For best results, always use a sharp, serrated knife.
Heat the blade under running hot water and wipe excess water off before making each slice. Place slice on a plate, cut-side up.
Always clean and reheat knife after every slice.
For professional looking portions, use a 10 to 12 inch serrated slicer when cutting cakes.
Allow the frozen slices to stand at room temperature for at least 1 hour before serving.
For cheesecakes here is the best-kept secret of the trade. Would you believe it is dental floss! It is just about impossible to cut a cheesecake cleanly with a knife (too much of the precious filling sticks to the blade). Take a long strand of dental floss, stretch it taut, and gently press it through the cake. Do not try to pull the floss back up through the cut you have made, simply pull it out when you reach the bottom. Either waxed or unwaxed floss may be used, but you may want to use a knife to cut through the harder crusts.