I have the OXO slicer. The tensioning knob broke almost immediately and they don't offer a replacement. I would recommend the Kitchendao cheese slicer. Also, soft cheeses should be refrigerated before slicing.
Would love to have one of these, but the price is just too much for something I won't use enough to justify that price (I'm sure you get that alot). Clearly the highest quality cheese slicer I've ever seen and I would buy at say $99, but not $185.
Another question to ask is when is the break even point? Just like in buying solar panels when in the future will this slicer pay for itself? When you compare a block of cheese versus pre-sliced. Also I hear companies are being sued for the plastic of the pre-sliced cheese packaging.
Interesting question. I could create an algorithm to input cost of cheese, transportation cost to and from the market. Hard to input labor cost while using the CheeseHarp. All this in jest of course. From the feedback I receive, most of my customers buy it because they appreciate its ease of use as well as it's artful appearance. Hard to calculate the value of a tool that feels just right in your hand and performs it's intended function well.
Interesting comparison of cheese slicers. However, you really need to work on your technique with the Norwegian style cheese slicer. Your supposed to keep the cheese on the cutting table when you use it. This type of slicer is normally used when you quickly want a lot of thin slices. I looked for a reference on how to use it, and this was the first video I found: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-lu6xPW12kl0.html
Thanks for the comment. Don't plan on perfecting my cheese plane technique any time soon as I have a better method with the wire cutting technique. As a "tool guy" I find the cheese planes to be awkward to use and limiting in that only a semi hard cheese will yield good results. Softer cheeses are just a mess with this tool. At any rate, If a person can get good results with a cheese plane that is great, and they are very affordable.
@@reedfelton762 I have questions: First of all; Well they're not really made for that.. They're made for everyday use to quickly get some slices from a block/wedge of semi-hard cheese to put on sandwiches, typically for breakfast, or a quick snack.. Pretty much everyone, in more or less all of Europe atleast ,have one of these for that reason, and as far as i know, no-one would ever consider using it for Brie, Mozarella, Blue Cheese or anything like that. I don't see how a wire cutter would be better in the use-case that the "cheese plane" is designed for? Wire cutters are finnicky, slow, the wires can break and they require at least some amount of correct technique to get even results. A Norweigan style cheese slicer pretty much lasts forever, and still does the job even when it's blunt (for the types of cheese they are designed for), they're easy to use and fast, and they cost next to nothing. I do agree that wire cutters are better in some specific cases though, like portioning up large pieces of cheese into smaller ones if you, say, work in a cheese shop or something like that. And second: Why on Earth would anyone even want to slice a soft, or a very hard, cheese into thin slices anyway? THAT's when you're supposed to use a knife.. For cheeseboards and the likes. Or maybe a grater/microplane if it's for cooking or finishing. I've never seen thin long slices of soft or hard cheese used for anything ever, unless you count "slivers" or "shards" of parmegianno and the likes which are easily achievable with a norweigan style cheese slicer anyway. I might be in the wrong here so please enlighten me if i am. But i can't think of any real reason why a wire slicer would be better for an average person on a day to day basis, unless maybe it's just because they prefer a thicker slice of semi-hard cheese than the ones a norweigan style slicer can produce. I'm not trying to be offensive or anything, I'm genouinly curious why they're not just widely adopted, atleast for making cheese sandwiches, in the US for example.. But i think it might come down to breakfast habits. Alot of Europeean countries eat cheese and bread for breakfast more or less daily.. And noone wants to stand there and slice cheese with a knife for minutes and have to deal with washing a cutting board first thing in the morning.
As a US child we had a hand held wire cutter. We didn’t slice cheese frequently but it worked great. As an adult we never eat enough cheese to use anything but a knife. Many people here buy sliced cheese or grated cheese. I am in the market for a tool and am torn between the plane type (looks like it’s not that much better than a knife) and the hand held wire type (won’t last as long but looks easier to use).
@@pkftw4166 They serve different purposes. The cheese slicer gives you large thin slices, while the wire type typically gives smaller and thicker pieces. It also depends a lot on what types of cheese you're cutting as well. Also, a knife functions more like a wire cutter than a cheese slicer result wise. Personally, I only use cheese slicers and and my set of cheese knives.
