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Decorating By indydebi Updated 21 Jan 2009 , 2:50pm by julzs71
I generally use one of my Wustoff chef's knives to cut fondant-covered cakes. Never had a problem.
I use dexter. They are white and are so much cheaper and are still awesome. The key to great knives is to make sure you sharpen them very well.I wish I was home. My mom has a restaurant supply in Astoria oregon that I go to and they are tax free.
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