I like to use a very sharp, straight blade knife and have found the key is to clean the blade after each cut. Just keep a roll of paper towels handy and give it a good wipe after each cut.
are you using super fresh cake? are you giving it good two minute mix on the mixer -- if it's a ka type planetary action stand mixer no higher than about 4-5 speed?
they should not be crumbling like that
in fact when they have the big pastry competitions they clean the knife and then dunk it water and dry it off before cutting any of those incredible creations -- sometimes I use hot water in there -- like in a tall pitcher --
some people like to use these which I think work great:
https://www.amazon.com/Angel-Food-Cake-Cutter-732/dp/B00MHSTCQ6
or like these that would be hard to keep clean so the slices are not nice & crisp:
https://www.amazon.com/dp/B07L4JMJQP/ref=sspa_dk_detail_7?psc=1&pd_rd_i=B07L4JMJQP
they also used to make one similar to that last one that had a double handle and a squared off blade part where the double handle would open up to release the serving -- but also not super easy to use
best to you
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