How To Thinly Slice Bread

We make our own bread, but we are having trouble slicing it thinly enough to use to make sandwiches. The bread likes to slice in 1 inch portions, which is about 150 carbs a slice, way more than my diet can allow. Any ideas?

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  1. Laurence Eades says

    They make a bread slicer and guide that you can use. You can do a search online for bread slicing guide and find several examples. I haven’t used one yet but have considered buying one.

  2. Amber says

    We use an electric knife, like you use to carve turkey. It has a serrated blade and is easy to control. I even slice the bread fresh out of the oven this way, and it is way faster than using knife. When I don’t want to pull it out though, we use a serrated knife.

  3. Catherine says

    I use a bread slicing guide that I bought years ago and an electric knife. The key is to take your time. There are instructions out there on how to build a slicing guide with a crumb catcher.

  4. TX Army Wife says

    Sinea Pie’s EHow link is excellent … adding to that, lay a ruler down on your cutting board so you can gauge the thickness for each slice.

  5. Kathy says

    I also use an electric knife and love it. It is so easy to control the thickness of the slices. If you like thicker bread, you can also easily cut the slices in half. That’s what I do for the dinner table or potlucks.

  6. Diana Smith says

    the first thing you need to do is let your bread throughly cool. I generally sacrifice one loaf on bread baking day to thicker slices and homemade chili but the others go in plastic bread bags. These I leave open on the table to finish cooling until the next morning when you should be able to slice them the size you want. I like thin slices,too as hate toast that is just warmed bread! Best thing is you can freeze the bread and when you need it you can pop off a few slices–like when you forgot to get it our for + school lunches! Dee who has been baking bread for 40+ years

  7. PlumFairy1 says

    We make out own gluten-free bread. We like bread knives, and have used an electric knife with success, but barring that:

    Make sure that the knife is long enough. At least a French kitchen knife, and then make sure that it’s very, very sharp. We hone ours after each use, as well.

    If you find the crust is catching at the bottom, another trick is to lay the loaf on it’s side, or cut it upside down if the borrom is a little too tough. It allows the first cut to go through the most difficult part, so it finishes cleanly.

  8. Becky B. says

    An electric knife is serrated and will slice thinner than you can by hand. Look around at thrift stores for a bread slicing guide, a thing you lay your loaf in and it has pegs you run the knife between to make nice, even slices. I’ve seen them in wood adn plastic.

  9. TRR says

    I use a fiddle bow knife I’ve had for years. Always cuts the same width slice and mine is left handed, which means no one else in the family touches it…lol.

  10. Tess says

    To make your own bread slicing guide, take 1 silicone cutting mat, approximately 48 push pins (the kind that stick up…remember to sterilize them), and a block of something sturdy like wood or foam the same size as the silicone cutting mat. Attach the cutting mat to the block. Use a ruler, push the pins through at 12 inch intervals (I like thick bread…if you want it thinner, just remember one push pin for each side). Make sure your bread fits through your slicing guide. Sterilize after each use and you’re set.

  11. Jane says

    I have always had good luck with letting the bread cool thoroughly and using a long serrated knife….but looking at the fiddle bow knife mentioned above, I am wondering if you could use a common hacksaw found in the hardware store? Maybe clean the blade real well and saw away? I don’t know if they make stainless steel blades or not.