Randy Chandler
When it comes to cheese, using the right knife is essential. Different cheeses require different knives, with hardness being the primary factor. A trapezium cheese knife, also known as a chisel knife or flat knife, is used for cutting slices or cubes from crumbly, hard, and semi-hard cheeses. Its sharp, stubby blade is ideal for cutting even the hardest cheeses, and its rectangular shape features two sharp sides. This knife is perfect for aged cheeses like Provolone, Gruyère, and Asiago.
| Characteristics | Values |
|---|---|
| Blade shape | Stubby and sharp |
| Blade edges | Both the short and long edges are sharp |
| Cheese type | Crumbly, hard, semi-hard, semi-firm |
| Cheese examples | Meadow Creek's Mountaineer, Appalachian, Parmigiano, Provolone, semi-mature pecorino, Swiss, Gruyere, some semi-hard blue cheeses |
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What You'll Learn
Trapezium cheese knives are used for cutting hard cheeses
A trapezium cheese knife is a type of kitchen knife specialized for cutting hard cheeses. Different cheeses require different knives, depending primarily on the hardness of the cheese. The trapezium knife is ideal for cutting perfect slices or cubes from crumbly, hard, and semi-hard cheeses that are large and thick. It is also used for chipping away at blocks of cheese.
The trapezium cheese knife is similar to a flat cheese knife or chisel knife but tends to be more rectangular in shape and features two sharp sides instead of one. The narrow blade has both its short and long edges sharpened. When using a trapezium knife, the flat knife is held vertically and pushed through the block of cheese in one motion.
Hard cheeses require a sturdy knife with a broad blade and a squared tip. The knife needs to be thin yet strong enough to cut through firm cheeses. The trapezium knife's stubby yet sharp blade is ideal for cutting chunks of even the hardest cheeses. The knife is held parallel to the cutting board, and a balanced and uniform downward pressure is applied. If the pressure on the handle is insufficient, additional pressure can be applied to the blade spine with the other hand.
Trapezium cheese knives are part of a broader category of cheese knives and cheese-cutting tools. Cheese cutters, cheese slicers, cheese planes, cheese scoops, and other utensils are also used for cutting or slicing cheese, especially harder types. Each type of cheese knife is designed for a specific purpose, and according to dining etiquette, a cheese knife should not be used on more than one cheese type on a cheese board.
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They can also be used for semi-hard cheeses
A trapezium cheese knife is a narrow plane knife with a rectangular shape and two sharp sides. While it is designed for cutting hard cheeses, it can also be used for semi-hard cheeses.
When cutting semi-hard cheeses, it is important to cut along the width edge of the wedge until you reach halfway up. Then, cut along the length edge of the top half of the wedge. This preserves the integrity of the cheese's structure and granular consistency, allowing you to enjoy its full flavour.
Trapezium cheese knives are ideal for cutting perfect slices or cubes from semi-hard cheeses that are large and thick. To use the knife, hold it vertically and push through the block of cheese in one motion. Some semi-hard cheeses that pair well with a trapezium knife include Provolone, semi-mature pecorino, Swiss, Gruyere, and some semi-hard blue cheeses.
While a trapezium knife is not specifically designed for softer cheeses, it can also be used with semi-firm wedges, such as Meadow Creek's Mountaineer and Appalachian. Some small-scale cheese knives combine traits from different styles, allowing them to handle both soft and hard cheeses.
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They can be used to chip away at blocks of cheese
A trapezium cheese knife is a narrow plane knife with a rectangular shape and two sharp sides. It is ideal for cutting hard, crumbly, semi-hard, and thick cheeses. The sharp edges of the trapezium knife are used to chip away at blocks of cheese. This type of knife is also suitable for cutting slices or cubes from large blocks of cheese.
The trapezium knife is a versatile tool that can be used for a range of cheeses, including semi-firm wedges like Meadow Creek's Mountaineer and Appalachian, as well as softer cheeses if needed. Its sharp edges make it effective for breaking off chunks of hard cheese.
