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Best knife for splitting/topping cakes for $50 - $75

post #1 of 14
Thread Starter 

Right now I'm leaning heavily towards the Granton® 12" or 14" Slicer or Granton® wavy edge.


I don't mind spending a bit extra on the front-end to ensure I get the best tool for the job.

post #2 of 14
You don't like the cake cutting wire?
post #3 of 14

Many times simply overlooked and maybe not quite in your budget range but perhaps one of the best on the market. Misono moly, exists in 12 and 14 inch.

 

 

Scroll down on this page; http://www.japanesechefsknife.com/MolybdenumSeries.html#MisonoMolybdenumSteel

post #4 of 14
Thread Starter 
Quote:
Originally Posted by MillionsKnives View Post

You don't like the cake cutting wire?


Don't know anything about "the cake cutting wire", thanks, I will research as well as inquire at school about it. 


Quote:

Originally Posted by ChrisBelgium View Post

Misono moly, exists in 12 and 14 inch.

 

 


 That is a splendid looking blade, indeed.  Yes, bit out of my current budget. but not obtainable if I can sell a few more loaves of Kalamata or Roasted Garlic Breads over the next couple of fridays.

 


Edited by SandSquid - 7/28/14 at 4:38am
post #5 of 14
I'm not much good at cakes. I think people use either wire or a serrated knife like a bread knife to flatten.

I'd be interested to learn what pros use.
post #6 of 14

There is a much cheaper alternative, but I'm not sure if they sell in the US.In my own country the Spanish brand Arcos in quite known, certainly amongst culinary students, for the simple fact that these knives are great value for little money. I believe Arcos has been taken over a few years ago by Henckel. I had a few Arcos knives before I switched to Japanese knives.

 

If it helps, this 350 mm (14 inch) one costs around... 15 €;

 

The Arcos store in Europe; http://store-en.arcos.com/products/knives/pastry-knives/

 

Or, try starting from their website http://www.arcos.com/

post #7 of 14

Forschner will do the job in your price range as well.  12" rosewood handle:

http://www.amazon.com/Victorinox-12-Inch-Bread-Rosewood-Handle/dp/B0019WSJQU/ref=sr_1_2?ie=UTF8&qid=1406552979&sr=8-2&keywords=forschner+12%22+bread+knife

 

or 14"  with fibrox handle:

http://www.amazon.com/Victorinox-40642-Slicer-Fibrox-Handle/dp/B000EYWNLG/ref=sr_1_4?ie=UTF8&qid=1406553024&sr=8-4&keywords=forschner+14%22+bread+knife

 

At these lengths and with the chisel grind and somewhat flexy blade, you need to pay close attention to your cut to keep the blade from wandering or flexing. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #8 of 14

A bread knife will be used for many things. The wire is exclusively for cakes:

 

 

 

http://www.amazon.com/Mrs-Andersons-Baking-Wire-Cutter/dp/B009J9ALES/ref=pd_sim_sbs_k_4?ie=UTF8&refRID=1P6QC0KNX7B5QVD4110D

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #9 of 14

IMO it is the dreaded kitchen unitasker that I avoid.  Then again it is cheap, does the job well, and requires no skill or training to get good results.  There is some tipping point that if you bake enough cakes it would make sense to have.

post #10 of 14

Talking about unitaskers, what about this one for U$1.78?

 

 

http://www.ebay.com/itm/5-Layers-Kitchen-DIY-Cake-Bread-Cutter-Leveler-Slicer-Cutting-Fixator-Tools-BF4U/351011349249?_trksid=p2047675.c100005.m1851&_trkparms=aid%3D222007%26algo%3DSIC.MBE%26ao%3D1%26asc%3D24643%26meid%3D8636497952319858013%26pid%3D100005%26prg%3D10413%26rk%3D4%26rkt%3D6%26sd%3D371063036949&rt=nc

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #11 of 14

Also from Arcos, these must haves for baking to be found here; http://store-en.arcos.com/products/complements/kitchen-tools/?p=60

 

In 200 and 250 mm and less than 10 €;

 

 

And a straight one in 205 mm, a bit pricier at 22 €

 

post #12 of 14
Thread Starter 
I ended up with the Fat Daddio 14" serrated knife and it is fantastic for dry crumb cakes.  Not so great if the crumb is too moist, but I have a 14" Granton for those wetter cakes.
The 14" Granton serves double duty as the finest prime rib slicer in our kitchen.  Whoever is on the Prime station invariably asks me to use it.
post #13 of 14

Hi  sandsquid,

You should be happy with that knife. When you decide to get another one I would suggest one with an exaggerated bevel. We cut 1000's of cakes. This type of knife will incorporate air into the cutting so you won't have problems with moist cakes or semi frozen.

I will attempt to post,


The top one is what I'm referring to. HTH's

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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #14 of 14
Thread Starter 
Quote:
Originally Posted by panini View Post
 

 


The top one is what I'm referring to. HTH's

 



My Fat Daddio 14" serrated knife and 14" Granton, compared to my 1988 vintage Mundial

 

 


I really like the double bevel (bezel) of the  Fat Daddio 14" serrated knife , unlike all the single bevel serrated knives I'v used, you can easily redirect the cut it you didn't start perfectly right.

 


Edited by SandSquid - 9/14/14 at 8:09am
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