Patrick Oconnell
A pronged cheese knife, also known as a forked-tipped spear, is a versatile tool that can be used to cut and serve cheese. It features a narrow blade with minimal surface area to prevent soft cheeses from sticking, and sharp prongs at the end for serving and plating. When using a pronged cheese knife, it is important to follow proper cheese-cutting etiquette. For example, it is considered poor form to cut the tip or nose of a cheese wedge, as this is the most flavourful part. Similarly, when dealing with soft cheeses, avoid digging out the centre, as is the case with a Brie.
| Characteristics | Values |
|---|---|
| Purpose | Multipurpose tool for cutting and serving cheese |
| Blade | Narrow, upward-curled, sharp edge |
| Handle | Raised |
| Use case | Cutting and serving soft cheeses |
| Alternative names | Forked-tipped spear, cheese fork |
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What You'll Learn
How to cut soft cheese
When it comes to cutting soft cheese, there are several knife options available and techniques to apply. Firstly, a slim-blade knife is a good choice as it has very little surface area, preventing soft cheeses from sticking to the blade. Its narrow blade and sharp edge make it ideal for soft, sticky cheeses like Brie or Halloumi.
A flat cheese knife, or chisel knife, is another option for soft, crumbly cheeses like Gorgonzola or Blue Cheese. The wide, flat surface of the knife can also be used to spread the cut pieces. The blade is flat and short, allowing you to apply force straight down to cut small pieces without crushing other items on your cheeseboard.
A pronged knife, also known as a fork-tipped spear, is a versatile option for a range of cheeses from semi-soft to hard. The prongs are used to pick up the cheese and plate it, making it a great choice for a cheese board.
When cutting a wedge of soft cheese, it is best to cut slices along the long edge, creating a long strip. It is considered poor etiquette to cut the tip or nose of the wedge as this is the piece with the most flavour. It is also not advisable to dig out the gooey centre of soft cheeses like Brie.
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How to cut hard cheese
When cutting hard cheese, it is important to use the correct knife. A pronged cheese knife, also known as a fork-tipped spear, is a versatile tool that can be used to cut hard cheese. The thin, sharp blade of the pronged knife can slice through semi-soft to hard cheeses, and the pronged tip is ideal for picking up a slice of cheese and serving it.
To cut a wedge of hard cheese, you should cut slices along the width edge of the cheese until you reach halfway up the wedge. Then, cut the top half of the wedge along its length edge. This method is considered the proper way to cut hard cheeses and preserves the flavour of the cheese.
A cheese fork can also be used to break up blocks of aged cheese into smaller chunks. A flat cheese knife, or chisel knife, can be used to cut slices off hard cheeses by holding the blade vertically and pushing downward. The sharp end can then be used to cut the slices further.
A narrow plane cheese knife, or trapezium knife, is another option for cutting hard cheese. This knife is similar to the flat cheese knife but is more rectangular and has two sharp sides. A parmesan cheese knife is a type of narrow plane knife with a pointed edge designed to break off chunks of hard and dry cheeses.
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Using a pronged cheese knife for serving
A pronged cheese knife, also known as a forked-tipped spear, is a versatile tool that can be used for cutting and serving cheese. It is designed with a narrow, upward-curled blade and a sharp edge that allows you to cut through cheese, especially soft and sticky cheeses, without having the cheese stick to the knife. The prongs at the end of the knife then allow you to easily pick up the cheese for serving or plating.
When using a pronged cheese knife, it is important to consider the type of cheese you are serving. For soft cheeses, such as Brie, Camembert, or chevre, you will want to cut slices along the long edge of the cheese, creating long strips. It is considered poor etiquette to cut the tip or nose of the cheese wedge, as this is the piece with the most flavour. For semi-hard to hard cheeses, you will cut the wedges along the width edge until you reach halfway up the wedge, and then cut the top half along the length edge.
The pronged cheese knife can also be used in conjunction with other tools on your cheese board. For example, a cheese fork can be useful for holding harder cheeses, such as Manchego, in place while you cut with the pronged cheese knife. You can also use the prongs on the pronged cheese knife to pick up and move items around your charcuterie board as you set it up.
Overall, the pronged cheese knife is a useful tool for cutting and serving a variety of cheeses, especially soft and sticky cheeses, and can be used alone or in conjunction with other cheese tools to create a beautiful and functional cheese board.
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Using a pronged cheese knife with other knives
A pronged cheese knife is a versatile tool that can be used alongside other knives to prepare and serve a variety of cheeses. Also known as a fork-tipped spear, it is a multi-purpose knife that can be used to cut both semi-soft and hard cheeses. The prongs at the end of the knife allow for easy serving and plating of cheese slices.
When creating a cheese board, a pronged cheese knife can be used alongside a cheese fork, which is ideal for holding harder cheeses in place while you cut with another knife. For soft cheeses, a spreader, also known as a spatula knife, can be used to spread cheeses like goat cheese, Boursin, or cream cheese on crackers or bread. A pronged knife can then be used to cut and serve harder cheeses, like a manchego.
For crumbly or aged cheeses, a cheese fork with two long tines can be used to pick up bite-sized portions without breaking away more cheese. A pronged knife can also be used to break off chunks of crumbly cheese. For harder cheeses like Parmesan or Romano, a chisel knife with a sharp, wide blade and thick handle can be used to cut large chunks. The pronged knife can then be used to pick up and serve the cheese.
When preparing a cheese board with a variety of soft and hard cheeses, a pronged cheese knife is a useful tool to have alongside other knives to cut, serve, and plate different cheeses.
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Choosing a pronged cheese knife
A pronged cheese knife, also known as a forked-tipped spear, is a versatile tool that can be used to cut a piece of cheese and then pick it up with the prongs at the end for serving or plating. Its upward-curled narrow blade offers minimal surface area so soft cheeses don't stick.
When choosing a pronged cheese knife, it is important to consider the type of cheese you will be serving and the specific capabilities of each knife. For example, soft cheeses like Brie or Camembert are often sticky, so a soft cheese knife, sometimes called an open blade knife, is filled with holes to reduce the surface area for the cheese to stick to. Its blade is also sharp for slicing into gooey cheeses with bloomy rinds.
If you are serving a variety of cheeses, it is considered good etiquette to use a different knife for each type of cheese. You may want to consider investing in a cheese knife set that includes a range of knives suitable for different types of cheeses. For example, the Henckels set includes a heart-shaped knife that can be used to cut into a wheel of hard cheese, slice semi-firm cheeses, and spread soft cheeses.
When choosing a pronged cheese knife, it is also important to consider the material and design of the knife. Most cheese knives are made with stainless steel blades and wooden handles. The handle should be comfortable to grip and provide enough space between your knuckles and the cutting surface to avoid hitting the board when slicing.
In conclusion, when choosing a pronged cheese knife, consider the type of cheese you will be serving, the specific capabilities of each knife, the material and design of the knife, and whether you may benefit from investing in a cheese knife set.
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Frequently asked questions
A prong cheese knife, also known as a forked-tipped spear, is a multipurpose tool. It can be used to cut a piece of cheese and then pick it up with the prongs at the end for serving or plating.
Prong cheese knives are suitable for soft cheeses as they have a narrow blade with minimal surface area so soft cheeses don't stick. They also have a sharp edge to cut through cheese rinds.
Alternatives to a prong cheese knife include a soft cheese knife (with holes in the blade to prevent sticking), a flat chisel knife (for cutting slices of aged cheese), or a spade knife (for semi-soft, sticky cheeses).
