Q: Just curious, those of you who cut up food logs to use as treats, how do you do it?

Jan 17, 2009

I make sure the food roll is chilled and then I use a serrated sharp bread knife. This gives me the lease amount of crumbs.

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Jan 17, 2009

I agree with Anne that chilling the food log first helps. I use a sharp, thin bladed knife, first cutting off a three to four inch portion of the log. Then, I cut that cut that piece in half lengthwise so each "half cylinder" piece will sit flat. These half cylinder pieces are then cut into 1/4" slices. A workable number of these slices are then placed on top each other, cut into 1/4" slivers, turned 90 degrees and cut again into 1/4" pieces.

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Jan 17, 2009

I just use a knife to slice it. I leave it in the wrap to keep it fresh and cut of a slice one at a time. I flip it upside down in a perfect sized tupperware (without the lid) to keep the exposed side fresh.

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