On Jul 24, 9:45*pm, PL > wrote:
> 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.
>
> We just use our old bone handled bread and butter knives. (Only 'sharp' on
> one side ;-)
>
> But if the cheese is that hard you're needing to stick your fingers on top of
> the knife to force it through, you need to let it come to room temp for a lot
> longer. I leave all my cheeses out for at least 2-3 hours (sometimes longer
> depending on outside temp) before serving.
>
> But for hard cheeses like your cheddar, straight out of the fridge, just use
> a *one sided* sharp knife..... or a heavy 'chinese' chopper.
>
> --
> Peter Lucas
> Brisbane
> Australia
>
> I didn't fight my way to the top of the food chain to be a vegetarian.

==
Commercially, I used to use steel piano wire and a hardwood dowel to
cut 10 lb. blocks of well aged cheddar. Even when cold this worked for
me and I cut up one pile of cheese every week.
==