The holes in some cheese knife blades are not merely decorative. They are designed to reduce the amount of metal touching the cheese, helping soft and semi-soft varieties release from the blade instead of sticking, dragging, or tearing.
This is particularly useful when cutting creamy cheeses such as brie, camembert, chèvre, havarti, or young gouda. These cheeses can cling to the broad surface of a normal kitchen knife, especially once they have warmed to serving temperature.
A perforated cheese knife will not improve every kind of cut, however. It works best for cheeses that are soft enough to stick but still firm enough to slice. Hard, crumbly, or aged cheeses usually require a different tool.
Cheese knives have holes to reduce surface contact between the blade and the cheese. Less contact means less sticking, so soft cheese can be sliced and released more cleanly.
Why Does Cheese Stick to an Ordinary Knife?
Cheese can stick to a regular knife because its surface contains moisture and fat. When a wide, solid blade passes through a soft cheese, much of the blade remains in direct contact with the cut surface.
That contact creates friction and adhesion. Instead of falling away from the knife, the slice may cling to the metal, fold over, smear across the blade, or pull away from the rest of the cheese unevenly.
The problem becomes more noticeable when cheese is brought closer to room temperature before serving. This improves its flavour and texture, but it also softens the fat and makes the surface more likely to stick.
A sharp kitchen knife can reduce crushing, but sharpness alone does not remove the broad contact area between the cheese and the blade. That is the specific problem a perforated cheese knife is intended to address.
How Do the Holes Prevent Cheese From Sticking?
Each opening removes part of the blade surface that would otherwise press against the cheese. As a result, less metal touches the cut face while the knife moves downward.
With less contact, there is less opportunity for the cheese to cling to the blade. The open spaces also allow air to remain between sections of the cheese and the metal, which helps prevent the sealed contact created by a completely solid blade.
The holes do not make the knife sharper. Their purpose is to help the cheese release after the edge has made the cut.
Important: A perforated blade reduces sticking, but it cannot completely prevent it. Very ripe, runny, or highly creamy cheese may still leave some residue on the knife.
Which Cheeses Are Best Cut With a Perforated Knife?
Cheese knives with holes are most useful for soft and semi-soft cheeses that hold enough shape to be sliced but have a moist or tacky surface.
| Cheese type | Examples | Is a knife with holes useful? |
|---|---|---|
| Soft-ripened cheese | Brie, camembert and similar bloomy-rind cheeses | Yes. The reduced blade contact helps preserve the soft interior and prevents slices from clinging. |
| Soft cheese | Chèvre logs and other sliceable soft cheeses | Often useful, particularly when the cheese is soft but not completely spreadable. |
| Semi-soft cheese | Havarti, fontina, young gouda and Monterey Jack | Useful when the cheese feels moist, flexible, or prone to sticking to a solid blade. |
| Firm cheese | Cheddar, Manchego and Gruyère | Sometimes, but usually unnecessary. A standard cheese knife or plane may work better. |
| Hard or crumbly cheese | Parmesan, aged cheddar and Pecorino Romano | No. These cheeses generally need a strong pointed knife, chisel, cleaver, or cheese spade. |
| Very runny cheese | Extremely ripe brie or spoonable soft cheese | Not always. A spreader, spoon, or narrow soft-cheese knife may be easier to control. |
Do the Holes Make Cheese Slices Cleaner?
They can make slices cleaner, although the benefit comes from improved release rather than increased sharpness.
When cheese sticks to a solid blade, the knife may drag against the slice as it is lifted away. This can distort the edges, compress the interior, remove part of the rind, or pull the slice out of position.
A perforated blade reduces that drag. The slice is more likely to remain intact and fall away from the knife without needing to be pushed off with a finger.
Cleaner release is especially helpful when preparing a cheese board in advance. Neater slices are easier to arrange, overlap, fan, or place in small serving groups without repeated handling.
What Are the Other Features on a Cheese Knife For?
Many perforated cheese knives include additional features. These features are not part of the anti-stick system, but they can make the tool more useful during serving.
A Forked Tip
A forked tip allows the knife to pick up a freshly cut piece of cheese and move it onto a plate. It can also help guests serve themselves without touching the cheese directly.
The fork is designed for lifting and serving. It is not intended to stab or break apart a hard cheese.
A Narrow Blade
Some soft-cheese knives combine holes with a narrow blade. The reduced blade width further decreases the amount of metal in contact with the cheese.
A narrow blade can also be easier to guide through a small wheel or wedge without pressing down on a large section of the cheese.
A Serrated Edge
A lightly serrated edge can help the knife pass through delicate rinds without applying excessive pressure. This can be useful for cheeses with a soft interior and a thin but slightly resistant exterior.
Deep serrations are not always desirable because they may tear very soft cheese rather than slice it smoothly.
