I'll cut it with whatever but for nice uniform slices, it's hard to beat a wire guillotine.

quote:

Originally posted by YellowJacket:
I'll cut it with whatever but for nice uniform slices, it's hard to beat a wire guillotine.

Yeah a wire with built in wheel will cut them perfect unless it’s a soft cheese.

quote:

Originally posted by Pipe Smoker:
^^^^^^^^
You’re probably right 1s1k. But with my restricted calorie budget the Westminster cheeses seen in my OP are the largest cheese blocks that I’ve cut recently. The Rapala goes through those easily, so “larger blocks” aren’t a problem for me.

BTW, it appears to me that your Rapala lacks the non-stick PTFE coating that mine has.

Very possible it’s kinda old so I don’t think it ever had a coating. I live on a lake and it’s cut tons of crappie and bass so it’s also possible that it’s been worn/sharpened off.

For blocks of hard cheese I usually use a one piece stainless steel restraunt knife. The knife is longer than the cheese is wide so the method is to apply pressure on both sides and go slow.

The cheeses that I buy are sold by Costco so its big cheese. About six months ago Costco stocked a french triple cream brie. That triple cream brie is the marshmallow of cheeses! If the triple cream brie is re-stocked then I will buy an hundreds dollar worth.

quote:

Originally posted by Pipe Smoker:

This post by Pipe Smoker led me to purchase a Rapala filet knife; mine has a 6” blade. The knife is the odd duck in our knife block with all the other Zwilling J.A. Henckels knives, but I’ve come to the realization that sometimes there’s no substitute for a knife with a thin, flexible, very sharp blade. I do not use it for cheese, as suggested, like bald1 I use a good paring knife for that. I use it pretty much as intended, as a filet knife. This morning I was preparing beef back ribs for marinade—-perfect.

You may have been interested by Pipe Smoker’s post, then kinda forgot about it. Follow his link, take another look. I think the knife is very useful.

^^^^^^

What did you do with the scabbard? I tossed the one that came with my knife.

quote:

Originally posted by Pipe Smoker:
^^^^^^

What did you do with the scabbard? I tossed the one that came with my knife.

It’s in a kitchen drawer; sometimes I take it fishing.

Closest I have to these filleting blades is a now discontinued Kellam - J. Marttiini #M1281 Urban Lynx 4.3" puuko. It is kept in a kitchen drawer in its leather sheath. Used mostly for opening bulk pound tubes of pork sausage. Lol



Still prefer a paring knife for cheese duties.

I can't afford good cheese anymore :-(..