Buying guide
Palette Knives for Icing and Baking
Straight or offset (cranked)? How to choose a palette knife for icing cakes and lifting bakes.
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A palette knife has a flexible, round-ended blade with no sharp edge: ideal for spreading buttercream, smoothing icing and lifting biscuits.
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Straight or offset?
| Type | Best for |
|---|---|
| Straight | Smoothing the sides of a cake; spreading on a flat surface |
| Offset (cranked) | Spreading the top of a cake or traybake: your knuckles stay clear of the surface |
Sizes
A small offset knife (about 10 cm blade) is for cupcakes and detail work; a larger one (about 20–25 cm) covers a whole cake top in fewer strokes.
Look for
- A stainless steel blade with some flex.
- A comfortable handle that is firmly fixed.
Tip
Dip the blade in hot water and dry it before a final smoothing pass for a glossy finish on buttercream.
Frequently asked questions
What is the difference between a straight and an offset palette knife?
A straight knife is best for smoothing the sides of a cake; an offset (cranked) knife keeps your knuckles clear when spreading the top.
What size palette knife should I buy?
A small offset knife (about 10 cm blade) for cupcakes and detail, and a larger one (20–25 cm) for whole cakes.
How do I get a smooth finish on buttercream?
Dip the blade in hot water, dry it, and make a final smoothing pass.
How we choose
BeneRecipes compares tools using manufacturer specifications and retailer listings. We have not tested these products ourselves and don't publish star ratings. We explain which type suits which cook and why.
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