Introduction: The Timeless Appeal of the Cheese Plane
Most kitchens have knives, peelers, and graters, but the plane cheese slicer often goes unnoticed—until you use one for the first time. Suddenly, slicing cheese becomes effortless, smooth, and even elegant. Whether you’re preparing a charcuterie board, layering cheese onto sandwiches, or serving guests, a cheese plane offers a level of control and finesse that knives simply can’t match.
Unlike bulky slicers, the cheese plane (sometimes called cheese planes or cheese plane cutter) takes its inspiration from the carpenter’s wood plane, using a flat blade to produce thin ribbons of cheese. It’s simple, durable, and surprisingly precise.
What Exactly Is a Cheese Plane?
A cheese plane is a flat, paddle-like tool with a sharpened slot that lifts delicate slices of cheese as it glides over the surface. Think of it as a cross between a spatula and a razor blade embedded in a metal plate.
People often confuse cheese planes with wire slicers or cheese boards with cutters attached. The plane style is specifically designed for semi-hard and hard cheeses such as:
-
Cheddar
-
Havarti
-
Jarlsberg
-
Gouda
-
Swiss-style cheeses
-
Manchego
It is especially popular in Scandinavian kitchens, where cheese planes are part of everyday life.
Why Use a Cheese Plane Instead of a Knife?
Knives can tear, crumble, or chunk cheese—especially when dealing with firm blocks. A cheese plane solves this by distributing pressure evenly across the cheese surface.
Benefits include:
-
Uniform slices (perfect for sandwiches and serving platters)
-
Cleaner presentation
-
Greater ease with dense cheeses
-
Less sticking
-
Minimal waste
Even those who don’t consider themselves skilled in the kitchen can produce professional-looking slices with very little technique.
How to Use a Cheese Slicer (Cheese Plane)
Using a cheese plane may seem straightforward, but a few small adjustments make a big difference. If you’re new to cheese planes or just want smoother slices, try this approach:
1. Start with a Chilled Block
Cold cheese firms up, making it easier to guide the plane across.
2. Hold the Cheese Plane Flat
Angle the handle slightly upward; this gives the blade room to lift the slice.
3. Glide, Don’t Press
Let the blade skim across the surface in one smooth stroke. Too much pressure makes slices uneven.
4. Move from the Edge Inward
Start from the top edge of the cheese block and drag the plane toward the base.
5. Use the Slicer’s Ramp
The front edge of the plane catches the slice and lifts it into place.
6. Experiment with Thickness
Different cheese planes create slices of variable thickness depending on the slit size and blade angle.
With a little practice, the action becomes instinctive—almost relaxing.
Materials Used in Plane Cheese Slicers
Cheese planes vary widely in design, but the materials used have the most noticeable impact on performance and durability.
Stainless Steel
Probably the most common and reliable material. Offers:
-
Good weight
-
Rust resistance
-
Sharp edges
-
Easy cleaning
Great for frequent or heavy-duty use.
Zinc Alloy
Often seen in elegant, decorative cheese planes. Not as sharp as steel, but stylish.
Plastic or Nylon
Lightweight and safe for nonstick surfaces. Works best with softer cheeses.
Wood Handles + Steel Blades
A classic combination offering comfort and aesthetics. Hardwood handles such as beech, teak, or walnut provide excellent grip.
Brass or Copper (rare)
Mostly decorative, but adds luxury to dining sets.
When choosing a cheese plane, materials affect grip, slice consistency, weight, and cleaning ease, so look for something that matches your usage style.
Cheese Slicer Board vs. Cheese Plane
A cheese slicer board is typically made of wood or marble with a wire cutter attached. These tools excel at slicing softer cheeses or creating thick blocks.
A cheese plane, however:
-
Creates thinner slices
-
Works better with firm cheeses
-
Offers portability
-
Allows more precision
Many kitchens use both, but for everyday slicing, the plane cheese slicer is the more versatile option.
Caring for Your Cheese Plane
A well-maintained cheese plane can last decades. Scandinavian families often pass them down through generations.
Cleaning Tips
-
Handwashing is recommended (even for stainless steel).
-
Avoid harsh abrasives to keep the blade smooth.
-
Dry immediately to prevent spotting.
Sharpening
Most cheese planes don’t require sharpening, but if the blade becomes dull:
-
Use a fine honing stone
-
Lightly polish the edge
-
Avoid grinding wheels (they damage the thin blade)
Storage
-
Store in a drawer with blade protection
-
Keep away from heavy utensils that may bend the plane
Proper care ensures your cheese plane always makes effortlessly thin slices.
Choosing the Right Cheese Plane: Buying Guide
Before buying a cheese plane, consider what type of cheeses you use most frequently.
1. Blade Width
Wide blades handle large cheese blocks better; narrow blades are easier to control.
2. Handle Comfort
Look for ergonomic handles if you slice cheese often.
3. Blade Material
Stainless steel is best for durability and ease of maintenance.
4. Slit Size
Bigger slits produce thicker slices; smaller slits create delicate ribbons.
5. Weight Balance
A balanced tool feels natural in the hand and provides smoother slicing.
6. Compatibility with Hard Cheeses
Some cheaper planes struggle with aged cheeses; make sure yours is rated for firm varieties.
7. Aesthetic Preference
Wood handles look classic. All-metal designs offer a modern, minimalist feel.
8. Dishwasher Safe?
Even if it’s dishwasher-safe, handwashing will keep it performing better for longer.
The right cheese plane can elevate everyday meals—worth the small investment.
Cheese Planes in World Culinary Culture
Though simple, cheese planes have become iconic in several countries, especially:
Norway
Many credit Norway with popularizing the cheese plane in the early 20th century. The tool remains a household essential—used daily for slicing brunost and Jarlsberg.
Netherlands
Dutch kitchens often use cheese planes for Gouda and Edam.
United States
Cheese plane usage is growing thanks to charcuterie trends and artisanal cheese culture.
Australia & UK
Home cooks and food stylists love the clean slices for presentation.
The global rise in cheese-centric menus has brought the cheese plane back into culinary focus.
What to Slice (Besides Cheese)
A cheese plane can handle more than cheese alone. Many home cooks use it for:
-
Chocolate shavings
-
Butter curls
-
Thin cucumber slices
-
Nutmeg or spices (with caution)
-
Cold deli meats (depending on thickness)
This multi-purpose nature makes it even more valuable in a kitchen.
Common Mistakes People Make with Cheese Planes
Avoid the following to get the best results:
-
Using warm cheese – too soft and sticky
-
Pressing too hard – causes uneven slices
-
Choosing the wrong cheese – extremely soft cheeses won’t slice well
-
Not cleaning promptly – buildup dulls the blade over time
A little attention goes a long way.
Conclusion: Why Every Kitchen Needs a Cheese Plane
A plane cheese slicer may seem like a small tool, but its impact is huge—especially for anyone who loves cheese. It creates professional-quality slices, reduces waste, improves presentation, and feels wonderfully simple to use. With the right material, proper care, and a bit of technique, a cheese plane becomes a lifetime companion in the kitchen.
Whether you’re building a charcuterie board, preparing sandwiches, or slicing Gouda for breakfast, the humble cheese plane turns an everyday task into something smooth, satisfying, and precise.
