Cheese slicer/blade/plane

[TastyReuben]

What do you all prefer to use when slicing cheese for serving (as you would with a deli platter* charcuterie board?

I used to just use a paring or utility knife, but got tired of having each slice stick to the blade, and I used to have one of those little cheese wire cutters, the kind with a little stone board to set the cheese on, but it was a pain to keep the little wire groove clean.

I ended up buying a cheese plane:

Amazon

I’m finding, though, that it presents its own issues - namely, as the plane reaches the end of the block, the cheese will break off, meaning I have to futz with it to get the slice of cheese off the thing, and then the next few slices, assuming it works, will have a ragged edge - not good!

I watched about a dozen videos of people merrily slicing away with one of these, and they don’t seem to have that issue (well, a few did, but they didn’t seem to mind, cheese heathens that they are apparently).

What’s everyone else using? I’d like some trouble-free, presentable cheese slices in my future.




*”deli platter” is soooooo 1980’s! Please forgive me, it’s all “charcuterie” now!

 

[kaneohegirlinaz]

I have this ...

This cheese knife works best on soft and semi-soft cheese, but not so much on hard cheeses.
Cheeses like Parmesan, I take the point of a sharp knife and "chunk" it.
There's branding on it, but I found this
I think it was our first year here living on the "mainland"; DH went Christmas shopping for me at a kitchen supply store and the three shop ladies went just ga-ga over him. I don't even want to know how much he spent, it was alot and all good quality stuff.
The ladies told DH that I just had to have this cheese knife... they were right.
I would highly recommend this cheese knife.

 

[karadekoolaid]

I've got a "cheese plane" and have the same problems; it works fine on hard cheeses, but always breaks off at the end. It also slices the cheese far too thin if I'm preparing a cheese plate.
I use a large, heavy chef's knife for hard cheeses and ( generally speaking) cut them into ¼ inch slices, either triangular of rectangular, depending on the pieces of cheese.
The same works for soft cheeses like camembert, goat cheese logs or brie. There's a soft goat cheese called a "tepuy" here, which I've also seen in France, which is like a pyramid with the top cut off. That one, I just leave whole.