There are different kinds of butcher knives that are meant for professional use. It can be worse if one is not aware of the quality. Before choosing a perfect knife, the user must keep a clear concept of the anatomy of the butcher knife that includes a handle, blade, tang, butt, tip, spine, point, heel and edge.
As there are several types of knives available, the user needs to buy one according to his or her requirements.
Types of butcher knives:
Choosing a perfect knife not only gives a boost to work and makes the cutting process smooth, but also saves a lot of time. There are mainly seven types of butcher carvers, as stated below:
1. Traditional butcher carver:
This knife is very popular throughout the world in the meat processing trade. Stripping, cutting and even skinning of large animals can be done easily. The tip of the tool is curved, and it provides a smooth cutting experience for home butchers too.
The short ones that are 7-8 inches in size are handy. This all-rounder butcher cutter can be used for basic household utility, outdoor hunting like fishing and while preparing food for camping. To learn more about the traditional butcher knives, you can visit www.sharpen-up.com.
2. Breaking knife:
Large pounds of meats and bones can be broken down very much easier using this carver, making the meat easier-to-cook. The specialist butcher tool has the expertise to cut through even the heaviest of bones.
Using a breaking knife requires lesser effort because the blades of these cutters are wider if compared to the other traditional knives. If one is looking for a perfect cutter for slicing and trimming, then this one is probably the best option.
3. Steak knife:
The steak knives usually come with a wooden handle and a sharp serrated edge. There are three types of steak knives- straight, serrated and hollow. A sharp table knife is an ideal option for cutting steaks and other meats. Most of the home-users use this carver and can be seen on the modern kitchen table.
4. Cleaver:
Cleaver usually has rough edges and has a thick blade and tough metal and is primarily used to cut through soft bones and sinew. Moreover, this kind of knife can also be used for preparing hard vegetables and other foods. The cleaver is not recommended for cutting through solid and hard bones.
5. Cimeter or scimitar:
This is a curved and large butcher blade with a blade that is usually 20-35cm long. This kind of knife is generally used to cut large pieces of meats into steaks and is considered ideal for breaking down a large quarter of meat.
The blade of the cimeter is much heavier and wider, compared to the breaking knives. During the slicing process, it keeps the cut proportions compact and helps in achieving a perfect slice.
6. Skinning knife:
The blades of the skinning knife are usually curved and are designed to skin small animals. Having such a carver is beneficial because it not only separates the skin from meats of animals neatly and quickly in a precise manner but can also be used for other hunting chores. The blades are usually 6 inches long and permit full-cut motion.
This tool is generally of two types, the beef skinning knives and lamb skinning knives. The kinds of knives should be chosen by the user according to the requirements.
7. Boning Knife:
The boning knives come with sharp, thin and flexible blades and are ideal for removing skins and bones from fishes and meat. The cutter may be curved, stiff, flexible and straight. The specially designed curved blades help to make precise cuts flexibly.
The knives that are semi-flexible perform best because it can curve and bend around bones; using the curved ends, trimming and slicing become much easier.
Conclusion
We can easily conclude from the above-detailed knives that each carver has its own specialty. It completely depends on the user or the butcher while choosing the ideal knife. It depends on the type of meat piece that the butcher wants to break down and cut through. As choosing a perfect carver is not that easy, proper instructions from the manual must be read before buying.
