How to cut a 5 pound block of cheese?
"Doug Freyburger" > wrote in message
...
> 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.
Thanks!
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