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View Full Version : How to get hard cheese shavings with a gyuto?



Benuser
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?

sachem allison
02-09-2012, 01:10 AM
Get a micro plane

aser
02-09-2012, 01:52 AM
peeler or microplane, don't waste your time with a knife.

Johnny.B.Good
02-09-2012, 01:59 AM
I use my Microplane on hard cheeses all the time.

http://www.amazon.com/Microplane-40020-Classic-Zester-Grater/dp/B00004S7V8/ref=sr_1_1?ie=UTF8&qid=1328770766&sr=8-1

ecchef
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.

Benuser
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.

MadMel
02-09-2012, 05:54 AM
... Microplane for fine shavings, mandolin for more robust ribbons.

+1

WildBoar
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.

SeanRogerPierce
02-09-2012, 12:44 PM
I love my Microplane!

JasonD
02-09-2012, 03:04 PM
Is the horse dead yet? :D +1 microplane

Deckhand
02-09-2012, 03:09 PM
Definitely my microplane. Couldn't live without it.