Are All Cheese Knife Holes Designed the Same Way?
No. The number, size, and shape of the openings can vary considerably between knives.
Some blades contain several large oval openings. Others use smaller circular perforations or long open sections through the centre of the blade. The exact pattern matters less than the total reduction in surface area.
Larger openings can provide excellent release for soft cheese, but the surrounding blade still needs enough strength to cut without bending. Smaller holes may preserve more rigidity, although they do not remove as much contact area.
The most practical design balances three things: a sharp edge, sufficient blade strength, and enough open space to reduce sticking.
Cheese Knife With Holes vs a Regular Kitchen Knife
Cheese Knife With Holes
Better suited to soft and semi-soft cheeses that cling to metal. It usually provides cleaner release and may include a serving fork at the tip.
Regular Kitchen Knife
More versatile for general food preparation, but the broad solid blade may collect, compress, or drag softer cheese during slicing.
A normal knife can still cut cheese. The difference is how easily the slice releases once the cut is complete.
For an occasional cheese board, a sharp paring knife or utility knife may be sufficient. For frequent serving, especially when brie, camembert, or semi-soft cheeses are common, the perforated design can make preparation noticeably easier.
Do You Actually Need a Cheese Knife With Holes?
You do not need one to enjoy or serve cheese. It is a specialised convenience rather than an essential kitchen tool.
It becomes worthwhile when you regularly serve cheeses that stick to ordinary knives, care about keeping slices intact, or want guests to cut and serve cheese more comfortably from a shared board.
You may not need one when you mainly serve firm cheddar, hard aged cheeses, pre-cut cubes, spreadable cheese, or cheese that has already been sliced before it reaches the table.
How to Use a Cheese Knife With Holes
Allow the cheese to reach an appropriate serving temperature, but avoid leaving very soft cheese out until it becomes completely runny. Place the cheese on a stable board and use a controlled downward or gentle rocking motion.
Avoid forcing the blade sideways. The cut should come from the edge rather than from twisting the perforated section through the cheese.
Once the slice is separated, lift it with the forked tip if the knife includes one. For a plain perforated blade, allow the slice to fall naturally or use a separate cheese fork.
Wipe the blade between cheeses when necessary. The holes reduce contact, but flavours and soft residue can still transfer from one cheese to another.
How to Clean a Cheese Knife With Holes
Wash the knife soon after use so cheese does not dry inside the openings. Warm water, mild dish soap, and a soft cloth or brush are generally enough.
Pay attention to the inner edges of the holes, where soft cheese can collect. Rinse thoroughly and dry the knife promptly, particularly when it has a wooden or bamboo handle.
Follow the manufacturer’s care instructions before putting the knife in a dishwasher. Even when the metal blade is dishwasher-safe, high heat and prolonged moisture may damage natural handles or finishes.
Final Answer
Some cheese knives have holes because a perforated blade touches less of the cheese. This reduces sticking and drag, allowing soft and semi-soft cheeses to release more cleanly after they are cut. The design is particularly useful for brie, camembert, chèvre, havarti, fontina, and young gouda, but it offers little advantage for very hard, crumbly, or spreadable cheeses.
Frequently Asked Questions About Cheese Knives With Holes
These answers cover the most common practical questions about perforated cheese knife blades.
01 Why are there holes in some cheese knives?
The holes reduce the amount of blade surface touching the cheese. This helps soft and semi-soft cheese release from the knife instead of sticking, dragging, or tearing.
02 Do holes make a cheese knife sharper?
No. Sharpness comes from the cutting edge. The holes improve release by reducing contact between the flat sides of the blade and the cheese.
03 What cheese should be cut with a knife that has holes?
These knives work best with sliceable soft and semi-soft cheeses, including brie, camembert, chèvre, havarti, fontina, young gouda, and Monterey Jack.
04 Can a perforated cheese knife cut hard cheese?
It may cut some firm cheeses, but it is not the best tool for hard or crumbly varieties. Parmesan and aged cheddar are usually better handled with a strong pointed knife, cleaver, chisel, or cheese spade.
05 What is the fork on the end of a cheese knife for?
The forked tip is used to lift and serve a piece after it has been cut. It is a serving feature and is not designed for breaking hard cheese.
06 Can cheese still stick to a knife with holes?
Yes. The holes reduce sticking but cannot eliminate it completely. Very ripe, warm, or runny cheeses may still leave residue on the blade.
07 Do beginners need a special cheese knife?
No special knife is essential. However, a perforated knife can make soft cheese easier to cut and serve neatly, which may be helpful when someone is learning to prepare cheese boards.
08 Are cheese knives with holes dishwasher-safe?
Dishwasher safety depends on the manufacturer and handle material. Knives with wooden or bamboo handles are generally safer to hand wash and dry promptly.
