🧀 Stainless Steel Cheese Plane/Slicer by Norpro Review

I bought this after seeing too many slices of this type. I wanted one that is dishwasher safe but has a relatively wide blade. I usually use wire cut, but wanted thinner slices of hard cheese. My first assignment was on a piece of Jarlsberg. I pulled the blade back onto the wedge and noticed how easily it sliced through the cheese and then through the skin on my thumb knuckle. Note to self: put your thumb lower on the cheese piece so it doesn't collide with the blade. But he did a great job and

Have been using this food slicer for 6 or 7 years now. It is very easy to clean and still looks new. What I don't really like is that it tears up our cheese instead of slicing smooth. For example, I have to put my thumb on the cheese and pull the slicer in so I don't rip off the last 1/2 inch. Unfortunately, I don't know if my causal use over the years has made cheese boring (cutting cheese dulls steel?) or if I've just lived with it forever. I only realized how bad it was when I switched to…

Do yourself a favor and get rid of those stupid cheese cutters. Screws never stay tight, wires always bend/break/stretch and squeak in use. This thing? It's easy to control the thickness of the slices, from thin to thick enough (if you want thicker slices than possible, you're clearly some kind of animal - in which case I'd recommend dropping the slicer and just slicing at one slice of it to nibble on cheese, or maybe use claws to cut it into elemental cubes that you can put in your mouth). It…

I have had another cheese slicer for over 25 years but the handle is wood and can harbor bacteria. I bought this many years ago in Solvang, California, a town with shops that either sell or have copied products from Norway, which is where I'm told this style of cheese slicer originated. This is a nice cut for cheese, very clean and neat slices every time. This is a wonderful kitchen tool that will last forever because it is so beautifully made. I'm proud to own such a fine tool, because it's…