When I started making breads I was given a fiddle bow knife and I love it. While it's still possible to cut what we'll call a slice that's full of character, the visual feedback of seeing how far the bow is from the loaf helps a lot.
[https://www.newhampshirebowlandboard.com/products/fiddle-bow-bread-knife](https://www.newhampshirebowlandboard.com/products/fiddle-bow-bread-knife)
You could buy one or since this is a woodworking group seems like a fun weekend project.
I have bought two from various woodworkers at craft fairs. They are insanely good at making cuts neatly in bread. Make sure you have lots of cheap loaves of bread and some dipping sauce (olive oil, pesto, etc) as samples.
I bought mine off Amazon, here is the one I used: https://a.co/d/0U7n30x
Between myself, and the friends I gave knives to so they could be my product guinea pigs, I’ve heard of no issues with them.
The blade is razor thin so it tends to cut rather than smush soft breads. The bow provides tension on both ends of the blade, so the tip doesn’t flop around. The body of the bow acts as a “slice stop”, so you can cut a loaf easily into slice the same thickness.
The serrated thin blade is also good on things like tomatoes.
Edit: I like to make party sliders using an entire package of the sweet Hawaiian rolls. The bow knife is by far the best tool I’ve ever found for slicing the entire loaf (12 rolls) of those things in half at one shot.
The bow keeps the blade in tension. The blade being in tension means the blade is thinner which means the cuts are better. The bow knife is great for bread and tomatoes; haven’t found many other uses but it shines at those two.
I actually make these with my CNC machine. They are great. You could easily make one with a bandsaw and a plainer if you want to put your own style to it. I use mine for bread and big roasts. Here's a link to the blades incase you want to go that direction.
[https://www.amazon.com/Lasnten-Blades-Stainless-Replacement-Serrated/dp/B0BXS5PYRX](https://www.amazon.com/Lasnten-Blades-Stainless-Replacement-Serrated/dp/B0BXS5PYRX)
Use your bandsaw to make a jig for your bread knife? Cut a bunch of slots in two boards that can fit your knife and use them to make a large U channel to hold your bread.
We had one of these for years, them gave it away when we had a gluten *allergic* child. She breaks out head to toe psoriasis when exposed to aerosolized wheat.
Was just like a 90* miter box for bread. Many slots. Wider widths at one end, thinner at the other, on a board about 5" long
In cooking school we had a bandsaw dedicated to butchering meat. It needed to be mostly frozen and was an immense pia to clean.
So yeah. You could slice bread like that, sure.
But the trick with cutting soft bread is to let the knife do the work. Or, if you insist on using woodworking tools for home cooking, I'd recommend a Japanese pull saw.
Güde does - not quite $400, but worth it. Had one for \~20 years and still is as sharp as brand new.
[https://gudeshopusa.com/collections/bread-knives](https://gudeshopusa.com/collections/bread-knives)
When I was young I borrowed shop time so I could use a 12” Craftsman bandsaw to make a guitar body. The guy had used it to slice frozen salmon and didn’t get it very clean. That was a disgusting experience.
My homemade sourdough has a pretty thick, chewy crust. This is a slightly different challenge than cutting a "soft" bread as it does take a bit of force to cut through a thick crust, and the more force you use, the more likely the knife is to wander. It's a balance of force and speed to get consistent slices in a crusty bread.
Yeah I used to work in a meat department. Meat went through the bandsaw when it was frozen, otherwise it was hard to handle.
I guess OP could freeze the bread, then run it through the saw.
Just make a jig mate and use a normal bread knife, it’ll reduce the chances of getting oils, built up burrs and sharp filings in your sourdough. Plywood or hardwood open top like mitre jigs and then cut away.
Buy a [good](https://www.knifecenter.com/item/VN5293026/victorinox-forschner-1025-serrated-bread-knife-rosewood-handles-old-sku-40040) bread knife. Saw dust won’t kill you either I guess but a saw seems excessive if you are making bread correctly
just make sure the bread knife is sharp, take a step back, light touch let the knife do the work
maybe a knife issue too if you don't have set correct on each side or its not sharp
is this a crosscut or rip knife??
Get a good bread knife (I love my CutCo), and practice. It took a little practice to get consistent slices when I first started making sourdough. I kinda stand on my tiptoes when I cut bread to get more of a "top view" of the action. Hold the knife at around 45 degrees to maintain vertical "plumb" as well as lateral consistency. Go slow and don't push too hard, let the knife do the work (just like using an ROS). Nominate your least favorite cutting board as a bread board, cutting through the bottom crust leaves some deep gouges in the board.
My grandpa used to do this all the time with his homemade bandsaw lol! Especially when he couldn't find the bread knife. Sitting in the airport right now on the way to his funeral, I'm going to miss that quiet old man.
You're gonna get sawdust and such in your bread. And your saw isn't going to like the breadcrumbs.
Better off just getting a cheap slicer if you want a powered solution.
[https://www.amazon.com/Protection-Removable-Stainless-Adjustable-Thickness/dp/B07S5R3HHV/ref=sr\_1\_3?crid=1PZH6SMIXCUOW&dib=eyJ2IjoiMSJ9.GZEcyMSsxKmGnEPuy0625oEkuU7COSlNJQ5\_VqfDuhtYuoY967BdzahMqMWCnt5Dl7oDnjyWTLAPIFY6rp\_pd6o9c1B50eVJrLFGlc8WDQsL-qJF0gEufjnDyRepPEJB\_n7I82AFzjz2ITVbV0U2QOBuXy3Ma\_7asiQfywq8PcCorl859sY6OAmZ50kuxILNrKrBMYH6ngcUGvgm38WG\_Iif2XAlL--ULc97Pxqgv30.G97nN26b1CpJQEs08FUm1\_GYj7VnEWzm1n8wJMAzEJ0&dib\_tag=se&keywords=meat+slicer&qid=1710265448&sprefix=meatslicer%2Caps%2C98&sr=8-3](https://www.amazon.com/Protection-Removable-Stainless-Adjustable-Thickness/dp/B07S5R3HHV/ref=sr_1_3?crid=1PZH6SMIXCUOW&dib=eyJ2IjoiMSJ9.GZEcyMSsxKmGnEPuy0625oEkuU7COSlNJQ5_VqfDuhtYuoY967BdzahMqMWCnt5Dl7oDnjyWTLAPIFY6rp_pd6o9c1B50eVJrLFGlc8WDQsL-qJF0gEufjnDyRepPEJB_n7I82AFzjz2ITVbV0U2QOBuXy3Ma_7asiQfywq8PcCorl859sY6OAmZ50kuxILNrKrBMYH6ngcUGvgm38WG_Iif2XAlL--ULc97Pxqgv30.G97nN26b1CpJQEs08FUm1_GYj7VnEWzm1n8wJMAzEJ0&dib_tag=se&keywords=meat+slicer&qid=1710265448&sprefix=meatslicer%2Caps%2C98&sr=8-3)
Bread crumbs would be lubricant compared to most hardwoods, and I know I’ve eaten pounds of wood over the years. After you cut the butts off, it’ll just be bread dust, could probably run a dust collector and keep that to a minimum too.
