A guide to cheese knives — the different types, what each is for, and which knife to use for soft, hard, and crumbly cheeses.
That set of oddly shaped cheese knives isn't just for show — each is designed for a specific kind of cheese, and using the right one makes serving cheese easier and neater. Here's a guide to cheese knives and which one to use for which cheese.
Why Special Cheese Knives Exist
Cheeses vary enormously in texture — from soft and sticky to hard and crumbly — and no single knife handles them all well. Cheese knives are designed to solve specific problems: soft cheese sticks to blades, hard cheese resists slicing, and crumbly cheese shatters. The different shapes (holes, prongs, blades, and more) each address one of these challenges. Knowing what each does helps you serve cheese cleanly and is also handy on a board where guests serve themselves.
Knives for Soft Cheeses
Soft, sticky cheeses (brie, Camembert, soft goat cheese) are best cut with knives designed to stop the cheese clinging to the blade. The classic is a knife with holes in the blade (an open-work or "skeleton" knife), which reduces the surface the cheese can stick to. A thin, narrow blade or a wire cutter also works well for soft cheeses. The aim is a clean cut without dragging or smearing the soft paste.
Knives for Hard Cheeses
Hard cheeses (Parmesan, aged Gouda, aged cheddar) need strength rather than finesse. A short, sturdy, pointed knife — like an almond-shaped or spade-shaped Parmesan knife — is used not to slice but to break the cheese into rough chunks along its natural grain, which is the traditional way to serve very hard cheeses. For firm but sliceable hard cheeses, a sturdy bladed knife or a cheese plane (for thin slices) works. Leverage and a strong blade are key.
Knives for Semi-Firm Cheeses
Semi-firm cheeses (Gouda, cheddar, Gruyère) are the most versatile and can be cut with a standard sharp knife or a dedicated cheese knife. A cheese plane (a flat tool with a slot that shaves thin slices) is great for these firmer cheeses, producing neat slices. A spade or cleaver-style cheese knife also slices and serves them well. These cheeses are forgiving, so most knives handle them.
Other Cheese Tools
Several other tools serve specific purposes. A cheese wire (or a wire cutter) makes clean cuts through soft and semi-soft cheeses without sticking. A forked-tip or spear knife both cuts and spears pieces to serve, useful on a board. A girolle is the special tool for shaving Tête de Moine into rosettes. A cheese plane shaves firm cheeses thin. Crumbly cheeses (like aged cheddar or some blues) are often best handled with a sturdy knife or simply broken by hand.
Building a Cheese Knife Set
For most home needs, a small set covers the bases: a soft-cheese knife (with holes or a thin blade), a sturdy hard-cheese knife or Parmesan knife, and a versatile bladed knife or cheese plane for semi-firm cheeses. On a board, provide a separate knife for each cheese — especially to keep strong cheeses like blue from contaminating milder ones. With the right knives, serving any cheese becomes easy and tidy.
Frequently Asked Questions
Why are there different cheese knives?
Because cheeses vary in texture — soft cheese sticks to blades, hard cheese resists slicing, crumbly cheese shatters — and each knife shape solves one of these problems.
What knife is best for soft cheese like brie?
A knife with holes in the blade (open-work knife) or a thin blade or wire cutter, which stops the soft cheese sticking and smearing.
How do you cut hard cheese like Parmesan?
With a short, sturdy, pointed Parmesan knife, used to break the cheese into rough chunks along its grain rather than slicing it.