Anyone ever try one of these?
Do the grantons help with sticking on cream cheese?
use dental floss. or piano wire. I have used that for years. Make sure the bloch is very cold. I also used it on butter
Why?! Because footballs don't have wheels!
Why wouldn't a length of piano wire with a wooden peg at each end work.
Last edited by 99Limited; 07-25-2011 at 03:20 PM. Reason: bert beat me to the same idea
I've heard this knife is some kind of technological miracle. You could always go classic. And then again, you could just wet the knife like I do, and wipe after every cut.
I cut a LOT of cream cheese at the sushi bar, and I've found that QC at the Philadelphia factory is pretty poor. The real trouble comes in when the block has air bubbles in it, and you can't really compensate for that.
I use one like this for brie and other soft cheese. It really excels at this task cause very little sticking and very little blade to clean afterwards. For semisolid cheese I use a chefs knife or a suji.
i was going to ssay a wire on a WA handle setup wuld be killer evne on most of the softer stuff
many times we have cheese for fat ass friday night dinnner as the opener i jsut never made a custom one yet
Lately I have been cutting two 3lb blocks a week, and yes the air pockets get annoying, I have yet to see one that doesn't have them.
I appreciate the tips on the wire, dental floss, but I do not think that would look professional in front of customers.
I wonder if I could put a wa handle on that classic ?
yeah, I guess on a sushi line, that would look kinda silly. Try and put the word out to see if someone would make you a custom to your specs. I'm sure one could be made pretty quick and look great in front of customers