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Choose a knife with an open-work blade for soft cheese, because this will prevent the cheese from sticking to the blade. The tip can be straight or lightly curved and forked to pick up the cheese after slicing. For semi-hard and hard cheeses, a serrated or smooth cheese knife will do the job well. However, you should use a cleaver for hard cheeses. For mature hard cheeses that can become crumbly, such as aged Comté or Parmesan, use a cheese chisel, a knife with an almond-shape blade that lets you cut or split the cheese.
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