To Make Clean Cuts When Portioning a Torte, Which of the Following

To make clean cuts when portioning a torte, which of the following procedures should be followed?

A) Dip a long chef's knife in hot water and wipe it dry before each cut.
B) Use a serrated cake knife to cut the torte in a steady back-and-forth motion.
C) Make certain the torte comes to room temperature so that it softens and cuts easily.
D) All of the above