Cutting European Plugs into Proper Flakes

[georged]

George, I recall you mentioning the Knife taper......... was it a single edge worked best? (Sharpened on one side only), or was it a conventional edge worked best? (Both sides of the knife sharpened)........

Definitely one-sided, like a sushi knife. (Angle on the side away from you, depending on if right or left handed)

In fact, I ground a single-sided edge on a $25 Victorinox 8" chef's knife, and use it 90% of the time for everything except large quantities of "bacon strips" from a plug. And... it works far BETTER than either the guillotine slicer or a half moon slicer for rope.

 

[beefeater33]

^^ That's what I thought, thanks for the clarification!

 

[Ebarber]

This is much heavier than I expected for the price. I was looking for a knife to dedicate to vegetable slicing. It works well on a plug....so far. And mine came razor sharp.

https://www.amazon.com/gp/product/B086L5JB2K/ref=ppx_yo_dt_b_asin_title_o03_s00?ie=UTF8&psc=1

That is pretty cool looking!

 

[cshubhra]

I love the taste of these, but every time I open a tin, I ask myself … “Why?”

I shave them with a cigar cutter, or slice them with a sharp knife.

I am more comfortable with ribbon cut or flakes which rub out easily though.

 

[SmokeClouds]

The original blade for those choppers is surprisingly thin & flexible, because they were disposable by design. It kept stores from having to sharpen them.

The entire interior of the machine was designed around that exact thickness, though. Meaning altering it to accept/fit a thicker blade require grinding cast iron. Not recommended. lol

Ditto disassembling something that's been riveted and staked together. It can be done, but definitely requires, um... committment. lol

You're better off finding a machine that was designed for the task of slicing---as opposed to chopping---in the first place.

Like so:

Thank you for the explanation!

 

[karam]

Yes at least 30 months, there also 4 year old ones. I love the taste and the gritty texture, but eating it would put me straight into my sodium red zone for the coming days, days after eating it I feel dehydrated.

Why would it be different from regular gouda? I mean, they should be the same cheese, just aged and dehydrated, so sodium would concentrate, but not increase. That Dutch cheese knife would probably snap in half trying to cut anything out of a proper plug.

On point, definitely single edge knife works for me, but I can't - and don't care to - get proper flakes, I cube cut all my plug tobacco.

 

[DanWil84]

Why would it be different from regular gouda? I mean, they should be the same cheese, just aged and dehydrated, so sodium would concentrate, but not increase. That Dutch cheese knife would probably snap in half trying to cut anything out of a proper plug.

Good point, maybe a bit to large of a lever. I honestly don't know, but I only feel that way when eating aged cheese. Maybe also because if you slice it (for on a sandwich for example) you eat way less when just cutting a piece in cubes and snack it while watching a movie..... I think its the last reason.

 

[karam]

Good point, maybe a bit to large of a lever. I honestly don't know, but I only feel that way when eating aged cheese. Maybe also because if you slice it (for on a sandwich for example) you eat way less when just cutting a piece in cubes and snack it while watching a movie..... I think its the last reason.

Fun fact, back in the 90s I was in an EU student exchange program and stayed for a week with a Dutch family in Hilversum. Come first breakfast (a huge affair compared with Greek breakfast, cake+butter+vlokken, hams, cheeses etc) being used to Greek way of eating cheese, in big hunks, I had no clue what to do with that implement and felt totally embarrassed!

 

[Steddy]

With most cheese slicers you can tilt to slice thicker, but you could be right.


Cheese can also be dense, but you could be right

View attachment 118171

Mmmmm, aged Gouda.

 

[krizzose]

I would love a dedicated flake slicer, but I slice my plugs with a 10” chef’s knife. It’s not that difficult

 

[The Amish Tyrant]

I've been looking at getting a mandoline slicer.

I was researching something related to plugs and stumbled across this thread (and your post).

I cooked for a living around 18 years and a mandolin still scares me. Some wicked accidents occur even when being careful (or using a "chainmail" like glove).

I do own a mandolin at home and it is great for thin slicing bulk product (like making Rattitoulli, potato chips or scalloped potatoes), but rarely break it out due to the risks.

While semi-clumsy, I am the opposite in the kitchen and rarely cut or burnt myself (and most wounds over the last decade were from others burning me or being otherwise stupid).

I am curious how a mandolin would work with plugs. Please keep us/me posted.

 

[hugodrax]

I've been looking at getting a mandoline slicer.

We shall call you "Lefty."

 

[georged]

Absolute, unequivocal NO to using a mandoline for tobacco.

1) It won't do the job (tobacco is amazingly tough); and 2) In trying to overcome that toughness, you could---and likely would---slip and lose a chunk of finger. Or worse, slice a tendon at the knuckle.

Cucumber and etc., not problem. Small(ish) compressed blocks of tough and stringy material? NFW

 

[bullet08]

Well sharpened reed knife might work. They are sharpened on one side only and very thick, at least one I have. Also rather sharp. Just don't want to cut plug with it. Don't care for plugs.

 

[Ahi Ka]

I have a large single beveled Deba knife I’m intending on cleaning up to try making flakes with. I haven’t gotten around to it as it’s way down on the priority list

 

[FLDRD]

One of these days I'll open a plug and find out what all the fuss is about...

 

[anotherbob]

chefs knife works good.

 

[Razorback]

I use an Opinel carbon steel knife. I think it’s the #8 model. Works for me.

 

[The Amish Tyrant]

I use an Opinel carbon steel knife. I think it’s the #8 model. Works for me.

I use #5, which gets the job done but is too small.

If and when I need another, I will pick up a cheap knife from the Dollar Tree. However, I think my Opinel will last many years.

If I stumble across a mini butcher knife (pocket sized with case), I may be inclined to give it a whirl. I just can't seem to justify something else at this point.

 

[jaytex1969]

I grabbed an old plug cutter from that damned auction site some time ago.

It's fun to work with, but would also benefit from the one sided blade to make the best slices.

It was under $40, if I recall.