OXO Good Grips Non-Slip Serrated Bread Knife, 8-Inch
Last updated: July 19, 2022
We looked at the top Bread Knives and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Bread Knife you should buy.
Overall Take
In our analysis of 100 expert reviews, the OXO Good Grips Non-Slip Serrated Bread Knife, 8-Inch placed 11th when we looked at the top 16 products in the category. For the full ranking, see below.
From The Manufacturer
Enjoy bagels, baguettes and brioches with the OXO Good Grips 8″ Bread Knife. This Knife slices easily through the crustiest loaves, rolls and bagels with its sharp, serrated stainless steel blade. The soft, non-slip handle is shaped for a comfortable grip that won’t slip, even when wet. Amazon.com Sharp enough to slice through chewy crusts and still produce full, even slices, this bread knife can handle the job without flattening the loaf. Great for bagels and rolls, the hand-finished stainless-steel blade is serrated for easy cutting. The Good Grips line features durable, nonslip flexible handles on every product. Ergonomically designed to fit the palm comfortably and softly, the pressure-absorbing processed rubber handle puts less tension on the hands, while providing an outstanding grip. Made from the same material dishwasher gaskets are constructed of, the handles are slip-proof, wet or dry, as well as dishwasher-safe. Good Grips products are moderately priced and have won the Tylenol/Arthritis Foundation Design Award. –Laurie Notaro
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Culinary Expert
Julie Chernoff is a long-time member of Les Dames d’Escoffier (past president of the Chicago Chapter, and current co-chair of the LDEI Legacy Awards Committee), the Association of Food Journalists (AFJ) and the International Association of Culinary Professionals.
Chernoff is the dining editor of Better, a lifestyle website and print magazine. Her journalism started in the test kitchens of Weight Watchers Magazine. She holds a BA in English from Yale University and is a graduate of the California Culinary Academy. She has spent the last few decades styling, photographing, teaching, developing recipes, editing, thinking and writing about food.