Have you got a cheese wire somewhere in your kitchen? Science says it’s much better for slicing cheese than a knife.
Physicist Helen Czerski explores the complex science behind familiar phenomena. Read more columnsIn every kitchen, there’s a drawer that acts as a window to the owner’s soul, revealing their weaknesses, hopes and regrets.
It’s the drawer with the random gadgets that barely get used—the egg slicer, the electric twirling spaghetti fork and the apple corer—and it represents the gap between your culinary aspirations for yourself and who you really are. Exhibit A in a kitchen I visited recently was a cheese wire. It was residing sadly in a corner because, well, knives exist. But the physics of cheese is surprisingly complicated, and maybe a cheese wire really can earn its place in the kitchen.
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