Zassenhaus Retro Hand Bread Slicer VINTAGE, Chrome

Chrome look, suction feet, fine scaling, crumb tray. Sustainable: no power needed.

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Step 3: Set the thickness

Sandwich: 8–10 mm. Rustic toast: 12–14 mm. For very moist loaves, go a touch thicker to keep structure.

Step 4: Slice with a smooth rhythm

Turn the crank steadily, do not press down. Let the blade work; guide the loaf lightly for straight, even results.

Step 5: Store correctly

Use a breathable bag or wooden box. Avoid airtight containers if you want a crisp crust.