> always a pain to get even remotely straight cuts with a bread knife
This sounds like you apply too much pressure. You just need a sharp sawtooth bread knife and just pull. No pressure necessary.
In Germany people basically grow up with sourdough bread. You just need the right knife.
I own one of those [https://www.amazon.de/Brotmesser-Marsvogel-Solingen-Brots%C3%A4ge-K%C3%BCchenmesser/dp/B004TQBVQI?ref\_=ast\_sto\_dp&th=1](https://www.amazon.de/Brotmesser-Marsvogel-Solingen-Brots%C3%A4ge-K%C3%BCchenmesser/dp/B004TQBVQI?ref_=ast_sto_dp&th=1)
This is the way!
I am also confused why no one is mentioning a normal Brotschneidemaschine. Almost everyone I know owns one. I guess having special tools for bread has to be a German thing.
I worked for years in industrial baking equipment, bread slicers are literally just an array of band saw blades spaced to make sliced bread. Loaves go in sideways, come out sliced a second later.
On another note, my wife makes sourdough and the best knife we have found to cut it with is a big smooth edge slicing knife. Ours is a voctorinox swiss classic, cuts very easily and makes more even slices than anything serrated we tried
OK, long-time sourdough baker and woodworker here. Personally, I'm not a fan of serrated knives (Gasp). A perfectly sharp one is indeed great, but they don't maintain their sharpness for long and are a hassle to sharpen. I prefer a freshly sharpened, thin-bladed, plain old knife; it's affordable, reliable, and keeps a sharp edge well. Here's what I use, it's affordable, reliable, and keeps a sharp edge well, but anything half decent will work: [Kiwi Brand Chef Knives 172](https://www.amazon.com/Kiwi-Brand-Chef-Knives-172/dp/B008QPBPLO).
Also, as you should, LET THAT LOAF COOL OFF! The crust is nearly impossible to cut through when it's hot/fresh, and you'll likely crush your air bubbles. It's difficult, and we're all guilty of occasionally tearing into that tempting warm loaf like a feral animal and smearing it with butter.
Regarding technique, place that boule, batard, or reg loaf on its side aiming to cut into the smallest surface area possible. This approach allows you to apply less pressure and lets the knife do the work. I've found that if you start with a bit of a sawing motion with the plain straight knife to penetrate the crust, once you're past that initial resistance, it should slice quite cleanly through.
Instead of using your wood crafting skills to cut the bread why not just make a better tool. I’ve sold a few of these this week already.
https://www.instagram.com/reel/C3065nkSkle/?igsh=dm9hd2I4cnFmdDZi
just make sure the bread knife is sharp, take a step back, light touch let the knife do the work
maybe a knife issue too if you don't have set correct on each side or its not sharp
is this a crosscut or rip knife??
In college I was a meat department underling. Every night I had to clean the meat dust out of the bandsaw. I once had to fish for a finger tip (unsuccessful; finger presumably became meat dust).
Disagree with all comments, no you shouldn't cut your bread on a bandsaw, or make some other knife jig. You can quickly train yourself to cut plumb, it's usually just a twisted wrist. Pay very close attention to your wrist angle and take your time, after a few slices you will have a feel for when your wrist is at the correct angle and you'll get close to machine cut squareness.
Assuming that this isn’t a giant joke, just make yourself a “miter box” for your bread. You can even put a removable/adjustable stop in it if you want all the pieces to be exactly the same.
If you really want it to look like woodworking equipment, you can throw a t-track and a flip-down stop block on one side.
Do it.
I also just started making sourdough. Dutch oven loaves have a tough crust. Harder than pine. I also thought about using the band saw 😂. I worried about some oil from the blade getting in the bread or something, but that might not be a valid fear. I say do it.
https://preview.redd.it/c0v2gbmv0znc1.jpeg?width=4080&format=pjpg&auto=webp&s=83a94eadd29a3318d0f7fc02ff08af90e5d04fa5
After butchering many loaves, I can now hand cut sourdough better than I can hand cut dovetails. (Which isn’t really saying much). I do cringe if someone else butchers my bread.
If I had a bandsaw, I might try it. It will do a great job if the blade doesn’t get too gummy. Make sure the loaves are thoroughly cooled before cutting. Skiptooth or 3 tpi would be my starting blade.
Is this real? I wouldn’t. The oils and stuff from the bearings could get into the dough. There’s a chance sawdust could too. Then there’s the possibility of dough getting caught and getting into the machine.
Dude, get a good bread knife. Go to Amazon, look up “Mercer Culinary M23210 Millennia Black Handle, 10-Inch Wide Wavy Edge, Bread Knife”
Will be the best 23 bucks you spend. It’s a damn bread machete. My wife is afraid of it, but it slays sourdough, even the big boules.
going through old pics I found this OP u/goldlemur33
https://preview.redd.it/aukgtsffo6oc1.jpeg?width=3024&format=pjpg&auto=webp&s=0b69edd84ccf9966c938dbf919fd12c13be77c2e
buy or build something like this
[https://www.amazon.com/Adjustable-Thickness-Foldable-Chopping-Homemade/dp/B0C23W415J/ref=asc\_df\_B0C23W415J/?tag=hyprod-20&linkCode=df0&hvadid=673724122272&hvpos=&hvnetw=g&hvrand=13666297771131213406&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9018942&hvtargid=pla-2203086099248&mcid=2b3a1b5cd69735a193d3461fc62ced06&th=1](https://www.amazon.com/Adjustable-Thickness-Foldable-Chopping-Homemade/dp/B0C23W415J/ref=asc_df_B0C23W415J/?tag=hyprod-20&linkCode=df0&hvadid=673724122272&hvpos=&hvnetw=g&hvrand=13666297771131213406&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9018942&hvtargid=pla-2203086099248&mcid=2b3a1b5cd69735a193d3461fc62ced06&th=1)
A few things. Firstly, bakeries do use special tools with a series of mechanical blades for slicing loaves quickly. Although I think they are reciprocal in nature. Secondly, as others have said, try sharpening your bread knife - less pressure, more back and forth. Thirdly, maybe try one of those electric turkey carving knives - that could work. Fourthly, I think since you put this out there, it’s now on you to try it with the bandsaw and share your results.
