Kitchen

[Idacat]

This is an art that still defeats me.

I've tried everything to slice block cheese, usually swiss or sharp cheddar into thin even slices suitable for sandwiches.

I have every knife known to man (or woman), including coated non stick ones and santokus to which the cheese isn't supposed to stick,but, it does, and it's hard to get a slice that is close to even thickness throughout or nearly thin enough.

I have two kinds of wire cheese cutters, the one that is hand held slices WAY too thick, the one that looks like a little cutting board with an attached micro guillotine works the best, but still hard to get even or thin slices. I have tried using a hand/box style shredder/grater on the largest setting to coarse shred for sandwiches, but sliced is better.

I don't want to keep buying sliced cheese when block cheese is so much less expensive and keeps forever when vacuum sealed, and I really prefer sliced to shredded cheese for sandwiches.

Can it be there is a gadget or technique I am missing here?

How hard can it be to slice cheese?

I don't remember it being this hard when my mother did it.