Cheese Knives

Cheese Knives this is often a good , flat knife that's sharp at the highest edge. It works well for abruption pieces of softer, crumbly cheeses sort of a gorgonzola or bleu , then using the wide flat surface to spread those cut pieces. you'll also use this knife for cutting larger, thicker, semi-soft cheeses like provolone into smaller pieces.Cheese Fork. Ok this is often not technically a knife, but it’s often included in cheese knife sets and on a cheese board. The fork is right for holding harder cheeses, sort of a manchego, in situ while you narrow with another knife. I usually add a couple of of those to the board in places where there could be charcuterie or olives that guests can devour with a pierce of the cheese fork.Spreader. i feel this is often one among the cheese knives i exploit the foremost , it’s used exactly how it sounds: for spreading. Pair this with a soft spreadable cheese like chevre or Boursin. I sometimes use this for creamier brie and Camembert varieties too.Cheese Cleaver. I don’t always put a cheese cleaver out on my boards, it are often too substantial for a smaller cheese plate. The wide rectangular blade is formed for cutting hard or semi-hard cheese, think cheddar or pepper jack, and may be great for cubing those types cheeses.Parm Knife. This knife goes by many names: bell knife, almond knife, pear knife, heart knife, spade knife. Whatever you call it, the sharp tip helps chip away at at a tough cheese like … you guessed it, Parmesan. I find this to be a very versatile knife though due to it’s shape and it with almost any cheese on my boards.Cheese Plane. A cheese plane is employed for shaving thin slices of cheese off semi-soft cheeses like fontina, havarti, and swiss.Soft Cheese Knife. Sometimes called a fork-tipped spear or pronged knife, this in my opinion, another really versatile cheese knife and one among my most-used. the skinny blade makes it ideal for softer cheeses, and sometimes times you’ll see perforations on the blade to assist prevent sticking with cheeses like brie and camembert. The fork-pronged tip is useful for serving cut pieces of harder cheeses.Plane Knife. A narrow plane knife, sometimes called a flat knife, works for a good range of semi firm cheeses like cheddar, gouda, and pepper jack because it’s sharp on both the edges and therefore the tip. you'll press the highest into hard cheeses and finish cutting with the sharp long end.