Those who deal with cheese know that slicing the stuff is more challenging than it looks. Good cheese is temperamental. A nice aged parm or cheddar, for example, would rather flake, break or just plain crumble than sheer off in a clean, healthy slice.
Enter: The Cheese Knife. The theory: a plastic knife comprised of little stacked triangles with work better than a lovely Henckels or Wusthof. And, lo and behold... it works.
The cheese doesn't stick to the side of the knife. Instead, it slices through even aged and fussy cheeses as though they were butter. Is it worth the $19.99 (at Kitchen Window)? That depends. If you go through 10 pounds of cheese a year, probably not. 50 a year, most definitely.