I'm making a sunburst-type appetizer with boxed puff pastry. It involves a lot of cutting of the puff pastry dough to make the design. I know the knife needs to be sharp to get the best effect. Kind of like needing to use a sharp biscuit cutter to make biscuits. Is it ok to use a thin serrated knife? I have two knives to use -- a thin sharp serrated knife, and a not as sharp thin plain knife. With no time to get the second one sharpened. Which would be best to use? Any experience or advice?