I use a bread knife that I bought at my grocery store - it doesn’t compress the cake and is small <12”. But…if you are cutting a sheet cake I think it will work because you will just cut lines and not wedges (the wedges are problematic because the knife has a rounded tip). I think you will be hard pressed to find a large knife for torting (14” long) with a pointed tip…it may be classified as a sword I think it will be just fine for sheet cakes.
It sounds perfect for me. I have a 10 inch bread knife which cuts round cakes perfectly. I need something for sheet cakes because the bread knife seems to pull the cake as I am dragging the knife across it’s length.
Thank you so much!
Flour Girl, if you’re looking for something to level and/or tort larger cakes and you’re finding that even a 14” knife is too small for this, you might consider getting a cake leveler. I have the older version Wilton made and it works wonderfully. They have a newer version that folds so it’s easier to store and keeps the sharp edge to the inside when folded, but I don’t know how well it works since I’ve never used it. My concern with their new design is the small rivet in the middle where it folds. I just wonder how it will affect its slicing ability. It might not at all, I just can’t say since I don’t have that version. With the older one I have it’s large and takes up a lot of storage space for a knife, but it makes torting and leveling larger cakes a breeze. Regardless of which design you have, you can still use the method of placing something in the cake pan to raise the cake to the right height in the pan for leveling and torting if you want to, but handling cakes as lager as a half sheet or larger can be somewhat cumbersome to handle, so taking it out of the pan and then putting it back in could be stressful with out some extra hands to help, or at least a large sheet of metal (like a single-lip cookie sheet) to help with handling/moving such a large cake. The advantage, however, is that it’s easier to get the leveler to slice through the cake at the spot you want to. The leveler has adjustable feet so you can set the height of the blade at various heights, but without using the pan method and just placing the cake on a table or counter top you might not get the knife blade in the exact spot you want to slice through if the feet are unable to be set to the exact height to match where you want to slice through the cake.
If you decide to use a large knife instead of a leveler, I would suggest finding a serrated knife that has fairly shallow serrations to it. The larger serrations will tend to pull and tear the cake as it’s going through it. Also, I find that just being patient and going slow during the slicing process helps a lot. Let the knife do the work. I place the knife to the cake and then try to hold my arm as still as possible while holding the knife nice and level. Then place my hand on top of the cake to turn it on the turntable and let the knife do all the work.
Good luck finding something that works for you!