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Butcher's knife – your multi-purpose meat knife
What is a butcher's knife?
A butcher knife is a big kitchen knife, usually with a long, curved blade, designed for butchering and breaking down large pieces of meat. It is a must-have for every meat lover, and will be a great addition to cleaver knife, filleting knife or boning knife.
What is the difference between a butcher's knife and a chef's knife?
Both a chef's knife and butcher knife are very useful knives with strong blades. A butcher's knife however, is a specialized type of kitchen knife designed for slicing through thick pieces of meat. Chef's knives, on the other hand, are multipurpose kitchen knives that can be used to cut various foods, including meat.
Typically a butcher's knife has a long, curved blade with a tip pointing upwards and its shape makes it a better tool for splitting, chopping, and stripping flesh.
What makes a good butcher's knife?
A high-quality butcher's knife will be a great helper in your kitchen. It should offer a good balance, a comfortable grip and a strong sharp blade which offers some flexibility that will enable easier navigation around the bones. Your butcher's knife should be pretty long with a blade up to 33 cm long.
In Kulina you will find traditional butcher's knives made by such reputable manufacturers like Forged, as well as universal knives for meat preparation offered by Zwilling or WMF. Choose a knife that will best suit your needs and make sure you maintain it in the best possible way, to be able to enjoy its advantages for years.
How to take care of your butcher's knife?
Kitchen knives are quite an investment so if you want your butcher's to last for ages, make sure you follow these simple rules for cleaning and storing your knives:
- knives are often dishwasher-safe but we recommend you clean your knife by hand as dishwasher detergents can damage the surface of a steel blade
- if a knife has a wooden handle, do not put it in the dishwasher
- to prevent wooden handles from becoming dry, regularly oil them with linseed oil or beeswax
- store your ham knife separately so that the blades do not get dull. Use a knife block or rack or a knife case
- sharpen your cleaver knife regularly using a knife sharpener
- use a cutting board that is knife-friendly and big enough to accommodate the ham that you want to slice
