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2 hours ago, teonzo said:

Sliding on the other sense is difficult, since the ganache will tend to stick to the parchment paper / silpat

Not if you pre-coat the bottom with a foot for dipping.

But otherwise, good point about the angle being different something to consider.  You'd need a narrow slab of ganache with a thin bottom on a narrow cutting board that the cheese wire handles will extend beyond, then cut at an angle, and have a groove for the wire to go into so it cuts through the foot ... probably more trouble than it saves!

54 minutes ago, teonzo said:

Sliding on the other sense is difficult, since the ganache will tend to stick to the parchment paper / silpat

Not if you pre-coat the bottom with a foot for dipping.

But otherwise, good point about the angle being different something to consider.  You'd need a narrow slab of ganache with a thin bottom on a narrow cutting board that the cheese wire handles will extend beyond, then cut at an angle ... probably more trouble than it saves!

54 minutes ago, teonzo said:

Sliding on the other sense is difficult, since the ganache will tend to stick to the parchment paper / silpat

Not if you pre-coat the bottom with a foot for dipping.