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
 

Vertigo

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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.
 

Jim

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

 

Citizen Snips

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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
 

Benuser

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A similar knife for soft cheese is made by Victorinox under ref no 7.6083.13.
 

Eamon Burke

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

NO ChoP!

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I hand slice blocks of gruyere daily at my job with an aogami sujihiki. I just keep the blade damp....
 

Benuser

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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.
 

SpikeC

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¡™£¢∞§¶•ªº–≠!!!
 

JohnnyChance

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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.
 

ptolemy

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Dental floss works wonders with slicing softer cheeses :)
(make sure it's not used though!)
 
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