Put the holes in the TANG !

[mete]

https://www.vermontcountrystore.com/ergonomic-cheese-knife/product/71530

I know some of you are slow but the holes are supposed to be in the TANG not the blade !

 

[Bill DeShivs]

The holes prevent suction when cutting cheese-keeping it from sticking to the blade.

 

[Danke42]

They're speedholes!

 

[Cap’n Smudge]

The holes prevent suction when cutting cheese-keeping it from sticking to the blade.

I use a solid blade but only eat Swiss cheese. Same net effect.

 

[Natlek]

The holes prevent suction when cutting cheese-keeping it from sticking to the blade.

Maybe next Sunday , not this one I would like to see video how this genuinely missed/design knife cut cheese

 

[Natlek]

https://www.vermontcountrystore.com/ergonomic-cheese-knife/product/71530

I know some of you are slow but the holes are supposed to be in the TANG not the blade !

I have better idea
Put the holes thru the SPINE !
With EDM cut holes from back side of the tang right to the tip .Several of them ! Now drill holes from both side of bevels to connect with lengthwise holes ...connect 10 ATM pressure on back side of handle and cheese will fly right in salad

 

[Drew Riley]

The important thing here is that the tiny round handle is "ergonomic".....

 

[jdm61]

"Ergonomic" is Norwegian for "cheap POS."

The important thing here is that the tiny round handle is "ergonomic".....

 

[AVigil]

Damn, now I want some cheese

 

[Maineiac1]

Anyone catch that the stainless steel blade is what allows you to shave thin slices!? Guess I'm scrapping my HC model, who knew..

 

[mete]

Norwegians have been making cheese for a very long time . In 1926 they invented and patented their "Cheese Plane ' . Thin slices are it's purpose . I suppose you should be trained in it's use as one friend cut himself wit the cheese plane. I asked him how he did that stupid move as I didn't think it possible !

 

[Richard338]

I made these two cheese knives a while back out of 0.048" CPM 3V.
They cut cheese very well.

 

[mete]

just ordered some NEW YORK STATE cheddar cheese. VT is not the only source . and I'm getting cheese , not smoked , hot pepper or other contaminents ! Proper aging makes the real difference 2-4 years and you have the real thing More flavor and more complex flavor .

 

[lanternnate]

just ordered some NEW YORK STATE cheddar cheese. VT is not the only source . and I'm getting cheese , not smoked , hot pepper or other contaminents ! Proper aging makes the real difference 2-4 years and you have the real thing More flavor and more complex flavor .

Clearly your incredible knowledge of steel is not transferable to cheese There is no better cheddar than VT. Don’t limit yourself to thinking of Cabot as the only VT cheese though (in part because Cabot is no longer truly VT cheese as the coop encompasses farms from NY and all of New England). Grafton Village Cheese is worth a try. Their milk is primarily sourced from jersey cattle whose higher fat content milk makes for better cheese than Holstein in my opinion. Shelburne Farms is a good small batch outfit making the cheese from the milk of their own herd (Brown Swiss). They have a 3 yr reserve it sounds like you might be a fan of.

 

[LARRYZ10]

Many cheese's develop gas which stresses the cheese and the holes provide relief. If you listen carefully as you cut you can hear this. Larry

 

[Bill DeShivs]

Many cheese's develop gas which stresses the cheese and the holes provide relief. If you listen carefully as you cut you can hear this. Larry

I'm gonna listen next time I cut the cheese.....

 

[NickBoyle]

I didn’t think it’d take this long for a cutting the cheese joke!

 

[mete]

Steel talks too ! Yes , you can hear the formation of martensite and twins in steel . Eating very young NY cheddar what you hear is squeaky cheese.