Why does a cheese knife have holes?

The holes in a cheese knife blade serve one main purpose: to reduce the cheese’s adhesion during cutting. By decreasing the surface of contact between the blade and the cheese, these perforations prevent the cheese from sticking, making it easier to achieve clean, precise slices.

The importance of holes in cheese knives

When cutting soft or creamy cheeses such as Camembert or Brie, the paste often sticks to the blade, making the cut difficult and sometimes messy.

The holes in the blade reduce this adhesion by limiting the contact surface between the cheese and the metal. As a result, the cheese releases more easily from the blade, preserving the shape of the slices and improving presentation when serving.

A design adapted to different types of cheese

Cheese knives are not universal — they are crafted according to the texture and firmness of the cheese:

- Knives with perforated blades :
Ideal for soft and runny cheeses. They help limit adhesion and produce clean slices without tearing the rind.

- Solid, sharp-bladed knives :
Better suited for hard cheeses such as Comté, Parmesan or Cheddar, offering firm, precise cuts.

- Knives with a forked tip :
Some cheese knives feature a two-pronged tip that makes it easy to lift and serve slices without using your fingers or another utensil.

Design and ergonomics of cheese knives

Beyond the holes, certain cheese knives include a forked tip at the end of the blade. This feature allows you to pick up and serve cheese slices without touching them, enhancing both hygiene and convenience when serving.

The holes in cheese knife blades are far from decorative — they respond to a real functional need. By reducing adhesion, they make cutting soft cheeses easier, ensuring neat slices and an elegant, effortless presentation.