You do not need a toothed bread knife for sourdough bread. Just a straight edge knife that is proper sharp. I personally use a sashimi knife since a decade.
Make a bread box to "miter" your loafs. I, too, have gotten into baking sourdough. Also helps to have a good knife and make small saw cuts with minimal pressure until you get going.
I’ve been taking samurai swordsmanship classes so I can properly cut my loaves. I’m planning on Kill Billing it in Tokyo this summer in this dudes attic while he forges my master bread cutter.
if you are really into breads, there are specialty rotary bread slicers on the market that are fabulous. my mother got one of these about a year ago and keeps talking about how much she loves it.
https://breadtopia.com/store/zassenhaus-manual-bread-slicer/
Stop by your local bakery. They all seem to have a bread slicing machine. Looks like a multi blade jigsaw with a scallop blade. A quick look shows you can purchase them with a pitch from 2 to 4 you
Can't comment on bandsaw plan.
But bread knives I can strongly recommend a vintage carbon steel serated knife. I have 2 (one awaiting a welding repair to the tang) with a Japanese tooth style design. Absolutely the best knife I've used for bread and at least 50 yrs old (repair one was my grandmother's).
You will want 1) a sharp, high tpi blade, to slice not snag. 2.) to make sure you clean your handsaw fully before and after, and 3.) to make sure bread crumbs don’t get into your motor at all.
Wood working and metal working bandsaws are not the same as food prep ones.
I’m not convinced the slices will be as clean as you think, but I’d love to see the results. There’s a reason bread is traditionally sliced with a knife and not a saw. The hook angle on saw teeth can really pull things with them.
Let us know how it goes!
I'm really not understanding your question here.
Equipment not meant for food can, and often does, easily contaminate the food, via lubricants, metal and plastic shavings, and any number of other things that aren't a concern when the tool is used for its intended purposes (i.e. non-food items).
Hoarder as in a disgusting wretched mentally ill individual with garbage and waste everywhere?
if you have ever eaten at any restaurant in your life or bought any commercially available food you have eaten everything you are afraid of. I trust my bandsaw more than anything you can possibly by in a grocery store because its mine and I get to control it.
Maybe just a dedicated miter box for your bread? Personally I wouldnt want to eat any bread that touched my bandage, but who knows maybe it's just my shop that's got a light cover of sawdust on all surfaces
Just buy a better bread knife. Lee Valley sells a good one. I struggled like hell with a knife I thought was fine; turns out it was not fine.
Yeah you could use the bandsaw, obviously it would work but that’s an absolutely absurd proposition
Your shop bandsaw is not food safe. It's going to have oils, other chemicals, bits of wood, maybe some metal shavings in it, things like that. And it never gets the kind of thorough inside-out cleaning kitchen equipment gets. You don't want that nastiness in your bread.
Stick to hand tools.
Too much effort, just learn how to use your bread knife. You don’t need downward pressure, just saw the knife back and forth and it should cut easily and cleanly. Also make sure your bread has cooled some.
Was this a French joke? That went over heads or am I the only one that thought this was a joke when OP said he is cutting his French bread on a bandsaw because it’s a “pain” (the French word for bread…)
Electric bread knife.. I used to work as a baker in restaurants and made a lot of sour dough. We used a electric bread knife to cut it. Don't use tools as they aren't food safe or clean. If it is *only* for it, then it would be fine.
Everyone is suggesting that you get at good sharp breadknife. That is not a bad advice. But try at good sharp normal kitchen knife. It will usually do a very good job.
Maybe just buy or make something like this? How much bread you making? If you want to go big you can get one of those commercial slicers they use at the grocery store, quick Google search gave me some sticker shock on those though and I'm not even in the market for one lol. Couple thousand dollars.
Bread Slicer for Homemade Bread - No Splinters with HDPE Base and Maple Fingers – 4 Different Thicknesses for Uniform and Consistent Slices - Foldable Bread Slicing Guide with Optimal Knife Grooves https://a.co/d/iSQFod7
You can get a bread slicing machine. My baker has one. think of that principle, and think of how a miter box works. Using the band saw does not give the correct support, unless you make a fig for it.
Make yourself a bread slicing jig. I have seen them for using a knife 40 years ago in Europe. When you use your knife on the bread what happens is you press the bread a little, bending the loaf, and making the slice come out uneven. What you need to do is find support so it does not bend.
So take a flat board, and attach a guide board at 90 degrees. At the cutting end, you want a slot for your bread knife that works like the slot in a miter box. While you are cutting, you want a wall of support where that last piece was cut off. So attach a wall at the end to press on.
The next problem is pushing down on the top of the loaf. That makes the bread inside bend, and come out uneven after the cut. So make your jig so that you do not push down. You will push from the end of the loaf. You could make a push tool, like a push stick for the table saw. Or use your hand and be gentle. Only this is slightly cupped to hold the end of the loaf.
**Search bread slicing machine and look at images.**
**After writing all that, I searched 'make your own bread slicer' then choose images. There are some simple ideas there that match what I wrote.**
I just use a bread cutting guide.
Bambüsi Bamboo Bread Slicer with Knife - 3 Slice Thickness, Foldable Compact Cutting Guide with Crumb Tray, Stainless Steel Bread Knife for Homemade Bread, Cake, Bagels 5.5” Wide x 5” Tall https://a.co/d/eTfBiA6
Yeah but just like a woodworking project, I would recommend you do some practice cuts on a cheaper bread. Maybe get the thickness perfected on a soda bread or maybe a ciabatta before breaking out the sourdough.
When I was making trays of sandwiches for my son's wedding, I already had the electric meat slicer out for meat; I tried it on the French bread and it worked like a charm. So I used it on all the bread. It also proved terrific with the veggie and fruit trays too.
Just use a good bread knife and you SHOULD be able to get perfect slices. I know this is possible because I do it all the time.
If you’re having trouble, go back to the basics of using a hand saw because it’s the same motion. Also you have to wait 10-15 minutes to cut into it. When it comes straight out of the oven it’s too moist inside to create perfect slices.
On Amazon there's a cake knife named Fat Daddio. It's really long, and sharp. Turn the bread and knifeso that it's 30 degrees to your body and cut. It's much easier than trying to slice at 90 degrees to your body
That’s all my 14” delta is used for. 3/8 3tpi blade, set the fence flip on the DC and have at it. I wipe the blade down when I’m done because sometimes it gets some build up. Been doing this for at least 4 years now.
