Knives for cutting cheese: types, you need to know when choosing manufacturers recommendations for care and storage

An ordinary kitchen knife is not suitable for slicing cheese. Some varieties of high pressure tools begin wrinkle and turn into a tasteless food, and hard to break in half, and it looks ugly. Therefore, the institutions and the home opener to be a special type. When choosing a model, keep in mind that the kitchen tool is presented in various forms, each with its original properties and advantages.

Features tools

Uniqueness effusing knife for cheese from other species of this tool is the location of the handle. It is often found above the blade. Because of this, the cutting operation is simplified and the product itself does not break and does not crumble into pieces.

Knives in length should be 37 cm and 24 cm blade. Another 13 cm - is the handle. Tool thickness less than 1.6 mm and a width of 4 cm. Grinding is carried out under the blade angle of 20 degrees to work with hard grade and 15 for the soft type of product. For mixed types of cheese are applied straight knives, and other tools.

The tip is made of high-quality steel, which is also called the "Damascus". Handle the product is individual.

The main types of cheese knives

What are the knives for cheese, which you need to use a shovel? For any type of products you need to apply an appropriate tool for serving quality meals.

Classic knives for cheese

For varieties suitable for sandwiches such products which have a blade and a handle. The latter should be above the blade to facilitate cutting and the equal distribution of pressure. The construction features - raised top for cutting hard cheese. End of the tool can be from 2 parts to use it as a fork-knife.

That there was no sticking when cutting, it is necessary to use the classic knife with perforated edges or oval shaped forms. Holes protect the surface, and simplify the process of cooking. they also make an important task - to exclude mixing. Blade classical instrument is in a different form - mini-blade, which reduces adhesion and improves the cutting edge.

lever

These instruments are presented in the form of boards for the product with a knife which operates on the lever type. Board may be of wood, metal of steel or stone (granite or marble).

Syrorezkoy easy to use: a piece of the product to be stacked on the board, adjust the width of the cutter and cut the lower part of the cheese. You need to have experience and good eye for quality cutting.

Leaf-shaped knife for Parmesan

The tool is equipped with a wide and short blade resembling a blade equipped with a sharp end.

Leaf-shaped knife made of high-strength steel with a handle, because the cheese - it's a solid variety, and to cut it is necessary to make a lot of effort. It is better to use a model with alloy handles. They do not break.

Planes Cheese

These tools are similar to the blades with prepared holes. They cut a piece of cheese thin plates.

There are models with 2 holes to slice product at different thickness, and with a fork. Slice width is adjustable angle cheese planer.

Knife with two handles

Designed for cutting different sizes of cheese. There are varieties that have a high density. The model has 2 handles for cutting force distribution along the length of the weight. The special design makes the cut accuracy and flatness.

Knife with two handles used in the trade and production of various types - shops, supermarkets, cheese factories. Tool weight 350 grams, length 400 mm. Acute plate thickness of 2 mm. Length of the blade.

Knife zhirol

Designed for cheese TetDeMuan. cutting principle - circular. The tool scrapes the product in the original cheese flowers. With Zhirolya can solve hard type: Edam, smoked and other products that are suitable for the size of the knife.

Knife of zhirol based steel making chips that looks like a delicate rose. These fragrant flowers delight the fans and are suitable for imparting decor dishes and maintaining product freshness.

Knife-string

There are different types - with a board made of wood or metal stand. Depending on the structure of the mechanism, the tool is vertical and horizontal. To use the cutter, use the skill. It takes up less space flexible cord with handles. It is suitable for any pieces of any width. The string will need to be tightened.

Knife-string for soft cheeses in the balls like a yaytserezku. The tool cuts a piece of the product into slices. In a similar way there are strings slicers, to get slices and dices in large quantities.

Knife blade

It is used for soft and hard varieties. In form it looks like a blade with a convex tapered slot in the center of the web. This structure of the cutting surface of the knife blades makes it possible to obtain thin slices and transparent.

There is another model - the type of chisel and knife-blade with a blade in the form of a fork. The latter - a suitable option for lunch soft cheese. Serving select options with small handles.

variety of knives

Each variety of cheese has certain rules cut to fit the shape of the head. Using a qualitative tool to cut the original product slices, cubes and slices. Sales have knives for such hard and soft cheeses. They have a certain shape, size and mode of operation.

For hard cheese

To cut the upper part of such a product will need to use a long two-handed knife - first by dividing in half the cheese, and then released from the half of the prisms and triangular slices.

Blade for hard cheese select large and to reduce its adhesion to the surface of the product, it must be embossed. Provide further side portion Teflon blade.

Durum cheese Parmesan clear of solid crust, using knives, which resemble a chisel. The product is often split into small pieces with a sharp knife, spatula.

For soft cheese

Products with non-solid consistency of cut on the table, using the tool in the form of a sharp blade, which performs just 2 steps - cutting and serving on a plate for serving.

For very soft varieties Ricotta and Almette choose a knife that looks like oil. The elongated blade is conveniently used for slicing cheese.

What you need to know when choosing a knife

Study the following characteristics.

1. Blade material. The blades must be of "stainless steel". See marking to include in the composition of chromium, nickel. It has a high strength steel which is enriched with nitrogen. If there is a fear of infection, you can choose a knife with an antibacterial coating.
2. Point angle. In universal blade, on average, it is 17 °. For delicate types can use 15 ° C. Less is not necessary.
3. Handle material and length depends on the direction. When buying bars small enough to 9 cm. If the product is in the heads of up to 1 kg, select a blade 20 cm. For large, use a knife-string. The material of the handle is intact and attached. For this purpose plastic, rubber, wood, metal and glass. Best kept in hand woodwork.

When selecting a tool look for an opportunity to use it in the dishwasher. Looking for the appropriate symbol on the packaging or in the description of the parameters.

How to use the knife for cheese

If hands will be a cheese plane, move it over. Will narrow leaf cuttings. Parmesan much hard, so it can not be cut, it is better to split into pieces.

Hold the knife parallel to the body. The end of the blade away from you send down to safety. Do not apply pressure to the tool. If he is hit in the board or other surface, it would be impractical and noisy.

Popular manufacturers of brands

The quality of the blades is guaranteed by compliance with the standards in the production. Check the difficult production process, so be guided by company-manufacturer.

Popular brands are:

• Tramontina;
• samura;
• Tojiro;
• Mikadzo;
• Wusthof;
• kyocera;
• Yaxell;
• Dick.

There are popular models that are only for men - a chef knife from Wusthof companies and versatile model from Samura.

Important tips for the care and storage

We recommend washing the tools yourself under warm running water. Use a soft sponge and a detergent for high-quality cleaning. After washing, wipe the surface with a towel completely knife.

How to store?

• Knives should be away from the forks and spoons.
• Avoid contact with other cutlery to prevent blade deformation. Each model has to perform its action
• Keep out of the reach of children.

Tools will last longer if they are applied with a board of wood. Hard surfaces will degrade the edge sharpness and wear it.

Consider expert advice before buying a cheese knife. Pay attention to the quality and appearance, so that the blade was not rusty stains and cracks. The knife should stay up comfortably in the hand, arm fixed.

VIDEO: Types of knives for cutting cheese.