im looking for suggestions on what specific knives (brand etc) that are used for torting cakes. i use a serrated knife, but my knive is dull and i want to get a new one but not sure what i should be looking for.
also, on sugar shacks video she uses a very sharp knive for trimming her sides, any suggestions on what type of knive anyone here uses would be helpful too.
thanks in advance!
darlene
We get our knives at the restaurant from a supplier who changes the same set of knives every 2 weeks, including the bread knife. That way we dont have a dull knife in the kitchen and every time its like using a new one! The service is realtively inexpensive-look under knives/knife sharpening in the book and you might find someone in your area!
I would pm sugarshack and ask what kid of knife she uses for trimming the sides. As for torting I would rather use the agbay leveler then a knife. Much faster and more precise. Here'a link with a demo http://www.agbayproducts.com/
mine is a henckel 6 inch boning knife. not big enough to level cakes. I use it to trim sides and carve my topsy turvys and such.
bed bath and beyond..
HTH
help sugarshack! I went to bedbathandbeyond, and I couldn't find a 6 in boning knife, there are 5 1/2 and 7?? Also there were several different styles of boning knives.....I really need a good knife for carving so if anyone else has bought a henckel knife let me know! Thanks 
and Sugarshack....you are amazing..love love love your DVD's!
Henkel knives are great (my boning knife is a Henkel), but in general, I'm a Wusthoff Classic gal . Henkel and Wusthoff are both universally recognized as being very high quality. Global's are a good brand as well. Stay away from anything like Farberware or CHicago Cutlery or the like - while price isn't everything, you just can't buy a good chef knife for $20.
Most of my Wusthoff's cost between $60 and $80 per knife. Wusthoff frequently offers "package deals", like a paring knife and chef knife combo, which are priced less than buying individually. They also frequently run specials where if you spend so much money (usually around $100 or so) on their knifes, they'll send you a free wooden block to put on the counter.
But you won't go wrong with buying Henkel's either. I just like the "feel" of Wusthoff's a bit better, so it's very subjective. As expensive as they are, remember that three knives will do 95% of your work - a chef knife, a paring knife, and a serated bread knife. You do not need 15 different knives (not that that stops most of us from getting more...)
I have a Wusthoff serated bread knife (which is also a Cook's Illustrated best rated) that I use for torting cakes. Works great - it's long enough and very sharp. It is, however, slightly too thick to be "perfect".
When I took a cakes class through a local community college's culinary program, we used very thin long slicing knives, which were ideal (well the sharp ones were - they had some crap ones too). While I'd like to get one of those, I honestly don't torte cakes enough to justify dropping $80 on a knife to do only that. I have primarily seen this type through restaurant supply companies - there are ones that sell on the web, and you probably have a local restaurant supply store.
Hope that helps!
Guess who's going shopping @ BBB this weekend! 
For under 12" cakes I use the Wlton cake leveler, I find it works well. For over that diameter I use a 10"blade Henkel. I am in search of a much longer one and am planning on stopping in at a restaurant supply store next time I go to the city. I don't like a serrated knife, it crumbs too much. I have the large Wilton cake leveler but find the blade isn't sturdy enough so that was money wasted. I would LOVE an Agbay leveler but thats will happen someday when I get a really Big order and I can justify the expense.
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