If earlier in the kitchen the domestic housewives had only a few knives , today their number has increased significantly. For each type of products a special knife is used, which takes into account all the processing features. This concerns, in particular, the knife for cutting meat.
Features of a meat knife
Meat, whether chicken, pork or rabbit meat, is a special product that requires strength and fineness of slicing. As you know, its processing involves cutting a large piece into small pieces, as well as separating from fat, bones or veins. The usual universal knife, which is used most often by housewives, even very sharp, sometimes does not cope with such tasks. In view of this, it makes sense to purchase specialized cutting knives for meat.
By the way, for maximum convenience and quality of cutting, we recommend that you have in your arsenal two types of kitchen utensils - a knife for cutting meat and a boning knife. Each performs its function. Barking is used when cutting carcases, when you need to separate meat from bones or tendons. In general, it has an elongated triangular shape of the blade and a comfortable ergonomic handle. The blade of the knife has elasticity, but it is not rigid.
The knife for cutting large-sized meat has a completely different shape. Visually it resembles a small hatchet with a sharp edge of a wide massive blade. With such a powerful device, it's easy to cut even frozen meat into pieces, as well as divide the bones.
If there is no desire to become the owner of two knives, you can purchase a universal version for meat . It has a curved shape of the blade that expands at the base and tapers to the tip. The edge remains flat. Thickening at the tip of the knife easily allows you to clean the meat from the veins, and sharp edges without chipping - cut the fillets smoothly and accurately.
How to choose a knife for meat?
Only a quality knife for meat is able to produce a cut of meat easily and quickly. That is why for meat cutting it is necessary to choose models from strong ceramics or high-quality steel. Such blades easily pass through the thickness of the meat, and do not bend or get stuck with it. In addition, pay attention to the length of the blade. At the right knife for meat this indicator is not less than 20 centimeters. At the same time, the blade should be smooth and smooth, without scrapes and notches.
To be engaged in processing of meat to you it was as much as possible comfortable, before purchase hold in hands a knife. The handle must fit and be comfortable.