It occurs to me that with a 40 Qt. stock pot on the way, my frosting knife will no longer be long enough to work as a curd knife. What do you all recommended for the next step up? I make a wide variety of cheeses for home use.
When I moved up to a 10 US gallon stockpot for my vat I also had to upgrade from my old bread knife as curd cutter knife as it wasn't long enough.
I bought this long spatula (https://cheeseforum.org/forum/index.php/topic,2077.0.html), still takes a few minutes through to make all the cuts. I looked at the curd harps at Glengarry (http://www.glengarrycheesemaking.on.ca/accessories.htm) but plastic one looked a little short for me and metal ones were too long and expensive for my hobby cheesemaking.
John, Perfect! I'm hoping that is the pot I have coming and so I ordered the spatula too. Wow, the shipping was more than the spatula.
That was a great thread, BTW