Cutting the cheese

[ChefKnivesToGo]

Can you tell me what would be the safest knife for cutting through harder cheese like a block of cheddar? Thank you

Jim

[ChefKnivesToGo]

Hmmm. I don't usually do this unless the block is very small but perhaps this?
https://www.chefknivestogo.com/toitkbrkn.html

[Jeff B]

This has worked well for me. https://www.chefknivestogo.com/knfogrbuy.html

[telda13]

I use a sandwich knife. It's basically like using a serrated knife (like the one in Mark's post).

[Radar53]

Hi there Jim,

I would suggest this Artifex II BD1N Gyuto 210mm Sale ~ https://www.chefknivestogo.com/riariigy21.html

I use an earlier solid A-EBL version every day on decent sized blocks off a cheddar "wheel" with absolutely no probs. Good solid knife at a nice price.

[salemj]

I LOVE this question. I cut just about every ingredient I use with Japanese knives. The two major exceptions are cheese and pizza (crusts).

For cheese, my favourite knife to use is a stamped Henckels or Wusthoff. STAMPED, not forged. Their cheaper lines are thinner than the forged ones, with flatter grinds and thin edges, that go through cheese better. They take a nice, toothy, low-grit edge that works well in these conditions and holds a long time, too. Usually, I use a 6" utility Henckels Twin Gourmet we found at a thrift store. But for a very large block, I will use an 8" VIctorinox chef's we keep around. For pizza, I actually use a 10" Victorinox chef's.

[XexoX]

I thought the best way to cut cheese was with a wire.

[ronnie_suburban]

I thought the best way to cut cheese was with a wire.

For soft and semi-soft, yes but harder cheeses generally require a blade.

[aporigine]

Mark recently brought on board two cheese knives from Shizu Morinoki. Good steel and inexpensive! Here’s the parmesan style knife.

https://www.chefknivestogo.com/shmohachkn.html

[mauichef]

I use a low cost Tojiro VG10 nakiri that is perfect for the job and I am not worries about it like a more expensive blade. I love that knife!

[TheLegalRazor]

I use any of my nakiris. I would not use a laser on hard cheese, but none of my nakiris are in that category.

[roaduck]

For scale the bottom English Granton slicer with the white handle has a 10" blade.
Because I try and feed a lot of homeless people and full cheeses are donated to the charities and churches I work for I found it easier to use a commercial 15 inch bladed cheese knife with two handles.
I have AVN which is like arthritis with knobs on so this helps me immensely.

[TheLegalRazor]

roaduck, those look like pragmatic choices for your needs. I'm sure they do fine cutting large blocks of cheese.