58 CHEESE MAKING. 
123. How to Insert the Horizontal Knife. 
The knife is therefore held in a horizontal position, the 
upper end near the handle resting on the top of the end of the 
vat. The knife is then lowered into the curd, the edges of the 
blades cutting into the curd and taking a cireular course till 
the knife has assumed a vertical position parallel with the end 
Fig. 25.—Curd knives. 
of the vat, the lower end of the knife resting on the bottom of 
the vat. In this movement we have not jammed the curd, but 
have the knife in a position to move it through the length of the 
vat and cut the curd into layers. These layers are only six 
inches wide and we will have to cut the whole vat of curd into 
layers. Then keeping the knife in the curd we must turn it 
without breaking the curd, so that we can run the knife to the 
other end of the vat. Using the side of the knife next to the 
uneut curd as a center, we turn the knife around through 180° 
of a circle, and we are then ready to draw the knife to the other 
end of the vat. 
124. How to Take the Knife Out. 
When we have cut the vat of curd all up into blankets, the 
knife is taken out in the reverse order to which it went in. 
The horizonta’ knife is now laid aside and the operation 
