View Full Version : How to get hard cheese shavings with a gyuto?
02-09-2012, 01:04 AM
I tried to get some 200 grams - from a larger piece - of two years old Dutch hard farm cheese into shavings. The cheese has almost the consistency of old Parmigiano. No other ustensile than a gyuto. I did by scraping counterclockwisely with the left flat side of the knife. The obtained result was good, but it took some time. As a I'm a humble home cook, may I get any suggestion by the pros around here?
02-09-2012, 01:10 AM
Get a micro plane
peeler or microplane, don't waste your time with a knife.
02-09-2012, 01:59 AM
I use my Microplane on hard cheeses all the time.
02-09-2012, 02:13 AM
That's how I snapped the blade on my Moritaka. Microplane for fine shavings, mandolin for more robust ribbons.
02-09-2012, 03:39 AM
Thank you for your reactions so far, guys. You've been very clear.
For the record only: by lapsus I've described the scraping as counterclockwise. It is clockwise but I can't edit my initial post.
02-09-2012, 05:54 AM
... Microplane for fine shavings, mandolin for more robust ribbons.
02-09-2012, 11:49 AM
peeler or microplane, don't waste your time with a knife.x2. Peeler for ribbons, and microplane for grating.
02-09-2012, 12:44 PM
I love my Microplane!
02-09-2012, 03:04 PM
Is the horse dead yet? :D +1 microplane
02-09-2012, 03:09 PM
Definitely my microplane. Couldn't live without it.
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