Could the perfect cake knife be … a rectangle?

[mengwong]

but can it cut a 12 stick butter cake?

I'm very certain, the knife to cut that, is yet to be invented!

Could stiction ever be a good thing? Maybe…

Maybe for cake. Especially the kind with cream filling.

Imagine a cleaver, but switch the aspect ratio from landscape to portrait.

The first cut into the cake is vertical down, vertical up.

The second cut, vertical down, horizontal out.

The slice of cake sticks to the ura, which is flat. The knife maintains contact with the entire slice, and stictions it all the way to the plate. The cake lifter slid in to the base becomes a supporting character.

Once on the plate, how does the knife unglue from the cake? I have not thought that far ahead.

 

[BillHanna]

Lay the slice cut side down, then pull the knife towards you while raising it up. Like a brushstroke?

 

[Beerzebub]

Maybe a two piece set, a rectangle and a thin-edged silicone spatula to help gently break contact between rectangle and cake after the first cut and while plating?

 

[Jovidah]

The easiest solution is less blade to stick to. So think extra long fillet knives or skeletonized blades.

 

[BillHanna]

The easiest solution is less blade to stick to. So think extra long fillet knives or skeletonized blades.

Double width fish spatula

 

[icanhaschzbrgr]

My light saber have never experienced any sticking. And if you cut raw meat it will make it grilled all while you are still cutting. I wouldn't use it on cakes however

 

[esoo]

My grandmother cut cheesecake with dental floss.

 

[mengwong]

My grandmother cut cheesecake with dental floss.

I’ve always thought this belonged in the kitchen as much as in the pottery studio.

 

[stringer]

I’ve always thought this belonged in the kitchen as much as in the pottery studio.

View attachment 274173

https://a.co/d/7fbAy8L
Why would you need a cheese wire in a pottery studio?

 

[HumbleHomeCook]

Break your paradigms.

The answer is still a rectangle and of course the slice sticks because the rectangle then doubles as the serving vessel.

Think @BillHanna 1:21am, underwear and socks, bad case of the munchies...

You're welcome.

 

[HumbleHomeCook]

https://a.co/d/7fbAy8L
Why would you need a cheese wire in a pottery studio?

Release the piece from the pottery wheel. Also used for various cutting.

 

[RuddyUdder]

Could stiction ever be a good thing? Maybe…

Maybe for cake. Especially the kind with cream filling.

Imagine a cleaver, but switch the aspect ratio from landscape to portrait.

The first cut into the cake is vertical down, vertical up.

The second cut, vertical down, horizontal out.

The slice of cake sticks to the ura, which is flat. The knife maintains contact with the entire slice, and stictions it all the way to the plate. The cake lifter slid in to the base becomes a supporting character.

Once on the plate, how does the knife unglue from the cake? I have not thought that far ahead.

I've seen this successfully done before on a Youtube video. It was more about technique than the perfect knife. The cut should be 100% vertical with the edge of the knife lined up with the side of the cake and pulled into the center and carefully lifted straight up and out, rather than pushed down horizontally from the top. It's also important that the knife be run under hot water first to warm it up a bit.

 

[RonB]

I had a distant relative who was in the Mob and he had one of those, but I don't think he used it to cut cake...

 

[M1k3]

I had a distant relative who was in the Mob and he had one of those, but I don't think he used it to cut cake...

Mobster cheesemonger?

 

[Beerzebub]

Mobster cheesemonger?

Michael: My father made him an offer he couldn't refuse.
Kay: Caciocavallo 30% off today only?

 

[Homechef]

Your answer is already addressed by the accompanying ice cream scoop...

Just add a little trigger to the handle and something to swoosh by and separate the cake from the blade

 

[DitmasPork]

Could stiction ever be a good thing? Maybe…

Maybe for cake. Especially the kind with cream filling.

Imagine a cleaver, but switch the aspect ratio from landscape to portrait.

The first cut into the cake is vertical down, vertical up.

The second cut, vertical down, horizontal out.

The slice of cake sticks to the ura, which is flat. The knife maintains contact with the entire slice, and stictions it all the way to the plate. The cake lifter slid in to the base becomes a supporting character.

Once on the plate, how does the knife unglue from the cake? I have not thought that far ahead.

Perfect, preferred cake/pie knife—for me—is a 270 sujihiki, which also looks good and intimidating at the table for supper parties. My gyuto didn't fair too well with cake/pies, a bloody mess with NY Cheesecake.

 

[BillHanna]

I used to use my MSicard suji for cakes and whatnot. Now I have a 300mm DaoVua from @TokushuKnife I’ll use soon. Some in law (sister? ) has a birthday next week.

 

[AT5760]

No matter the knife, a rinse in very hot water, then a quick wipe down helps big time when cutting cakes. I like a suji though, or my old Henckels slicer.

 

[MarcelNL]

or...who needs to cut a cheese cake...just serve and eat the whole , or make portion sized cheese cakes.