Bushra Griffith
There are many different types of cheese knives, each with a special function. From soft cheeses like ricotta and brie to hard cheeses like parmesan, every kind of cheese deserves its own knife. The right knife can make cutting as easy as possible and can even bring out the flavour of the cheese.
| Characteristics | Values |
|---|---|
| Cheese type | Soft, semi-soft, semi-hard, hard |
| Knife type | Spreader, flat-edge, pronged, wire |
| Blade type | Rigid, serrated, curved, dull, sharp |
| Blade features | Slits, holes, fine wire |
| Handle | Double offset, comfortable grip |
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Hard cheese knives
When it comes to cutting hard cheeses, it's important to use the right knife to make the task as easy as possible. A good hard cheese knife will have a rigid blade that doesn't bend when breaking into the cheese. You can use the tip or blade to break or crumble semi-hard or very hard cheeses such as Manchego and Pecorino.
A good option for hard cheeses is a cheese plane, which has a narrow gap and serrated blade to bring out the flavour of hard cheeses. It is shaped like a paddle but is dull around the edges and features a slit that carves paper-thin slices of cheese.
Some hard cheese knives come with double, offset handles, which allow you to slice through a wheel of cheese completely without your knuckles hitting the cutting board.
A pronged knife is another good option for hard cheeses. It has a sharp blade and narrow size, designed for a variety of cheeses from semi-soft to hard. The pronged edge can be used to pick up the cheese and plate it, making it a great choice for a cheese board.
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Soft cheese knives
When it comes to cutting cheese, it's important to know that not all knives are created equal. Each type of cheese requires a specific kind of knife to make cutting as easy as possible.
One example of a soft cheese knife is the Laguiole spreader, which is known for its quality and colourful design. Another option is the Boska knife, which features a slim blade cast in one piece, providing a comfortable grip and slicing experience. The offset handle widens the gap between the user's knuckles and the cutting surface, making it ideal for serving from a platter or preparing dishes like goat cheese and fig crostini.
For those who prefer a multi-purpose knife, the pronged knife from Sur la Table is a stylish and functional option. Its sharp blade and narrow size make it suitable for a range of cheeses, from semi-soft to hard. The pronged edge also allows for easy plating, making it a versatile choice for any cheese board.
When choosing a soft cheese knife, consider the type of cheese you'll be cutting and the specific features that will make the task easier. Whether it's a slim blade for sticky cheeses or a dull, curved blade for spreading, the right knife will ensure a smooth and enjoyable cheese-cutting experience.
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Spreaders
Cheese knives are designed with a special function in mind, and the right knife will depend on the type of cheese you're cutting. For example, a rigid blade is best for breaking into very hard cheeses, while a good spreading knife will have a bit of give to allow for smooth spreading.
A cheese spreader, also known as a spatula knife, is perfect for spreading soft cheeses like ricotta, cream cheese, and other dips. The Laguiole spreader is a high-quality option that adds a splash of colour to your cheese knife set. Its curved blade is dull, making it ineffective for cutting slices but ideal for spreading.
The Boska slim-blade knife is another good option for soft or semi-soft, sticky cheeses like Brie or Halloumi. Its ultra-fine blade provides little surface area for the cheese to stick to, and its offset handle allows for comfortable gripping and slicing.
If you're looking for a multi-purpose cheese knife, the pronged knife from Sur la Table is a great choice. Its sharp blade and narrow size are designed for a range of cheeses from semi-soft to hard, and the pronged edge can be used to pick up and plate the cheese.
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Multi-purpose knives
There are many different types of knives for cutting cheese, depending on the type of cheese you are dealing with. For soft or semi-soft, sticky cheeses, like Brie or Halloumi, a slim-bladed knife with a fine surface area is best. This type of knife is also good for spreading soft cheeses like ricotta or cream cheese. For harder cheeses, a rigid knife with a double offset handle is best, as it allows you to slice through a wheel of cheese without hitting your knuckles on the board. A pronged knife is a good multi-purpose option, as it can be used for a variety of cheeses, from semi-soft to hard. It has a sharp blade and a narrow size, and the pronged edge can be used to pick up and plate the cheese.
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Cheese wires
When it comes to cutting cheese, it's important to know that not just any knife will do. Different types of cheese require different types of knives to ensure the best possible cut. For instance, a rigid blade is best for breaking into very hard cheeses, while a good spreading knife should have a bit of give to allow for smooth spreading of soft cheeses.
One type of cheese cutting tool that is often overlooked is the cheese wire, also known as a harp wire. This tool is designed with a comfortable handle and a fine wire for slicing through a variety of cheeses. Cheese wires are particularly useful for cutting hard cheeses, as the wire can easily slice through the cheese without the need for a lot of force.
To use a cheese wire, simply hold the handle and gently pull the wire through the cheese. The wire will cut through the cheese smoothly, creating even slices. This method is especially useful for cutting large blocks of cheese into smaller, more manageable pieces.
Overall, cheese wires are a simple yet effective tool for cutting cheese. They are easy to use, comfortable to hold, and provide a precise cut. Whether you're a cheese enthusiast or simply looking for a better way to slice your favourite block of cheddar, a cheese wire is a great addition to your kitchen.
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Frequently asked questions
A knife with a slim blade and a comfortable grip is best for soft cheeses like Brie or Halloumi. The knife should have a small surface area to prevent the cheese from sticking to it.
A pronged knife with a sharp blade and narrow size is best for semi-soft cheeses. The pronged edge can be used to pick up and plate the cheese.
A knife with a rigid blade is best for hard cheeses like Parmesan. The tip or blade can be used to break or crumble the cheese.
A cheese spreader, also known as a spatula knife, is best for spreading soft cheeses like ricotta or cream cheese. The blade is curved and dull, making it perfect for spreading.