When using a trapezium knife to chip away at blocks of cheese, it is important to hold the knife vertically and push it through the block of cheese in one motion. This technique ensures a smooth and efficient cutting process.
The trapezium knife is a valuable addition to any cheese board, as it allows for precise cutting and portioning of cheese. It is especially useful for hard cheeses, which require a sturdy and sharp knife to cut through the firm texture.
In addition to the trapezium knife, there are other specialized cheese knives available, such as the spade knife, which is ideal for breaking into firm rinds of cheeses like Parmesan or pecorino. Each type of cheese knife is designed to enhance the user experience and bring out the best flavour and taste of the cheese.
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They are not ideal for soft cheeses
A trapezium cheese knife is not ideal for soft cheeses because it is designed for cutting and chipping away at hard and semi-hard cheeses. It has a sharp, stubby blade that is rectangular in shape, with two sharp sides. This makes it perfect for cutting slices or cubes from crumbly, hard, and semi-hard cheeses.
Soft cheeses, on the other hand, are sticky and require a different type of knife. Soft cheese knives have a thin, sharp, and narrow blade to reduce the stress on the cheese and produce attractive slices. The reduced surface area of the blade prevents the cheese from sticking and losing its shape.
Additionally, some soft cheese knives have holes in the blade, further reducing the surface area in contact with the cheese. This feature is designed to deal with the natural stickiness of soft cheeses. The holes also allow for pushing pieces of cheese off the knife.
Using the correct knife for soft cheeses is important for preserving the integrity of the cheese's structure and consistency, allowing you to enjoy its full flavor. Therefore, while a trapezium knife can be used for soft cheeses if necessary, it is not the ideal choice.
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Trapezium knives are also called chisel knives
A trapezium cheese knife, also known as a chisel knife, is a narrow plane knife with a rectangular blade and two sharp sides. It is used to cut slices of hard and semi-hard cheeses, as well as chipping away at blocks of cheese. The sharp edges of the trapezium knife allow for precise cutting and chipping, making it a versatile tool for cheese lovers.
The trapezium knife is particularly useful for crumbly, hard, and semi-hard cheeses that are large and thick. Holding the knife vertically, one can push through the block of cheese in a single motion, creating perfect slices or cubes. This technique is ideal for a variety of cheeses, including Provolone, semi-mature pecorino, Swiss, Gruyere, and some semi-hard blue cheeses.
While the trapezium knife excels with harder cheeses, it can also be used with softer cheeses if needed. Its sharp blade can cut through even the hardest cheeses, but it can also handle semi-firm wedges and soft cheeses with ease. This versatility makes the trapezium knife a valuable addition to any cheese enthusiast's collection.
When it comes to serving cheese, proper tools like the trapezium knife are essential. Using the correct knife preserves the integrity of the cheese's structure and granular consistency, allowing one to enjoy its full flavor and taste. The trapezium knife's ability to cut precise slices ensures that each piece of cheese retains its flavor and texture, enhancing the overall cheese experience.
In conclusion, the trapezium cheese knife, also known as the chisel knife, is a specialised tool for cutting and chipping a variety of cheeses. Its unique design, with a narrow blade and sharp edges, makes it particularly effective for hard and semi-hard cheeses, while still being versatile enough to handle softer cheeses. For anyone who enjoys a good cheese board, the trapezium knife is a must-have addition to their cutlery collection.
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Frequently asked questions
A trapezium cheese knife, also known as a chisel knife or flat knife, is used for cutting slices or cubes from crumbly, hard, and semi-hard cheeses that are large and thick.
A trapezium knife can be used with semi-firm wedges like Meadow Creek's Mountaineer and Appalachian, as well as soft cheeses in a pinch. It is ideal for Provolone, semi-mature pecorino, Swiss, Gruyere, and some semi-hard blue cheeses.
Hold the flat knife vertically and push through the block of cheese in one motion.
A trapezium cheese knife is narrow and rectangular with two sharp sides.
