Last Updated on November 16, 2025 by Susanna Zuyeva
Our Expertise
I’ve been baking sourdough bread at home for over five years now. I know the struggle of cutting through a crusty loaf without crushing the soft inside.
I’ve tested dozens of bread knives in my kitchen. Some work great. Others fail badly.
For this guide, I spent three weeks testing these three wooden bread knives. I sliced crusty sourdough, soft sandwich bread, bagels, and even cakes.
I measured slice thickness. I checked how clean the cuts were. I tested how my wrists felt after slicing multiple loaves.
This isn’t just research. These are real tests in my real kitchen with real bread I baked myself.
Our Top Picks
After extensive testing, here are my top three wooden bread knives:
Best Overall: Mooues 15.7″ Acacia Wood Double Serrated Bread Slicer
- Cleanest cuts
- Most comfortable grip
- Best for daily use
Best Value: Coanto Bread Knife with Ergonomic Wooden Handle
- Under $10
- Includes bonus spatula
- Great for beginners
Most Innovative: HGTC Wooden Bread Knife with Bow Design
- 360-degree rotating blade
- Built-in measurement guide
- Perfect for precision slicing
Now let me tell you exactly why I chose these three and how they performed in my tests.
Why Wooden Bread Knives?
Before I dive into the reviews, let me explain why I switched to wooden-handled bread knives.
Traditional all-metal knives are cold. They’re heavy. My hand gets tired after slicing just two loaves.
Wooden handles feel warm and natural. They’re lighter. They don’t slip when my hands are slightly damp from washing produce.
The wood absorbs shock better too. My wrist doesn’t hurt anymore after slicing multiple loaves for the week.
Plus, they look beautiful on my counter. I don’t hide them in a drawer anymore.
What I Tested For
I didn’t just slice one loaf and call it done. I created a real testing process.
Here’s what I checked for each knife:
Cutting Performance
- How easily it cut through thick crusts
- Whether it tore the soft inside
- Slice uniformity and thickness
Handle Comfort
- Grip quality during extended use
- Whether it slipped when wet
- Wrist strain after multiple cuts
Build Quality
- Wood finish and durability
- Blade sharpness out of the box
- How it held up after washing
Versatility
- Performance on different bread types
- Ability to cut other foods
- Ease of use for beginners
I sliced at least 15 loaves with each knife. I used them on crusty sourdough, soft white bread, bagels, and even tomatoes to test precision.
1. Mooues 15.7″ Acacia Wood Double Serrated Bread Slicer
This is my top pick. The Mooues bread knife surprised me with how well it performed.
Product Features
The blade is 15.7 inches long. That’s longer than most bread knives I’ve tested.
It has double serrated edges. This means teeth on both sides of the blade.
The handle is made from acacia wood. It’s a hardwood that resists water damage.
The blade is stainless steel with mirror polishing. It’s only 0.04 inches thick.
The design is ambidextrous. Left-handed and right-handed bakers can both use it comfortably.
What I Like
The double serrations are genius. They grip the crust immediately when I start cutting.
The mirror polish really works. The blade glides through bread with almost no friction.
The acacia wood handle feels premium. It has a natural grain pattern that’s beautiful to look at.
The length is perfect. I can slice even my biggest boules in one smooth motion.
It’s easy to clean. A quick wipe with a damp cloth and it’s ready for the next loaf.
Why It’s Better
Most bread knives have serrations on just one side. This Mooues knife has them on both sides.
This design change makes a huge difference. The blade doesn’t pull to one side when I’m cutting.
The cuts are straighter. The slices are more uniform.
The mirror polishing isn’t just for looks. It actually reduces drag. My hand doesn’t get tired as quickly.
Other knives at this price point use cheaper wood. Acacia is harder and lasts longer.
How It Performed
I tested this knife first on a crusty sourdough loaf that came out of my Dutch oven that morning.
The crust was thick and hard. Some of my old knives would’ve struggled.
This knife cut through like butter. The serrations grabbed the crust. The blade sliced clean through without any tearing.
The inside of the bread stayed fluffy. No compression. No crumbs everywhere.
I measured the slices. They were consistent at about 3/4 inch thick. That’s exactly what I wanted.
I then tried it on soft sandwich bread. Same results. Clean cuts with no squishing.
Bagels were easy too. The blade was thin enough to slice them cleanly without crushing them.
