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How to get hard cheese shavings with a gyuto?

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Benuser

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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?
 

aser

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

ecchef

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That's how I snapped the blade on my Moritaka. Microplane for fine shavings, mandolin for more robust ribbons.
 

Benuser

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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.
 

Deckhand

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Definitely my microplane. Couldn't live without it.
 
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