when you really gotta cut the cheese

[KG]

what kind of knife should you use?

i'm down to a couple of steak knives. anybody suggest a good all- purpose kitchen knife or knives?

[Richard Steele]

1. It depends on the cheese....

I have a little thin-bladed stainless-steel job shaped like a chef's knife, but only 4" blade...it's GREAT for cheese, and was maybe 4 bucks at the market.

Shaped like THIS:

The REAL secret with ANY knife is: WET the blade with a nice tasteless oil so the cheese doesn't STICK. Peanut oil, canola, whatever!


I thought you were talking about the OTHER kind of 'cutting the cheese'...for THAT, I prefer to blame the cat.

[ET Awful]

2. Yup, depends on the cheese :)

Some cheeses work very well with a cheapo cheese slicer (with the little wire for cutting). Some work well with that pie server lookin' doodad with the cut out in the middle for slicing cheese. Some are very creamy in consistency and require a thin knife (oiled like dicksteele said).

It all depends on the cheese :)

Also, keep in mind that for the best flavor, most cheeses should be served at room temperature.

[tjwmason]

3. Temp is most important

Brie, camenbert and similar cheese should be left on a warm radiator for a couple of hours before eating. You can tell they're ready with they smell from two streets away.

[Guy Fawkes]

4. I have 2 different "cheese cutters" specialy made for cutting cheese...

That, or I have been known to use a katakana.

[Ironpost]

5. With a lot of force and determination and sometimes a smile.

Seriously though most of the time a paring knife works fine, other times I need a larger knife, actually if all else fails just break it.

on edit: couldn't pass it up.