Ask George: “Should toast be cut on the sagittal or axial plane, or should it be cut diagonally?”

“Should toast be cut on the sagittal or axial plane, or should it be cut diagonally?” — Dave L., St. Louis

Let’s first give credit to Dave L. for asking one of the simplest questions in the most technical way. It’s a legitimate question, regardless, for which there are several answers.

When I was younger—from the PB&J sandwiches in my lunchbox to the sides of white toast at iHop—toast was always cut one way: in half and width-wise (axially). When sandwich bread was used, of course, the cutting axis was a moot point. At some point (likely for aesthetic or utilitarian reasons), toast was served cut on the diagonal, which is the norm today. (That said, heavily-laden toasts, like the ubiquitous avocado toast, are not cut at all.)

I queried a few local chefs to gauge their thoughts on the matter:

“Given that most of the toast in my house is consumed by kids under the age of 8, diagonal is the way to go. The key here is that with a diagonal cut, little ones can get to the good parts without having to eat the crust, unless of course they want to—and they rarely want to.” —John Perkins, chef/owner of Juniper

“We cut the loaf on bias to maximize surface area and the individual slices on the diagonal because they go in the mouth more easily. Yes, we do think about such things.” —Rob Connoley, chef/owner of Squatter’s Cafe and the forthcoming Bulrush

“It should definitely be cut diagonally—no ifs, ands, or buts about it! Any other way is just weird!” —Jessie Gilroy, chef/owner of Pangea

“I like it cut on the bias. It gives the impression of more landscape, more toast.” —David Kirkland, chef/owner of Turn

“Diagonally, always! Professionally speaking, it simply presents better. In the end, a piece of toast is still the same ol’ piece of toast, but if cut any other way than on the diagonal, it looks like less, and I feel the urge to add another slice.” — Eric Prophete, executive chef of Kingside Diner

“It’s easier to negotiate a piece of toast cut on the diagonal because you already know where that first bite’s gonna be.” — Kevin Nashan, chef/owner of Sidney Street Cafe and Peacemaker

“On the diagonal! I feel the triangular shape enhances the flavor of the toast. Cutting it in half leaves more flat edges which, for me, leaves the flavor of the toast flat.” —Jason Longfield, chef at The Shack

“It  depends on the bread. If square, cut it diagonally. The right angles draw the guest in and entice the visuals. If the slice is longer, a diagonal cut loses its visual appeal, and other cuts may make more sense.” —Ryan Stupka, executive chef at The Tavern Kitchen & Bar (CWE)

“I always thought we cut it diagonally, so we could charge more.” —Brant Baldanza, managing partner for OG Hospitality Group (owners of The Shack, The Tavern, and The Corner Pub)

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