Both Paul and Prue noted Chris's bars needed finessing - and in competition baking, 'finesse' almost always means cutting precision. The difference between a clumsy bar and a professional one is the edge. Run a sharp chef's knife under very hot water, dry it thoroughly, then press straight down through the layers in a single firm motion - never saw back and forth, which drags ganache and caramel into ragged smears. Clean and reheat the blade between every single cut. Use a ruler to mark equal portions before you start cutting. Lift the entire slab out of the pan using parchment overhang before cutting - trying to cut inside the pan guarantees uneven edges. These techniques transform any layered bar, slice, or millionaire's shortbread from homemade-looking to patisserie-sharp.