Randy Chandler
A flat cheese knife, also known as a chisel knife, is a versatile tool used for breaking off pieces of crumbly, semi-soft, or aged cheeses. Its wide, sharp blade is ideal for cutting through sticky or soft cheeses, such as blue cheese, and then using its flat surface to spread the cut pieces. When using a flat cheese knife, it is important to consider the type of cheese you are cutting and adjust your technique accordingly. For soft cheeses, the knife is inserted at a point before pushing the blade downward, and the blade can be moistened with a damp cloth to aid the cutting process. For harder cheeses, the knife is driven into the top of the cheese, and then the edge is used to slice through.
Characteristics of a flat cheese knife
| Characteristics | Values |
|---|---|
| Blade | Wide and flat |
| Edge | Sharp |
| Cheese type | Soft, crumbly cheeses like blue cheese, aged cheeses like Swiss, or semi-firm cheeses like cheddar, gouda, and pepper jack |
| Technique | Break off pieces of cheese with the flat surface, then use the sharp edge to slice |
| Other names | Plane knife, chisel knife |
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What You'll Learn
- Soft cheese knives are sharp, thin, and narrow to reduce stress on soft cheeses
- Hard cheese knives are strong and broad to cut through firm cheeses
- Cheese forks hold harder cheeses in place while you cut
- Cheese planes are used to achieve thin slices of cheese
- Chisel knives are used for breaking off pieces of crumbly cheese
Soft cheese knives are sharp, thin, and narrow to reduce stress on soft cheeses
Soft cheeses like brie, camembert, ricotta, cream cheese, goat cheese, gorgonzola, blue cheese, and halloumi are sticky and can crumble easily. Soft cheese knives, also known as open work blade knives, are designed to reduce stress on these cheeses. They are sharp, thin, and narrow with holes or perforations on the blade to keep the cheese from sticking to the knife. The fork-pronged or pronged tip can be used for serving cut pieces of harder cheeses.
When cutting a wedge of soft cheese, it is considered good etiquette to cut slices along the long edge of the cheese, creating a long strip. It is considered poor etiquette to cut the tip or nose of the cheese wedge as that is the piece with the most flavor. It is also considered incorrect to dig out the gooey center of a soft cheese like brie.
A cheese wire or bow knife is another tool that can be used to cut soft cheeses without crushing them or spreading them too far. It is usually found in a bow shape or attached to a cheese board with an indent for the wire. The wire is lowered down gently through the cheese, leaving a clean slice.
A cheese spreader, also known as a spatula knife, is ideal for spreading soft cheeses like ricotta, cream cheese, dips, and spreads onto bread and crackers.
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Hard cheese knives are strong and broad to cut through firm cheeses
Hard cheese knives are designed to cut through firm cheeses, and they are typically the largest type of cheese knife. They are built to apply downward pressure and cut through a whole wheel or wedge of aged hard cheese to form smaller portions. Hard cheese knives usually have handles on both ends to allow for even pressure distribution. They are characterised by a long, straight blade with a sharp edge.
When cutting a wedge of hard cheese, you should cut slices along the width edge of the wedge until you reach halfway up. Then, cut the top half of the wedge along its length edge. This method is considered the proper way to cut hard cheeses.
Some hard cheese knives have a trapezium-shaped blade, which is stubby yet sharp, allowing for the cutting of even the hardest cheeses. Others may resemble a miniature hatchet, with a wide rectangular blade that makes it easy to cut even slices. These types of knives are also versatile, being able to cut semi-firm and semi-soft cheeses.
When serving hard cheeses, a cheese fork can be useful for holding the cheese in place while cutting.
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Cheese forks hold harder cheeses in place while you cut
A flat cheese knife, also known as a chisel knife, is used to cut slices of aged cheese. To use it, hold the blade vertically over the cheese and push downward. You can then use the sharp end to cut the pieces down further. This type of knife is ideal for semi-firm cheeses like cheddar, gouda, and pepper jack. It can also be used for harder cheeses like Parmesan, which require a sharp-pointed tip to break off chunks.
