The right slice: Top down approach fails to make the cut
Unless you have one pre-sliced at a bakery, cutting up a loaf of bread yourself can result in uneven slices and crumbs all over the place.
An editor at online food site Food52 has an answer for that.
Sarah Jampel argues that the common method of placing a loaf of bread flat on a cutting board, then slicing from the top down, will result in squashed, uneven pieces and crumbs galore.
Instead, professional sandwich makers and restaurant workers prefer using an on-the-side slicing method.
“The best way to get consistent slices and preserve the shape of the loaf, which has a tendency to crumble, is to turn the bread on its side, score it using a ruler, and then slice away — clean motions, just a few back-and-forth saws, and as little downward pressure as possible,” Jampel says.
Professional sandwich makers prefer on-the-side slicing.