Cheese sticks to knife

TOM KAN PA

unread,

Jan 1, 2001, 3:45:12 PM1/1/01

to

How can cheeses be cut into slices or cubes without having them stick to the
knife?
And while we are on the subject of cheese, (yeah, I know it's not cheese) but
why you can buy a loaf of Velveeta, and it cuts great with a wire cheese
cutter, and the next time you buy one and run the wire through it, it
immediately seals the cut and attaches the slice back to the loaf.
tom kan pa

Curly Sue

unread,

Jan 1, 2001, 4:43:00 PM1/1/01

to

On 01 Jan 2001 20:45:12 GMT, tomk...@aol.comKMA (TOM KAN PA) wrote:

>How can cheeses be cut into slices or cubes without having them stick to the
>knife?

Try a cheese knife- one with cut-outs in the blade which eliminates
the part to which the cheese sticks.

>And while we are on the subject of cheese, (yeah, I know it's not cheese) but
>why you can buy a loaf of Velveeta, and it cuts great with a wire cheese
>cutter, and the next time you buy one and run the wire through it, it
>immediately seals the cut and attaches the slice back to the loaf.
>tom kan pa

Temperature? Try keeping it cold for cutting.

Sue(tm)
Lead me not into temptation... I can find it myself!

sue at interport dotnet

Jill McQuown

unread,

Jan 1, 2001, 4:48:11 PM1/1/01

to

"TOM KAN PA" <tomk...@aol.comKMA> wrote in message
news:20010101154512...@ng-md1.aol.com...

This is along the lines of cold skillet, hot oil, food won't stick. Cold
cheese, hot knife (heated in hot water) cheese won't stick. If cheese
starts to stick to the knife or cutter, rinse it again in hot water to heat
the blade, then resume cutting. I don't know about the differences in
Velveeta from one loaf to the next. Seems they should all be the same,
doesn't it?

Jill

Jill McQuown

unread,

Jan 1, 2001, 5:06:15 PM1/1/01

to

"Jill McQuown" <jmcq...@bellsouth.net> wrote in message
news:XZ646.1112$of7....@news1.atl...

> "TOM KAN PA" <tomk...@aol.comKMA> wrote in message
> news:20010101154512...@ng-md1.aol.com...
> > How can cheeses be cut into slices or cubes without having them stick to
> the
> > knife?
> > And while we are on the subject of cheese, (yeah, I know it's not
cheese)
> but
> > why you can buy a loaf of Velveeta, and it cuts great with a wire cheese
> > cutter, and the next time you buy one and run the wire through it, it
> > immediately seals the cut and attaches the slice back to the loaf.
> > tom kan pa
>
> This is along the lines of cold skillet, hot oil, food won't stick.

> Jill
>
>
Dang, I got that bass ackwards! Cold oil, hot skillet. Duh! Hey, it's New
Year's. Yes, I've been imbibing a tad (smile)

Jill

wwsm...@my-deja.com

unread,

Jan 2, 2001, 8:32:43 AM1/2/01

to

In article <20010101154512...@ng-md1.aol.com>,

tomk...@aol.comKMA (TOM KAN PA) wrote:

If using cold cheese does not do it, then put some olive oil on a paper
towel and lightly cover your slicer before you pass it through the
cheese.

Mike

Sent via Deja.com
http://www.deja.com/

Denise~*

unread,

Jan 3, 2001, 2:38:56 AM1/3/01

to

Mmmm, Velveeta!

Open faced sandwich & "grilled" so the psuedo-cheese is burned just
slightly. Yummm!

I don't know how to answer your question, sorry. I used to hold the
edge of the psuedo-cheese as I sliced, hence not allowing it to
"re-seal"

(Denise putting Velveeta on her grocery list)

Denise og Brian (Spaz og Bobbi, fuglene med fjærer)

Lystig Jul og et Glad Nytt År. Unngå å ete lutefisk og bare et krumkake og De skal overleve denne fridagsesong!