Butcher Knives – the Essential Tool of Professionals and Newbies in Meat Preparation
Either you are preparing meat for a family barbecue, busy with holiday meals, or putting all efforts into making a good impression on your own meat restaurant’s clients, you care to make your dish delicious and special. Due to this, you bother about possible threats to your flawless work: too many herbs and salt, too much fire, not qualitative products, personal factors, and, as it often happens, the wrong choice of the knife along with improper skills and maintenance of your knife. If you use the wrong knife you are to spoil not only the attractiveness of your dish but its taste qualities as well. So, you’d better get educated well on how to pick out, use, and look after the butcher knife to reach butcher’s proficiency, no matter if you are a restaurant chef or amateur cook.
Best Knife for Butchering Meat: What Makes It Irreplaceable?
It is obvious that the butcher knife is a knife exploited for butchering tasks. Actually, there is a diversity of butcher knives that are put to use in order to slice through flesh, cut bones and cartilages, trim fat, chop meat into small pieces and more processes to get the meat ready for your superb dish. Generally, butcher knife varies from other types of knives by their squared or rounded non-serrated blades, which are quite long – commonly 8-12 inches – to manage to operate a large chunk of meat at once. The convenient and non-slippery handle is another distinctive feature together with the qualitative connection between handle and blade to prevent raw meat bacteria from storing there.
Professional Butchers Knife for Appropriate Butcher Process
If you are seeking a good butcher knife for home usage, obtaining a full set of butcher knives is not obligatory at all. Actually one of the types, preferably traditional butcher knife will be sufficient to satisfy your family and house guests with neatly prepared delicious meat dishes. Yet, in case you are a professional butcher or chef, it is certainly endorsed to get a full set appropriate for your necessities and preferences. There are multiple variations of butch sets with their types and subtypes all around the world, yet, one can single out seven common types of butcher knives and aim at them as must-have complementaries to a professional butcher compilation.
- Boning knife – the knife is exploited to perform soft and accurate cuts around the bone. The blade is to be either curved or straight, hard or flexible. The most efficient one is the semi-flexible blade since it increases practical performance and moving around the bone. A boning knife is frequently applied in different ways, such as skinning knife for smaller animals, slicer for bigger ones, breaking knife for joints, or trimming knife.
- Traditional butcher knife – it is a relatively short and universal knife, which can be exposed to various processes by experienced chefs as well as newbies. With its wide and curved blade, a traditional butcher knife may be applied to trimming, slicing and skinning bigger animals. It can serve as a household knife for cooking and a multifunctional tool for camping or fishing simultaneously.
- Skinning knife – the name of the knife talks for itself. One can see a little difference between the skinning knife for bigger animals and for the smaller ones. The first knife is powered to work with bigger animals since it has a wide and curved blade, which allows full cutting motion. Meanwhile, the second skinning knife is not curved to such extent and is applied for skinning and working with the guts of smaller animals.
- Cimeter knife – this is one of the chief knives for butchers. The best cimeter knife obtains unique form and structure, which allows it to cover several main butch processes, including trimming, slicing, and breaking down cuts. The heavy and wide blade makes it possible to produce a compact and uniform cut in slicing. It is also applied to trimming fat and cutting large chunks into smaller ones in the processing of beef.
- Breaking knife – a long curved blade of breaking knife affords a butcher to break through carcasses and make a neat cut with a full cutting motion ability.
- Cleaver – being alike to a traditional butcher knife cleaver is not so weighty and possess thinner blade for exact and neat cuts. It is quite big and may possess various shapes. It is used for cutting and axing thick meat, cartilage, soft or thin sinews, and bones.
- Steak knife – one can distinguish between three main types of steak knife: serrated, straight, and hollow. The blade of a steak knife is usually serrated and very sharp to cut steaks and other kinds of meat. This is a beloved household knife and is exploited for multiple purposes.
