Guide to knives for hard cheeses
On previous occasions we had commented, what were the knives to treat those creamy and sticky cheeses that we like so much, but that little can be manipulated.
In the next article we will talk about other types of cheese and the knives it has are better suited to cheeses with a denser consistency. Do not miss any detail, so that you learn to use all the knives of your cue. Let's start.
Machete-type knife
Butchers-style knives, from scary movies, are usually ideal for cutting hard cheeses.
For more efficient use, machete-type knives should always be sharp so that with a single movement the piece is cut from start to finish without separating into small pieces.
You can use it for rectangular or block shaped cheeses. Also, Japanese-style beeches that work with the same technique can work. U. Constant sharpening is the key to success.
tear knife
This type of knife is usually accompanied by a special table and is shaped like a drop or tear. It could be said that its shape resembles a dagger, thanks to its generous handle and short blade. With it you can remove irregular pieces of grainy or hard cheeses.
The oldest cheeses are the cheeses where a precise cut can be achieved with this type of knife. Some of the cheeses that can be tried are Parmesan and Grana Padano on the rocks.
flat wide knife
The most common name in the culinary field is chisel. This, thanks to the fact that it is shaped like a shovel with sharp edges. It is very useful for manipulating a cheese board in a general way. With this knife you can get pieces of a fine or medium thickness.
Cheeses such as provolone, asiago, semi-cured, emmental, among others can be cut with this knife to achieve an exceptional result.
Flat narrow knife
Similar to the wide flat knife is the narrow flat knife. It has the same function as the previous knife, but applied to pieces of smaller shapes. You can cut cheese such as French Comté, firm rollers, among others.
After cutting into a wedge shape, canes or small squares can be chopped. This type of cheese is served in the company of small forks.
pointed knife
Its blade is long and thin with a double pointed end. Although it can be used in different types of cheese, the results applied to semi-hard cheeses stand out. Among the cheeses that fall into this category are goat or cow cheese.
The tips of the ends serve to puncture the cut pieces and place them on the boards. The sharper the greater its effectiveness in cheese cuts with more rigid textures.
long knife
Its blade is a bit narrow, long, sharp and firm. It is not usually sold as a cheese knife, but it has and fulfills this task very well. With it they can cut harder and larger cheeses.
An example of this are Manchego and cured cheeses, which have grainy textures.
All the knives mentioned here are suitable for cutting the thickest consistency cheeses. It should be noted that if sharp is the one who will do the work, so good maintenance is necessary.
When these are in good condition, knives can slice all kinds of pieces with minimal pressure, so you must be careful where you place them.
Its constant manipulation will give you the technique to be able to make the cuts and finishes that you want to give the cheese more precise and clean. Work like a professional applying these tools in your preparation.