Pastry Wheels/Cutters

The trick to cutting through dough perfectly every time is steady, even pressure. Whether you are creating strips for the lattice work on top of a pie or cutting out strips for croissants, it is extremely important to maintain the amount of force you are exerting consistently through the whole process. This is best achieved by standing fairly high above the work space so that your entire arm is above the counter. Sometimes it is best to get on a step stool to make sure you have enough force the entire length of the dough.