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Sun Feb 17, 2013 4:23 am
You don't seriously look at Japanese knives when looking for something that cuts cheese, do you?
This is what we use in Holland:
Well, it is what my cheesemaking farmer uses.
Sun Feb 17, 2013 4:28 am
looks good. wonder if they can get through hard cheese. =D
Sat Feb 23, 2013 12:11 am
That link goes to a page that says product not found.
Sat Feb 23, 2013 4:37 pm
Sorry I guess they don't have that knife anymore. I guess I should have said I saw these in The Swiss Alps and Bernese Oberland. I can't seem to find where to buy one and could barely find any images. Mine is very rustic with no markings or name. Likely just locally made in the village I was in. Here are some more images one of which is traditional and the others more modern.http://cache4.asset-cache.net/xc/116977 ... EB5DA4A499http://www.insidethetravellab.com/wp-co ... cheese.jpghttp://www.zoonar.com/photo/ein-angesch ... 74761.htmlhttp://www.inmagine.com/stockfood-059/ptg00837108-photo
Maybe someone out there knows more about these.
Sat Feb 23, 2013 8:08 pm
I worked for Marathon Cheese in WI for a bit. It's the worlds largest cheese processing facility and we would use wire. Cheese typically came in 540# blocks and wire with a dowel on each end worked best. This same method of cutting works well on wheels and small blocks.
Sun Feb 24, 2013 2:48 am
Thanks for the pics. That is sure a specialty knife, if you can call it a knife. Looks like it would do the job.
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