Well my opinion is this.....
I do a great job on my vertical cuts. I'm pretty much a perfectionist so I take great care in making my 1/4" or 1/2" cuts as exact as they can possibly be. The problem comes in when I have to do the horizontal cuts. I simply do not have a knife that will reach into the pot to make these. I've bent my wrist until they felt like they would fall off and have still been unable to get the columns cut.
What I am using now is almost too embarrassing to mention although it does work.
I took stainless stell pastry cutters/blenders and removed them from the handles. I then attached them to bamboo skewers. I have four of these spaced along the length of the skewers and I simply drag them through the curd. The problem is that in some places I get 1/4" cuts and in come places I get 5/8" cuts and every imaginable size in between. As I said, it does work and it's probably more exact than I can do with my spoon (my old method) but it would be so quick and easy to use one of these knives to make both the vertical and horizontal cuts with one pass.
In the past month I've spent well over $300.00 on molds, cultures, wax, cloth and salt. These are all necessary items in the cheesemaking business but what does it all mean if you get an inferior final product due to inferior methods used?
As I posted in the selling section offering, I'm in.
My plans are to buy one of the 1/2" knives and cut a little more aggressivly if I'm doing a swiss or cheddar. I'm sure it will work better than the whisk I currently use for a swiss and if it doesn't work well, I'll order one of the 1/4" knives for these cheeses.
Just my two cents.....