Patrick Oconnell
There are many different types of cheese knives, each designed for a specific purpose. For example, a soft cheese knife, sometimes called an open blade knife, has holes in the blade to prevent sticky cheeses like brie and camembert from sticking to it. A cheese plane is used to slice thin pieces of semi-firm cheeses like cheddar and gouda, while a cheese wire, or bow knife, is used to cut delicate soft cheeses without crushing them. A parmesan knife, on the other hand, has a pointed edge designed to break off chunks of hard and dry cheeses. Knowing how to use the right cheese knife can elevate your cheese-eating experience.
| Characteristics | Values |
|---|---|
| Soft cheese knife | Used for soft cheeses like brie, Camembert, chevre, ricotta, cream cheese, goat cheese, and Boursin. |
| Hard cheese knife | Used for hard cheeses like Parmesan, fontina, Asiago, Jarlsberg, aged gouda, and cheddar. |
| Cheddar knife | A type of hard cheese knife, also known as a mini cleaver, with a wide blade and cleaver shape. |
| Parmesan knife | A type of hard cheese knife with a pointed edge to break off chunks of hard and dry cheeses. |
| Flat cheese knife | Used for aged hard cheeses like gouda or cheddar. |
| Narrow plane knife | Used for semi-firm cheeses like cheddar, gouda, and pepper jack. |
| Cheese spreader | Used for spreading soft cheeses. |
| Cheese wire | Used for cutting delicate soft cheeses without crushing them. |
| Cheese plane | Used for achieving thinly sliced pieces of cheese. |
| Pronged knife | Multi-purpose knife used for a variety of cheeses ranging from semi-soft to hard. |
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What You'll Learn
How to cut a wedge of soft cheese
To cut a wedge of soft cheese, it is recommended to use a soft cheese knife, which typically has holes in the blade to reduce the blade's surface area and prevent the soft cheese from sticking. If you don't have a soft cheese knife, you can use a sharp, thin-bladed knife or a skeleton knife, ensuring the blade is thin to prevent the cheese from sticking.
When cutting the wedge of soft cheese, you should 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 this is the piece with the most flavor. You can also cut soft cheese on a diagonal. Start by pressing your knife into the cheese at the top corner, with the blade reaching from the top edge to the side edge. Keep slicing until you reach the tip of the cheese. This cutting method works well with cold soft-ripened cheeses like brie and camembert.
If you're working with a very soft cheese, you can use a cheese wire or unwaxed, unflavored dental floss to cut the cheese. Simply lay the cheese on top of the floss and bring both ends together in a quick, decisive motion to slice through the cheese.
For soft cheese wedges, it is recommended to cut slices that are about 1/8" thick or between 1/4 to 2/3 inch thick. This will ensure that each piece has a good cross-section of flavors and textures, including the rind and creamy center.
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How to cut a wedge of hard cheese
To cut a wedge of hard cheese, it is recommended to use a proper cheese knife. Hard cheese knives are typically the largest you will find, with long, straight blades, sharp edges, and handles on either end to allow for even pressure distribution. A cheese cleaver or flat cheese knife, also known as a cheese chisel, is ideal for shaving or chipping aged hard cheeses. A core knife is also specifically designed to cut hard cheese.
Before cutting, it is best to take the cheese out of the fridge 30-60 minutes ahead of serving to allow the cheese to warm to room temperature. This will make it easier to cut and enhance the flavour of the cheese.
When cutting a wedge of hard cheese, it is best to cut along the width edge, starting at the tip of the wedge and cutting down the width. Make a cut every 1⁄4 to 3⁄4 inch (0.64 to 1.91 cm) or 1⁄8 inch (0.32 cm) thick slices. If you are working with a larger wedge, you may want to cut it in half first for shorter slices. You can also cut the cheese in half lengthwise first, then cut slices widthwise, and finally cut each piece diagonally to make triangles.
If your wedge is very crumbly, you can use a heart knife to cut it into rustic chunks. Alternatively, you can cut the cheese into thin wedges if it is a smaller pyramid, or cut wider wedges and then cut those into chunks.
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How to cut a block of cheese
To cut a block of cheese, it is important to use the right type of knife for the texture of the cheese. Soft cheeses, for example, can be cut with a soft cheese knife, a cheese wire, or even unflavoured, unwaxed dental floss. Harder cheeses, on the other hand, require a different approach and a different knife.
For soft cheeses, a soft cheese knife is ideal. This type of knife has holes in the blade, which keeps the soft cheese from sticking to the blade. The holes also allow you to push the cheese off the knife. A cheese wire or bow knife can also be used for soft cheeses as they cut without crushing or spreading the cheese too far. If you don't have a soft cheese knife, a simple piece of unflavoured, unwaxed dental floss can be used to cut the cheese. Simply lay the floss on top of the cheese where you want to cut it, then draw up both ends of the floss towards each other in one quick, decisive motion.
