TYPES OF CHEESE KNIVES

If cheeses of different varieties often appear in your refrigerator, you should purchase a functional tool for working with this product. A special cheese knife may be required not only by gourmets and aesthetes but also by any culinary specialist who appreciates the ease of cutting and ease of use. In modern stores, there is a tool for both professional and home use, various forms, and modifications. We will figure out how the knives for cutting cheese differ and how to choose the right one.

This inventory, depending on the model and purpose, may be useful for everyday needs, and may be required once or twice a year. Proper cutting of each type of cheese has its characteristics, it helps to reveal the taste of the product. The type of fixture also depends on the density, consistency of the product, the size of the bar/heading rules, or the cooking recipe.

Classic cheese knife

The design of a standard knife is simple, it consists of a blade and a handle. But there are some peculiarities:

• the handle is usually slightly higher than the blade so that when cutting, apply less effort to press on a dense product;
• the tip looks up, it can be forked, then it replaces the distributing two-pronged fork – with its help it is easy to pry off the cut slice and put it on a plate;
• to prevent sticking of cheese and neat cutting, the blade has holes, notches, or air pockets;
• knives with a small blade area are suitable for working with soft grades of product to minimize sticking
• for hard varieties, knives with a strong blade of a special shape are designed so as not to crush or crumble the product.

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Cheese planers

This is a highly specialized tool, similar to a spatula or with a hole, which appeared at the beginning of the 20th century. It was invented by a Norwegian carpenter but did not even have time to patent it.
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Then the master opened his cheese factory. This knife is designed for semi-hard varieties and allows you to remove thin slices from the bar. Actions when cutting are similar to working with a construction planer, hence the name of the device.

Depending on the thickness of the holes in the blade, the thickness of the cut slice also depends. In essence, the process is similar to scraping chips of a certain thickness. Working with such a tool requires skill, and the planer itself is only suitable for moderately dense cheeses. Otherwise, instead of a thin neat slice, you can get porridge or heterogeneous chips. Models are available in various sizes may have one slot or two – of different widths. Also, the tip of the spatula can go into the fork.

BLADES FOR SOFT VARIETIES

This tool looks like a spatula or chisel and is designed for serving soft cheese. It has a short wooden handle and a wide trapezoidal blade. Can be sold with a board made from the same wood as the handle. Cutting can be done right on the table directly during meals. Another variety is a spatula with a wide blade for very soft, for example, processed and curd cheeses. Such a knife resembles a tool for spreading butter on sandwiches. gaziantep escort bayan , gaziantep escort , kayseri escort

lever knife

A semi-professional tool that can be found in shops and the kitchen of a cafe. The design is a flat stand with a cutter. When cutting, the lever is lowered down, and the blade pierces the product, cutting off an even, neat slice. On the stand, there are notches on which you can adjust the width of the cut slices. The base can be made of metal, stone, wood. The cutter is usually made of stainless steel.

Two-handed knife

For cutting large heads and bars of cheese, this type of cheese knife is used. Outwardly, it resembles a narrow two-handed saw. The work technique is predictable – the tool is placed on top of the cheese and pressed on the handles from both sides. The cutting blade passes through the entire head and cuts it into two parts.
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The blade is straight or semi-circular, always long – at least 25 cm. Professional models can have a blade 50 cm or more long. The cutting blade is usually Teflon coated or embossed to prevent product sticking when cutting. Handles can be the same or asymmetrical – different lengths and located at different angles to the blade.

