A knife for cutting meat

  When buying a knife for cutting meat, the most important thing is to choose a suitable and high-quality knife. In order not to waste money, it is advisable to study information about which knife is intended for different products, from which material and which is better, as well as the principles of selection, maintenance and use rules. 

  A knife for cutting meat usually performs the following functions: cutting and chopping - easily copes with cartilage, tendons, small bones; ossification - separation of muscle from bone. 

  Form. It does not differ from the classic kitchen model, but has one distinctive feature - a small indentation between the handle and the blade. This ensures a reliable and firm fixation of the fingers to the tool. 

  People. For easy cutting and chopping, it should be wide enough and made of quality steel to prevent warping. The surface of the cutting edge must be smooth, without teeth and notches. The material of the blade is selected so that it does not bend, break or wear out for a long time. High carbon steel, preferably hard, meets this requirement. 

  Handle. It is best without any decorations, because the main task is to hold the knife firmly in the hand. Preferred materials: wood and plastic along with rubber. In this case, metal is undesirable due to the possible slippage of the palm. In order for you to work comfortably, the knife must be comfortable to hold in your hand. Weight also matters so that you don't get tired when working for longer periods of time. 

The most popular sets of knives for preparing meat, which include: 

  * butchering knife, 25 cm long, curved, narrow blade 

  * butcher knife, 20 cm long, wide blade 

  * fillet knife, 20 cm long, flexible blade 

  * paring knife, 15 cm long 

  * boning knife, 15 or 12 cm long, curved, narrow blade 

Ceramic knives - is it worth it? 

Advantages of ceramic knives: 

  * environmental friendliness - natural material; 

  * hygienic - resistant to smells, tastes and moisture; 

  * strength - it surpasses some metals in its hardness; 

  * sharpness and cutting speed. 

Disadvantages of ceramic knives: 

  * breaks easily on impact - you can't drop it and you have to cut it carefully; 

  * cracks appear due to temperature changes - not suitable for frozen food products; 

  * suitable for slicing but not for boning or chopping. 

Storage and maintenance of knives 

  If you follow certain storage and maintenance rules, your knife can be used for more than a dozen years. Excellent appearance and cutting properties will be maintained if you follow the recommendations: 

  * knives must be stored separately from other cutlery; 

  * plastic or wooden holders are suitable for storage, you can also use a magnetic board; 

  * avoid damp places, long-term contact with water. After washing, wipe the blade with a towel; 

  * do not open cans or use as a screwdriver; 

  * when cutting, the knife must only touch wooden and plastic surfaces; 

  * after processing acidic fruits and berries, rinse immediately with clean water so that the acid does not damage the blade.