Blades represent the critical part of the slicing process. Without sharp blades with the right serration and degree and made of the proper materials, a clean cut just won’t happen. According to Allen Wright, vice-president, sales, Hansaloy, Davenport, IA, blade cleanliness is often overlooked as one of the challenges to sure slicing.

When slicing bread, gluten can build up on the sidewalls of a blade. When gluten hardens on the blade, it creates tension and roughs up the blade’s surface. This results in a rougher slice, while bakers strive for a smooth slice. Reducing gluten residue on the blade lessens the crumbs produced by the slicer, which comes with having the right blade for the right product.