You don’t eat the truffle by biting it (unless you can afford it), you don’t peel it with a knife (with the exception of the Black Truffle) and it shouldn’t be cut in pieces (even if, in some recipes, this way of cooking can offer unique sensory experiences). Normally truffle can’t be grated, even if certain tools can guarantee good results by grating it.
The best shape to enhance its taste is a thin slice. There are different schools of thought about the cut depending on whether you want to get a crunchy or a melting effect: in the first case the slices must be thicker and more compact, in the second case they must be cut extremely thin, almost transparent. The tool used for this procedure is the truffle slicer. On the market there are various types of it: it is important that the truffle slicer has a smooth and sharp blade, better if in stainless steel. The slicer should also have a regulator for the tickness of slices ranging from 0,2 to 4 mm. This will guarantee a better precision of the cut.
Another suggestion is regarding the presentation on your dish. For a unique experience, we suggest you to slice the truffle creating a cone from the external perimeter of the plate and creating smaller and smaller concentric circles following a rotating movement.