Cheese knives are distinct from other kitchen knives in many ways.
Some cheese knives have holes in the blade, and some also have a forked tip. Other cheese knives have different shapes for different cheeses.
These design features have been developed for specific needs.
So why do cheese knives have holes?
Why the Holes Help
Holes reduce the amount of blade surface that contacts the cheese. This can make sticky soft cheese easier to release as you slice it.
Brie and Camembert can cling to a broad solid blade. A perforated blade gives the cheese less surface to cling to, which can make repeated slicing easier.
The benefit is food release, not a guarantee that every cheese will slide off perfectly. Blade shape, thickness and the cheese’s texture also affect the result.
Choose the Knife for the Cheese
Cheese knives do not all have the same shape or purpose. WÜSTHOF’s Classic soft-cheese knife, for example, has a very thin perforated blade intended for soft cheeses; the maker advises a different knife for firmer cheese.
Choose a tool suited to the cheese’s firmness. Neither the number of holes nor a wider blade establishes better balance, lighter handling or suitability for every food.
The Forked Tip Has a Different Job
A forked tip, when present, can help you pick up and serve a slice. It is separate from the holes in the blade; not every cheese knife has both features.
This feature also appears on other designs. WÜSTHOF describes the forked tip of its Classic tomato knife as a way to pick up small slices, including cheese.
When you use a cheese knife, use its serving tip only as the maker intends. A separate serving utensil is useful when the knife has no such tip.
What the Holes Do Not Replace
Holes do not sharpen the edge or remove the need to wash and dry the knife. They should not be presented as a drainage system that protects a wet blade from rust.
Follow the maker’s cleaning, drying and edge-maintenance instructions. Stainless steel resists corrosion, but prolonged moisture and poor care can still cause problems.
Using the Knife Safely
Cut on a stable, suitable board and keep your fingers clear of the edge. Do not use your fingers to push sticky cheese through the blade’s holes.
Use the blade intended for the cheese rather than treating holes as permission to cut tough meat or other unsuitable foods. If cheese sticks, stop and clear it safely with an appropriate utensil.
