Cheese Knife Question

Holt

Holt

Joined
Mar 11, 2014
Messages
43
My wife asked for a full set of kitchen knives for her birthday this year. So far, the only issue is with the cheese knife. I’d like to do something to reduce the surface area where the blade contacts the cheese. Production knives seem to either grind in small hollows or skeletonize the blade. My preference would be hollows, but I’ve no idea how I’d do that on my KMG. Do any of you guys know how to do this? Also, I’d be open to other approaches that reduce the surface area as long as they look nice. Thanks for the input!
 
I would do a full convex grind. It will force the cheese away from the sides as you slice. Grantons could be put in using a small wheel, I've never done it though.
 
Ive got a gyuto about 2-1/4" tall. I use the heel portion of the blade to slice cheese. It is about .140 thick at spine and is almost full flat ground but slightly convexed. It works great for hard and medium soft cheese.
 
Perhaps you could build a small hacksaw-like frame to hold a stainless wire. Wires are really the best way to cut medium to hard cheese.
 
Those are great suggestions. Thanks for the input... I appreciate it.
 
By small hollows, do you mean grantons, or like a serrated edge? If its serrations, I would think it could be done by hand with a file. Would take forever, but thats love.

Also, I could be wrong, but it looks like a lot of these cheese knives are chisel edged.
 
i have a wire cutter mounted on a cutting stone wife got it for me for Xmass last year far better then a knife 99% of the time
 
A lot of cheese knives have the weird upswept tip with the little fork. They are also the size of a paring knife.
 
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