Meat cutting knives: features, types, materials, manufacturers

Is it possible to do without cutting tools in cooking? If we are talking about meat and fish masterpieces of culinary art, then definitely not. Today, there is a huge number of different knives that you will not see in the kitchen of an ordinary housewife, because most houses use only three or four tools. But why not learn something new about professional meat cutting knives and, perhaps, add a couple more devices to your collection?

A carving knife is a special type of kitchen tool designed to separate meat from bones.

Content

Features and purpose of carving knives
Types of knives for cutting meat by purpose
Materials for the production of carving knives
The nuances of processing and sharpening carving knives
Which carving knife to choose
Popular Brands of Carving Knives
Conclusion
VIDEO: Review of professional butcher knives.

Features and purpose of carving knives

This type of equipment is intended exclusively for working with meat, so the cutting knife must have a good blade made of quality material that does not bend. If you cut up a carcass with a regular knife, its blade will not only spoil the product, but also break.

meat knife — It differs from the usual ones in shape, blade material, and sharpening.

The handle of a professional tool usually does not have any design, as the main emphasis is on fixing the blade to the blade. If this work is done poorly, there is a high risk of getting hurt during the process.

beef knife — There are several classifications of the tool, for example, by purpose - for game, fish or birds.

Types of knives for cutting meat by purpose

There are the following types of professional knives for cutting meat:

axe knife (used for chopping frozen meat);
cleaver (suitable for game and chicken);
boning (used to separate meat from cartilage);
universal (suitable for cutting pieces);
fillet (used for cutting pieces of meat to the desired size);
for cutting small pieces;
fish scissors;
fish skinning knife (for removing unnecessary elements).

knife hatchet — Before you buy a meat cleaver, learn about the features of this kitchen accessory.

In addition, equipment for working with meat products is also divided into the following categories:

hunting;
chef's;
professional.

cleaver knife — This is not only a household tool, but also a professional one.

Fish cutting knife

Several types of knives are used to work with fish: fillet knives, skinning knives, and special scissors.

The fillet knife is characterized by a thin and long blade, the length of which varies from 16 to 21 cm. In addition, the blade is sharpened in such a way that it has a slightly curved shape.

Skinning knives differ from ordinary knives by a short handle and a special dent at the end of the blade. Such a device is used to separate unnecessary parts of the fish from the carcass.

Fish scissors are similar to regular scissors, but they differ from each other in the teeth on the blades and a slightly curved shape.

Knife for cutting up rabbit

Several types of knives are also used to work with rabbit meat: a cleaver, a boning knife, and a utility knife.

The cleaver resembles an axe in appearance, but it is smaller in size.

The boning knife is of medium length, and the end of its blade is narrow and has a special curve.

The universal equipment is characterized by a length of 30 cm.

utility knife — Universal - has a wide and long (up to 30 cm) cutting part, used to cut meat separated from bones.

Poultry carving knife

The most commonly used type of meat chopper for working with both game and poultry is the cleaver. This kitchen appliance works perfectly with tender types of meat.

chicken hatchet — Professional knives for cutting meat are made of high-quality steel, the blade needs to be sharpened less often.

A fillet cutter is also used, which makes it very easy to divide the product into small pieces.

Materials for the production of carving knives

Modern production of this equipment for cutting meat products uses many materials, among which the following stand out:

ceramics;
high carbon stainless steel;
titanium;
Damascus steel.

separating knife — When making knife handles, wood, plastic, silicone, and polypropylene are used.

Ceramics

This material has a huge number of advantages and is not inferior to metal. The ceramic product is very durable, but at the same time, it is impossible to bend it, which can be a disadvantage when working with some types of meat. It is also worth skillfully handling it so as not to break or get hurt.

ceramic knife — The blades of such a product can be sharpened more sharply, retaining their cutting edge longer.

Moreover, this raw material is not susceptible to the growth of microbes on its surface, which indicates a high level of hygiene.

