Cutting the cheese
- ChefKnivesToGo
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Cutting the cheese
Can you tell me what would be the safest knife for cutting through harder cheese like a block of cheddar? Thank you
Jim
Jim
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Re: Cutting the cheese
Hmmm. I don't usually do this unless the block is very small but perhaps this?
https://www.chefknivestogo.com/toitkbrkn.html
https://www.chefknivestogo.com/toitkbrkn.html
- Jeff B
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Re: Cutting the cheese
This has worked well for me. https://www.chefknivestogo.com/knfogrbuy.html
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Re: Cutting the cheese
Hi there Jim,
I would suggest this Artifex II BD1N Gyuto 210mm Sale ~ https://www.chefknivestogo.com/riariigy21.html
I use an earlier solid A-EBL version every day on decent sized blocks off a cheddar "wheel" with absolutely no probs. Good solid knife at a nice price.
I would suggest this Artifex II BD1N Gyuto 210mm Sale ~ https://www.chefknivestogo.com/riariigy21.html
I use an earlier solid A-EBL version every day on decent sized blocks off a cheddar "wheel" with absolutely no probs. Good solid knife at a nice price.
Cheers Grant
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Re: Cutting the cheese
I LOVE this question. I cut just about every ingredient I use with Japanese knives. The two major exceptions are cheese and pizza (crusts).
For cheese, my favourite knife to use is a stamped Henckels or Wusthoff. STAMPED, not forged. Their cheaper lines are thinner than the forged ones, with flatter grinds and thin edges, that go through cheese better. They take a nice, toothy, low-grit edge that works well in these conditions and holds a long time, too. Usually, I use a 6" utility Henckels Twin Gourmet we found at a thrift store. But for a very large block, I will use an 8" VIctorinox chef's we keep around. For pizza, I actually use a 10" Victorinox chef's.
For cheese, my favourite knife to use is a stamped Henckels or Wusthoff. STAMPED, not forged. Their cheaper lines are thinner than the forged ones, with flatter grinds and thin edges, that go through cheese better. They take a nice, toothy, low-grit edge that works well in these conditions and holds a long time, too. Usually, I use a 6" utility Henckels Twin Gourmet we found at a thrift store. But for a very large block, I will use an 8" VIctorinox chef's we keep around. For pizza, I actually use a 10" Victorinox chef's.
~J
Comments: I'm short, a home cook, prefer lighter, thinner blades, and have tried dozens of brands over the years.
Comments: I'm short, a home cook, prefer lighter, thinner blades, and have tried dozens of brands over the years.
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Re: Cutting the cheese
I thought the best way to cut cheese was with a wire.
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- ronnie_suburban
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Re: Cutting the cheese
For soft and semi-soft, yes but harder cheeses generally require a blade.
=R=
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Re: Cutting the cheese
Mark recently brought on board two cheese knives from Shizu Morinoki. Good steel and inexpensive! Here’s the parmesan style knife.
https://www.chefknivestogo.com/shmohachkn.html
https://www.chefknivestogo.com/shmohachkn.html
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Re: Cutting the cheese
I use a low cost Tojiro VG10 nakiri that is perfect for the job and I am not worries about it like a more expensive blade. I love that knife!
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Re: Cutting the cheese
I use any of my nakiris. I would not use a laser on hard cheese, but none of my nakiris are in that category.
Ricardo
Re: Cutting the cheese
For scale the bottom English Granton slicer with the white handle has a 10" blade.
Because I try and feed a lot of homeless people and full cheeses are donated to the charities and churches I work for I found it easier to use a commercial 15 inch bladed cheese knife with two handles.
I have AVN which is like arthritis with knobs on so this helps me immensely.
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Re: Cutting the cheese
roaduck, those look like pragmatic choices for your needs. I'm sure they do fine cutting large blocks of cheese.
Ricardo