Applied woodworking technology for pastry?

Last week, a customer begged me to make a dozen Napolean slices for him.  I hate making them because the slicing is so messy.  Basically you have three layers of baked puff sandwiched between two layers of pastry cream.  You can freeze only so long but you still have to slice, and when you slice, you inadvertently push down, squishing the cream out.  I've done electric knives, freezing, but it always ends up as a mess.

What I came up with was a frame to put the block of unsliced Napoleons in. This device greatly resembles a woodworker's "miter box" a very simple frame made to guide the saw to make 90 or 45 degree cuts. 

I made mine with slits every inch and half to guide my knife.  The frame holds the pastry block tight, so it doesn't move around, and since it doesn't move around, I don't need to push down, but can go hog wild "sawing" back and forth with no worries about disturbing the whole block.  See the below pic 

If I had more time I would have made it out of nylon--usually I have cutting boards to cannibilize.

However, if you look closely, you will see a faint line of parchment paper.  For each block of pastry, I made a parchment paper capsule--lining the bottom and sides, then slipped the whole thing into the box.  This accomplishes a few things: One there is no contact of food onto wood; two, no cream gets onto the frame making removal difficult;, and three, each slice now comes with a custom paper wrapper.

What you don't see are the shallow grooves in the bottom or base of the frame, these match the slits on the sides.  This way the knife can go through the entire pastry and not cut the base of the frame.

Yeah, I used to do that, but now I only use a made-from-scratch hot process pastry cream ( yolks, milk, and cornstarch) that weeps when thawed.