Ceramics are not able to absorb odor, which means that such a product can be used to cut several types of food at the same time.

ceramic knives photo — The advantage of this material is its hygiene, the material does not absorb tastes and odors, and bacteria do not multiply on the surface of the product.

High carbon stainless steel

This raw material consists of steel and carbon. Products made from this material are not subject to corrosion, sharp and durable. Due to the ability to bend and withstand enormous loads, they can be used for a huge number of jobs related to cutting meat products.

steel knife — Knives for cutting and separating meat from bones, made of steel with a carbon content of more than 0.6%, are sharp, durable, and have anti-corrosion properties.

Titanium

The main advantage of products made from this material is considered to be their environmental friendliness. Also, their minimal weight and elasticity are suitable for long-term work with the products.

The disadvantages of titanium knives include their high cost and inability to maintain sharpness, and it is extremely difficult to get the product into working order yourself.

titanium knife — This tool has good blade elasticity.

Damascus steel

This raw material got its name because it is a mixture of several materials, such as metal and steel. This type of steel is divided into two types: refined and welding. The first type is durable, but is not resistant to corrosion. The second type is also durable and contains carbon.

Professional products for working with meat products require special care: they should be periodically lubricated with special products.

Damascus steel knife — The welding type involves combining several blanks with different levels of carbon in one blade.

The nuances of processing and sharpening carving knives

The angle plays a huge role in sharpening knives, so each type of knife must be processed at the degree intended for it:

boning - from 25 to 30;
universal - from 30 to 35;
chef - from 20 to 25;
for fish - from 20 to 25;
for meat - from 25 to 30.

slicing knife — Slicing knives divide the carcass into small pieces.

If you do not follow these instructions, you can ruin your kitchen equipment, which will be impossible to “bring back” to life.

It is important to pay attention to the fact that the type of blade section also determines the device used to sharpen this kitchen utensil. Most often, a double-sided tool is used to sharpen a knife, which is divided into several types:

convex;
concave;
pentahedral;
wedge-shaped.

steel meat knife — Only high-quality steel will provide the sharpest possible working surface, and the cut will also require sharpening less often.

These sharpenings are considered universal and are suitable for many types of cutting equipment.

Which carving knife to choose

Before purchasing this product, it is worth considering all the subtleties of not only the product, but also the future work. Therefore, it is important to pay attention to the following points:

what type of meat will be used during the entire cutting process;
which model is best suited for a particular type of product and its shape;
what price range should be met?

butcher knife — Modern metal alloys and their coatings are not susceptible to chemical or mechanical influences.

When examining products, you should try to hold them in your hand, because convenience plays an important role in cutting: the device should not slip or rub your hand.

knife on the table — If you have the opportunity to hold the knife in your hand when purchasing it in a regular store, check the smoothness of the handle.

Advice: You don't need to buy all the different types of knives in one trip to the store. To start, you can buy several models that are suitable for working with several types of meat. This way, you can not only save money, but also find the brand that you like the most.

Popular Brands of Carving Knives

The modern market offers the buyer a huge choice among brands of cutting knives. The following are in great demand today:

Tupperware, especially the product called “Gourmet”;
OPINEL Parallele 120;
Fiskars 1014204;
BergHOFF Gourmet Line 1399607;
Rondell Flamberg RD-681;
Gipfel 6671.

knives for meat — A properly selected knife will serve you for many years without losing its attractive appearance or properties.

The models of these manufacturers are united by the fact that they are not only multifunctional and suitable for any type of meat products, but also their optimal cost. In addition, it is necessary to pay attention to the fact that both a professional chef and a beginner can operate the products presented above.

meat knives types — A good knife will be a great help not only in a restaurant kitchen, but also at home.

Conclusion

Choosing the right knife and knowing its functions plays a huge role in preparing meat dishes, because if you use this or that device for other purposes, it is quite possible to spoil not only the future culinary masterpiece, but also the knife. Therefore, you should not ignore the information provided above.