Also press on the top of the knife instead of only using the handle. And cut it on an angle so it’s not trying to press down on the whole length at once. And don’t try to pull the blade towards the handle (which is usually the ideal way to cut) if you’re cutting that much cheese because it grips the entire length of the blade and that might have more force than the handle can handle (heh), like in this case.
Lubricating the blade could help, maybe use a nice chili oil to give the edge a bit of a kick.
A long time ago my grandfather had a cheeseboard that had a small cut into it. And a metal bar that went around the outside with a wire that you would pull down to cut through the cheese. It was easier to use than knives and was fairly easy to clean. Similar to this:
Why does the scale stop on the side after the string? I worked have thought you measured what you were slicing by having the scale start after strong and pushing the cheese along the scale to the length you want and then slicing. Putting it only on the left seems weirdly unhelpful. It’d just tell you what length something was before you sliced it.
Whomever made that one didn’t think that through I guess. That’s how they used to make portable table saws when I was younger as well. The one he had didn’t have those marks it was more like this.
Same premise at the end of the day. Blocks of Muenster, pepper jack, or w.e you like work well with it. We used to take it in a cooler when going fishing. Throw soda for the kids/beer for my grandfather, the cutter, cheese, a couple rolls of crackers and a Pepperoni or salami roll if we were feeling fancy. Top of the cooler works as a makeshift table.
I think this board would work great with butter too.
Butter packaging comes with the same kind of markings. Usually 50g instead of 1 cm, but I guess you can do the math depending on what you need to slice with a string.
Need a knife with full tang!
Also press on the top of the knife instead of only using the handle. And cut it on an angle so it’s not trying to press down on the whole length at once. And don’t try to pull the blade towards the handle (which is usually the ideal way to cut) if you’re cutting that much cheese because it grips the entire length of the blade and that might have more force than the handle can handle (heh), like in this case.
Lubricating the blade could help, maybe use a nice chili oil to give the edge a bit of a kick.
A long time ago my grandfather had a cheeseboard that had a small cut into it. And a metal bar that went around the outside with a wire that you would pull down to cut through the cheese. It was easier to use than knives and was fairly easy to clean. Similar to this:
Loved the thing
Why does the scale stop on the side after the string? I worked have thought you measured what you were slicing by having the scale start after strong and pushing the cheese along the scale to the length you want and then slicing. Putting it only on the left seems weirdly unhelpful. It’d just tell you what length something was before you sliced it.
Whomever made that one didn’t think that through I guess. That’s how they used to make portable table saws when I was younger as well. The one he had didn’t have those marks it was more like this.
Same premise at the end of the day. Blocks of Muenster, pepper jack, or w.e you like work well with it. We used to take it in a cooler when going fishing. Throw soda for the kids/beer for my grandfather, the cutter, cheese, a couple rolls of crackers and a Pepperoni or salami roll if we were feeling fancy. Top of the cooler works as a makeshift table.
good thing that has a scale on it so you can tell how many cm of cheese you are slicing
Well, it’s actually useful if you want consistent sizes.
No idea why that one has that, but I suppose if you want cubes for something, it could make it easier, haha
I think this board would work great with butter too.
Butter packaging comes with the same kind of markings. Usually 50g instead of 1 cm, but I guess you can do the math depending on what you need to slice with a string.