The Perfect Cheese Knife
The latest addition to our range in February 2017 is the Meisterstück, the perfect knife for cutting both hard and soft cheeses and charcuterie. Its fine, sharp, stainless steel blade will cut effortlessly through a soft camembert, a Dunsyre Blue, an artisan cheddar or a hard salami.
The unusual shape of the Meisterstück combines the design qualities of a soft cheese knife with those of a more traditional, hard cheese knife.
For soft cheese, the thin, exceptionally sharp blade prevents the cheese sticking to its surface (in a similar way to the aerating holes sometimes seen on modern cheese knives). Meanwhile, the shape and balance of the knife is much closer to that of a traditional, hard cheese knife. The sharp, flat blade slightly resembles that of a cleaver, with the handle sitting well above the cutting edge so that long, deep cuts can be made into a whole round cheese and come away cleanly every time.
The blade is hand ground using the same ‘blue-glazed’ technique as the Parmoulin and Grandmoulin knives.
The handle is made from cherry wood with aluminium rivets.
The blade length is 104mm and the total knife length 225mm.
Caring for your handmade knives
A good knife is an investment that will bring lasting pleasure as well as continuing to do its job with ease, day after day and year after year. Just take good care of it by doing the following.
Wash the knife blade immediately after use with warm soapy water and a soft sponge. The handle seldom needs washing but, when it does, just rinse and wipe it, using nothing harsh or abrasive. Dry the knife straight away and store it carefully.
Carbon steel (which is not stainless) can be attacked by food acids and it will quickly darken and become blotched. This does not affect its sharpness or effectiveness at all but it is a good idea to clean the blade occasionally with a metal cleaner.
Sharpen your knives regularly, preferably every time you use them.
Always chop onto a forgiving surface such as wood (or plastic, if your hygiene practice dictates). Do not use your kitchen knives on glass or granite worktops or cut directly onto crockery such as a plate.
Use your knife only for the purpose it is intended for. Don't grab it to open a parcel or a pot of paint, dig a burnt offering from the toaster, scrape the roasting pan etc. and never try to chop or slice frozen food with a kitchen knife.