What Is The Best Knife For Carving A Cake?
Decorating By Kathy107 Updated 29 Feb 2012 , 2:40am by rosech
Not really. My best carving tool is a really sharp paring knife. I also have one that's shaped like the paring knife but is longer. But the most important thing is that they should be super sharp. I don't really like carving with serrated knifes. I find you can't get the detail that you get with a well-honed non-serrated blade. Anybody else have an opinion about this?
I use a serrated bread knife because it cuts cake better than a flat blade, but I guess everyone has their preference when it comes to cutting things up. 
I like a long, serrated bread knife. It doesn't "Push" down and compress the fondant because you can "saw" through the fondant.
Winco makes a lovely, inexpensive 12" knife. Just look online or Amazon.
The main thing that is important is TO CLEAN YOUR KNIFE BETWEEN EACH CUT! If you let frosting and crumbs glob it up, it will butcher your slices.
Not really. My best carving tool is a really sharp paring knife. I also have one that's shaped like the paring knife but is longer. But the most important thing is that they should be super sharp. I don't really like carving with serrated knifes. I find you can't get the detail that you get with a well-honed non-serrated blade. Anybody else have an opinion about this?
I totally agree with you about a well-honed and VERY sharp non-serrated blade! If you asked me two years ago I would have said serrated hands-down! Once I tried a non-serrated I've NEVER looked back! I find that a non-serrated knife makes a cleaner, sharper cut, whereas a serrated knife tends to saw the cake off making more of mess! But, as others have stated, it's a matter of personal preference!
It also might make a difference if the cake is room temp or cold. I do all my carving at room temp, I don't freeze anything, so the serrated knife works fine.
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