Hi, I am interested in a knife for cutting cheese. Why I am asking is that someone told me that cutting cheese with a knife dulls the blade? I don't know if that is right or wrong? The knife I use does seem to be duller than when new.
A little background, I have 6 Henckels Professional S knives, 8" Chefs, 7" Santuko, 6" Boning, 3.5" Paring, Bread, and Ham slicer. I usually use the Boning knife for cutting cheeses. I use cheeses from Camembert and Gorgonzola to harder cheeses like Parmesan or Romano.
Do I need a special knife to cut cheese, or will any of the above do? I try to always cut on a wooden cutting board.
A little background, I have 6 Henckels Professional S knives, 8" Chefs, 7" Santuko, 6" Boning, 3.5" Paring, Bread, and Ham slicer. I usually use the Boning knife for cutting cheeses. I use cheeses from Camembert and Gorgonzola to harder cheeses like Parmesan or Romano.
Do I need a special knife to cut cheese, or will any of the above do? I try to always cut on a wooden cutting board.
