Bread slicer with razor blade case – Stainless steel knife with wooden handle Mari Peče

Sliced loaf

It will allow precise cutting guidance – whether it's a classic center cut or fancy ears on a loaf.

Rustic baguettes

In one stroke, you get the characteristic French look with a beautiful opening.

Decorative scoring

Do you want to draw on bread like an artist? With this knife you can even create more complex ornaments or wheat ears.

Always cut just before baking and into properly risen dough. Don't expect a miracle with a dull knife - a sharp blade is essential. Add a pinch of courage and the cut will be easy. Not sure how deep? Try 0.5 to 1 cm depending on hydration. If you want to achieve an "ear" style, cut at an angle of about 45 degrees, in one quick cut across the entire loaf. For a larger opening, you can then cut even further below the edge you just cut. It is much easier to cut into dough that has risen in the refrigerator than into dough that has just risen in the heat. And don't forget to replace the razor blade in time - a dull cut = a torn loaf.

Well-risen dough + sharp cutter = a loaf that opens the crumb exactly where you want it – without cracks elsewhere.