A tip I learned from my mom is to have a thermal pitcher or carafe standing by with hot water in which to dip the knife. And an interesting technique I learned from a colleague who worked with a caterer during college is to take a long, thin serrated blade and cut a circle in the cake. Then you only have to make short cuts from outside to inside circle. Pieces are almost rectangular that way. Once all the outside pieces are removed you have a smaller cake that is easy to cut in small wedges.

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