Frederic Melton
Cheese knife sets are a great addition to any kitchen, especially for cheese enthusiasts. They are designed to improve the user experience when it comes to cutting and serving cheese. The different blade styles and functionalities of cheese knives ensure clean and even slices, enhancing the presentation of a cheese board. Cheese knives are typically made from high-quality stainless steel, with ergonomic handles for comfort and ease of use. A basic 3-piece set for beginners includes a variety of knives suitable for soft and hard cheeses, and this can be expanded upon for enthusiasts delving deeper into the world of cheese. With proper care and storage, a cheese knife set can be a long-lasting investment.
| Characteristics | Values |
|---|---|
| Purpose | Each knife in a cheese knife set has a specific purpose, such as cutting, spreading, or prying. |
| Cheese Type | Different knives are suitable for different types of cheese, e.g. soft, semi-soft, or hard cheeses. |
| Functionality | Cheese knives are designed to improve the user experience and maximize cheese enjoyment by providing clean and even slices. |
| Design | Cheese knives have unique shapes with features like holes, prongs, or wide flat blades to prevent cheese from sticking to the knife. |
| Material | Cheese knives are typically made from high-quality stainless steel and are ergonomically designed for comfort and ease of use. |
| Care | Most cheese knives are recommended to be hand-washed with warm soapy water to maintain sharpness and are often stored using knife blocks or magnetic strips. |
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What You'll Learn
How to use a soft cheese knife
Soft cheeses are notoriously sticky and can be difficult to serve without making a mess. Soft cheese knives, also known as open-work blade knives, are designed with holes in the blade to prevent soft cheeses from sticking. The holes also help to push the cheese off the knife.
A soft cheese knife is best used for cutting delicate soft cheeses without crushing them. Gently lower the knife through the cheese, leaving a clean slice behind.
A pronged cheese knife is another useful tool for cutting and serving soft cheeses. The prongs at the end allow you to pick up the cheese for serving or plating, while the narrow blade offers minimal surface area so soft cheeses don't stick.
A slim-blade knife is also useful for soft cheeses as it has very little surface area, preventing the cheese from sticking to the blade. The handle is usually offset to provide room for the user's hand and to prevent their knuckles from hitting the board.
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How to use a cheese spreader
A cheese spreader, also known as a spatula knife, is a versatile tool that can be used to spread cheese spreads and creamy, spreadable cheeses onto bread and crackers. It can also be used to spread other condiments such as mayo, mustard, and pesto when making sandwiches.
Cheese spreaders are typically made of stainless steel with wooden or plastic handles. They have long handles, which can sometimes make them feel unwieldy. The blade of a cheese spreader has large holes or hollows, which help to eliminate sticking and make clean cuts without damaging the shape of the cheese.
When using a cheese spreader, it is important to follow proper dining etiquette. According to etiquette, a cheese knife should not be used on more than one type of cheese on your cheese board. This is because each cheese knife is designed with a specific purpose in mind, and using the correct knife will improve the user experience.
In addition to the cheese spreader, there are several other types of cheese knives, each designed for different types of cheese. For example, a gorgonzola cheese knife is similar to a cheese spreader but has a sharp blade to cut through cheese rinds. A pronged cheese knife, or forked-tipped spear, is another multipurpose tool that can be used to cut and serve cheese. For delicate soft cheeses, a cheese wire or bow knife can be used to cut slices without crushing or spreading the cheese.
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How to use a pronged cheese knife
A pronged cheese knife, also known as a cheese fork or spear, is a versatile tool that can be used for cutting and serving cheese. Its design includes a pronged edge and a narrow blade, which makes it easy to pierce and lift cheese without breaking it. This type of knife is particularly useful when serving sticky soft cheeses, as the prongs allow you to pick up the cheese without it sticking to your fingers.
When using a pronged cheese knife, the first step is to cut the cheese. The pronged knife can be used to cut a variety of cheeses, from soft to semi-hard varieties. When cutting a wedge of soft cheese, it is best to cut slices along the long edge, creating a long strip. For semi-hard to hard cheese wedges, cut along the width edge until you reach halfway up the wedge, then switch to cutting along the length edge for the top half.
After cutting the cheese, the prongs of the knife can be used to pick up and serve the slices. The prongs allow you to easily lift the cheese without breaking it, and the narrow blade offers minimal surface area so soft cheeses don't stick. Some pronged cheese knives even have holes in the blade, which helps the cheese slide off easily. You can use your finger through one of the holes to nudge the cheese onto your plate or serving platter.