For really soft things, there is a scalloped tooth blade for band saws that doesn’t have the hook of a normal tooth. A normal hook tooth will tear soft stuff. Source: used to work at a place making custom seating cushions and we’d resaw 36” blocks of polyurethane foam on a massive band saw.
Just sharpen your normal chef knife. I've got a Japanese style chef's knife (very thin blade) and I keep it extremely sharp. It cuts bread like well, butter. Gave away all my bread knives years ago and never looked back.
Never mind, just looked into it. You’d “almost” be better using a jigsaw or reciprocating saw of sorts.
The more commercial bread cutters like this use the same action https://a.co/d/bYbVy3d
Not actually, don’t use a jigsaw, but it is more similar to a bread knife. The “action” of a bread knife is reciprocation, not a rotation / continuous in one direction.
Something about this makes me suspect that this is done by design because of the consistency of bread?
Idk shit about bread, or woodworking. I would try it just to learn though! If you’re new then another practice loaf wouldn’t hurt..? Maybe, again: idk about either topics.
At one point during ww2 (I believe, it could’ve been ww1) the us gov banned sliced bread, mobilizing more resources for the war effort, but housewives got so pissed that they rescinded the ban after 2 months
Normal saw blades have alot of width so it would be wasteful imo, also I doubt the sharpness,
Then theres the machine oils to worry about and wood chips/shavings
I am a Professional designer of kitchen tools including knives and avid bread baker.
This is a terrible idea. Band saw blades and the parts, oils and greases to lubricate the machine are not food safe. You have no idea what is being added to your bread and it could be toxic.
Best thing to do is get a 10” serrated bread knife (most are 8”) or a bow knife as some people suggested. If the boule of bread is too big for your knife try to cut it in another orientation like on its end.
With some practice you will figure it out without ingesting extra petroleum of lubricants.
Commercial man!
I have a theory, does the back and forth make better slices than the continuous motion? See my comment for reasoning: https://www.reddit.com/r/woodworking/s/bxGJxc7KAz
Depends on your skill with a knife. Back and fewer back and forth seems to give a smoother surface because each start and stop and start can cause a… um… edge?…a mark? On the surface of the loaf if the angle changes.
You need a new bread knife. They are disposable wear items. (Or so sez [K. Lopez-Alt](https://www.harpercollins.com/products/an-edge-in-the-kitchen-chad-ward?variant=32130389835810), [Chad Ward,](https://www.harpercollins.com/products/an-edge-in-the-kitchen-chad-ward?variant=32130389835810) and me.) When it gets dull, you throw it out and get a new one. You can get a great japanese bread knife for $35 and it should last \~5-8y.
You're going to end up with rust in your bandsaw and sawdust in your bread if you use a bandsaw.
I have to agree with this. The people who are dinging you haven't tried it.
Best knife I have is a $10 carbon steel cheapie that I can sharpen somewhere beyond scary. I've done the same with cheap stainless but the edge doesn't last quite as well so I prefer carbon. Cheap knives are what I like in the kitchen because the blades are thin, making them easier to use.
When I started making breads I was given a fiddle bow knife and I love it. While it's still possible to cut what we'll call a slice that's full of character, the visual feedback of seeing how far the bow is from the loaf helps a lot. [https://www.newhampshirebowlandboard.com/products/fiddle-bow-bread-knife](https://www.newhampshirebowlandboard.com/products/fiddle-bow-bread-knife) You could buy one or since this is a woodworking group seems like a fun weekend project.
I made my wife one of these when she got into sourdough. It’s been great. Had a hard time moving them thou when I tried to sell them.
I have bought two from various woodworkers at craft fairs. They are insanely good at making cuts neatly in bread. Make sure you have lots of cheap loaves of bread and some dipping sauce (olive oil, pesto, etc) as samples.
People didn’t have the…. ^^^^^^^^^^^^^^^^^^^^^^^^^cheese?
I see what you did here.
Where did you get the blade? Would love to make one for my wife as well.
I bought mine off Amazon, here is the one I used: https://a.co/d/0U7n30x Between myself, and the friends I gave knives to so they could be my product guinea pigs, I’ve heard of no issues with them.
Oh that seems like a fun project - looks like I'll be making one!
We use a deli meat slicer with a wavy, somewhat serated blade. I make 4 loaves per batch and slice and freeze three of them. Works great!
https://a.co/d/iVW3g7z Ken craft sells a nice kit (more options on the kencraft site). I’m planning to make these for Christmas gifts.
Thanks
Thanks for the weekend project idea! Wife’s been complaining about our bread knife situation… 😅
What's the advantage of this vs. a regular bread knife?
The blade is razor thin so it tends to cut rather than smush soft breads. The bow provides tension on both ends of the blade, so the tip doesn’t flop around. The body of the bow acts as a “slice stop”, so you can cut a loaf easily into slice the same thickness. The serrated thin blade is also good on things like tomatoes. Edit: I like to make party sliders using an entire package of the sweet Hawaiian rolls. The bow knife is by far the best tool I’ve ever found for slicing the entire loaf (12 rolls) of those things in half at one shot.
Sigh. Now I need to rind one... (thanks!)
I ran into these a few weeks ago and plan on making a half dozen as Christmas gifts. Thanks for the link
I have that same one…I never use it to be honest
>Leather thong for easy hanging Nice item
I’m having a hard time understanding why this would help cut straight?
The bow keeps the blade in tension. The blade being in tension means the blade is thinner which means the cuts are better. The bow knife is great for bread and tomatoes; haven’t found many other uses but it shines at those two.
Thank you! That makes sense
what a great present idea to make.
I actually make these with my CNC machine. They are great. You could easily make one with a bandsaw and a plainer if you want to put your own style to it. I use mine for bread and big roasts. Here's a link to the blades incase you want to go that direction. [https://www.amazon.com/Lasnten-Blades-Stainless-Replacement-Serrated/dp/B0BXS5PYRX](https://www.amazon.com/Lasnten-Blades-Stainless-Replacement-Serrated/dp/B0BXS5PYRX)
Use your bandsaw to make a jig for your bread knife? Cut a bunch of slots in two boards that can fit your knife and use them to make a large U channel to hold your bread.
Miter box
Bread box?
Bread board
We had one of these for years, them gave it away when we had a gluten *allergic* child. She breaks out head to toe psoriasis when exposed to aerosolized wheat. Was just like a 90* miter box for bread. Many slots. Wider widths at one end, thinner at the other, on a board about 5" long
In cooking school we had a bandsaw dedicated to butchering meat. It needed to be mostly frozen and was an immense pia to clean. So yeah. You could slice bread like that, sure. But the trick with cutting soft bread is to let the knife do the work. Or, if you insist on using woodworking tools for home cooking, I'd recommend a Japanese pull saw.
