I really need to find a good cheese cutter - knife, wire, whatever
works best. Anyone have a recommendation for one for everyday service,
not "pretty" for company, just a work horse. I've often used my boning
knife on the harder cheeses, such as cheddar (which Bill has every day
in his lunch) because it creates less drag, and I've actually cut
myself with the *back* of the blade a time or two when I was a bit
careless. Time to find a dedicated weapon.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


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