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Cheese Knife Set | Ultimate Cheese Knife Guide

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Spread Joy…and Cheese | The Ultimate Cheese Knife Guide

Calling charcuterie lovers! Ever wonder how to really cut the cheese? Here’s the perfect cheese knife guide to approach your next cheese board with confidence.

If you love cheese, you likely have a delicate cheese knife set. And perhaps, long ago you mastered creating an irresistible charcuterie spread with artfully arranged meats, fruits and cheeses. But, do you know how to use each of those cheese knives for their intended purpose and which cheeses to pair them with?

SOFT CHEESE KNIFE

A soft cheese knife is exactly what it sounds like—a knife specifically designed for optimal slicing a soft cheese like mozzarella, brie or gorgonzola. Because these types of cheeses are more likely to stick to your utensil, soft cheese knives often have holes in them or are thinner so that there’s less surface area for the cheese to get stuck.

PRONGED CHEESE KNIFE

The pronged tip and narrowness of this cheese knife make it the perfect tool for slicing and serving most varieties of cheeses. While it’s likely too thick to efficiently cut a soft cheese, this knife is perfect for a semi-soft cheese like havarti or a hard cheese like aged cheddar.

SPADE KNIFE

The pointed edge of the spade knife is what sets it apart from the rest when cutting hard cheeses. Also called a parmesan knife, the pointed edge is ideal for chipping away at hard rinds—like a wheel of parmesan cheese.

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CHISEL KNIFE

This is the knife in your collection that is flat and wide with a sharp edge at the top. The chisel knife, or flat cheese knife, is used for creating vertical slices of semi-hard and hard cheeses by applying force in a downward motion. It can also be used to cut crumbly cheeses like gorgonzola, and then spread with the flat side of the blade.

CHEESE FORK

While not technically a knife, the double-pronged cheese fork is included with most cheese knife sets and is used to hold cheeses in place while you cut them with a knife. They can also be used on a charcuterie board for transferring pieces of cheese, olives or fruit to a plate.

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