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Schneider

Schneider Cake Knife and Server 18cm

SKU: GT036

£33.36(£40.03 inc VAT)

In stock
Age-restricted product. You must be 18 or over to buy this item. After you place your order you will be asked to verify your age with photo ID, and your order will be held until you do. Orders not verified within 7 days are cancelled.
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The Schneider cake knife and server is a dual-purpose pastry knife designed for slicing and serving cakes, tarts, and similar baked goods in a catering environment. The blade combines a saw edge with a plain edge, giving it versatility across different textures — from soft sponge to firmer pastry cases — without requiring a separate tool for each.

In service, that combination edge is practical rather than gimmicky. Staff can cut cleanly through layered cakes or portioned tart without tearing the surface, and the server portion means the same piece handles plating directly. For a busy dessert station or buffet line, reducing the number of utensils in play keeps service moving and reduces washing up between covers.

  • Combined saw and plain edge handles a range of cake and pastry textures
  • Server function removes the need for a separate cake slice
  • Chrome-molybdenum steel blade construction for reliable edge retention
  • POM handle with stainless steel rivets for a secure, hygienic grip
  • Lightweight at 90g — comfortable for extended service periods

The chrome-molybdenum steel blade is hardened to 52 HRC, which is a reasonable hardness for this type of knife — firm enough to hold an edge through regular use, while still practical to sharpen when needed. The POM handle is smooth, non-porous, and fixed with stainless steel rivets, making it straightforward to clean and compliant with typical food hygiene requirements.

This knife is well suited to patisseries, hotel banqueting, restaurant dessert service, and catering operations where cakes and pastries are plated regularly. It is a single-purpose tool and is not intended to replace general kitchen knives. If your operation involves very high-volume portioning of dense or frozen products, a heavier-duty option may be worth considering.

If you are putting together a full pastry section kit or are unsure whether this size suits your typical portion work, the team is happy to advise.

Frequently asked questions

Is this knife suitable for portioning dense pastry or tart cases as well as soft sponge?

Yes — the combination of saw and plain edge is designed to handle a range of textures. The saw edge works well on firmer crusts and layered cakes, while the plain edge gives a cleaner finish on softer sponge or mousse-based desserts. It is not intended for frozen or very dense products, where a heavier knife would be more appropriate.

Can this knife go through a commercial dishwasher?

The POM handle and stainless steel rivets are generally dishwasher-tolerant, and chrome-molybdenum steel handles regular washing well. That said, hand washing and prompt drying will extend the edge life of any kitchen knife, particularly one used for fine portioning work.

Is the 18cm blade length practical for standard round cake portions?

An 18cm blade is a practical working length for portioning standard round cakes up to around 10–12 inches in diameter, covering most restaurant and banqueting portion sizes. For very large format cakes or sheet cakes served in high volume, a longer blade may give cleaner single-stroke cuts.
Schneider Cake Knife and Server 18cm

£33.36(£40.03 inc VAT)

£33.36(£40.03 inc VAT)

The Schneider cake knife and server is a dual-purpose pastry knife designed for slicing and serving cakes, tarts, and similar baked goods in a catering environment. The blade combines a saw edge with a plain edge, giving it versatility across different textures — from soft sponge to firmer pastry cases — without requiring a separate tool for each.

In service, that combination edge is practical rather than gimmicky. Staff can cut cleanly through layered cakes or portioned tart without tearing the surface, and the server portion means the same piece handles plating directly. For a busy dessert station or buffet line, reducing the number of utensils in play keeps service moving and reduces washing up between covers.

  • Combined saw and plain edge handles a range of cake and pastry textures
  • Server function removes the need for a separate cake slice
  • Chrome-molybdenum steel blade construction for reliable edge retention
  • POM handle with stainless steel rivets for a secure, hygienic grip
  • Lightweight at 90g — comfortable for extended service periods

The chrome-molybdenum steel blade is hardened to 52 HRC, which is a reasonable hardness for this type of knife — firm enough to hold an edge through regular use, while still practical to sharpen when needed. The POM handle is smooth, non-porous, and fixed with stainless steel rivets, making it straightforward to clean and compliant with typical food hygiene requirements.

This knife is well suited to patisseries, hotel banqueting, restaurant dessert service, and catering operations where cakes and pastries are plated regularly. It is a single-purpose tool and is not intended to replace general kitchen knives. If your operation involves very high-volume portioning of dense or frozen products, a heavier-duty option may be worth considering.

If you are putting together a full pastry section kit or are unsure whether this size suits your typical portion work, the team is happy to advise.