The pronged cheese knife is a useful tool for any cheese lover, as it can be used for a variety of cheeses and serves the dual purpose of cutting and serving. It is especially handy for soft, sticky cheeses that may be difficult to handle with other utensils. By using a pronged cheese knife, you can ensure that your cheese is cut correctly, preserving its texture and flavour.
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How to use a cheese wire
A cheese wire is a simple tool that can be used to cut delicate soft cheeses without crushing or spreading them. It is usually found in a bow shape or attached to a cheese board with an indent for the wire. To use a cheese wire, simply place the wire on the cheese and gently pull down, allowing the wire to glide through and leave clean slices.
When selecting a cheese wire, it is important to consider the type of cheese you will be cutting. For semi-hard cheeses such as cheddar, gouda, or Monterey Jack, a medium-thickness wire ranging from 1mm to 2mm in thickness is recommended. This type of wire offers both flexibility and strength, allowing for neat cuts through denser textures without bending.
For softer cheeses like Brie, Camembert, or fresh Mozzarella, a thin stainless steel wire is ideal. These wires can smoothly slice through the cheese without applying too much pressure, preserving the delicate structure. For the softest cheeses, coated wires provide a non-stick surface, allowing the wire to glide through without altering the cheese's structure or leaving residue.
On the other hand, thicker stainless steel wires over 3mm in thickness are recommended for hard or aged cheeses such as Parmesan, aged Pecorino, or Grana Padano. These wires can exert more force without bending or breaking, which is necessary for cutting through denser and harder cheeses. Galvanised steel wires are also versatile and can be used on medium-textured cheeses, but they may not be suitable for extremely soft cheeses as they could compromise the texture.
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How to use a chisel knife
A flat cheese knife, also known as a chisel knife, is used to cut slices of hard cheese. The blade is flat and short, allowing the user to apply force straight down on a small area to cut small pieces without crushing other items on the cheeseboard. To use the knife, hold the blade vertically over the cheese and push downward. You can then use the sharp end to cut the pieces even further.
The flat cheese knife is ideal for shaving or chipping aged hard cheeses like aged gouda or cheddar. It can also be used for softer, crumbly cheeses like gorgonzola or blue cheese, using the wide, flat surface to spread the cut pieces. This knife can also be used for cutting larger, thicker, semi-soft cheeses like provolone into smaller pieces.
A narrow plane cheese knife, or trapezium knife, is similar to the flat cheese knife but is more rectangular in shape and has two sharp sides. It is made for cutting cheese and chipping away at blocks of cheese. It works for a wide range of semi-firm cheeses like cheddar, gouda, and pepper jack. To use this knife, press the top into hard cheeses and finish cutting with the sharp long end.
According to dining etiquette, a cheese knife should not be used on more than one type of cheese on your cheeseboard.
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Frequently asked questions
There are several types of cheese knives, each designed for a specific purpose. These include:
- Soft cheese knife: Used for soft cheeses like Brie, this knife has holes in the blade to prevent sticking.
- Chisel knife: Ideal for crumbly cheeses like Gorgonzola or Blue Cheese, it has a wide, flat blade for breaking off pieces and spreading.
- Cheese cleaver: Featuring a wide rectangular blade, it cuts through hard or semi-hard cheeses like Cheddar.
- Parm knife: With a sharp tip, this knife is perfect for chipping away at hard cheeses like Parmesan.
- Cheese plane: Shaves thin slices off semi-soft cheeses.
When choosing a cheese knife set, consider your level of expertise and specific cheese preferences. Beginners can start with a basic 3-piece set, while enthusiasts may opt for a more comprehensive 6-piece set. Look for knives made from high-quality stainless steel that are ergonomically designed for comfort and ease of use.
To maintain the sharpness and longevity of your cheese knives, it is recommended to hand wash them with warm soapy water instead of using a dishwasher. For storage, consider a knife block to keep your blades protected or a magnetic strip for space-saving and easy access.
Cheese knives are specifically designed to cut and serve cheese without messing it up. Unlike a regular butter knife, a cheese knife provides clean and even slices thanks to its unique shapes and functionalities. The different blade styles also add elegance and sophistication to your cheese presentation.
A cheese wire or bow knife is perfect for delicate soft cheeses. Lower the wire gently through the cheese, leaving a clean slice without crushing or spreading the cheese too much.
