On Sun, 07 Aug 2011 20:32:15 -0600, "gloria.p" >
wrote:

> Those work very well on semi-hard and hard cheeses. I really like the
> wooden handled ones. Every Swedish household I've ever been in has a
> number of these. Some of them have handles that match old silver
> patterns or Georg Jensen flatware.

That's what the people we visited in Amsterdam used too. We aren't
that civilized. We keep our cheese in the refrigerator and slice off
a big hunk when we want to eat it (usually while standing over the
cutting board).

--

Today's mighty oak is just yesterday's nut that held its ground.