A long time ago my grandfather had a cheeseboard that had a small cut into it. And a metal bar that went around the outside with a wire that you would pull down to cut through the cheese. It was easier to use than knives and was fairly easy to clean. Similar to this:
Why does the scale stop on the side after the string? I would have thought you measured what you were slicing by having the scale start after the string and pushing the cheese along the scale over the indent to the length you want and then slicing. Putting it only on the left seems weirdly unhelpful. It'd just tell you what length something was before you sliced it.
Also press on the top of the knife instead of only using the handle. And cut it on an angle so it's not trying to press down on the whole length at once. And don't try to pull the blade towards the handle (which is usually the ideal way to cut) if you're cutting that much cheese because it grips the entire length of the blade and that might have more force than the handle can handle (heh), like in this case.
Lubricating the blade could help, maybe use a nice chili oil to give the edge a bit of a kick.
That's basically the joke, these sentences look very similar but the structure is very different. And you can even force both reading on both sentences. There isn't much I know about time flies but apparently they prefer arrows.
Everyone, do yourself a favour and get a Cheese slicer. This is standard equipment in any Swedish kitchen, and they are really convenient. You can pick up a basic one from IKEA for very little money, and I don't think you're ever going to use a knife again for cutting cheese after that.