Bulk cheese knife

Legacy Forum Archive tips-for-specific-knife-grinds-and-styles
1

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

2

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.

3

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 .