Butcher Knives: A Quick Guide
A good butcher knife is necessary for any aspiring chef. With the different cuts of meat and fish, a quality, well-sharpened blade is essential for preparing the meat properly and maintaining all its qualities. These varying cuts of meat also mean that there is a variety of knives to choose from, depending on the task at hand. Below, we will take a look at a few of the different types and what they are most commonly used for.
Traditional butcher knives are often large, heavy, and strong, can easily skirt around bones without breaking or chipping the edge The wide blade and curved tip allow for cutting through thick pieces of meat with ease.
The skinning knife has a wide, curved blade that is ideal for performing necessary cuts when gutting and skinning animals. The blade curves upward, allowing complete control when cutting through tough hides. The blunt end of the blade helps prevent you from puncturing any of the animal’s insides while skinning.
The cimeter knife is a large type of butcher's blade with a long and curved design used for cutting large pieces of meat into smaller pieces, such as steak. It can also be used to trim fat from larger cuts of meat as well.
The meat cleaver is a heavy-duty knife made to withstand hacking and chopping. With a wide blade and flat tip, the meat cleaver is made to cut through large pieces of meat, bone, and cartilage without too much effort…this knife is designed to work based on the strength of your blows.
A boning knife is what most people think about when thinking "Butcher Knife". This type has been specially designed to remove meat and flesh from bone with minimal incisions. A boning knife has many different forms, each designed to meet a specific need. The most common type is curved and flexible so it can bend around corners when removing meat, leaving you with a nice, clean bone.
What is the best way to enjoy a juicy, delicious steak? With a knife that can cut through it easily and without squeezing out all those amazing juices! A good quality serrated or straight-edged blade will do just fine for slicing up any kind of steak or meaty dish you might want. You can never go wrong with a quality, properly sharpened steak knife.
Tips for properly caring for your knives:
To avoid scratching the steel and opening the knives to corrosion, always use a soft sponge when cleaning your knives.
To avoid corrosion, do not soak knives in sink.
Store your knives away from other kitchen utensils to avoid the scratching and damage that could happen. Use a knife block or other form of storage to keep your knives separate.
A dull knife is a dangerous and frustrating tool that can lead to unnecessary problems. To avoid this, you should honor your knives by regularly sharpening them. This will allow you to cut through meat fibers with precision instead of tearing them up!
Knowing which knife is right depends on the job at hand. Be sure to choose a knife that is the right size for the job and one that fits comfortably in your hand. To properly prepare and serve the best quality meat, be sure and use top quality knives. Having the proper tool changes the entire experience!
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