How to cut comb honey
Whenever I bake cinnamon rolls, I always slice the delicate roll of dough with dental floss. I wrap the floss around the dough and pull it tight like a ligature. The result is a clean cut that doesn’t compress.
Lately I’ve started using this same technique for cutting comb honey. It seems that a knife, no matter how sharp, compresses more than it cuts. In addition, the surface of the blade gets so sticky that it tears the comb, even on the first cut with a clean knife.
Why dental floss? I find many uses for dental floss in the kitchen because it is so strong. For example, I always use it for trussing the Thanksgiving turkey, even if it’s green and minty. It holds up well in the oven and keeps the bird together for the duration of a long roast. Plus—and this is important—my dentist gives me a free sample every six months of a type I never use for its intended purpose. I buy my favorite brand and stick his in a drawer—miles of it, last I looked.
If you don’t have dental floss you can use thread. Regular sewing-weight thread is so thin it’s hard to handle, but button hole thread works well. You could also use the kind of wire you use for strengthening Langstroth frames, or you could try fishing line.
To cut the comb honey into pieces, I put the frame of honey on a cooling rack and put that on top of a baking sheet to catch the mess. First I cut the comb from the frame and let it drip for awhile. Then I slide a piece of floss under the comb, line it up to the size I want, cross the ends, and just pull—slowly and steadily. It makes an amazingly neat cut with no jagged edges and a minimum of honey loss.
Then I slide the pieces apart just enough for the honey to drain. After a few hours the dripping is done and you can move the chunks with a spatula and package them anyway you want. Give a piece to your dentist, just don’t tell him how you did it.