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How to get hard cheese shavings with a gyuto?
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Thread: How to get hard cheese shavings with a gyuto?

  1. #1
    Senior Member Benuser's Avatar
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    How to get hard cheese shavings with a gyuto?

    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?

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    sachem allison's Avatar
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    Get a micro plane
    I haven't lived the life I wanted, just the lives I needed too at the time.

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    peeler or microplane, don't waste your time with a knife.

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    Senior Member Johnny.B.Good's Avatar
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    I use my Microplane on hard cheeses all the time.

    http://www.amazon.com/Microplane-400...8770766&sr=8-1

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    That's how I snapped the blade on my Moritaka. Microplane for fine shavings, mandolin for more robust ribbons.
    Though I could not caution all I still might warn a few; Don't raise your hand to raise no flag atop no ship of fools. - Robert Hunter

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    Senior Member Benuser's Avatar
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    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.

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    Quote Originally Posted by ecchef View Post
    ... Microplane for fine shavings, mandolin for more robust ribbons.
    +1

  8. #8
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    Quote Originally Posted by aser View Post
    peeler or microplane, don't waste your time with a knife.
    x2. Peeler for ribbons, and microplane for grating.
    __________
    David (WildBoar's Kitchen)

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    I love my Microplane!

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    Is the horse dead yet? +1 microplane

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