What Kind Of Knife Do You Use For Triming,sculpting
Decorating By loriemoms Updated 4 Feb 2007 , 9:04pm by kjgjam22
I have gotten a lot of orders lately for whimiscal cakes and sculpted cakes and have been using a cheap bread knife to cut everything with. I hate it, as it is doesn't get me the nice smooth cuts. I am also a cook so I have some very expensive, incredible knives (that nobody is allowed to touch or wash or anything! haha) I want to get myself a good knife for the sculpting as well, and cannot find any good information on the subject. Should I just buy a good bread knife? I was thinking of maybe even a slicer, but the little grooves in it, would it get filled with cake? or get a slicer that doesnt have grooves?
Would love to hear what you guys are using!
I cant answer your question, but I have one of my own 
When you carve your cakes Is it easier to do it with them frozen or cold? And also how do you get the shapes you need? I mean like templates or what? I'm confused on this subject since Ive only carved one dress and it was super easy!
i use a bread knife, for the slant on the top i use a leveler, i just raise 1/2 the cake up then run a straight cut across it. The when you flip the two high ends together you have a nice slant to it.
I do carve when the cakes are cold, i find it much easier and get much less tearing.
I use several different knives that came with my set of Chicago cutlery. They are serrated one is a tomato knife short and squared off. The bread knife and one I call a fruit knife but I think it is actually a fileting knife. It's about a six inch curved blade that is maybe 3/8 inch wide and rather flexible. I love the latter for the fine details.
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