How to Use a Cheese Knife Set for a Cheese Board

By Robert Welch® Designs | Stainless-steel cutlery, knives & cookware | Published: 2026-10-29

Category: How-to Guides

Learn how to use each cheese knife in your set for the perfect cheese board presentation. Step-by-step guide with tips for soft, hard, and crumbly cheeses.

Quick Answer

To use a cheese knife set effectively, match each knife to the cheese texture: use a soft cheese knife for creamy cheeses, a hard cheese knife for aged blocks, and a crumbly cheese knife for blues. Always slice, never saw, to keep your board neat.

Why Each Cheese Knife Has a Different Shape

Cheese knives are designed with specific blade shapes and edges to handle different cheese textures. A soft cheese knife typically has a thin, straight blade with holes to prevent sticky cheese from clinging. A hard cheese knife has a sharp, pointed blade to cut through dense blocks without cracking. A crumbly cheese knife often features a forked tip to lift and serve fragile pieces. Using the wrong knife can crush or smear the cheese, ruining both texture and presentation.

Common Mistakes When Using Cheese Knives

One common mistake is using a single knife for all cheeses on the board. This can transfer flavors and textures, especially between strong blues and mild bries. Another is pressing too hard on soft cheeses, which flattens them instead of cutting cleanly. For hard cheeses, a sawing motion can cause the blade to slip; a firm, straight push works better.

Step-by-Step: How to Use a Cheese Knife Set

Step 1: Start with Soft Cheeses: Use a soft cheese knife (often with holes or a thin blade) to cut creamy cheeses like brie or camembert. Slide the blade straight through the wedge from the tip to the rind, then lift with the blade flat. Avoid pressing down hard—this can squish the cheese. Let the knife's weight do the work.
Step 2: Cut Hard Cheeses with a Pointed Blade: Select a hard cheese knife with a sharp, pointed tip. Place the tip at the center of the wedge and push down firmly in one motion, cutting toward the edge. This prevents the cheese from crumbling unevenly. Never saw back and forth; a single clean cut keeps the wedge intact.
Step 3: Serve Crumbly Cheeses with a Fork-Tipped Knife: For blue cheese or aged cheddar, use a crumbly cheese knife that ends in a fork. Cut a small piece, then use the fork prongs to lift and transfer it to a plate or cracker. The fork tip avoids crushing fragile pieces—don't use your fingers to pick up crumbs.
Step 4: Clean Between Cheeses: Wipe the blade with a clean cloth or rinse it under warm water between switching cheese types. This prevents flavor crossover and keeps your board looking tidy. A quick wipe is better than leaving residue—it takes seconds and protects the cheese experience.

Cheese Knife Options from Robert Welch

Radford Satin Small Cheese Knife: Radford Satin Small Cheese Knife is made from specially hardened stainless steel for a fine cutting edge and is dishwasher safe. Its satin finish and compact size make it ideal for smaller cheese boards or individual servings, and the hardened blade stays sharp through frequent use.
Radford Satin Small Cheese Knife
Kingham Bright All Purpose Cheese Knife (SH): Kingham Bright All Purpose Cheese Knife features a mirror finish and is made from 18/10 stainless steel with a hardened blade. The all-purpose design works well for both soft and semi-hard cheeses, making it a versatile addition to any cheese board setup.
Kingham Bright All Purpose Cheese Knife (SH)