Cheese knife

Cheese knife

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.
Premium subscription

Gain unlimited access to 1,000 recipes from the greatest chefs
starting from just 1$

Discover top chefs recipes, with step-by-step illustrations and videos

Learn tips and tricks from the greatest chefs

Master techniques at home with interactive videos

Subscribe now
Cancel anytime