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Old 01-13-2009, 02:38 PM   #11
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I have to admit, I have a hard time with pies that have a top crust, brownies, and softer desserts that have a harder top. I have several knives I use to cut, one is a serrated knife, one is more like a fillet knife, and I have a pastry knife that works pretty good on cakes.
Like everyone said, clean after every cut. Hot water dip for cold items, a little cold water for other thins, and lots of practice! LOL.
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Old 01-13-2009, 04:29 PM   #12
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I wouldn't worry about it too much. To my eye, slight irregularities in shape, cut edges, etc., are a sign of homemade goodies, which I'll take over store-bought perfect-looking products every time.
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Old 01-13-2009, 04:36 PM   #13
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The one thing that no one has mentioned is sometimes chilling briefly can make things easier and you really need the right, sharp knife for the job.
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Old 01-13-2009, 07:11 PM   #14
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Hey I did mention that!! Chilling to firm it up before cutting, maybe I worded that wrong ;)
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Old 01-17-2009, 01:11 PM   #15
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Quote:
Originally Posted by jennyema View Post
Some things like lemon bars and cheesecake can be cut using a length of dental floss
hmmmmmm I can see myself doing that hehe

Quote:
Originally Posted by Jeekinz View Post
For sushi, I keep a clean damp folded towel next to my board. After each clice, I wipe the knife off both sides.

That may work for your desserts too.
I wipe sometimes but its boring to cut wipe cut wipe

Quote:
Originally Posted by Maverick2272 View Post
I have to admit, I have a hard time with pies that have a top crust, brownies, and softer desserts that have a harder top. I have several knives I use to cut, one is a serrated knife, one is more like a fillet knife, and I have a pastry knife that works pretty good on cakes.
Like everyone said, clean after every cut. Hot water dip for cold items, a little cold water for other thins, and lots of practice! LOL.
I'd never thought you'd say that

thanks for the tip


Quote:
Originally Posted by PieSusan View Post
The one thing that no one has mentioned is sometimes chilling briefly can make things easier and you really need the right, sharp knife for the job.

will try thanks


Quote:
Originally Posted by Scotch View Post
I wouldn't worry about it too much. To my eye, slight irregularities in shape, cut edges, etc., are a sign of homemade goodies, which I'll take over store-bought perfect-looking products every time.
you really don't wanna see how mine turns out


Quote:
Originally Posted by Maverick2272 View Post
Hey I did mention that!! Chilling to firm it up before cutting, maybe I worded that wrong ;)
ok thanks lol
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Old 01-17-2009, 02:59 PM   #16
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Try slightly freezing it first.
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Old 01-17-2009, 05:55 PM   #17
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I run knife under hot water wipe dry and cut you need to do it often like for every cut on a cheese cake.
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Old 01-18-2009, 05:49 AM   #18
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great tips everyone

thanks a million
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