Cheese slicer/blade/plane

[TastyReuben]

What do you all prefer to use when slicing cheese for serving (as you would with a deli platter* charcuterie board?

I used to just use a paring or utility knife, but got tired of having each slice stick to the blade, and I used to have one of those little cheese wire cutters, the kind with a little stone board to set the cheese on, but it was a pain to keep the little wire groove clean.

I ended up buying a cheese plane:

Amazon

I’m finding, though, that it presents its own issues - namely, as the plane reaches the end of the block, the cheese will break off, meaning I have to futz with it to get the slice of cheese off the thing, and then the next few slices, assuming it works, will have a ragged edge - not good!

I watched about a dozen videos of people merrily slicing away with one of these, and they don’t seem to have that issue (well, a few did, but they didn’t seem to mind, cheese heathens that they are apparently).

What’s everyone else using? I’d like some trouble-free, presentable cheese slices in my future.




*”deli platter” is soooooo 1980’s! Please forgive me, it’s all “charcuterie” now!

 

[kaneohegirlinaz]

I have this ...

This cheese knife works best on soft and semi-soft cheese, but not so much on hard cheeses.
Cheeses like Parmesan, I take the point of a sharp knife and "chunk" it.
There's branding on it, but I found this
I think it was our first year here living on the "mainland"; DH went Christmas shopping for me at a kitchen supply store and the three shop ladies went just ga-ga over him. I don't even want to know how much he spent, it was alot and all good quality stuff.
The ladies told DH that I just had to have this cheese knife... they were right.
I would highly recommend this cheese knife.

 

[karadekoolaid]

I've got a "cheese plane" and have the same problems; it works fine on hard cheeses, but always breaks off at the end. It also slices the cheese far too thin if I'm preparing a cheese plate.
I use a large, heavy chef's knife for hard cheeses and ( generally speaking) cut them into ¼ inch slices, either triangular of rectangular, depending on the pieces of cheese.
The same works for soft cheeses like camembert, goat cheese logs or brie. There's a soft goat cheese called a "tepuy" here, which I've also seen in France, which is like a pyramid with the top cut off. That one, I just leave whole.

 

[SatNavSaysStraightOn]

What do you all prefer to use when slicing cheese for serving (as you would with a deli platter* charcuterie board?

I used to just use a paring or utility knife, but got tired of having each slice stick to the blade, and I used to have one of those little cheese wire cutters, the kind with a little stone board to set the cheese on, but it was a pain to keep the little wire groove clean.

I ended up buying a cheese plane:

View attachment 120121
Amazon

I’m finding, though, that it presents its own issues - namely, as the plane reaches the end of the block, the cheese will break off, meaning I have to futz with it to get the slice of cheese off the thing, and then the next few slices, assuming it works, will have a ragged edge - not good!

I watched about a dozen videos of people merrily slicing away with one of these, and they don’t seem to have that issue (well, a few did, but they didn’t seem to mind, cheese heathens that they are apparently).

What’s everyone else using? I’d like some trouble-free, presentable cheese slices in my future.




*”deli platter” is soooooo 1980’s! Please forgive me, it’s all “charcuterie” now!

We've used those cheese slices for decades (1980's in Scandinavia) and found the trick on the ones that start to break is to put your thumb just under the slice area where the cheese starts to break, to reinforce it. And just go slowly towards the end. Or you can try slicing the other way, both 180° turn or actually on its side so that you start at the top of the wide edge of the edge and come towards the thin edge, but so that the first and last slice(s) of a waxed cheese would be the slice of wax. So your picture, turn it on to its side by 90°.

 

[CookieMonster]

or . . . cheat.
make the slices, trim off the achy-breaky part for 'other uses' - like a cheesy dip . . .