Don't you hate it when someone cuts the cheese...with the wrong knife? Yeah, we do too! That's why we've done all the work for you and compiled this list to simplify your choices and make you an expert. Here's how to pair the right knife with the right cheese.

Medium-length straight blade with holes in the sides is designed to cut soft cheeses like Brie and Camembert. The holes create air pockets that prevent the cheese from sticking to the blade (yes, we know you've been dying to find out what those holes were for).

Long straight knife without holes and forked tip is made for harder cheeses. Slice and then use the forked end to serve the cheese. This knife works well with Parmesan, Pecorino, and aged Gouda.

Pointed-blade knife is great for harder cheeses like Parmesan, but it's also perfect for firm, crumbly cheeses like Stilton.

Narrow-bladed cheese knife works well for soft and semisoft cheese like Brie, Jack, cheddar, and Jarlsberg.

Knife with a wide blade is ideal for soft crumbly cheeses such as feta, Gorgonzola, or ricotta salata.

Wire cheese slicer is best for uniform slicing of semihard cheeses like Havarti, Swiss, and cheddar.

When shopping for knives, remember to shop for stainless steel blades (they don't rust), and choose one with a wooden or stainless steel handle for the best grip.

Nestpert: Natalia Hancock is the culinary nutritionist at Rouge Tomate, a Michelin-starred restaurant in New York City. Check it out at RougeTomateNYC.com.

-- The Nest Editors

See More: Cooking Q&A , Entertaining , Food & Recipes