Review on Fantes Cheese Wire Cheese Slicer 12-Inches Stainless Steel – The Original Italian Market 1906 by Clinton Youmans

Update 11/25/20… after 2 months or even a dozen uses it got a crease in the middle and after trying to smooth it gently it broke and is now useless . It has been carefully stored and may have been wrapped around something in the box somehow, but I'm not sure how it got the slight crease, but once it does it looks like it's the end of the road . I was very happy with it but I guess it just got stuck and when I pulled it out of the little pouch it knotted up and wouldn't untie. I'm not sure what happened, but it certainly wasn't due to mishandling of metal fatigue from overuse. So it looks like it has some kind of special storage needs that doesn't justify buying another. The original review is below and we're back to knives on all cheeses. I was able to use one of the pieces to make a shorter cheese wire about 6 inches long by removing the piece on the other handle, tucking the broken end in and making a small end to hold in place with another holder. It wasn't that easy, but the smaller version works better than the original, but it just annoyed me enough that I had to try MacGyver on it. It looks like the best way to store it would probably be to hang it on something. It's not really a lot, but it solved my soft cheese problem. Some of our bricks are quite soft because they are made at a local dairy and the slices will stick to knife blades a lot better than supermarket stuff. Gouda was so bad that it took a knife to pry it off another knife and then it didn't even look like a slice. The wire is very thin and nothing sticks to it, so it's a winner in my book. The only downside is the final pass through the cheese, which is tough when it's on a flat surface, making it much easier to store on the edge of a cutting board or the corner of a kitchen island. Obviously some are better at it than others so take your chances because opinions differ... and I still use a knife for heavier cheeses which are a lot tougher with preservatives.