When it comes to cutting sourdough bread consider these best practices to ensure clean and even slices:

1. Use a sharp serrated knife: Its sharp, saw-like edge allows you to cut through the crust without crushing the soft interior.
2. Allow the bread to cool: Let the sourdough bread cool completely before cutting. This allows the crust to set and ensures cleaner cuts. Cutting into a warm loaf can result in squished or gummy slices. I typically wait 1.5 to two hours if I can hold off the rest of the family.
3. Have a proper stance and body position: Stand with your feet shoulder with apart and both feet pointing straight forward at your cutting surface. Align your entire body with your toes towards the cutting board
4. Use a gentle sawing motion:
   • Gently saw back and forth with the serrated knife. The sawing motion helps maintain the loaf’s shape and prevents tearing.
   • Let the weight of the knife do the work. Apply minimal pressure to avoid compressing the bread.
   • Use the entire blade. Saw from the tip of the blade all the way to the heel (or base) and fully back to the tip.
5. Clean the knife between cuts: To achieve clean, even slices, wipe the knife clean with a damp cloth or kitchen towel after each cut. This prevents excess crumbs and dough from building up on the blade, ensuring neater cuts.

Remember, practice makes perfect. Cutting sourdough bread takes a bit of skill, so don’t worry if the first few slices aren’t perfect. With time and experience, you’ll become more adept at achieving clean and beautifully cut slices.