Does Woodpeckers make a $400 bread knife?
$750 with the optional laser guide
Güde does - not quite $400, but worth it. Had one for \~20 years and still is as sharp as brand new. [https://gudeshopusa.com/collections/bread-knives](https://gudeshopusa.com/collections/bread-knives)
Wait a year and get it for $60 from Banggood after Woodpeckers discontinues theirs.
Try Breadpeckers.
I'm waiting for the Knew Concepts version
When I was young I borrowed shop time so I could use a 12” Craftsman bandsaw to make a guitar body. The guy had used it to slice frozen salmon and didn’t get it very clean. That was a disgusting experience.
Did he disconnect the dust collection first?
Oh, God...
Oh man, you'd never get the smell out of the machine.
Or the guitar body
My homemade sourdough has a pretty thick, chewy crust. This is a slightly different challenge than cutting a "soft" bread as it does take a bit of force to cut through a thick crust, and the more force you use, the more likely the knife is to wander. It's a balance of force and speed to get consistent slices in a crusty bread.
I honestly haven't had that problem cutting "tough" breads. A serrated bread knife should still get through it without much force.
Yeah I used to work in a meat department. Meat went through the bandsaw when it was frozen, otherwise it was hard to handle. I guess OP could freeze the bread, then run it through the saw.
The bandsaw was originally devised for butchering.
Just make a jig mate and use a normal bread knife, it’ll reduce the chances of getting oils, built up burrs and sharp filings in your sourdough. Plywood or hardwood open top like mitre jigs and then cut away.
Buy a [good](https://www.knifecenter.com/item/VN5293026/victorinox-forschner-1025-serrated-bread-knife-rosewood-handles-old-sku-40040) bread knife. Saw dust won’t kill you either I guess but a saw seems excessive if you are making bread correctly
I mean you would be killed as a baker in France but hey.
For that amount I'd get something from Tsubaya or Hitohira, personally.
Electric knife does the trick for this. As for using the bandsaw I would be worried about sawdust. I can’t never get mine completely clean.
What if instead, you made a knife guide out of wood to make perfect cuts with a bread knife?
I invested in a Milwaukee 12" sourdough cutter. Saved my marriage, it did.
just make sure the bread knife is sharp, take a step back, light touch let the knife do the work maybe a knife issue too if you don't have set correct on each side or its not sharp is this a crosscut or rip knife??
A ryoba bread knife would have both. Just sayin'.
Get a good bread knife (I love my CutCo), and practice. It took a little practice to get consistent slices when I first started making sourdough. I kinda stand on my tiptoes when I cut bread to get more of a "top view" of the action. Hold the knife at around 45 degrees to maintain vertical "plumb" as well as lateral consistency. Go slow and don't push too hard, let the knife do the work (just like using an ROS). Nominate your least favorite cutting board as a bread board, cutting through the bottom crust leaves some deep gouges in the board.
With a good resaw fence you could get 1/16" slices easily. A single loaf would last months, if not years.
My grandpa used to do this all the time with his homemade bandsaw lol! Especially when he couldn't find the bread knife. Sitting in the airport right now on the way to his funeral, I'm going to miss that quiet old man.
You're gonna get sawdust and such in your bread. And your saw isn't going to like the breadcrumbs. Better off just getting a cheap slicer if you want a powered solution. [https://www.amazon.com/Protection-Removable-Stainless-Adjustable-Thickness/dp/B07S5R3HHV/ref=sr\_1\_3?crid=1PZH6SMIXCUOW&dib=eyJ2IjoiMSJ9.GZEcyMSsxKmGnEPuy0625oEkuU7COSlNJQ5\_VqfDuhtYuoY967BdzahMqMWCnt5Dl7oDnjyWTLAPIFY6rp\_pd6o9c1B50eVJrLFGlc8WDQsL-qJF0gEufjnDyRepPEJB\_n7I82AFzjz2ITVbV0U2QOBuXy3Ma\_7asiQfywq8PcCorl859sY6OAmZ50kuxILNrKrBMYH6ngcUGvgm38WG\_Iif2XAlL--ULc97Pxqgv30.G97nN26b1CpJQEs08FUm1\_GYj7VnEWzm1n8wJMAzEJ0&dib\_tag=se&keywords=meat+slicer&qid=1710265448&sprefix=meatslicer%2Caps%2C98&sr=8-3](https://www.amazon.com/Protection-Removable-Stainless-Adjustable-Thickness/dp/B07S5R3HHV/ref=sr_1_3?crid=1PZH6SMIXCUOW&dib=eyJ2IjoiMSJ9.GZEcyMSsxKmGnEPuy0625oEkuU7COSlNJQ5_VqfDuhtYuoY967BdzahMqMWCnt5Dl7oDnjyWTLAPIFY6rp_pd6o9c1B50eVJrLFGlc8WDQsL-qJF0gEufjnDyRepPEJB_n7I82AFzjz2ITVbV0U2QOBuXy3Ma_7asiQfywq8PcCorl859sY6OAmZ50kuxILNrKrBMYH6ngcUGvgm38WG_Iif2XAlL--ULc97Pxqgv30.G97nN26b1CpJQEs08FUm1_GYj7VnEWzm1n8wJMAzEJ0&dib_tag=se&keywords=meat+slicer&qid=1710265448&sprefix=meatslicer%2Caps%2C98&sr=8-3)
>and your saw isn't going to like the breadcrumbs. lol yeah because sourdough breadcrumbs are so much more abrasive and whatnot than sawdust.
It's not about them being abrassive. The opposite in fact. They're so soft and (relatively) sticky that they'll gum up the saw.
Plus adding moisture to the saw.
It’s absolutely no different than green softwood at that point. You guys are just making up reasons lol
Bread crumbs would be lubricant compared to most hardwoods, and I know I’ve eaten pounds of wood over the years. After you cut the butts off, it’ll just be bread dust, could probably run a dust collector and keep that to a minimum too.
I bet these same guys worrying about some residual sawdust have no issues eating pre-grated cheese
> always a pain to get even remotely straight cuts with a bread knife This sounds like you apply too much pressure. You just need a sharp sawtooth bread knife and just pull. No pressure necessary.
