What We Don’t Love: Small size is not ideal for cutting large pieces What We Love: Lightweight, rounded handles are comfortable for short periods, The only thing about the thin, small blade is that it didn't work as well moving and transferring thick cheese wedges in our lab tests. A few customers who are frequent soft-cheese consumers say the knife feels good to use and doesn’t squash the cheese-and indeed, we were pleased to observe that it didn't crush our Brie, Camembert, or vegan feta cheeses. Ideal for cutting up your classic Brie, mozzarella for caprese salads and sandwiches, and delicate chevre, it can also be used in a pinch for hard cheeses, but we recommend sticking to soft options. And its sleek design lends itself well to entertaining. Plus, it’s entirely stainless steel, so everything is entirely food-safe. The stainless steel blade, which has a nonstick coating, allows for minimal contact with your cheese to prevent sticking. One stellar example is this narrow Boska knife. These knives' very thin blades, sometimes paired with holes on the blades, help make cutting soft cheeses a smooth, "stick-free" process, he adds. "Soft cheeses naturally stick to your utensils, so these knives are built to minimize the surface area that cheese can stick to," says Sid Cook, Certified Wisconsin Master Cheesemaker at Carr Valley Cheese. What We Don’t Love: Thin blade may not work for transferring thick wedges of soft cheeses What We Love: Glides through soft cheeses, sleek design Here are the best cheese knives in a variety of categories, lab-tested, to help you find the perfect one for all of your cheesy needs. Lastly, we rated the cheese knives on their design, size, performance, ease of cleaning, and overall value. We also assessed whether they were comfortable to use and easy to clean. We purchased a variety of soft, semi-soft, and hard cheeses, from Camembert to Manchego, to see if the soft and hard cheese knives were able to slice smoothly-or if the cheese crumbled or got crushed instead.
We then had some of our editors take most of our top picks to test in our Lab. With these factors in mind, we took a look at the many cheese knives available out there and consulted Sid Cook, a certified Wisconsin Master Cheesemaker with Carr Valley Cheese, on what he thinks is worth your money. It should also be comfortable, easy to use, and, ideally, stylish in design.
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What makes a good cheese knife? First, it should work with the cheese, not against it, and it shouldn’t make your precious cheeses crack or crumble. Whether you consider yourself an expert or are just getting started on your at-home cheese journey, adding a few of these specialized knives into your kitchen drawer can make all the difference. You may have a set of knives at home that work well for chopping veggies or meat-but they likely aren’t designed to cut your gourmet cheeses.
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