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Tip: forget the bread knife. Just get a normal straight-edged knife and keep it sharp. Once it's through the crust it will cut as well as a bread knife (actually better, because it's easy to keep a straight edge sharpened which you can't say about a serrated edge unless you have a special sharpener) and you won't get a spray of breadcrumbs. Does need to be reasonably sharp, but I'm not talking razor-like. Try it.

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I did to that before i bought my current serrated knife. But as others mention my non serrated would not get through the crust of sourdoughs. And the you end up crushing the bread and getting uneven slices. It was indeed cleaner than the crumbs i get now.

I keep a reasonably sharp straight edge knife (not razor-sharp), but find getting through the crust a chore with it (crust != crust, to be fair), and thus prefer serrated. Breadcrumbs all over are annoying though. Maybe keep a razor-sharp straight edge just for bread?

I usually have success puncturing the crust first and then "levering" the knife to create a wide cut that's easy to finish afterwards. Some bread just falls apart on its own, though, this works best on more firm bread.

at that point, you have a bread knife again, except it's isn't serrated. to my view, bread crumbs are unavoidable every time you cut bread crust, no matter how

Worth a try!

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