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| When cutting short paste discs for tartlettes use a lightly floured ring cutter, ensuring the cutter is floured every two or three cuts to keep the cut sharp and neat. |
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| If using a fluted cutter there is a tendency for paste to become lodged in the gap between the ring frame and the flute, this is a serious point as contamination can occur if left unclean. |
| When cutting puff pastry use a warm damp knife or preferably, hot oiled cutter to melt the layers rather than pressing. |
| When using a lattice cutter, roll the lattice roller to cut in the pattern only over pastry that is cool and firm, problems occur if the paste is too soft, when trying to lift the cut latticed paste into position. |
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| When cutting cooked pastry especially mille-feuille slices use a sharp pointed cooks knife wiping the blade between each cut. |
