thin-bladed

Or peel off the outside bit of parchment paper and carefully and slowly slide a long and thin-bladed knife between cake and parchment and slide off onto the platter.

Jamie Schler: Valentine's Day Flourless Chocolate Truffle Torte Jamie Schler 2011

Embed a magnet inside a sponge with a thin-bladed knife and a little thumb pushing, and you can use another strong magnet to guide it around your aquatic realm to pick up the grime off the walls without too much disturbance.

Top 10 Magnet Hacks | Lifehacker Australia 2009

Or peel off the outside bit of parchment paper and carefully and slowly slide a long and thin-bladed knife between cake and parchment and slide off onto the platter.

Jamie Schler: Valentine's Day Flourless Chocolate Truffle Torte Jamie Schler 2011

This one requires a bit more precision than the other cardboard hacks here — lighter, A4-sized cardboard, a thin-bladed craft knife, non-tape adhesive, and soft hands.

Top 10 Cheap But Great Cardboard Creations | Lifehacker Australia 2009

Use a thin-bladed knife and your fingers to make slits all over the meat and insert the garlic and most of the sage.

The Food Matters Cookbook Mark Bittman 2010

Bake the beets, undisturbed, until a thin-bladed knife pierces all of them with little resistance, 1 to 1½ hours.

The Food Matters Cookbook Mark Bittman 2010

Cover and cook, undisturbed, until the fish is done a thin-bladed knife inserted into the center will meet little resistance, about 5 minutes.

The Food Matters Cookbook Mark Bittman 2010

The asparagus are done when they are just tender enough to pierce with a thin-bladed knife; the favas should be completely cooked through but not mushy, 3 to 5 minutes.

The Food Matters Cookbook Mark Bittman 2010

Cook until the cauliflower is just tender enough to be pierced to the core with a thin-bladed knife no longer.

The Food Matters Cookbook Mark Bittman 2010

Add the cauliflower to the boiling water and cook until you can just barely pierce the center with a skewer or thin-bladed knife you want it still quite crisp, 10 to 15 minutes.

The Food Matters Cookbook Mark Bittman 2010