One thing I have been concerned about, (and Wayne mentioned this in an earlier post), is the fact that when introducing the knife into the curd you will smash a half inch wide section of the curd to bits.
After seeing these photos I see you have taken care of that problem...
By making an angled handle, the knife can be inserted at a sharp angle and then leveled out once it is in place. If I'm picturing this correctly, that will only affect the curd by the 1/8" thickness of the flat bar. FANTASTIC DESIGN!
You never cease to amaze me with your ability.
I'll be contacting you for a set of these, shortly.