Post your wisdom

All sorts of opportunities here. For starters:

Don't waste money on boards and wiry things; just cut cheese with big scissors - try it, you'll never go back.

I like how you say, 'Cheese', like it's all just a big yellow slab in cellophane.

How does one cut Parmesan?

Or a nice crumbly Cheshire?

Or a gooey Bree?

Pah!

flounces to the Food thread