Cheese Knife Guide: Which Knife to Use for Brie, Parmesan, Cheddar & More

Most people own a general-purpose kitchen knife and assume it covers everything. It does not; at least not well. Cheese has a wide range of textures, from soft and creamy to firm and crumbly, and each texture presents a different cutting challenge. Cheese knife shapes are designed to solve those specific problems.

Wide, Flat Blades: A broad blade gives you more surface area to slice, lift, and transfer cheese in one clean move. This is especially useful for soft cheeses that break apart easily if handled too much. The width acts like a small spatula; cut and serve in one action.

Narrow, Pointed Blades: A narrower blade applies more focused pressure, which is exactly what you need when working through a firmer cheese like Cheddar or Gruyère. Less drag, more control, cleaner portions.

Forked or Pronged Tips: The fork at the end of a cheese knife is a serving tool, not decoration. Once you have cut a portion, the prongs let you lift and place it directly onto a plate or cracker without touching it; more hygienic, and much easier when entertaining a group.

The Cheese Fork: A dedicated cheese fork is used to hold the cheese steady while another knife does the cutting, and to pick up and pass individual pieces to guests. It keeps hands off the board entirely, which matters when you are hosting.

Understanding these design differences is the first step to using your cheese knife set properly. Our Aline Stainless Steel Cheese Cutlery Set includes four pieces, each with a specific job. Explore our wider Hosting essentials for more inspiration.

Here is exactly what each one does and which cheeses it is designed for.

Cheeses: Brie, Camembert, Taleggio, fresh goat's cheese, triple cream brie, fresh mozzarella

Reach for either the Wide Blade Cheese Knife or the Spade Cheese Knife depending on what you need. The wide blade is best for lifting and transferring larger portions cleanly. The spade gives you more precision for portioning individual servings. Both are designed for cheeses that stick and break; soft textures need a knife that works with the cheese rather than against it.

The What a Host Home cheese knife set has both covered, so whether you are serving a whole Brie or a log of soft goat's cheese, you have the right tool to hand. Complete the look: A marble serving board keeps soft cheeses cooler at the table than wood and provides a clean, neutral surface that makes the whole board look genuinely beautiful. Add a couple of folded linen napkins and a candle holder or two and you have a hosting setup that feels considered without being overdone.

Cheeses: Cheddar, Gruyère, Gouda, Comté, Havarti, Jarlsberg

The Pronged Cheese Knife is the right tool here. Semi-firm cheeses need a narrower blade that can apply focused pressure through a firmer body without compressing or crumbling the edges. The pronged tip then lets you spear and serve in one action. For a classic aged Cheddar or a nutty Gruyère, the pronged knife gives you clean, even slices and a tidy board throughout the evening. Serving tip: Semi-firm cheeses slice best when they are slightly cool but not straight from the fridge; about 15–20 minutes at room temperature is ideal. Cold cheese is harder to cut and the flavour is muted.

Cheeses: Parmesan (Parmigiano-Reggiano), Pecorino Romano, Manchego, aged Gouda

The What a Host Home cheese knife set is designed for the full soft-to-semi-firm range, which covers the vast majority of cheese board occasions. For very hard aged cheeses like Parmesan or Pecorino, these are traditionally broken rather than sliced; a chisel or breaking knife is a specialist tool for that specific use case.

For a typical dinner party or gathering board, the four pieces in this set handle everything you need.

Serving tip: If you are including a very hard cheese like Manchego or aged Gouda, use the Pronged Cheese Knife to slice thinner portions; the firm blade handles harder textures better than the wide blade or spade.