Cut medium-hard to medium-soft cheeses with a wire slicer
The thin stretched wire and sturdy handle will carve thick, even cuts through cheeses like Emmental, Raclette, and Morbier with ease.
Cut crumbly cheeses with wide, rectangular, open-surface blades
Knives with holes are preferable for Roquefort and other blue cheeses. The smaller surface area prevents the blue veins from sticking to the knife, which maintains the structural integrity of the slice. This is paramount.
Cut soft-ripened cheese with a hollow-edge blade
The evenly spaced vertical indentations on this kind of blade will keep creamy Brie, Camembert, or Mont d’Or from sticking.
Cut hard cheeses with a tear-shaped knife
Slide the tip in first (yup) and push down with force. Harder cheeses like Gruyere, Cantal, or Beaufort will sometimes crumble into larger chunks under the pressure. You may crumble, too, from the stress of knowing which blades match which cheeses.