For hard cheese, unless you're dealing with a whole one, all you need is a very narrow blade to avoid dragging. I often use a worn non-serrated steak knife, or the front section of a sujihiki. If you take care because of its flex, a filet knife would be great as well. Or a straight peeler. Never seen any damage on the edge with hard cheese, even with very old stuff full of salt crystals. With a whole old cheese, people here use a wire.
4/16/14 at 11:03am