How thick do you hand slice cheese for grilled cheese? My (30) bf(31) made grilled cheese for dinner and he cuts the cheese roughly 1/4” thick which is way too much for me. He then told me it’s impossible to cut it thinner without specialty equipment and that it’s actually very common in culinary arts to sprain your wrist for trying to cut it thinner. He said “you must be special” when I told him I have no problem cutting it thinner. So chefs, how thick do you cut the cheese?
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