I use a crepe flipper (sorry I dont know its proper name). Cut the grid from the top then make raking cuts diagonally through the curd starting shallow and getting steeper and deeper until half way across the bottom of the pan, then do the same from the other side. I finish by stirring up from the bottom and cutting any random oversize pieces that come up. I set myself a time limit for the whole process, 10 mins for a 20 litre (5 gal) batch, otherwise you can go on for ever trying to get even size pieces.