For harder cheeses, a sharp knife is required. A thin, sharp knife will allow you to cut wedges from the centre of the cheese out to the rind, ensuring each piece has a full range of flavours and textures. A sharp, thin knife will also allow you to cut even rounds or coins of cheese from a log of cheese.
For very firm, dry cheeses, a Parmesan knife, heart knife, or narrow plane knife can be used to break the cheese into chunks. A cheddar knife, or mini cleaver, can also be used for hard cheeses. The wide blade and cleaver shape allow the user to push down and cut slices, while the handle placement keeps your knuckles from hitting the board.
When cutting a block of cheese, it is important to maximise the surface area of the cheese to create the perfect rind-to-cheese ratio. This means that slices are preferable to cubes. To cut a block of cheese, first cut the block horizontally to create two smaller pieces, then cut each piece into thin slices.
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How to hold a cheese knife
Holding a cheese knife correctly is important to ensure a good user experience and to avoid injury. Here is a guide on how to hold a cheese knife:
When using a flat cheese knife, or chisel knife, for aged cheeses, hold the blade vertically over the cheese with a firm grip and push downward. You can then use the sharp end to further cut the pieces. This type of knife has a wide, flat, paddle-like blade with a sharp bottom edge.
For a narrow plane cheese knife, or trapezium knife, used for cutting and chipping away at the block, hold it in a similar manner to the flat cheese knife. However, this knife is more rectangular with two sharp sides.
When using a cheddar knife, or mini cleaver, for hard cheeses, hold the knife with a comfortable grip that allows you to apply force and balance while pushing down and cutting slices. The handle placement is designed to keep your knuckles from hitting the board.
A soft cheese knife, or open-work blade knife, has holes in the blade to prevent soft cheeses from sticking. Hold this knife gently but firmly to slice through the cheese, and use the prongs or fork-tipped spear to lift and serve the cheese without touching it with your fingers.
A cheese spreader, or spatula knife, is used for applying creamy cheeses to bread and crackers. Hold this knife gently and use a spreading motion, similar to using a butter knife.
A cheese fork is not technically a knife, but it is often included in cheese knife sets. It is ideal for holding harder cheeses in place while you cut with another knife. Hold the cheese fork firmly to secure the cheese, then use another knife to cut as needed.
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How to care for your cheese knife
Caring for your cheese knife is important to ensure that it stays in good condition and continues to perform well. Here are some tips on how to care for your cheese knife:
Hand Wash Only: Avoid putting your cheese knife in the dishwasher as this can dull the blade and damage the handle. Always hand wash your cheese knife after each use. Soap can be used and is not harmful to the knife. Ensure that you wash it well to prevent any lingering odours.
Storage: Store your cheese knife in a designated knife organiser or knife block to keep it safe and prevent the blade from dulling. This will also help to maintain the quality of the knife and prevent any injuries that could be caused by a loose knife.
Sharpening: Periodically sharpen your cheese knife using a whetstone to keep it in optimal condition. A dull blade can be unsafe as it may slip and cause injury. If you are uncomfortable using a sharpening stone, you can opt to get your knife professionally sharpened instead.
Handle with Care: Cheese knives are sharp tools, so proper handling is essential. When using a cheese knife, employ a pinch grip by curling your bottom three fingers around the handle and using your thumb and forefinger to pinch the blade just in front of the bolster. This provides more control than a handle grip where your fingers don't touch the blade.
Cutting Technique: The correct cutting technique will help preserve the texture and shape of the cheese. For triangular wedges, slice lengthwise from the centre to the outer edge. For blocks or logs, cut straight down with your knife to make even slices. When cutting a wedge of soft cheese, create long strips by slicing along the long edge of the cheese. Avoid cutting the tip or digging out the centre of soft cheeses like Brie. For semi-hard to hard cheese wedges, cut along the width edge until you reach halfway, then cut the top half along the length edge.
By following these care instructions and techniques, you can ensure that your cheese knife remains in good condition and performs optimally.
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Frequently asked questions
Soft cheese knives are used to cut soft, sticky cheeses like brie, Camembert, or chevre. They have holes in the blade to prevent the cheese from sticking.
Hard cheese knives are used to cut through wheels or wedges of hard cheese. They have offset handles to prevent your knuckles from hitting the board.
Flat cheese knives, also known as chisel knives, are used to cut slices of aged hard cheese. Hold the blade vertically over the cheese and push down.
Cheese spreaders, also known as spatula knives, are used for spreading soft cheeses like ricotta, cream cheese, dips, or spreads. They are not suitable for cutting slices.
