Roquefort, Gouda, Edam, Mozzarella, Feta or Parmesan – cheeses are as varied as our knives. It is important to use the right accessories and tools to simplify the processing of cheese. Brie cheese knives for soft cheese like Roquefort, one and two-handed knives for semi-hard cheese and softer hard cheese, and two-handed knives for larger wheels of cheese. The cheese knife is a must-have for all cheese lovers, as the cutting edge does not stick and it can make precise cuts.
No cheese lover should be without the right knife. This knife is true to the original style and cuts cheese into precise pieces. You can generally follow the following rules of thumb: The harder the cheese, the sturdier the knife should be. If the cheese is soft, the blade surface should be as small as possible.
For creamy, soft cheeses, there are special soft cheese knives with a particularly thin blade or recesses in the blade. The inside of the cheese is not crushed when cutting, because the small surface means that little can stick to the blade. This makes cutting cheese child's play. For hard cheeses, most cheese knives are equipped with a Kullenschliff so that the pieces of cheese scarcely stick to the knife, allowing the knife to glide perfectly through the cheese. Thanks to the stepped, downwardly offset blade, you can cut your cheese cleanly and with little effort.
Friedr. Dick has various models for you in its range. From a Brie cheese knife with a thin knife edge to a soft cheese knife or a cheese knife with a Kullenschliff and single or double handle.
All F. DICK knives deserve special care and attention when it comes to maintenance. Never clean your knife in the dishwasher. It's best to clean your knife with hot water immediately after use and then rub it dry. You can find more information and useful tips on how to care for, store and sharpen your knife here.