Pick out Best Butcher Knives with Ease
If you feel the necessity to refresh your butch set or is one step away from buying your first butcher knife or a compilation of knives, you ought to prepare properly. Do a little research, consult a specialist or reliable platforms, and don’t strive for a cheap price or posh look, but for quality and appropriateness of features of your soon-to-be knives. Let’s take a glance at the peculiarities of butcher knives you should be attentive with when buying some new ones.
- Blade thickness – the prominent peculiarity of butcher knife is its thin blade. It enables you to make exact and compact cuts for any purpose. Due to this when shopping for best butcher knife be alert with the thickness of its blade and get ensured it fits the standards.
- Blade size – when you take into account the size of the butcher knife, you ought to consider your professional butcher skills. If you are a beginner in this sphere you are to go for altered butcher knives which start at 5-inch long blade. They are simpler to operate, and the blades are more flexible. The professional chefs fancy standard blades of 8-10 inches and even up to 12 inches long which widens the scope of its performance.
- Blade style – the style of blade usually derives from the type of the butcher knife. But when it comes to cook’s skills, newbies prefer straight blades, since they are simple in operating. Meanwhile, professional chefs opt for curved blades, as they allow to make exact cuts and are more effective in butchering meat around the bones.
- Blade edge design – the edge of the knife is powered according to its cooking and butchering purpose. One can single out serrated, scalloped, and Granton edges. Serrated blades obtain small spiked teeth along the blade. Steak knives usually have serrated blades to saw the slices of meat perfectly off. Scalloped blades obtain waves along the blade to get through the bread crust or firm fruit and vegetable skin. So, you will not meet this edge design among butcher knives. Granton blades have hollows on the blade sides, which enables them to produce thin and precise cuts not ruining the meat slice or chunk. Some steak knives have Granton blades as well.
- Steel type – the butcher knives are produced either of forged steel or stamped steel. Forged-steel knives used to be of higher quality and higher price comparing to stamped-steel knives. But nowadays there are multiple world-class brands which make decent stamped-steel knives as well. Due to this, there is no right choice of steel if you are aiming at the quality. But it is advised to manage to distinguish between steel types. Forged steel appears to be fired or tempered, while stamped-steel knife appears to be cut out of the single piece of steel.
- Handle – the handle can be produced of different materials and obtain a multiplicity of designs. The handle is powered to suit the cook’s comfort and personal preferences. So, you are to decide on plastic, wood, rosewood, the synthetic handle of any color and design. The matter is that you hold it conveniently in your hand. Due to this, don’t be afraid to grab the knife with your handful and experiment before making your final decision.
- Durability – if you choose properly, your butcher knife can serve you for the lifetime. This is true in case you pick out a qualitative knife and invest well in it. Decide on high-quality steel and a handle produced from long-last and strong materials. More to this, proper care and maintenance of the butcher knife will prolong its life even to the next generations.
Get the Butcher Knife to Serve You for the Whole Life
Appropriate knife upkeep and care can prolong the serving time of your knives and save you a good chunk of fortune. Moreover, a well-cared knife performs better cutting operations, makes cooking and butchering simple, delightful, and safe for your health. There are several tips you’d better follow to make your butcher knife as good as just bought for a long time.
- No washing machines – don’t put knives in the washing machines. They were not produced with consideration of such amount of hot water and chemicals interrelate with the blade. Together with extra wet for a decent time, it can cause harm to the steel and make it rust even after one washing session.
- Careful hand-wash – wash your knife gently under the running water instantly after its usage. Don’t leave the butcher knife with chunks of food on it for a long time since it may stick and ruin the blade. Wash it with slightly soapy water and dish sponge, and dry it with a soft towel to get extra wet away.
- Be alert about the knife handle – knife handle cleaning is simpler but of the same significance as blade care. The tip is the same – don’t leave the handle wet, wash it, and dry with a towel. Wooden handle soaks extra wet and may crack afterward, which will be difficult to fix.