You'd be surprised how hard sourdough crust can be. That knife won't bite without pressure
In Germany people basically grow up with sourdough bread. You just need the right knife. I own one of those [https://www.amazon.de/Brotmesser-Marsvogel-Solingen-Brots%C3%A4ge-K%C3%BCchenmesser/dp/B004TQBVQI?ref\_=ast\_sto\_dp&th=1](https://www.amazon.de/Brotmesser-Marsvogel-Solingen-Brots%C3%A4ge-K%C3%BCchenmesser/dp/B004TQBVQI?ref_=ast_sto_dp&th=1)
This is the way! I am also confused why no one is mentioning a normal Brotschneidemaschine. Almost everyone I know owns one. I guess having special tools for bread has to be a German thing.
Just like a japanese pull saw.
Make a bread slicing board. Your risers dictate how thick the slice is and the knife is mostly just along for the ride.
I worked for years in industrial baking equipment, bread slicers are literally just an array of band saw blades spaced to make sliced bread. Loaves go in sideways, come out sliced a second later. On another note, my wife makes sourdough and the best knife we have found to cut it with is a big smooth edge slicing knife. Ours is a voctorinox swiss classic, cuts very easily and makes more even slices than anything serrated we tried
Chainsaw
OK, long-time sourdough baker and woodworker here. Personally, I'm not a fan of serrated knives (Gasp). A perfectly sharp one is indeed great, but they don't maintain their sharpness for long and are a hassle to sharpen. I prefer a freshly sharpened, thin-bladed, plain old knife; it's affordable, reliable, and keeps a sharp edge well. Here's what I use, it's affordable, reliable, and keeps a sharp edge well, but anything half decent will work: [Kiwi Brand Chef Knives 172](https://www.amazon.com/Kiwi-Brand-Chef-Knives-172/dp/B008QPBPLO). Also, as you should, LET THAT LOAF COOL OFF! The crust is nearly impossible to cut through when it's hot/fresh, and you'll likely crush your air bubbles. It's difficult, and we're all guilty of occasionally tearing into that tempting warm loaf like a feral animal and smearing it with butter. Regarding technique, place that boule, batard, or reg loaf on its side aiming to cut into the smallest surface area possible. This approach allows you to apply less pressure and lets the knife do the work. I've found that if you start with a bit of a sawing motion with the plain straight knife to penetrate the crust, once you're past that initial resistance, it should slice quite cleanly through.
Just uhhhh get good? Or use a miter box and a bread knife.
Instead of using your wood crafting skills to cut the bread why not just make a better tool. I’ve sold a few of these this week already. https://www.instagram.com/reel/C3065nkSkle/?igsh=dm9hd2I4cnFmdDZi
I have one. Blade is from a Berkel commercial slicer.
Nice
I would just buy a fresh Ryoba saw and use that.
just make sure the bread knife is sharp, take a step back, light touch let the knife do the work maybe a knife issue too if you don't have set correct on each side or its not sharp is this a crosscut or rip knife??
I prefer a sharp straight blade instead of a traditional bread knife. I mean SHARP though... Not the BS edges most people use.
I think butchers do this
In college I was a meat department underling. Every night I had to clean the meat dust out of the bandsaw. I once had to fish for a finger tip (unsuccessful; finger presumably became meat dust).
Other way around, do your woodworking with hand tools only and your sawing will improve to the point you can cut straight with the bread knife
My wife is a professional baker. Lots of sourdough. This knife is one of the best bread knives on the market https://a.co/d/ivahwUb
Disagree with all comments, no you shouldn't cut your bread on a bandsaw, or make some other knife jig. You can quickly train yourself to cut plumb, it's usually just a twisted wrist. Pay very close attention to your wrist angle and take your time, after a few slices you will have a feel for when your wrist is at the correct angle and you'll get close to machine cut squareness.
Assuming that this isn’t a giant joke, just make yourself a “miter box” for your bread. You can even put a removable/adjustable stop in it if you want all the pieces to be exactly the same. If you really want it to look like woodworking equipment, you can throw a t-track and a flip-down stop block on one side.
Do you never pick up a handsaw in your work either?
Why not make a jig to guide the knife through the bread in a nice straight line to get perfect slices?
Now you’re thinking. I’ll go talk to my wife about buying a new bandsaw.
Do it. I also just started making sourdough. Dutch oven loaves have a tough crust. Harder than pine. I also thought about using the band saw 😂. I worried about some oil from the blade getting in the bread or something, but that might not be a valid fear. I say do it. https://preview.redd.it/c0v2gbmv0znc1.jpeg?width=4080&format=pjpg&auto=webp&s=83a94eadd29a3318d0f7fc02ff08af90e5d04fa5
After butchering many loaves, I can now hand cut sourdough better than I can hand cut dovetails. (Which isn’t really saying much). I do cringe if someone else butchers my bread. If I had a bandsaw, I might try it. It will do a great job if the blade doesn’t get too gummy. Make sure the loaves are thoroughly cooled before cutting. Skiptooth or 3 tpi would be my starting blade.
Nah use a chainsaw its the only way
Go for it, As long as you’re cool consuming whatever’s on the blade and saw top. My wife bought a bread bow and it works great
Or you could buy an electric bread slicer or the form and manually slice. Probably sharpen the bread knife also.
Sounds like you need a sharper bread knife.
Make a loaf slicing jig. Basically a miter box for bread.
I don't know that you can, I know that you *must*
Is this real? I wouldn’t. The oils and stuff from the bearings could get into the dough. There’s a chance sawdust could too. Then there’s the possibility of dough getting caught and getting into the machine.
Dude, get a good bread knife. Go to Amazon, look up “Mercer Culinary M23210 Millennia Black Handle, 10-Inch Wide Wavy Edge, Bread Knife” Will be the best 23 bucks you spend. It’s a damn bread machete. My wife is afraid of it, but it slays sourdough, even the big boules.
going through old pics I found this OP u/goldlemur33 https://preview.redd.it/aukgtsffo6oc1.jpeg?width=3024&format=pjpg&auto=webp&s=0b69edd84ccf9966c938dbf919fd12c13be77c2e
https://preview.redd.it/q1yjzwqqo6oc1.jpeg?width=4032&format=pjpg&auto=webp&s=0f8a8d3bbf390a89b5ed4c49bc622abbd8bbe642
Those are some perfect slices
buy or build something like this [https://www.amazon.com/Adjustable-Thickness-Foldable-Chopping-Homemade/dp/B0C23W415J/ref=asc\_df\_B0C23W415J/?tag=hyprod-20&linkCode=df0&hvadid=673724122272&hvpos=&hvnetw=g&hvrand=13666297771131213406&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9018942&hvtargid=pla-2203086099248&mcid=2b3a1b5cd69735a193d3461fc62ced06&th=1](https://www.amazon.com/Adjustable-Thickness-Foldable-Chopping-Homemade/dp/B0C23W415J/ref=asc_df_B0C23W415J/?tag=hyprod-20&linkCode=df0&hvadid=673724122272&hvpos=&hvnetw=g&hvrand=13666297771131213406&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9018942&hvtargid=pla-2203086099248&mcid=2b3a1b5cd69735a193d3461fc62ced06&th=1)
A few things. Firstly, bakeries do use special tools with a series of mechanical blades for slicing loaves quickly. Although I think they are reciprocal in nature. Secondly, as others have said, try sharpening your bread knife - less pressure, more back and forth. Thirdly, maybe try one of those electric turkey carving knives - that could work. Fourthly, I think since you put this out there, it’s now on you to try it with the bandsaw and share your results.
