"Getting out your best china is a good start, but a photo-worthy dessert relies on getting a clean slice. If you neglect to clean the crumbs and filling off the knife between each cut, these clumps can end up transferring to the next piece. Not only is this visually messy, but the extra bulk on the sides of the knife will prevent it from gliding smoothly through that classic banana cream pie."
"When cutting a pie, consider rinsing the knife with hot water - running it under the tap or keeping a bowl of hot water on hand. Heating the blade will also make it easier to cut through pies with a butter crust or firm filling. Another tip is to work with a cooled pie, which will help the filling stay firm as you cut it. This means leaving baked varieties like raspberry pie to cool completely"
Clean slices require wiping or rinsing the knife between cuts to remove crumbs and filling that transfer and create visual mess. Running the blade under hot water or keeping a bowl of hot water heats the knife and helps it glide through butter crusts or firm fillings. Working with a cooled or chilled pie keeps fillings set while slicing. A small serrated knife with a pointed tip allows a sawing motion that pierces the center without crushing the crust. Regularly wiping the blade with a paper towel or cloth prevents buildup and maintains neat slices.
Read at Tasting Table
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