Plastic Cheese Cutter
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The Handee cheese cutter represents the gold standard in commercial cheese slicing, engineered to deliver flawless results across all cheese types without compromise.
Its patented stainless steel floating wire—measuring 60cm in length—glides effortlessly through soft, hard, and crumbly varieties alike, automatically returning to optimal cutting position after each slice for consistent performance.
Constructed from food-grade polycarbonate in a robust one-piece design measuring 33cm x 28cm, this tool offers exceptional chemical resistance to acidic and oily cheese compounds whilst maintaining superior hygiene standards.
The self-tensioning wire mechanism prevents kinking during storage, with the handle neatly housed in retaining slots when not in use.
Replacement wires install in seconds, minimising downtime in busy professional kitchens.
Ideal for delis, supermarkets, and specialist cheese shops, its durable construction withstands heavy-duty commercial use whilst eliminating waste and ensuring economical operation.
Maintenance is straightforward—simply wipe with a damp cloth.
This is the trusted choice for establishments demanding precision, reliability, and efficiency in cheese preparation.
The Handee cheese cutter is a precision instrument requiring proper technique to achieve optimal results.
Position the machine firmly on a flat surface with its front edge overhanging, then place cheese against the raised platform and draw the handle smoothly towards you in one fluid motion, allowing the wire to perform the cutting action.
Orient cheese with the rind facing away from you to prevent rind particles contaminating the slice.
The machine features a standard grey handle with optional blue or white alternatives for colour-coding different cheese types.
Multi-stranded wire is unsuitable for this stainless steel model—reserve it for the plastic version and hard cheeses only.
Maintenance is simple: wipe regularly with a damp cloth, avoiding excessive heat. For soft, herb-infused, or blue cheeses, clean the wire between cuts.
When processing whole cheeses, pre-cut into halves or quarters using a knife, then employ the optional 90cm wire set for efficient sectioning.
Exercise particular caution with exceptionally hard varieties such as Parmesan, Mimolette, Pecorino, and Gruyère to prevent wire fracture.
