I know, I know. Serrated knives are cool and saw-like. They’re terrible for mozzarella.
That jagged edge tears the delicate skin. You’ll get a crumbly, sad mess that looks like it lost a fight with a blender.
Instead, reach for a straight-edged chef’s knife. Or, if you’re fancy, a slicing knife with a very thin blade.
The Toothpick Trick (Yes, Really)
Here’s a wild, sticky secret. Coat your knife blade with a little olive oil or lemon juice.
Why? Mozzarella is a sticky drama queen. The oil creates a non-stick shield. The cheese slides right off the blade like a tiny, delicious water slide.
Even better? A dab of mayonnaise on the blade. Sounds crazy. Works like a charm. You’re basically giving your knife a greasy hug.