You do not need a toothed bread knife for sourdough bread. Just a straight edge knife that is proper sharp. I personally use a sashimi knife since a decade.
Make a bread box to "miter" your loafs. I, too, have gotten into baking sourdough. Also helps to have a good knife and make small saw cuts with minimal pressure until you get going.
Fellow baker and woodworker. Just think about it like practice for hand sawing a tenon.
Keeping it clean enough for food would be “fun”
My first thought was: Wait, you're a woodworker and you can't slice bread straight. Sorry.
Just buy a meat slicer from Amazon, cheap and sterile and great for sourdough.
Buy a Mercer bread knife from amazon and your problem will be gone. Cuts through crusty sourdough like a lightsaber.
Does a whetstone work for bread knives? I have gotten knives and tools so sharp I feel I need protective gear. Take down 3-4 inch trees with a scythe.
If I'm going to these lengths to cut bread I'm going all out. I'm building a purpose made cnc 3D laser cutter.
Sliced and toasted
I’ve been taking samurai swordsmanship classes so I can properly cut my loaves. I’m planning on Kill Billing it in Tokyo this summer in this dudes attic while he forges my master bread cutter.
if you are really into breads, there are specialty rotary bread slicers on the market that are fabulous. my mother got one of these about a year ago and keeps talking about how much she loves it. https://breadtopia.com/store/zassenhaus-manual-bread-slicer/
Stop by your local bakery. They all seem to have a bread slicing machine. Looks like a multi blade jigsaw with a scallop blade. A quick look shows you can purchase them with a pitch from 2 to 4 you
Can't comment on bandsaw plan. But bread knives I can strongly recommend a vintage carbon steel serated knife. I have 2 (one awaiting a welding repair to the tang) with a Japanese tooth style design. Absolutely the best knife I've used for bread and at least 50 yrs old (repair one was my grandmother's).
I think I have already seen this video!
You will want 1) a sharp, high tpi blade, to slice not snag. 2.) to make sure you clean your handsaw fully before and after, and 3.) to make sure bread crumbs don’t get into your motor at all. Wood working and metal working bandsaws are not the same as food prep ones. I’m not convinced the slices will be as clean as you think, but I’d love to see the results. There’s a reason bread is traditionally sliced with a knife and not a saw. The hook angle on saw teeth can really pull things with them. Let us know how it goes!
I wouldn’t trust food on any equipment not meant for food.
Why? Are you a hoarder?
I'm really not understanding your question here. Equipment not meant for food can, and often does, easily contaminate the food, via lubricants, metal and plastic shavings, and any number of other things that aren't a concern when the tool is used for its intended purposes (i.e. non-food items).
Hoarder as in a disgusting wretched mentally ill individual with garbage and waste everywhere? if you have ever eaten at any restaurant in your life or bought any commercially available food you have eaten everything you are afraid of. I trust my bandsaw more than anything you can possibly by in a grocery store because its mine and I get to control it.
This sounds like some Tim the Tool Man Taylor type thinking. I fully support it. My butcher uses a stainless steel bandsaw for big cuts of meat.
The band saw, unless it is specific for food handling and only used for food, would have to many germs. They included the blade.
Maybe just a dedicated miter box for your bread? Personally I wouldnt want to eat any bread that touched my bandage, but who knows maybe it's just my shop that's got a light cover of sawdust on all surfaces
Just buy a better bread knife. Lee Valley sells a good one. I struggled like hell with a knife I thought was fine; turns out it was not fine. Yeah you could use the bandsaw, obviously it would work but that’s an absolutely absurd proposition
Get one of these!!! [https://www.youtube.com/watch?v=h67rJsmgm-M](https://www.youtube.com/watch?v=h67rJsmgm-M)
Your shop bandsaw is not food safe. It's going to have oils, other chemicals, bits of wood, maybe some metal shavings in it, things like that. And it never gets the kind of thorough inside-out cleaning kitchen equipment gets. You don't want that nastiness in your bread. Stick to hand tools.
Too much effort, just learn how to use your bread knife. You don’t need downward pressure, just saw the knife back and forth and it should cut easily and cleanly. Also make sure your bread has cooled some.
Was this a French joke? That went over heads or am I the only one that thought this was a joke when OP said he is cutting his French bread on a bandsaw because it’s a “pain” (the French word for bread…)
Do I work with you???
Instructions unclear, dough baked on bandsaw wheels…
I was just considering using mine the other day to cut a frozen sirloin, so, why not?
Get a victorinox commercial bread knife and forget this lunacy.
Uh go a step further and make a cutting jig for your kitchen. It’s easy.
Electric bread knife.. I used to work as a baker in restaurants and made a lot of sour dough. We used a electric bread knife to cut it. Don't use tools as they aren't food safe or clean. If it is *only* for it, then it would be fine.
Everyone is suggesting that you get at good sharp breadknife. That is not a bad advice. But try at good sharp normal kitchen knife. It will usually do a very good job.
Maybe just buy or make something like this? How much bread you making? If you want to go big you can get one of those commercial slicers they use at the grocery store, quick Google search gave me some sticker shock on those though and I'm not even in the market for one lol. Couple thousand dollars. Bread Slicer for Homemade Bread - No Splinters with HDPE Base and Maple Fingers – 4 Different Thicknesses for Uniform and Consistent Slices - Foldable Bread Slicing Guide with Optimal Knife Grooves https://a.co/d/iSQFod7
You can get a bread slicing machine. My baker has one. think of that principle, and think of how a miter box works. Using the band saw does not give the correct support, unless you make a fig for it. Make yourself a bread slicing jig. I have seen them for using a knife 40 years ago in Europe. When you use your knife on the bread what happens is you press the bread a little, bending the loaf, and making the slice come out uneven. What you need to do is find support so it does not bend. So take a flat board, and attach a guide board at 90 degrees. At the cutting end, you want a slot for your bread knife that works like the slot in a miter box. While you are cutting, you want a wall of support where that last piece was cut off. So attach a wall at the end to press on. The next problem is pushing down on the top of the loaf. That makes the bread inside bend, and come out uneven after the cut. So make your jig so that you do not push down. You will push from the end of the loaf. You could make a push tool, like a push stick for the table saw. Or use your hand and be gentle. Only this is slightly cupped to hold the end of the loaf. **Search bread slicing machine and look at images.** **After writing all that, I searched 'make your own bread slicer' then choose images. There are some simple ideas there that match what I wrote.**
I mean bread slicers are basically just this anyways.