- Rust-safe – slight rust spots are a common problem even for high-quality knife and it is not so difficult to solve in fact. To get rid of rust spots you are to use any household lubricant, such as WD-40. Spread the lubricant on the knife blade and scratch the rust away with the sponge, but do it delicately not to harm the steel.
- Oil the blade regularly – it is also recommended to spray the blade with oil from time to time. This will keep the blade shiny, and prevent from sticking and rusting as well.
- Old rust is not a problem – if your knife has old or severe rust stains or even covered with rust, on the whole, there is still no reason to panic. Prepare the mixture of lemon acid and warm water and soak the knife for 2 hours. The lemon acid will get the rust away and you will only have to scratch it with the sponge if there are some spots left. In case the rust layer is severe you may need to repeat the soaking and scrubbing processes, but it will definitely lead to positive outcomes.
- Little frequent care – wash and dry your knife after each usage properly and it will prevent you from problematic scrubbing once a while and grant you with life-long cooperation with your high-quality knife.
The Sharpest Butcher Knife Means the Easiest Cooking and Butchering
If you face difficulties operating your knife in the proper way and it seems to you that you ought to purchase a new one, look closer, maybe your butcher knife just needs a good sharpening. It is significant to know when and how to sharpen your knife appropriately to prolong its qualitative performance as much as possible. Both kitchen novice and professional cook has to obtain appropriate sharpening skills to cook and butch with pleasure and efficiency.
- Find out whether your knife is sharp or not – this is the thing you’d rather do quite frequently not to skip the moment when the knife starts losing its main qualities. There are many ways to try out your butcher knife sharpness. Te most common one is to test it on the old paper ore magazine. It should cut through the paper with no efforts from your side. Another common but a little risky means is to put the knife on your fingernail with its blade at the tip of your finger and push really softly. It should cut through the nail tip with no extra efforts than the knife is sharp.
- Sharpen your knife with a stone – to sharpen the butcher knife in one of the most effortful ways you have to pick out the sharpening stone at first: diamond-edged, ceramic or hard stone, with diamond-edged being at the top. Once you’ve got the stone, apply some oil or water on it, and place your knife on the sharpening stone at 20-30 degrees angle. Sharpen it from the handle to the tip at least 7-8 times on each side of the blade. Test the sharpness after you finish.
- Sharpen your knife with steel – steel sharpener is a popular tool among chefs and amateurs, but it requires more frequent sharpening than a stone method. To sharpen your knife with a steel grab the handle of the sharpener in your fist and press the tip into the counter, place the blade at 20 degrees at the steel and sharpen it in the arc motion on both sides of the blade several times. Test the sharpness after you finish.
- Sharpen your knife with electric sharpener – this is the most effortless and the least risky way to sharpen your knife. More to this, good electric sharpeners have several modes and allow you to sharpen knives of different blade thicknesses and types with no problem. All you need is to swipe the blade of the knife from the handle to its tip through the electric sharpener 2-3 times on each side of the blade and not more. Test the sharpness after you finish and wipe away the remains of steel not to get them in your dish.
The best meat recipe deserves serving the best wine – read an article about wine aerating and decanting.
You are Worth of the Best Knives for Butchering
The best butcher knives belong to best butchers, who are skilled not only in its butchering art perfectly but choose, use, care, and sharpen their knives appropriately. If you know the real price of butcher knife, not the one you can see at the shop but the price of its qualities and durability, it will serve you to make cooming and butchering masterpieces for the rest of your life. Decide on the right type and features of your butcher knife when purchasing a new one according to your butchering goals and preferences. Care about your knives properly and regularly, by washing and drying them to prolong the life of your knives as much as possible. Put efforts to get the sharpest butcher knife, using the most convenient sharpening method for you, to expose the full power of your knife and cook with ease. If you follow the common tips regularly and care about your butcher knives in a proper way, they will help you with effortless and delightful cooking and butchering with no problem.