Carving knives: to cut meat

Features of carving knives

How to choose the best carving knife

When you're deciding on a carving knife, it is important to pay attention to the blade. Carving knives have thin, long blades. This allows you to cut through meat and divide it into even slices by making neat, precise cuts. These knives have a sharp cutting edge upon delivery, making it easy to cut through meat without tearing it. The blades have a sharp tip.

No chopping

You should only use a carving knife to cut boneless meat. You should not use your carving knife to chop through bones or to separate spareribs. The bones may chip off pieces of the edge of your knife. For these kinds of tasks, we recommend a cleaver.

Easy to use

A carving knife is easy to use thanks to the well-balanced handle and blade. This allows you to hold the knife with ease and comfort, so cutting requires less effort. This makes the carving knife pleasant to use and, above all, safe to use.

Think about what you will use the carving knife for. What kind of meat do you usually cook with? For larger pieces of roast, for example, you'll need a carving knife with a long blade, while a boning knife is better for removing bones.

Using other knives to cut meat

In addition to carving knives, there are also other knives designed to cut meat: a chef's knife to dice your meat, a filleting knife or boning knife for filleting or boning, respectively.

Carving knife maintenance

To properly maintain your carving knife, it is important to rinse it well after each use and clean it by hand using a mild soap. Besides cleaning, you should also sharpen your knife on a regular basis. How often you need to sharpen your knife depends on how often you use it.