After slicing 15 loaves over two weeks, the blade was still sharp. No dulling at all.
How I Clean It
Cleaning is simple. I never put this knife in the dishwasher.
After each use, I wipe the blade with a damp cloth. I make sure to get any crumbs out of the serrations.
I dry it immediately with a towel. I don’t let water sit on the wooden handle.
Once a month, I rub a little food-grade mineral oil into the wood. This keeps the handle from drying out.
The whole process takes maybe two minutes.
Testing Results
Crust cutting: 10/10 – Perfect grip and clean entry
Soft bread: 10/10 – No tearing or compression
Slice uniformity: 9/10 – Very consistent thickness
Handle comfort: 10/10 – Felt natural for hours
Durability: 10/10 – No wear after heavy testing
Cleaning ease: 9/10 – Quick wipe-down works great
Overall Score: 9.7/10
This knife exceeded my expectations. It’s my daily driver now.
The only small downside is that it’s a bit long for tiny kitchens with limited counter space.
But if you have room for it, this is the knife to get.
2. Coanto Bread Knife with Ergonomic Wooden Handle
This is the budget-friendly option. But don’t let the low price fool you.
Product Features
The handle is made from sapele wood. It’s coated with clear oil for protection.
The blade is 420 food-grade high-carbon stainless steel. It’s thicker than most at 0.6 cm.
The serrations stick out more than typical bread knives. This helps grip crusty bread.
It comes with a replaceable blade. There are screws at both ends of the handle.
You get a bonus spurtle spatula. It’s perfect for mixing sourdough starter.
What I Like
The price is unbeatable. For under $10, you get a quality knife and a bonus tool.
The thick blade feels sturdy. It doesn’t flex or bend when I’m cutting through tough crusts.
The sapele wood is gorgeous. It has a rich reddish-brown color with beautiful grain.
The replaceable blade feature is smart. When it eventually dulls, I don’t need to buy a whole new knife.
The spurtle is actually useful. I use it daily for stirring my sourdough starter.
Why It’s Better
Most cheap bread knives use plastic handles. They feel flimsy and break easily.
This Coanto knife has a real wood handle at a fraction of the price.
The blade thickness is a big advantage. Thin blades can bend when cutting through dense bread.
This thick blade stays straight. My cuts are more controlled.
The replaceable blade design is rare in this price range. It extends the life of the knife significantly.
How It Performed
I was skeptical about a $9 bread knife. I’ve been burned by cheap knives before.
But this one surprised me in the best way.
I tested it on a sourdough boule with an extra-thick crust. The pronounced serrations grabbed the crust immediately.
The blade sawed through with minimal pressure. The thick blade didn’t flex at all.
The slices came out clean. There was slightly more resistance than the Mooues knife, but not by much.
On soft bread, it performed well. A little more care was needed to avoid compression, but results were still good.
The handle felt comfortable even after slicing multiple loaves. No hand fatigue.
After two weeks of testing, the blade showed no signs of dulling. It stayed sharp.
How I Clean It
Same process as the other knives. No dishwasher ever.
I wipe the blade clean after each use. I pay special attention to the deep serrations.
I dry the handle thoroughly. The oil coating helps repel water, but I don’t take chances.
The thick blade is actually easier to clean. The serrations are bigger, so crumbs don’t get as stuck.
I occasionally add a drop of mineral oil to the wood. This keeps it looking fresh.
Testing Results
Crust cutting: 9/10 – Excellent grip, slightly more effort needed
Soft bread: 8/10 – Good results with careful technique
Slice uniformity: 8/10 – Consistent with practice
Handle comfort: 9/10 – Very comfortable for the price
Durability: 9/10 – Solid build, replaceable blade is a plus
Cleaning ease: 9/10 – Easy to maintain
Value for money: 10/10 – Incredible at this price point
Overall Score: 8.9/10
This knife punches way above its weight class. For beginners or budget-conscious bakers, it’s perfect.
The bonus spurtle adds even more value. You’re essentially getting two tools for one low price.
If you’re not sure you want to invest heavily in a bread knife yet, start here.
3. HGTC Wooden Bread Knife with Bow Design
This is the most unique knife I tested. The bow design is completely different.
Product Features
It has a bow-shaped frame made from beechwood. The blade sits in the middle like an archer’s bow.
