Cutting Blade To Use On Fondant

Decorating By born2bake Updated 20 Sep 2007 , 3:57pm by born2bake

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born2bake Posted 19 Sep 2007 , 1:25am
post #1 of 5

I have an Xacto knife I use when cutting fondant, yet it still seems to rip areas of the fondant. I can't seem to a clean cut like I would using a cooking cutter or a pizza cutter. Maybe thickness has something to do with it or leave it out to dry for some time before I cut it. Or maybe I need a specific shaped Xacto knife - rounded off (like a scapel), or pointed edge (like I currently have).

Thanks for your help!

B2B

4 replies
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rosita6882 Posted 19 Sep 2007 , 2:47am
post #2 of 5

I find that when i use these i need to clean the blade after each time i cut a piece cuz the fondant sticks to the blade and kind of makes it dull. Try cleaning the blade after each time cutting something and see if that helps. Hope that made sense.

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AuntieElle Posted 19 Sep 2007 , 3:00am
post #3 of 5

Rosita is right on. The fondant kind of sticks to the sides and makes your edge yucky! Just keep cleaning the blade of whatever you are using.

Elle

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rcs Posted 19 Sep 2007 , 5:22am
post #4 of 5

I use a sharp pointed scalpel and have to clean it frequently, too! I also bought one of those long razor blades in the sculpey clay department. I find I use that alot also!

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born2bake Posted 20 Sep 2007 , 3:57pm
post #5 of 5

Ladies,

Thank you for the replies. I guess I'm not alone with this 'sticky' problem:

B2B

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