Andre Verdier St Tropez Series

The Andre Verdier St Tropez Series at Hospitality Connect runs to seven lines. Three are cheese knives, with a steak knife, a bread knife, a knife set and a further cutlery piece alongside them, aimed at restaurant and cheese board service.

A cheese board usually needs more than one blade shape, because hard, semi-soft and soft cheeses cut differently. A narrow forked-tip knife handles hard cheese, a broader blade suits softer styles, and a set gives a board several shapes presented together.

A serrated edge saws through a hard crust rather than pressing down on it, so the loaf keeps its shape and the crumb is not compressed. That matters for sourdough and baguettes, which crush easily under a straight blade.

A knife set suits a venue that needs several blade shapes presented together, such as a cheese board service. Buying separately makes more sense when one shape is used far more than the others and needs replacing on its own.

Steak knives are set for grilled and roasted meat because they cut cleanly through cooked protein. Some venues set them for any main that needs cutting, including firm vegetables and pressed terrines, though lighter dishes usually take a standard table knife.