J knives and cheese

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welshstar

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Since getting into J knives I have found myself keeping a $10 chef knife from Target just for cheese, it seems that J knives do not do a good job of slicing cheese, the cheese just sticks to them to much and the friction screws everything up.

Is there a special knife for cheese !!! seems to be one for everything else ?

Alan
 
If I'm just getting a few slices for a sammich, I use whatever is handy---that may be a 270mm custom knife or 6" Wal-Mart Farberware. If I'm doing a LOT of slicing for a poker spread or barbeque, I'll use a cheese wire. I'm sure there are dedicated "cheese knives" out there, but I don't work with enough cheese to really feel the need to break from my already established routine.
 
Rosel makes a good cheese "knife", looks goofy but it works.

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thats a good cheese knife that isn't too expensive. i used one a few times at functions at peoples homes and in the professional kitchen. it can also be left on a cheese board for serving

btw, its rosle

:D
 
The 1/3 of the blade closest to the tip on a suji has always done mighty fine by me for cheese.
 
I hand slice blocks of gruyere daily at my job with an aogami sujihiki. I just keep the blade damp....
 
¡™£¢∞§¶•ªº–≠!!!
 
ahh go to microsoft word, hold ctrl+shift and press ;. then enter the vowel you want the umlaut over

That sounds like way more work than googling "rosle" and then copying the results, which have the umlaut in place.
 
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