On Dec 9, 10:59*pm, SelfCenteredSnob
> wrote:
> 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 been replaced by the company.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.

Well, that was some real scientific info.