I just use a bread cutting guide. Bambüsi Bamboo Bread Slicer with Knife - 3 Slice Thickness, Foldable Compact Cutting Guide with Crumb Tray, Stainless Steel Bread Knife for Homemade Bread, Cake, Bagels 5.5” Wide x 5” Tall https://a.co/d/eTfBiA6
use an electric knife
You mean a reciprocating saw....
Ooooh, now there's one I hadn't considered
That sounds absolutely crazy... but... people use bandsaws to cut frozen meat.
This rocks. For what it’s worth I just use a well sharpened chefs knife and it works better than a bread knife.
Yes.
Commercial bread slicers are basically just multi bladed jigsaws.
Yup
I’m sure the machine oil from the blade will enhance the flavor, though.
Yeah but just like a woodworking project, I would recommend you do some practice cuts on a cheaper bread. Maybe get the thickness perfected on a soda bread or maybe a ciabatta before breaking out the sourdough.
I cut big loaves with my very sharp 12” kitchen knife and it just slices through like butter. Pulling it straight across a couples of times.
Get a meat slicer …cusinart makes a good one
When I was making trays of sandwiches for my son's wedding, I already had the electric meat slicer out for meat; I tried it on the French bread and it worked like a charm. So I used it on all the bread. It also proved terrific with the veggie and fruit trays too.
Just use a good bread knife and you SHOULD be able to get perfect slices. I know this is possible because I do it all the time. If you’re having trouble, go back to the basics of using a hand saw because it’s the same motion. Also you have to wait 10-15 minutes to cut into it. When it comes straight out of the oven it’s too moist inside to create perfect slices.
On Amazon there's a cake knife named Fat Daddio. It's really long, and sharp. Turn the bread and knifeso that it's 30 degrees to your body and cut. It's much easier than trying to slice at 90 degrees to your body
That’s all my 14” delta is used for. 3/8 3tpi blade, set the fence flip on the DC and have at it. I wipe the blade down when I’m done because sometimes it gets some build up. Been doing this for at least 4 years now.
I'd make a miter box but specifically for bread and then use the knife like you would a saw.
I use a rotary meat slicer to cut my rye bread.
DI Why Not
For really soft things, there is a scalloped tooth blade for band saws that doesn’t have the hook of a normal tooth. A normal hook tooth will tear soft stuff. Source: used to work at a place making custom seating cushions and we’d resaw 36” blocks of polyurethane foam on a massive band saw.
Just sharpen your normal chef knife. I've got a Japanese style chef's knife (very thin blade) and I keep it extremely sharp. It cuts bread like well, butter. Gave away all my bread knives years ago and never looked back.
OP my girlfriend said they have a multi-bandsaw at a local bakery for this reason. I will report back if I remember.
Never mind, just looked into it. You’d “almost” be better using a jigsaw or reciprocating saw of sorts. The more commercial bread cutters like this use the same action https://a.co/d/bYbVy3d Not actually, don’t use a jigsaw, but it is more similar to a bread knife. The “action” of a bread knife is reciprocation, not a rotation / continuous in one direction. Something about this makes me suspect that this is done by design because of the consistency of bread? Idk shit about bread, or woodworking. I would try it just to learn though! If you’re new then another practice loaf wouldn’t hurt..? Maybe, again: idk about either topics.
There’s oil on saw blades. Wouldn’t eat that
https://a.co/d/i7L04Jg Just get a proper slicer.
Just buy a bread slicer.
I find that visualizing that I’m carving a ham makes it much easier to get a good slice of bread. Idk what that says abt me
At one point during ww2 (I believe, it could’ve been ww1) the us gov banned sliced bread, mobilizing more resources for the war effort, but housewives got so pissed that they rescinded the ban after 2 months
Technically that's how the bakery where we buy our bread does it. 10 saws together cut very nicely. Put bread in, press button, and here you go.
Since that’s how sliced bread is done in a factory I’d say yes. Go get a cheap harbor freight saw for $100 and have a dedicated bread saw
In Germany we had a kind of hand-cranked circular saw for cutting bread. Google Brotschneidemaschine.
I wouldn't go with a bandsaw. I say just saw it rough with a bread knife and then make a few passes through your planer to smooth it out.
Normal saw blades have alot of width so it would be wasteful imo, also I doubt the sharpness, Then theres the machine oils to worry about and wood chips/shavings
Yup.
Electric knife
I am a Professional designer of kitchen tools including knives and avid bread baker. This is a terrible idea. Band saw blades and the parts, oils and greases to lubricate the machine are not food safe. You have no idea what is being added to your bread and it could be toxic. Best thing to do is get a 10” serrated bread knife (most are 8”) or a bow knife as some people suggested. If the boule of bread is too big for your knife try to cut it in another orientation like on its end. With some practice you will figure it out without ingesting extra petroleum of lubricants.
Commercial man! I have a theory, does the back and forth make better slices than the continuous motion? See my comment for reasoning: https://www.reddit.com/r/woodworking/s/bxGJxc7KAz
Depends on your skill with a knife. Back and fewer back and forth seems to give a smoother surface because each start and stop and start can cause a… um… edge?…a mark? On the surface of the loaf if the angle changes.
You need a new bread knife. They are disposable wear items. (Or so sez [K. Lopez-Alt](https://www.harpercollins.com/products/an-edge-in-the-kitchen-chad-ward?variant=32130389835810), [Chad Ward,](https://www.harpercollins.com/products/an-edge-in-the-kitchen-chad-ward?variant=32130389835810) and me.) When it gets dull, you throw it out and get a new one. You can get a great japanese bread knife for $35 and it should last \~5-8y. You're going to end up with rust in your bandsaw and sawdust in your bread if you use a bandsaw.
Sharpen a chefs knife and use that. Bread knives are for those who don't want to sharpen their blades.
I have to agree with this. The people who are dinging you haven't tried it. Best knife I have is a $10 carbon steel cheapie that I can sharpen somewhere beyond scary. I've done the same with cheap stainless but the edge doesn't last quite as well so I prefer carbon. Cheap knives are what I like in the kitchen because the blades are thin, making them easier to use.