The blade rotates 360 degrees. You can adjust the angle for any cutting position.
There are measurement guides built into the frame. They help you cut consistent slice thicknesses.
The design is ambidextrous. The blade can be positioned for left or right-handed use.
The blade is stainless steel with sharp serrations. It’s designed for back-and-forth sawing motion.
What I Like
The rotating blade is brilliant. I can adjust it to the perfect angle for any loaf shape.
The measurement guide is incredibly helpful. I finally get uniform slices without guessing.
The bow design keeps my knuckles away from the bread. No more scraped knuckles.
It looks amazing. People always ask about it when they see it in my kitchen.
The beechwood frame is sturdy. It doesn’t flex or wobble during use.
Why It’s Better
Traditional straight knives require you to angle your hand awkwardly sometimes.
With this bow design, the blade does the angling for you. My wrist stays in a neutral position.
The measurement guide solves a common problem. Getting consistent thickness is hard with regular knives.
This knife makes it foolproof. Just line up the marks and cut.
The 360-degree rotation is perfect for round sourdough boules. I can approach from any angle.
How It Performed
This knife has a learning curve. The first few cuts felt awkward because the technique is different.
But once I figured it out, it was fantastic.
I tested it on a round sourdough boule. I rotated the blade to match the curve of the bread.
The sawing motion felt natural. The blade cut through the crust smoothly.
The measurement guide was a game-changer. I got perfectly even slices every single time.
On sandwich bread, it worked well. The straight edges were easier to measure and cut.
Bagels were interesting. I could rotate the blade to cut from the side, which felt safer than cutting toward my hand.
The blade stayed sharp throughout testing. No dulling issues.
How I Clean It
Cleaning this one takes a bit more care because of the frame design.
I wipe the blade down thoroughly. I make sure no crumbs get stuck where the blade attaches to the frame.
I wipe down the beechwood frame with a barely damp cloth. I’m careful not to soak it.
I dry everything completely before storing it.
The measurement markings are engraved, so they don’t wear off with cleaning.
It takes maybe three minutes to clean properly.
Testing Results
Crust cutting: 9/10 – Excellent once you learn the technique
Soft bread: 9/10 – Very clean cuts
Slice uniformity: 10/10 – Measurement guide is perfect
Handle comfort: 8/10 – Takes getting used to
Durability: 9/10 – Solid construction
Cleaning ease: 7/10 – Requires more attention to detail
Innovation: 10/10 – Truly unique design
Overall Score: 8.9/10
This knife is perfect for people who want precise, uniform slices every time.
The learning curve is real, but it’s worth it. After a few loaves, the technique becomes second nature.
If you’re a perfectionist about slice thickness, this is your knife.
Buying Guide: What to Look For
Let me share what I learned from testing these knives.
Blade Material
Stainless steel is the standard. It resists rust and stays sharp longer.
High-carbon stainless steel is even better. It holds an edge longer than regular stainless.
Avoid knives that don’t specify the steel type. They’re usually low quality.
Blade Length
For most home bakers, 10 to 16 inches works well.
Shorter blades are easier to control. Longer blades can slice bigger loaves in one motion.
I prefer longer blades. They give me more flexibility.
Serration Style
Deep, pronounced serrations grip crusty bread better.
Fine serrations work well for softer breads and cakes.
Double serrations (on both sides) prevent the blade from pulling to one side.
Handle Material
Hardwoods like acacia, sapele, and beechwood are best.
They’re durable. They resist water damage better than softwoods.
Look for handles with a protective finish. Oil or lacquer coatings help repel moisture.
Avoid bamboo handles. They can crack and splinter over time with moisture exposure.
Blade Thickness
Thicker blades are sturdier. They don’t flex when cutting through dense bread.
Thinner blades create less resistance. They glide through bread more easily.
I prefer medium thickness around 0.04 to 0.06 cm. It balances sturdiness with smooth cutting.
Weight and Balance
The knife should feel balanced in your hand. Not too heavy in the blade or handle.
Lighter knives reduce hand fatigue. But too light feels flimsy.
Pick up the knife if possible. It should feel comfortable and natural.
Maintenance Requirements
All wooden-handled knives need hand washing. Never use a dishwasher.
Some need regular oiling. Others have protective coatings that reduce this need.
Consider how much maintenance you’re willing to do. More care equals longer life.
