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Thread: Cheese Knife

  1. #1

    Cheese Knife

    What type of knife(s) do you think you want?
    Cheese Knife
    Why is it being purchased? To cut Phily cream Cheese What, if anything, are you replacing? None

    What do you like and dislike about these qualities of your knives already?
    Aesthetics-10 Edge Quality/Retention-10 Ease of Use-10 Comfort-10

    What grip do you use? Finger Point

    What kind of cutting motion do you use? When cutting the cheese I rock and push

    Where do you store them? The Saya that it came with

    Have you ever oiled a handle? Everyday

    What kind of cutting board(s) do you use? K-Type

    For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?

    Have they ever been sharpened? Yes

    What is your budget? Would like around 100 or less

    What do you cook and how often? Sushi 7 days a week

    Special requests(Country of origin/type of wood/etc)? Japan Traditional

  2. #2
    Senior Member
    SpikeC's Avatar
    Join Date
    Feb 2011
    For that you need a knife?
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."

  3. #3
    Quote Originally Posted by SpikeC View Post
    For that you need a knife?
    any excuse to purchase an additional knife?

  4. #4
    Senior Member goodchef1's Avatar
    Join Date
    Apr 2011
    some dental floss would work. I guess you could put a handle on it, maybe on both sides

  5. #5

  6. #6
    AJ I thought this was good - Warning: This is well the PURE-KOMACHI series (MADE IN JAPAN)
    not to be confused with the Pure-Komachi-2 series (made in China)

    It seems you guy`s have never cut a block of cream cheese ?
    Sticks to the knife even with wetting I only get half way through and if the wrapper breaks, well it smushes down and I lose a 1/4
    The only one I found was the Wusthof Soft Cheese Knife

  7. #7

    Join Date
    Feb 2011
    Salt Lake City, UT
    Ichi, the wusthoff cheese knife is a good one. But to be honest the one from bed bath ans beyond does just fine for 50 bucks less. You are not really looking for the ultimate edge in a cheese knife, it is doubtful it will ever need to be sharpened. Something thin without drag is fine. I have been using my 5 dollar cheese knife for almost a decade and I use it often. Good luck in your search.

  8. #8
    I have a feeling Ichi is referring to the restaurant sized blocks of cream cheese, which are like 2.5" x 2.5" x 10". They also have a thick plastic wrapper instead of the foil.

    Have you tried a thin and long suji with very hot water to do the wetting of the blade? One draw through pull cut should get you through the plastic and cheese no problem.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  9. #9

  10. #10
    Senior Member
    Join Date
    Apr 2011
    Tuna sword heated in a hot water bath??

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