To begin cutting with your curd knife, put your knife in at the point from the edge of the pot that matches your required size as stated in the cheese recipe.
Cut through the curd from one side of the pot to the other in a straight line, making sure you run the knife right down to the bottom of the pot.
Continue moving across the pot until you have cut equal lines across from one side to the other.
Turn the pot 90 degrees (or yourself) and then follow the same method as above until you end up with a checkerboard like effect with your cuts.
Now put your knife back in at a 45 degree angle this time, and cut the same distance, keeping your knife on the angle.
Turn the pot 90 degrees and do the same covering the curd that won’t have been cut in the above step.
When you have completed these steps let the curd rest for 5 minutes to heal.