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Written Instructions

You may already have seen the instructional video for the Simple Slice on our information page, but for those who prefer to follow written instructions please refer to the information below:

  1. Long french sticks, panini, bagels and rolls are simply placed in the channel and sliced using a chosen depth slot. If too long it is simple to slide the object and the knife along the channel before resuming the cut.
  2. The very best way to treat all other loaves, including those from home baking machines, is simply to cut the loaf in half and then put the cut ends face down in the channel before slicing. Perfectionists will then cut slices from alternate halves to ensure matching slices for sandwiches and two equal cut ends to bring together to store freshly until the next session.
  3. You will find the the Bread Board useful not only for cutting the loaf in half but also for trimming the tops off tall loaves ready for the toaster, removing crusts and easily cutting stale bread into croutons ready for the oven. You will have your own ideas.
Your knife is the most important moving part

Only purpose designed Bread Knives should be used alongside a Simpleslice Bread Guide. For best results, your knife blade should be:

  • Sharp
  • Scalloped (to ensure no damage to slots)
  • Long
  • Less than 2.5mm (1/10”) thick
  • Non-stick coated

The Kuhn Rikon example in our demonstration video is ideal. Conveniently, it also has a removable blade guard which allows it to store safely in the Simpleslice channel.
We do not sell knives but below is the link to the Kuhn Rikon which we have tested and works well. Scalloped blades are ground to cut into the crust and continue without tearing the bread.

Kuhn Rikon Bread Knife
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