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Bulk cheese knife

Recent › Forums › Main Forum › Techniques and Sharpening Strategies › Tips for Specific Knife Grinds and Styles › Bulk cheese knife

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  • 07/27/2013 at 2:45 am #13634
    Eamon Mc Gowan
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    A Pizza shop dropped of three knifes. The one that I’m not sure what to grind to is 15″x2.5 blade, Two handled knife used for cutting bulk cheese.

    Any thoughts, suggestions?

    Bulk Cheese Knife photo

    07/27/2013 at 3:38 am #13639
    Mark76
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    This is what we use in Holland for large cheeses (much larger sizes available..): http://www.kookwinkel.nl/webshop/48840-boskahollandkaasmesronding32cmhoutenstaalzilverbruin.asp

    I’ve sharpened a few of them, I think in a progression up to the 1600 grit ceramics at 20 degrees. I think next time I’ll put a fairly large conex edge on it, since this may reduce the sticking of the cheese to the knife.

    Molecule Polishing: my blog about sharpening with the Wicked Edge

    07/27/2013 at 3:54 am #13643
    Leo Barr
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    I have done one that was about a metre long I did it on an Edge pro . I see absolutely no reason why it should not be a synch on the WE I would hazard a guess that all you need to do is to clamp it in the centre perpendicular to the base it should be a lot less confusing than on the EP since both sides look the same and you are not turning it over .

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