It had a comfortable handle, a relatively long and sharp blade, and one of the thinnest and most flexible heads in the testing, making for effortless, responsive slicing. Our winning cheese plane, the Wüsthof Gourmet 4 3/4-inch Cheese Plane ($19.95), produced perfect 0.08-inch-thick slices every time. I use it often for slicing my homemade bacon, cheese, brisket, and for jerky.Os. make your kitchen work easy and fast using amazing kitchen gadgets.slice and dice vegetables fast as compared to old knife cutting.check out the way vegetab. Narrow or slick handles were hard to grip and sometimes slipped during use, resulting in uneven slicing. HungryHeath meatslicer carnivoreThis is one of my favorite kitchen tools. We preferred models with thin (0.02 to 0.03 inches thick), flexible heads because they hugged the surface of the cheese and were easier to maneuver.įinally, we liked models with relatively large, cushioned, textured handles. The metal heads surrounding the blades came into play here. Anything thinner made it hard to get a sense of the cheese’s texture any thicker and the slices felt a bit unwieldy and overwhelmed delicate crackers.Ĭertain models were also easier to use, making it simple to produce clean-cut, smooth slices with no broken tips or edges and fairly little variation in thickness from piece to piece. We found that cheese slices 0.08 to 0.09 inches thick (slightly thicker than a nickel) were ideal. The thickness of the cheese slices produced by the planes-determined by the angles of the blades themselves-proved critical. Shorter blades couldn’t cover larger wedges of cheese in a single pass, and longer blades were sometimes ungainly. We also liked blades that were around 2.25 inches long. But straight blades were better-the one model with a serrated edge cut corduroy-like ridges into the cheese, making for less pleasant eating. We found that all the blades were plenty sharp. To find the best cheese plane, we bought nine models priced from $6.75 to $28.00 and put them to work slicing solid blocks of two semihard cheeses, dense cheddar and more-porous Manchego. A cheese plane is essentially a small trowel with a blade embedded in the flat head using even pressure, you simply pull the blade across a cheese wedge or block in order to get a uniform slice of cheese. A good cheese plane makes it easy and safe to produce consistently thin, even slices from semihard cheeses.
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