They fit me with a 12 inch paring knife. Shorter blades will not work with regular sized cakes 8" and larger in diameter. A 14 inch knife would be even better. It's a little awkward to use at first, but with practice it becomes easier and more accurate. And I recommend practicing before you go into the precision work. I've used them primarily to slice pies baked in a "bread pan" into long rectangular slices and for that they worked brilliantly for the perfect size of the layers.
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