A cheese knife is a knife designed for cutting and serving cheese, recognisable by its blade with two prongs at the tip for picking up slices. Different cheeses suit different blades: soft cheeses need thin blades or wires to avoid sticking, often with holes to reduce suction, while hard cheeses take sturdy, sharp blades and blue cheeses a broad spade. Using the right knife gives clean portions and protects the cheese’s texture. At the table, separate knives for each cheese prevent flavour mingling. Like all cutlery it should be washed and dried promptly to keep edges keen and handles sound.