{"id":28420,"date":"2016-09-07T10:37:39","date_gmt":"2016-09-07T14:37:39","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=28420"},"modified":"2016-09-07T10:37:39","modified_gmt":"2016-09-07T14:37:39","slug":"how-cheese-knives-are-made","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/how-cheese-knives-are-made\/","title":{"rendered":"Photo Essay: How Cheese Knives Are Made"},"content":{"rendered":"<p>More than 50 working steps are required to transform raw materials&mdash;steel, plus resin, horn, or wood for the handle&mdash;into a celebrated Coltellerie Berti knife. A single artisan ushers one blade through the process&mdash;that\u2019s a lot of hewing, forging, and polishing, as the family-owned Tuscan workshop turns out some 20,000 knives each year. The company\u2019s collection includes paring, carving, and chef\u2019s styles, as well as seven cheese knives, each designed to tackle a different texture. (The bow, for one, slices super-soft wedges with ease.)<\/p>\n<p>\u201cTo be tasted at its best, cheese must be cut according to precise geometry, which requires specific tools,\u201d says CEO Andrea Berti, a big fan of <a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-library\/parmigiano-reggiano\" target=\"_blank\">Parmigiano Reggiano<\/a>, ripe Castelmagno, and <a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-library\/Fiore-Sardo\" target=\"_blank\">Fiore Sardo<\/a>. Ahead, a peek behind the scenes at this sharp outfit\u2014on the cutting edge since 1895.<\/p>\n<p><center><img fetchpriority=\"high\" decoding=\"async\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/09\/AUT16_PhotoEssay_1.1.jpg\" alt=\"AUT16_PhotoEssay_1.1\" width=\"540\" height=\"680\" class=\"aligncenter size-full wp-image-28428\" srcset=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/09\/AUT16_PhotoEssay_1.1.jpg 540w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/09\/AUT16_PhotoEssay_1.1-238x300.jpg 238w\" sizes=\"(max-width: 540px) 100vw, 540px\" \/><br \/><em>Coltellerie Berti CEO Andrea Berti in the workshop.<\/em><\/center><\/p>\n<p><center><img decoding=\"async\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/09\/AUT16_PhotoEssay_2.1.jpg\" alt=\"A finished hard-cheese knife with a boxwood handle, top, and a finished hard-cheese knife with a horn handle, bottom.\" width=\"750\" height=\"381\" class=\"size-full wp-image-28426\" srcset=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/09\/AUT16_PhotoEssay_2.1.jpg 750w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/09\/AUT16_PhotoEssay_2.1-300x152.jpg 300w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/> <em>A finished hard-cheese knife with a boxwood handle, top, and a finished hard-cheese knife with a horn handle, bottom.<\/em><\/center><\/p>\n<p><center><img decoding=\"async\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/09\/AUT16_PhotoEssay_3.jpg\" alt=\"AUT16_PhotoEssay_3\" width=\"750\" height=\"500\" class=\"aligncenter size-full wp-image-28429\" srcset=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/09\/AUT16_PhotoEssay_3.jpg 750w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/09\/AUT16_PhotoEssay_3-300x200.jpg 300w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><br \/><em>The light-filled Coltellerie Berti store in Florence, Italy.<\/em><\/center><\/p>\n<p><center><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/09\/AUT16_PhotoEssay_4.2.jpg\" alt=\"AUT16_PhotoEssay_4.2\" width=\"750\" height=\"508\" class=\"aligncenter size-full wp-image-28447\" srcset=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/09\/AUT16_PhotoEssay_4.2.jpg 750w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/09\/AUT16_PhotoEssay_4.2-300x203.jpg 300w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><br \/><em>Ox horns are slowly dried for two years before they&#8217;re ready to be turned into knife handles. They are painted to prevent them from drying out too quickly.<\/em><\/center><\/p>\n<p><center><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/09\/AUT16_PhotoEssay_5.jpg\" alt=\"AUT16_PhotoEssay_5\" width=\"540\" height=\"685\" class=\"aligncenter size-full wp-image-28431\" srcset=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/09\/AUT16_PhotoEssay_5.jpg 540w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/09\/AUT16_PhotoEssay_5-236x300.jpg 236w\" sizes=\"(max-width: 540px) 100vw, 540px\" \/><br \/><em>Hard-cheese knife blades ready for the grinder<\/em><\/center><\/p>\n<p><center><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/09\/AUT16_PhotoEssay_6.jpg\" alt=\"AUT16_PhotoEssay_6\" width=\"750\" height=\"638\" class=\"aligncenter size-full wp-image-28432\" srcset=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/09\/AUT16_PhotoEssay_6.jpg 750w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/09\/AUT16_PhotoEssay_6-300x255.jpg 300w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><br \/><em>Tracing the shape of the handle on a piece of ox horn. To create the handle, two pieces of horn (called &ldquo;scales&rdquo;) are joined together around the blade.<\/em><\/center><\/p>\n<p><center><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/09\/AUT16_PhotoEssay_7.jpg\" alt=\"AUT16_PhotoEssay_7\" width=\"750\" height=\"846\" class=\"aligncenter size-full wp-image-28433\" srcset=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/09\/AUT16_PhotoEssay_7.jpg 750w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/09\/AUT16_PhotoEssay_7-266x300.jpg 266w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><br \/><em>Using a saw to cut the handle from the horn.<\/em><\/center><\/p>\n<p><center><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/09\/AUT16_PhotoEssay_8.jpg\" alt=\"AUT16_PhotoEssay_8\" width=\"750\" height=\"686\" class=\"aligncenter size-full wp-image-28434\" srcset=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/09\/AUT16_PhotoEssay_8.jpg 750w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/09\/AUT16_PhotoEssay_8-300x274.jpg 300w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><br \/><em>Blades wait to become soft-cheese knives.