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Cutting knives for meat. Knives for deboning and cutting meat
Cutting knives for meat. Knives for deboning and cutting meat

In every kitchen, regardless of the number of family members and the level of culinary skills of the hostess, you can find at least several types of knives. Most often, when it comes to their domestic use, they differ only in size and visually. But in fact, the choice of this familiar item is much more important than it seems at first glance. The most important thing is to remember that, taking into account the observance of sanitation standards, for cutting each type of product there should be its own, separate option, such as a knife for cutting meat.

Main types of knives and their characteristics

carving knives for meat

Depending on the purpose, size, shape and material used to make the blade and handle, there are a lot of them: for bread, peeling and cutting vegetables and, of course, carving knives for meat. To make the best choice, you need to determine your needs and know at least the basiccharacteristics and parameters of each model.

For example, for bread, it is recommended to choose a device with a serrated blade. Very often it seems that you can do without such a model in the kitchen, but everyone knows that the most positive final result is possible only if the little things are observed.

The device for cleaning and slicing vegetables is often represented by medium length options. This applies to both the blade and the handle. Thin models, often slightly curved and pointed at the end, help to better remove even the thinnest skin from the processed product and cut it into the desired slices.

meat cutting knife

The universal version - the so-called chef's knife - is slightly wider and longer than the previous model. It perfectly copes with the most common types of cutting in the kitchen in everyday life. It can be cheese, sausage, bread, etc.

Gastronomic, or a knife for cutting meat - the largest. Due to the powerful structure, less time and effort is required from a person to process meat and fish.

For each product - its own device

A separate knife for cutting meat must be in every kitchen. And it should only be used for its intended purpose. No matter how thoroughly the dishes and cutlery, including the one under consideration, are washed after work, microparticles of products that have not yet been heat-treated may remain on them, and because of this, they may well cause very serious poisoning and even lead to death. exodus.

When cutting raw meat and blood, they leave behind microbes of various etiologies, which can be completely destroyed only by boiling the dishes for several minutes. Of course, not a single person does this after working with raw products, and if there is only one knife, then after meat, even after washing it, it is strictly forbidden to cut bread or vegetables and fruits with it. Otherwise, unpleasant consequences are guaranteed.

If carving knives for meat are used only in working with the raw type of the specified product and are not used for anything else, problems are completely eliminated.

Take care of the safety of your family

The ingress of harmful microorganisms, of course, remains quite possible, especially when it comes to the handle of a knife, but if all the products for which this cutlery was used subsequently undergo a full-scale heat treatment, the family will be completely safe. Deboning knives can be used for other food groups, but this is best avoided. All members of the family do not use the same toothbrush, and with cutlery - everything related to cooking should be individual for each type of product.

Of course, ideally it would be nice to have not only a separate knife for cutting meat, but also a board for cutting work.

If finances allow, you can purchase a lot of such devices that differ in size, type of metal, purpose and other things, but it’s still more convenient to buy several options that fully satisfy your needsowner and performing their functions remarkably.

Types of carving knives

professional meat knives

Today, the following meat knives are used, the professional qualities of which are excellent for the tasks assigned to them:

  • boning;
  • veneers;
  • axes;
  • cutters.

, long, slightly curved and with a very sharp blade. Expanded at the base and slightly narrowed and curved towards the end, it helps, even without special working skills, to separate the loin from the bones with maximum productivity and with the least time and effort.

Determine the type of purchase in advance

meat cutting knife

Before you buy meat knives, whether they are professional models or intended for widespread use in everyday life, you need to set yourself up for certain financial expenses. A table item of this category of normal quality is purchased for several decades, and therefore the cost is appropriate.

Pay attention to the quality of the blade

meat hatchet knife

Regardless of the model and main purpose of this indispensable item in the kitchen, the quality of the work performed with its help primarily depends onthe condition and sharpness of the blade, and knives for deboning meat require special attention in this regard. Therefore, even at home, not to mention catering systems, a tool for sharpening will definitely not be superfluous. When buying it, you should pay attention to the alloy of the metal underlying it, because sharpening leading to the best results in one case, when used for other purposes, can simply ruin the knife blade.

Handle is very important

Very often, choosing carving knives for meat, the consumer absolutely does not pay attention to the handle. And in vain, because not only convenience and comfort in work, but also safety depend on it. The best among numerous models is deservedly considered the one in which the handle is a continuation of the blade and completely eliminates the possibility of it falling out of it.

A commendable job

Cutting knives for meat include not only separating it from the bones and dividing the resulting pieces into portions. The thinnest cutting with rather large volumes of the processed part of the fillet or ham, in order to obtain the desired result, must be carried out quickly, but very high quality. Using a device that is suitable for this in terms of size, main characteristics and parameters, even beginners achieve amazing results.

blade of knife

Little secrets for beginners

To get the best result, housewives, especially beginners, should take note of the following secrets:

  • for cutting frozen food bladeyou must first dip in hot water and hold there for a few seconds;
  • if we are talking about fragile crumbly products, such as very fresh bread or cake, it does not hurt to hold the knife in the freezer for a minute or two;
  • when cutting onions, it is worth dipping the cutlery in cold running water from time to time.

Popular tales about knives

And also, in order to avoid unnecessary spending, remember:

  • There are no self-sharpening knives. No blade, even made from an innovative and high quality type of steel, can get sharper when cutting bread or vegetables.
  • There is no laser sharpening. Modern science and technology have not yet reached such heights that every second person could use a laser to sharpen knives.
  • There are no models made of Damascus steel. Once upon a time, this type of metal really existed, but over the years the secret of its production was lost and is currently unknown. Very often, a certain pattern is applied to modern devices, imitating belonging to antiquity, however, under it, very cheap and low-quality products are most often found.
carving knives for meat

Meat carving knives are essential cooking tools in any kitchen, unless, of course, we are talking about a vegetarian family. The quality of the finished product primarily depends on its preliminary preparation and processing, and specially created to achieve the best result and ensure fast andhigh-quality cutting and cutting of a raw product, a knife helps even a beginner to cope with this difficult task.

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