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Thread: J knives and cheese

  1. #1

    J knives and cheese

    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

  2. #2
    Senior Member/ Internet Hooligan
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    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.

  3. #3
    Rosel makes a good cheese "knife", looks goofy but it works.


  4. #4
    Senior Member Citizen Snips's Avatar
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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

    It's like my ol' grandpappy used to say; "The less one makes declarative statements, the less apt he is to look a fool in retrospect"

  5. #5
    Quote Originally Posted by Citizen Snips View Post
    btw, its rosle

    You mean Rösle?

    "God sends meat and the devil sends cooks." - Thomas Deloney

  6. #6
    Senior Member Benuser's Avatar
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    A similar knife for soft cheese is made by Victorinox under ref no 7.6083.13.

  7. #7
    The 1/3 of the blade closest to the tip on a suji has always done mighty fine by me for cheese.

  8. #8
    Senior Member NO ChoP!'s Avatar
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    I hand slice blocks of gruyere daily at my job with an aogami sujihiki. I just keep the blade damp....
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

  9. #9
    Senior Member Citizen Snips's Avatar
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    Quote Originally Posted by JohnnyChance View Post
    You mean Rösle?

    ya, im not sure how to do the umlauts
    It's like my ol' grandpappy used to say; "The less one makes declarative statements, the less apt he is to look a fool in retrospect"

  10. #10
    Senior Member Benuser's Avatar
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    Quote Originally Posted by NO ChoP! View Post
    I hand slice blocks of gruyere daily at my job with an aogami sujihiki. I just keep the blade damp....
    How old is your Gruyère? With some very old hard cheeses I'm afraid to use hard J. knives and rely on softer, more forgiving Globals.

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