<\/em><\/center><\/p>\n<p><center><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/09\/AUT16_PhotoEssay_9.jpg\" alt=\"AUT16_PhotoEssay_9\" width=\"540\" height=\"747\" class=\"aligncenter size-full wp-image-28435\" srcset=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/09\/AUT16_PhotoEssay_9.jpg 540w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/09\/AUT16_PhotoEssay_9-217x300.jpg 217w\" sizes=\"(max-width: 540px) 100vw, 540px\" \/><br \/><em>The initial handle sanding is done by machine.<\/em><\/center><\/p>\n<p><center><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/09\/AUT16_PhotoEssay_10.jpg\" alt=\"AUT16_PhotoEssay_10\" width=\"750\" height=\"597\" class=\"aligncenter size-full wp-image-28436\" srcset=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/09\/AUT16_PhotoEssay_10.jpg 750w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/09\/AUT16_PhotoEssay_10-300x239.jpg 300w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><br \/><em>Countersinking holes for the handle rivets.<\/em><\/center><\/p>\n<p><center><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/09\/AUT16_PhotoEssay_11.jpg\" alt=\"AUT16_PhotoEssay_11\" width=\"750\" height=\"469\" class=\"aligncenter size-full wp-image-28437\" srcset=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/09\/AUT16_PhotoEssay_11.jpg 750w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/09\/AUT16_PhotoEssay_11-300x188.jpg 300w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><br \/><em>Additional sanding is done by hand.<\/em><\/center><\/p>\n<p><center><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/09\/AUT16_PhotoEssay_12.jpg\" alt=\"AUT16_PhotoEssay_12\" width=\"750\" height=\"393\" class=\"aligncenter size-full wp-image-28438\" srcset=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/09\/AUT16_PhotoEssay_12.jpg 750w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/09\/AUT16_PhotoEssay_12-300x157.jpg 300w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><br \/><em>Longtime Coltellerie Berti craftsman Danielie Rogai&mdash;he&#8217;s worked at the company for 18 years&mdash;polishes the bolster of a forged blade.<\/em><\/center><\/p>\n<p><center><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/09\/AUT16_PhotoEssay_13.jpg\" alt=\"AUT16_PhotoEssay_13\" width=\"750\" height=\"465\" class=\"aligncenter size-full wp-image-28439\" srcset=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/09\/AUT16_PhotoEssay_13.jpg 750w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/09\/AUT16_PhotoEssay_13-300x186.jpg 300w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><br \/><em>Drawers in the workshop contain different knife components.<\/em><\/center><\/p>\n<p><center><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/09\/AUT16_PhotoEssay_15.jpg\" alt=\"AUT16_PhotoEssay_15\" width=\"750\" height=\"562\" class=\"aligncenter size-full wp-image-28441\" srcset=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/09\/AUT16_PhotoEssay_15.jpg 750w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/09\/AUT16_PhotoEssay_15-300x225.jpg 300w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><br \/><em>The back part of the knife blade&mdash;where it connects to the handle&mdash;is called the &ldquo;tang.&rdquo; Here, an artisan cleans the tangs in advance of attaching them to handles.<\/em><\/center><\/p>\n<p><center><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/09\/AUT16_PhotoEssay_14.jpg\" alt=\"AUT16_PhotoEssay_14\" width=\"750\" height=\"868\" class=\"aligncenter size-full wp-image-28440\" srcset=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/09\/AUT16_PhotoEssay_14.jpg 750w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/09\/AUT16_PhotoEssay_14-259x300.jpg 259w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><br \/><em>Attaching a handle to the blade of an almost-finished knife.<\/em><\/center><\/p>\n<p><center><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/09\/AUT16_PhotoEssay_16.jpg\" alt=\"AUT16_PhotoEssay_16\" width=\"750\" height=\"591\" class=\"aligncenter size-full wp-image-28442\" srcset=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/09\/AUT16_PhotoEssay_16.jpg 750w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/09\/AUT16_PhotoEssay_16-300x236.jpg 300w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><br \/><em>Coltellerie Berti employee Veronica Romei polishes a knife before packaging it.<\/em><\/center><\/p>\n<p><center><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/09\/AUT16_PhotoEssay_17.jpg\" alt=\"AUT16_PhotoEssay_17\" width=\"750\" height=\"701\" class=\"aligncenter size-full wp-image-28443\" srcset=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/09\/AUT16_PhotoEssay_17.jpg 750w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/09\/AUT16_PhotoEssay_17-300x280.jpg 300w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><br \/><em>Cheese knives on display at the shop.<\/em><\/center><\/p>\n<h3>To learn more or purchase Coltellerie Berti Knives, visit <a href=\"http:\/\/www.match1995.com\/pewter\/berti\/?utm_source=MATCH&#038;utm_medium=HomeHero&#038;utm_campaign=IntroducingBerti\" target=\"_blank\">match1995.com<\/a><\/h3>\n","protected":false},"excerpt":{"rendered":"<p>Go behind the scenes at the Coltellerie Berti knife workshop.<\/p>\n","protected":false},"author":6,"featured_media":28399,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[13],"tags":[],"coauthors":[899],"class_list":["post-28420","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-photo-essay"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v24.4 (Yoast SEO v24.4) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Photo Essay: How Cheese Knives Are Made - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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