"SelfCenteredSnob" > wrote in message
...
On Dec 10, 1:06 am, "Julie Bove" > wrote:
> "SelfCenteredSnob" > wrote in message
>
> ...
> On Dec 9, 7:37 pm, "Julie Bove" > wrote:
>
>
>
> > Costco has been out of Tillamoos. If you don't know what those are, they
> > are single serve packets of Tillamook, medium cheddar cheese. So I
> > bought
> > a
> > 5 pound block of the same cheese. I had a heck of a time cutting it. I
> > used a butcher knife.
>
> > After that was all eaten, I bought a 2 1/2 pound block of the same
> > cheese
> > at
> > a different store. I thought this would be easier to cut. I tried a
> > smaller ceramic knife, but it slipped sideways and I grazed my cuticle.
> > Not
> > a big deal. No blood.
>
> > So now I have another 5 pound block that I will need to cut up soon. I
> > have
> > been cutting them in cubes. Is there some other way to cut this besides
> > a
> > knife? I have Wusthoff knives (except for the ceramic one) and I once
> > broke
> > the blade off in a much smaller block of cheese. This was some years ago
> > and the knife was less than a year old. That knife plus another have
> > since
> > been replaced by the company. They were still under warranty.
>
> > I just don't want any more accidents. Is there some other way to cut
> > cheese
> > in cubes? Would dental floss work? Thanks!
>
> I've read that a dull knife cuts cheese better than a sharp knife. I
> don't know if it's true. I just use whatever knife I have readily
> available. Never had problems. Perhaps you are not putting enough
> pressure on the knife? I don't cut the cheese; by that I mean that I
> don't move the knife back and forth. I just put the blade on the
> cheese(I'm right handed, I hold the knife in my right hand) and press
> down with my left hand, which is on the back of the knife.
>
> That's what I did but it was very hard to push through. I never did get it
> all the way through.

Sometimes a knife is tapered too much. By that I mean that the back
of the knife is far thicker than the front(blade). This would make it
difficult to push through. I think perhaps you should listen to some
of the cheese cutting people here as they have good ideas with the
cheese cutting wires deal. Sorry I couldn't be of help.

You are describing my knife.