As an EDC and knife enthusiast myself, I have to say I haven’t really been giving cheese knives their time in the sun. To be brutally honest, I’ve been using my regular kitchen knife to cut cheese, dice veggies, apply peanut butter, and do pretty much everything a knife is required to do, and I’m made to understand that’s a cardinal sin, not incomparable to drinking fine wine out of a plastic cup. In order to remedy my ways (and because I’m a cheese enthusiast who doesn’t appreciate struggling with cheeses that are too hard, crumbly, or sticky), I decided to look for the perfect charcuterie knife, only to find out that there are separate knives for hard cheese, creamy cheeses, crumbly cheeses, and other charcuterie elements like meat, bread, grapes, olives, etc. That is, until I stumbled across the Revel, an ever-capable cheese knife designed by 36-year-old French gastronomist Jérémy Laubriat. The Revel looks nothing like any knife you’ve got in your kitchen – primarily because it’s designed to handle literally every element of a charcuterie board, from cheeses to tough meats, sourdough breads, and even the occasional acidic fruit to cut the cheesy richness.
Designer: Jérémy Laubriat
Click Here to Buy Now: $150 $170 ($20 off). Hurry, only 31/50 left!
The Revel knife primarily accomplishes four broad tasks with its four different blade styles. A smooth edge with a curved profile works well for slicing through soft cheeses like brie and camembert, while at the heel of the smooth edge is an axe-style wider blade, designed for cutting through hard cheese. Rotate the blade 360° and you’ve got a serrated edge that works wonderfully with fragile cheeses like fresh mozzarella or feta, or even for slicing bread. To pick up the cheeses as well as pieces of bread, meat, or fruits like olives, the knife comes a forked tip that’s great for piercing and lifting items.
Cutouts in the blade work in a clever way by not only making it lighter (and giving you greater maneuverability with your wrist), but by also preventing the cheese from sticking to the knife as you cut through. In doing so, the Revel honors and respects the cheeses and meats by giving them the right treatment in a way that would truly appease the perfectionist culinarians of France and Italy.
The knife’s design was a year-long iterative process forJérémy, with his visiting Thiers, the capital of French cutlery to help create prototypes. Crafted by incredibly experienced artisans responsible for creating some of the world’s finest cutlery, the knife is forged from steel and treated for durability over time. Each blade comes with a full-tang extending all the way to the end of the handle, and is sandwiched between two pieces of olive wood that don’t just give the Revel knife its signature appeal, they’re also a tribute to the major role olives and olive oil play in the European gastronomic process. If you really want to elevate your fromage game, the Revel knife is also available with a buffalo horn handle as well as a pressed amber handle.
Click Here to Buy Now: $150 $170 ($20 off). Hurry, only 31/50 left!
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