Terry Pulliam Burd > wrote:

>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.

I almost always use a regular butterknife (a.k.a. table setting knife) from
our silverware set for slicing cheese. Cheese does not require a sharp
knife (with some exceptions), and all using a good kitchen knife
(such as a boning knife) does is dull the knife really fast.

This does not work for a very hard aged cheese, however.

Steve