Cheese knives

Enjoying a good cheese is a simple yet refined pleasure, enhanced by the right tool. Cheese knives, designed to adapt to each texture and type, reveal the full richness of our cheese platters. A discreet yet essential accessory, where the detail makes all the difference.

1. Why use a dedicated cheese knife?

Not all cheeses are cut the same way: a soft Brie, a dense Fourme, or a mature Comté require suitable blades. Using the right knife preserves the texture, avoids crushing, and provides a clean cut that respects the product. A well-chosen tool contributes to the elegance of the service and enhances the cheese.

2. A knife for each type of cheese

The diversity of European cheeses has given rise to a veritable array of specialized knives. The perforated blade knife, for example, is ideal for soft cheeses, as it limits sticking. Thin, double-pointed blades facilitate serving, while knives with wide or rigid blades are suitable for hard cheeses. Some models, equipped with ergonomic handles or forged from stainless steel, combine precision and comfort of use.

3. Craftsmanship and quality of materials

A good cheese knife can be recognized by the quality of its blade and handle. Stainless steel offers a durable, easy-to-maintain edge. Wood, often used for handles, adds a warm, authentic touch. Choosing knives made in Europe supports artisanal expertise and guarantees high-quality materials, often sourced locally.

4. Maintenance and longevity

A well-maintained cheese knife can last a lifetime. It is recommended to hand wash the blades and dry them immediately to preserve their shine. For wooden handles, careful drying is essential to prevent cracking. Stored in a drawer with compartments or hung on a magnetic bar, they will retain their sharpness and elegance over the years.