14" Curd Knife with Wood Handle and Stainless Steel Blade

Hi Fellow Cheesers! 
Here is some info on the 14” Curd Knife. 

When I started making cheese at home, I used my wife’s 10” offset spatula to cut curds. It worked fine for my first few batches. 

When I got more serious, I realized that I needed better equipment. That’s when I found this knife to fit my 20 QT pot. It reaches the bottom without submersing the handle. It’s a solid choice if you are taking the next step.  

If you need the sales pitch, here it is: 

14" Curd Knife – Precision Cutting for Better Curds

Designed for serious home cheesemakers, this 14" curd knife gives you the reach and control needed for consistent, professional results. The extended blade length easily reaches the bottom of most 5 to 8 gallon pots, allowing you to cut curds evenly from top to bottom without disturbing the structure.

The smooth stainless steel blade glides through curds cleanly, helping maintain uniform size for proper whey drainage and improved texture. Paired with a comfortable, sturdy wooden handle, it offers excellent grip and control during long make sessions.

Whether you're making cheddar, gouda, or alpine styles, this knife is built to handle full-batch cuts with ease—no more shallow passes or uneven curds.