On Fri, 10 Dec 2010 17:42:11 +0000 (UTC), Doug Freyburger
> wrote:

>Julie Bove wrote:
>>
>> 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.
>
>Thin or scalloped blades work better than thick or smooth blades. A
>wire is as thin as a blade can get and that's why it was recommended
>here. In stores you can also find cheese knives that have much of the
>blades open with just enough steel to remain sturdy - They tend to be
>serrated blades as well.
>
>When we get the 2 pound cheddar miniloaves I generally use my santoku
>chefs knife. It's thin enough it does not need to be scalloped. It's
>long enough that the blade extends through the block so I can put
>pressure on both sides. Balanced pressure helps reduce binding, though
>it's not as effective as a scalloped blade.
>
>Also consider trying a filleting knife or any other knife with a thin
>blade - Thin in both dimensions if possible.
>
>There are a lot of custom shapes for cheese knives. If I used enough
>Parmiagiannia Reginano to justify getting entire wheels I would get
>several of the short bladed prying knives I've seen for the purpose.
>But for just cutting regular cheese I'm with Eldon Brown - Get a
>multitasker not a unitasker. So I go with my santoku or one of the long
>thin blades I already have.

--->http://www.youtube.com/watch?v=7iBY7Yirq60