A cheese fork is another useful tool for cutting and serving cheese. It is often included in cheese knife sets and placed on a cheese board. The fork is ideal for holding harder cheeses in place while you cut with another knife. This is especially useful for hard cheeses like Manchego, which can be challenging to cut without something to hold them in place. The cheese fork allows you to safely secure the cheese while you use a knife to cut it into smaller portions. Once the cheese is cut, the fork can also be used to pick up the pieces for plating or serving.
When cutting a wedge of soft cheese, it is recommended to cut slices along the long edge, creating a long strip. It is considered poor etiquette to cut the tip or nose of the cheese wedge as this is the piece with the most flavor. For semi-hard to hard cheese wedges, cut along the width edge until you reach halfway up the wedge, then cut the top half along the length edge.
For delicate soft cheeses, a cheese wire or bow knife can be used to cut without crushing or spreading the cheese too far. The wire is gently lowered through the cheese, resulting in a clean slice. A cheese plane is another tool used to achieve thinly sliced pieces of cheese. It is ideal for semi-firm cheeses like cheddar and semi-soft cheeses like fontina and havarti.
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Cheese planes are used to achieve thin slices of cheese
Cheese planes, also known as flat knives, are used to achieve thin slices of semi-firm cheeses like cheddar, gouda, and pepper jack. They are sharp on both sides and the flat end, making them ideal for semi-hard cheeses. To use a cheese plane, drive the end of the knife into the top of the cheese and then use the edge to slice through.
Flat knives are also used for breaking off pieces of crumbly cheeses like blue cheese or for slicing aged cheeses like Swiss cheese. A soft cheese knife, with its thin, sharp, and narrow blade, is designed to cut through the stickiness of soft cheeses and create attractive slices. It is ideal for soft cheeses like mozzarella, goat cheese, Camembert, and Brie.
For semi-soft to semi-hard cheeses, a tool called a harp wire can be used. It features a comfortable handle and a fine wire for slicing, creating beautiful rounds from fresh mozzarella. Another tool, the spade knife, is used for hard cheeses like Parmesan and pecorino. It has a pointed edge for breaking off bites and cutting through firm rinds.
When cutting a wedge of cheese, it is considered poor etiquette to cut the tip or nose of the wedge, as this is the piece with the most flavor. Instead, cut slices along the long edge of the cheese, creating long strips. For semi-hard to hard cheese wedges, cut along the width edge until you reach halfway, then switch to cutting along the length edge.
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Chisel knives are used for breaking off pieces of crumbly cheese
Chisel knives, also known as flat knives, are used for breaking off pieces of crumbly cheese. They have a wide blade with a sharp edge. This type of knife is best used for breaking off pieces of crumbly cheeses like blue cheese or for slicing semi-soft, thick cheeses like provolone into smaller pieces. It can also be used for aged cheeses like Swiss cheese.
Chisel knives are ideal for crumbly cheeses because they can break off pieces without damaging the structure of the cheese. The wide blade provides a large surface area to work with, making it easier to get neat pieces of cheese. The sharp edge of the blade also helps to cut through the cheese without crushing it.
Chisel knives are also useful for serving cheese. The wide, flat surface of the knife can be used to spread cut pieces of cheese onto a cracker or bread. This makes it a versatile tool for a cheese board, as it can be used for both cutting and serving.
When using a chisel knife, it is important to apply gentle pressure to avoid breaking the cheese. Hold the knife almost parallel to the cheese and use a smooth, gliding motion to break off pieces. For thicker pieces of cheese, you may need to apply more pressure or use a back-and-forth sawing motion with the knife.
Chisel knives are a great addition to any cheese board and can help you serve crumbly cheeses with ease.
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Frequently asked questions
A flat cheese knife, also known as a plane knife, is used for semi-firm cheeses such as cheddar, gouda, and pepper jack. It is sharp on both sides and the flat end, allowing you to press the top into hard cheeses and finish cutting with the sharp long end.
To cut cheese with a flat cheese knife, drive the end of the knife into the top of the cheese and then use the edge to slice.
Flat cheese knives are not ideal for softer, crumbly cheeses like blue cheese or gorgonzola. For these types of cheese, a chisel knife or soft cheese knife is more suitable.
A flat cheese knife has a wide, sharp blade. It is sharp on both sides and the flat end, allowing you to press and slice the cheese.