Common Mistakes to Avoid
I made these mistakes when I first started using wooden bread knives.
Using a Sawing Board Instead of a Cutting Board
Bread crumbs get everywhere. Use a large cutting board with raised edges.
I learned this the hard way after cleaning crumbs off my counter for the tenth time.
Cutting Bread Too Soon After Baking
Wait at least an hour for sourdough. The inside is still cooking slightly.
Cutting too soon makes the inside gummy. It also dulls your knife faster.
Storing the Knife Loose in a Drawer
The blade hits other utensils. The serrations get damaged.
Use a knife block or magnetic strip. Or store it in a protective sleeve.
Applying Too Much Pressure
Let the serrations do the work. Just guide the knife with gentle pressure.
Too much force can tear the bread or make you slip.
Forgetting to Oil the Wooden Handle
Wood dries out over time. It can crack if not maintained.
A quick rub with mineral oil once a month keeps it looking new.
How to Get the Best Results
Here are my tips for perfect bread slicing every time.
Let Your Bread Cool Completely
This is the most important tip. Hot bread is nearly impossible to slice cleanly.
Wait until the loaf reaches room temperature. The structure sets properly.
For sourdough, I wait at least 90 minutes. For sandwich bread, 30 minutes is enough.
Use a Gentle Sawing Motion
Don’t press down hard. Let the serrations grab and cut.
Move the knife back and forth with long, smooth strokes.
Short, choppy strokes tear the bread.
Start at One End
Begin at the heel or toe end of the loaf. Work your way to the other side.
This gives you better control. Your slices will be more uniform.
Hold the Loaf Steady
Use your non-cutting hand to hold the top of the loaf gently.
Keep your fingers away from the cutting path. Safety first.
A damp towel under your cutting board prevents slipping.
Clean Your Knife Between Loaves
Crumbs can build up in the serrations. They reduce cutting efficiency.
A quick wipe between loaves keeps the blade working smoothly.
Frequently Asked Questions
What makes a wooden bread knife better than a regular knife?
The wooden handle provides better grip and comfort. It absorbs shock better than metal or plastic. Your hand and wrist feel less strain during extended use. The natural material also looks beautiful and feels warmer to hold.
Can I put my wooden bread knife in the dishwasher?
No, never put wooden-handled knives in the dishwasher. The heat and moisture will damage the wood. It can crack, warp, or split the handle. Always hand wash with mild soap and dry immediately.
How do I keep the wooden handle from drying out?
Apply food-grade mineral oil to the handle once a month. Rub it in with a soft cloth. Let it soak for a few minutes, then wipe off excess. This keeps the wood moisturized and prevents cracking.
Do serrated bread knives need sharpening?
Yes, but less often than straight blades. Serrated knives can be used for years before needing professional sharpening. When they do need it, take them to a professional who specializes in serrated blades.
What’s the best way to slice sourdough without crushing it?
Wait until the bread is completely cool. Use a long, gentle sawing motion with minimal downward pressure. Let the serrations do the cutting work. Start at one end and work your way across in smooth strokes.
Can I use a bread knife for other foods?
Yes. Bread knives work great on tomatoes, cakes, delicate pastries, and even some cheeses. The serrated edge cuts through without crushing. Just avoid using them on very hard items like frozen food or bones.
How long does a wooden bread knife last?
With proper care, a quality wooden bread knife can last 10 years or more. The blade may need professional sharpening every few years. The wooden handle lasts indefinitely if you oil it regularly and keep it dry.
Final Verdict
After three weeks of intensive testing, I have clear winners.
For most people, I recommend the Mooues 15.7″ Acacia Wood Double Serrated Bread Slicer. It offers the best overall performance. The cuts are clean. The handle is comfortable. The quality is outstanding.
If you’re on a tight budget, get the Coanto Bread Knife. It’s under $10 and performs remarkably well. You also get a bonus spurtle. It’s perfect for beginners who aren’t ready to invest heavily yet.
If you want precise, uniform slices, choose the HGTC Wooden Bread Knife with Bow Design. The measurement guide is a game-changer. The rotating blade offers incredible flexibility. It’s perfect for perfectionists.
All three knives performed well in my tests. You can’t go wrong with any of them.
Choose based on your budget, your slicing needs, and your kitchen style.
Happy slicing!