Ever wonder why your mom keeps that big kitchen knife with a curved blade and if she actually needs it? Well, it is called a butcher’s knife, and it is often used by hunters, butchers, as well as professional chefs. But this knife can also be the best kitchen tool home chefs can use to cut meat effectively. Even if it’s also convenient to use a chef’s knife, butcher’s knives are specially designed for breaking down large pieces of meat, which is why they have their long and curved blade.
The blade allows the knife to cut smooth and long slices, while its curve design is perfect for getting around bones and under the skin. Aside from that, a butcher knife’s blades are thick, super sharp, and made of heavy-duty steel. That is why they are very durable, and they do not chip very easily. Using a butcher’s knife will allow you to get in between a bone and meat to break it apart smoothly.
In this article, we will list down the qualities that you should look for when choosing a butcher’s knife.
- Balance – When you’re shopping for butcher’s knives, and just like with any other knife, you have to hold them first before buying. This is because all knives tend to feel different from their handle all the way to their heft. Some knives have a full tang, where the blade is attached through the knife’s handle. Full tang knives are better balanced, and it is preferred for users who want the feel of a heavier knife. Choosing a well-balanced knife gives you more control over the knife, which in turn allows you to carry out all your butchering needs without a sweat fully.
- Size – Most butcher knives range from six inches to 14 inches in length. Butcher knives in smaller sizes are right if you’re going to cut smaller pieces of meat, such as chops or poultry. On the other hand, larger butcher knives are suitable for bigger meats, such as venison. The smaller knives can also get you a fair and precise cut if you’re getting around the bone, while the bigger butcher knives are best for skinning meat in just one long swipe. Aside from their different uses, smaller butcher knives are obviously portable, making them the perfect choice if you’re going for some outdoor activities such as camping or hunting. Butcher knives with eight to ten-inch blades are ideal for home chefs, while professional chefs often use the larger ones.
- Blade: Butcher knives have thicker blades compared to other knives. These blades are usually made of sturdy steel; that is why butcher knives allow you to get through rough pieces of meat without the fear of slipping, chipping, or breaking. Some butcher knives have a little bend to them, making them perfect for filleting, boning, and getting around bone nice and clean. On the other hand, less flexible butcher knives are perfect for chopping and even breaking through bone. Keep in mind and a super sharp blade is one of the most important things that a butcher knife got to have. That is why you have to be sure you choose the butcher knife that is made with high carbon stainless steel because it is known for retaining its sharpness for a long time.
- Handle – Knives come in several types of handles that you can choose from. Some knives have wooden handles, while some have steel or plastic. Some textured grips have a slip-resistant feature which is the style of handle that most people prefer because butchering can get tough slippery. On the other hand, butcher knives with wooden handles have a traditional feel to them. However, they need more maintenance because they tend to get rough over the years. Butcher knives with wooden handles need to be washed thoroughly and dried completely.