Traditionally, wooden boards with a handle are used for cheese boards. But marble slabs, ceramic and glass cake platters, shallow bowls or plates, and other serving platters make pretty boards, too. Cutting boards can also double as cheese boards. My favourite is this little slate and wood board.
Each cheese should have its own knife. And you can certainly use butter knives if you don’t have special cheese knives.
So if you are shopping for cheese knives, here’s a quick primer on the most common and often used.
The long knife with the forked tip is good for cutting softer cheeses, like Brie and Camembert, and doubles as a spreader. Sometimes you’ll see it with holes down the blade which helps keep the cheese from sticking to the blade. It can be used to chip away at harder cheeses and spear individual portions of cheese.
The spade-shaped knife has a sharp edge for cutting hard cheese into slices.
The pointed fork is good for chipping away at harder, aged cheeses like Cheddar and Parmigiano, and blue cheeses like Stilton, and transferring cheese from the board to individual plates.
The flat knife that looks like a shovel is good for cutting cheese into cubes or slices, or as a spatula to transfer the cheese to a plate.
The small rounded knife is a spreader for soft cheeses.
Here is the full article about Living Well: 7 Secrets To a Beautiful Cheese Board