Stringed instruments

Such kitchen knives for cheese have different modifications, but they are united by the cutting method – a stretched string pierces the texture of the product and cuts it under pressure. Especially true for soft varieties, as well as cheeses with a crust (with mold). Due to the minimum impact area, loose cheeses do not crumble, the pieces are even. The string is usually made of steel. The indisputable advantage of such a tool is that it will never become dull and the product will not stick. Depending on the design, such stringed cheese knives are distinguished:

1. Roller. Outwardly, it looks like a vegetable peeler, only a string is stretched instead of a blade. The thickness of the resulting slices can be adjusted.
2. Slicer. A device resembling an egg cutter. The best option for quickly obtaining cubes and sticks of cheese. It is convenient to use for cutting mozzarella for pizza, for example.
3. Knife-string. A flexible instrument consists of two bases connected by a handle, between which a string is stretched. Under pressure, the string cuts even dense cheese. It is usually used in cheese dairies and in production for cutting large heads.

For parmesan

This is a special leaf-shaped tool that can easily cut parmesan. This variety is hard and mature, so the knife must be strong and durable. By type, this knife belongs to planers, but has a slightly modified design – the blade is shortened and resistant to kinks, the handle is securely fastened.

Fat knife

Especially for hard varieties of cheese with a rich taste, a fat knife is provided. It removes the finest shavings of the product for an exquisite serving. It was originally invented for Tete te de Moine cheese. The design is a round board with a pin in the center. A whole head of cheese is put on it in the center. A cone-shaped knife is placed on top. 

When the knife rotates in a circle, chips are removed. Using the device is quite simple. The only caveat is that you will always have to buy a whole head of an expensive product. Accordingly, they buy a fat knife more often for restaurants and cafes, and not for home use.

Knife sets

Gourmets and aesthetes, for whom cheese is a favorite snack, sometimes choose sets of 2-3 knives of different types in the same style. They can also be complemented by a wooden cutting board. The set includes spatulas, strings, cutters, serving forks, etc. Nevertheless, universal sets, the contents of which would be suitable for any kind of cheese, are difficult to find.
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The equipment may not be suitable for a particular variety, and the number of knives may not be enough for a feast. If you prefer certain types of cheeses and savor an appetizer in a small company, it will not be difficult to choose a complete set for your needs.

Industrial cheese cutters

In a professional environment, in catering establishments and shops, lever-operated mechanical devices or automated installations, electric cheese knives are usually used. They allow you to cut slices of the same thickness in a short time. Such products are expensive and it is not advisable to purchase them for home use. In addition, such a cheese cutter is quite bulky and takes up a decent place on the countertop.

SELECTION TIPS

Thinking about what kind of knife to cut cheese, so that it is convenient and aesthetically pleasing, gives preference to products of brands with a worldwide reputation. When choosing, pay attention to the following product characteristics:

1. Blade Material. Most often it is stainless steel, but such steel varies in quality and composition. Most preferred are alloys with a high chromium content, alloying additives – molybdenum and vanadium, for example. Such steels are produced by Japanese brands.
2. Blade length. When choosing, the size of the pieces of cheese that you usually cut is important. The most popular are classic cheese knives with 10-20 cm blades. If you often buy cheese in heads and large bars, it is better to give preference to larger string knives.
3. Blade sharpening angle. The lower this indicator, the lower the likelihood that the knife will crumble and break the product. The minimum sharpening angle for Japanese knives is up to 15 degrees. This will ensure a perfect cut.
4. Handle Material. It can be plastic, composite, wood, metal. It is important that the handle does not slip in the hand and is securely fastened to the blade tang. The tree usually looks the most aesthetically pleasing, it is not slippery and cools the hand. However, composites, for example, are more durable and much more wear-resistant. The more often you use a cheese knife, the more attention deserves the practicality of the handle.
5. Handle length. Usually, this indicator corresponds to the purpose of the knife. However, for a male chef with large palms, a pen that is too compact will not work. And if you plan to use the knife directly during the feast, then it is better to give preference to miniature decorative handles.

choosing a cheese knife

When choosing a cheese knife, pay attention to the tips for caring for a particular instance. Professional knives require special treatment – they must be washed by hand, handled delicately, and used only for their intended purpose. Then they will serve without loss of presentable appearance and cutting properties for many years.

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