With a straight edge knife. You just have to move the knife back and forth in an exaggerated fashion it makes for a much smoother cut without the little sawdust like crumbles . It might not work with your bread recipe but my wifes bread we commonly slice 3/8 thick with a straight edge , grandma always used a serated knife but her bread didnt turn out like this either

Picked up there 12 inch carving knife a couple of months ago. Shape blade nice for slicing bacon, prime rib ect.

I'm a bit disappointed Ness. I would have thought it would at least have a wooden handle.

Plastic handled, stainless bladed knives are like putting a fuel injected motor into a "musclcah."

Its not a knife Ness its a saw. Look at the " edge "

https://images-na.ssl-images-amazon.com/images/I/71Hw5dtCDxL._AC_SL1500_.jpg

this is a saw

Call it what yah want.....This Weapon Gets the Job Done...in a hurry !

More bread knives, please.

Those Victorinox’s are good knives. My bread / carving knife of choice these days is a Randall 10-7.

Much appreciated, deer Hunter 51.

Randall for the kitchen! That's an expensive knife. It does seem that serrated knives cut bread easier than a straight edge. I agree about the crummies tho.
There's a 10-5 for sale on Capt. Chris Stanabecks website. Gonna cost you 500 bucks tho!
mt

Catalog price from RMK is $285 now but there's a wait. Several other sources out there other than Stanaback - if you're looking, PM me and I'll give you some contacts. I bought my first Randall (model 14) back in the 80's while I was in the army and have collected them since. They're pricey but will last forever and the shop has a lifetime warranty on them, as long as you don't do something crazy with it. They hold their value pretty good too.