Which Knife Do I Choose For Trimming Cakes ??? ...

Decorating By Mikel79 Updated 30 Jan 2010 , 3:46pm by kse

 Mikel79  Cake Central Cake Decorator Profile
Mikel79 Posted 30 Jan 2010 , 1:07pm
post #1 of 9

Hi All!

I want to invest in a good knife for trimming the SIDES of my cake. I like trimming them to a perfect round shape. Sometimes when cakes settle they have little bumps in them I like to level out.

Do I buy a serrated knife? Do I buy a smooth edge knife? I went to
Wal-mart this morning and these were the two basics blade types I saw. I just don't know which to use....


Any help is appreciated....

8 replies
 Eisskween  Cake Central Cake Decorator Profile
Eisskween Posted 30 Jan 2010 , 1:45pm
post #2 of 9

I have no clue, but would also like to purchase a quality knife for the purpose of trimming. I hope you don't mind me riding your coattails on this one. icon_smile.gif

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Justforfun751 Posted 30 Jan 2010 , 2:17pm
post #3 of 9

I'm curious too! I read a thread not too long ago about cutting cakes and someone (I think it was indydebbie) said to never use a serrated knife, but it was in regards to cutting slices from a finished cake, not carving a cake...

 greengyrl26  Cake Central Cake Decorator Profile
greengyrl26 Posted 30 Jan 2010 , 2:27pm
post #4 of 9

In Sharon Zambito's video about Fabulous Fondant (or maybe Flawless Fondant?), she uses a serrated knife, but doesn't say which brand. HTH

 Rose_N_Crantz  Cake Central Cake Decorator Profile
Rose_N_Crantz Posted 30 Jan 2010 , 2:31pm
post #5 of 9

Any brand will do. Just as long as it's serrated. I would suggest getting one that at least as long as your cakes are tall (a 6" should do fine) and another that's longer. The longer one would be used for carving cakes and the shorter one would be used for trimming the edges.

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baycheeks1 Posted 30 Jan 2010 , 2:43pm
post #6 of 9

I use a larger I think like 8 in serrated bread knife and a 4 in super sharp paring knife. Having the larger one is good for larger sections and the small one is good for harder to get to sections or like more defined places on a cake.

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Mikel79 Posted 30 Jan 2010 , 3:18pm
post #7 of 9

Thank you!

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Marci Posted 30 Jan 2010 , 3:39pm
post #8 of 9

I agree with the serrated knife idea. However, my knife is 14" long. I use it to level/torte all my cakes.

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kse Posted 30 Jan 2010 , 3:46pm
post #9 of 9

I use a larger I think like 8 in serrated bread knife and a 4 in super sharp paring knife. Having the larger one is good for larger sections and the small one is good for harder to get to sections or like more defined places on a cake.


I use the same thing. Works great

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