Simple cheese knife - Woodworking Talk - Woodworkers Forum
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post #1 of 14 Old 12-12-2019, 09:58 PM Thread Starter
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Simple cheese knife

Today I hand fun creating something simple. I carved out this simple cheese knife for my wife. I used some scrap maple. The spalting really made it pop. Name:  F7957303-EF88-4D88-8AF0-D473E8C5DFE5_1576202201569.jpg
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post #2 of 14 Old 12-13-2019, 10:06 AM
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That spalting does look nice. How well does the wood work to both cut the cheese, and hold its edge? Will you periodically need to "resharpen" it?
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post #3 of 14 Old 12-13-2019, 11:18 AM
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nice simple design !!

I would not cut cheese with it.
I would put it in my butter container for when I needed
a big ole honkin splash of butter on my hot biscuits !!!
nicely done !!

.

.

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post #4 of 14 Old 12-13-2019, 11:43 AM
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... a big ole honkin splash of butter on my hot biscuits !!!
Found the southerner!
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post #5 of 14 Old 12-13-2019, 12:02 PM Thread Starter
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I’ve only tried in on Gouda and Havarti cheeses which are softer cheeses, and it cut fine. Have not tried harder cheese like cheddar. My thinking is that taking a block of cheese straight from the fridge wouldn’t be smart, but allowing the cheese to get closer to room temp, it will do nicely. I will post the results once I’ve tested it out.

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post #6 of 14 Old 12-15-2019, 10:18 AM Thread Starter
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Update: I’ve used this to cut several different types of cheeses, both hard and soft cheese. It did ok. Design needs to be modified so the blade portion is slightly longer and I need to sharpen the blade slightly. Overall I was ok with how it worked. I made this to use on a cheese board For our family Christmas dinner. I probably won’t get a chance to make one with a longer blade but I will put a little more edge on this blade. If nothing else we can use it as a serving/spreading utensil for a dip. It’s just so satisfying to take a chunk of wood and make something useful that can be shared/used amongst family and friends.
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post #7 of 14 Old 12-15-2019, 10:29 AM
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That's a cool knife.

My wife says I never finish anyth

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post #8 of 14 Old 12-15-2019, 11:29 AM
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Maybe its just me, but that maple is "spalted" which means its disfigured by fungus.
i wouldnt be too keen to eat food that has been rubbed along a piece of fungus wood.
Is there any finish on it?

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post #9 of 14 Old 12-15-2019, 06:38 PM Thread Starter
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Sunny bob: It’s just you. I did coat in Howard’s mineral oil with Carnauba wax. I eat fried chittlins and raw oysters, so why would spalting bother me?
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Last edited by John Smith_inFL; 12-15-2019 at 07:13 PM. Reason: corrected spelling
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post #10 of 14 Old 12-16-2019, 09:22 AM
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Sunny bob: It’s just you. I did coat in Howard’s mineral oil with Carnauba wax. I eat fried chittlins and raw oysters, so why would spalting bother me?
I like a little corn with my chitlins, how about you?

Don in Murfreesboro, TN.
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post #11 of 14 Old 12-16-2019, 09:42 AM
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Maybe its just me, but that maple is "spalted" which means its disfigured by fungus.
i wouldnt be too keen to eat food that has been rubbed along a piece of fungus wood.
If this happens to him, we'll know why.
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post #12 of 14 Old 12-16-2019, 04:06 PM
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I have a particular phobia about fungus. No real reason, just will not eat any or any other food that has been on the same plate.
Many years ago now (almost 20 i think) I stayed at a good quality hotel on company business, when i went down for the evening meal, every single main course had mushrooms. i called the waiter over and complained. He got very confused. He said they could do beef wellington without mushrooms. I doubted that but told him to go for it. The meal was SWIMMING in mushrooms. That hotel was unable to feed me.
They gave me a bottle of wine as consolation, although without any food to wash it down with it didnt help me the next day at the seminar when I was trying to stay awake.
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post #13 of 14 Old 12-17-2019, 07:09 AM
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It is a so cool knife.. You can use olive oil (cold pressed and organic) for finish..

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post #14 of 14 Old 12-31-2019, 03:34 PM
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Quote:
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Maybe its just me, but that maple is "spalted" which means its disfigured by fungus.
i wouldnt be too keen to eat food that has been rubbed along a piece of fungus wood.
Is there any finish on it?
Hey SUNNY bob I am definitely on your wavelength. Two issues. One pointed out correctly by you and that is the mere fact that spalted is the result of prior infestation and coupled with that of course is the porosity. Inerrant with this wood species. Food contact with any porous surface may not be the wisest of choice Nice to make and look at but probably best left on display
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