How Do You Sharpen Your Dowels?

Decorating By darkchocolate Updated 11 Apr 2007 , 10:47pm by mekaclayton

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darkchocolate Posted 11 Apr 2007 , 8:29pm
post #1 of 20

I was wondering how you sharpen your dowels so sharp yet it stays sanitary?

Thanks,
darkchocolate

19 replies
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smbegg Posted 11 Apr 2007 , 8:34pm
post #2 of 20

With a knife. I just whiddle it to a point.

stephanie

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bethyboop Posted 11 Apr 2007 , 8:35pm
post #3 of 20

i use a unused pencil sharpner.

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Fairytale Posted 11 Apr 2007 , 8:36pm
post #4 of 20

I actually use a potato peeler.

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mdutcher Posted 11 Apr 2007 , 8:37pm
post #5 of 20

I use a pencil sharpener that I keep with my cake supplies (only for cake, no pencils allowed!!!) icon_biggrin.gif

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cmmom Posted 11 Apr 2007 , 8:38pm
post #6 of 20

I bought a battery-operated pencil sharpener just for this purpose. I think it cost like $5 at Target. I used to widdle them down with a knife but this is soooo much faster. I keep it with my cake stuff and use it only for my dowels. HTH

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darkchocolate Posted 11 Apr 2007 , 8:42pm
post #7 of 20

Thank you for all the quick replies. I work at school and the teacher I work with bought a new pencil sharpener (electric) over spring break and boy, that thing works! I was thinking about buying one.

darkchocolate

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mekaclayton Posted 11 Apr 2007 , 8:42pm
post #8 of 20

I bought a pencil sharpener just for my dowel rods. I had a wedding this weekend though and forgot to sharpen my rod and my husband used that little branch cutter thingy (I use it only for cutting the dowel rods) but right now for the life of me can't remember whatcha call it. Sorry, but a good ole 50c sharpener from Walmart should do the trick.

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step0nmi Posted 11 Apr 2007 , 8:43pm
post #9 of 20

okay..this may sound dumb! But, I haven't used dowels yet for anything. Why are we sharpening them?? icon_redface.gif

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mekaclayton Posted 11 Apr 2007 , 8:45pm
post #10 of 20

Tiered cakes...I drive a dowel rod down the middle to keep the cake from toppling over.

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step0nmi Posted 11 Apr 2007 , 8:46pm
post #11 of 20

so does the sharpened side go down? Then it goes into your board or whatever your using? icon_redface.gif

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christeena Posted 11 Apr 2007 , 8:48pm
post #12 of 20

You could eliminate the need to sharpen completely if you use wooden BBQ skewers. You can get 200 for just a few dollars at just about any grocery store! I love to use them and they work great for cookie bouquets, also!!

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Aly24 Posted 11 Apr 2007 , 8:59pm
post #13 of 20

Sorry icon_confused.gif I havent used dowels before either...so how does the cake stay stable if the next tier is resting on dowels that are point side down, wouldnt that make it wobbly or even start cutting through the board???

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step0nmi Posted 11 Apr 2007 , 9:00pm
post #14 of 20

that was my next question! thumbs_up.gif

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christeena Posted 11 Apr 2007 , 9:03pm
post #15 of 20

I use triple thick cake boards and "pound" the skewer into them so that they are more secure. The point is so sharp that you could cut the point down a bit if you want to.

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Jenn123 Posted 11 Apr 2007 , 9:05pm
post #16 of 20

You use short posts not sharpened in each tier. You use a long sharp dowel to punch down through 2- 4 tiers. It goes through the boards all the way to the bottom and makes a super stable tiered cake that can be delivered stacked.

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nsouza Posted 11 Apr 2007 , 9:26pm
post #17 of 20

you sharpen a dowel rod and once the cake is completly stacked you then shove the shapened dowel all the way through the center to add extra support and to keep everything from falling over

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cakesbykitty Posted 11 Apr 2007 , 10:10pm
post #18 of 20

cheap kids pencil sharpener from wal-mart... it is only used for cakes.

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mekaclayton Posted 11 Apr 2007 , 10:44pm
post #19 of 20

Yes, exactly...as Christeena stated. The sharpened dowel makes it easier to get through those cake layers and boards. If someone came by and bumped the table without that dowel in the middle, your cakes could fall over, not to mention transporting it (if you dare do that one) BUT if there's that rod down the middle, it makes it harder for anyone of those layers to fall. Just a dramatic example but they are basically there for stability. Crooked cakes absolutely require them (well, that I know of). I would never do a tiered cake without one in the middle.
And great idea, Christeena, I buy those all the time to test my cakes, never thought to buy those for that reason. Duh? I feel like a dummy LOL

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mekaclayton Posted 11 Apr 2007 , 10:47pm
post #20 of 20

yeah, like that. LOL, sorry, it took me a minute to reply back didn't realize everyone made the point I was going to make. LOL

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