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Old 12-17-2007, 04:21 AM   #11
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It is just for dense cheeses. The theory behind it is if you cut into a really dense cheese, you could potentially not cut steady and end up cracking the blade while trying to wrench the knife out of the cheese. It's a stress thing.

Personally I wouldn't worry TOO much about it, but it's probably worth noting that I use wire, not my ceramics.
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Old 12-17-2007, 10:41 AM   #12
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Quote:
Originally Posted by buckytom View Post



sorry, just being childish. i hurt myself giggling about whether i should post this.

I can't believe I said that. Sadly, sometimes it's true ....
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