What are the uses of a butcher knife?
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Written by: Maria
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What are the uses of a butcher knife?
You can check the answer of the people under the question at Quora “butchers knife“
About Maria
Butcher’s knives are large, thick, and have a curved front. They’re primarily used in combination with a bone saw and boning knife to break down a carcass into primal cuts, and then to work with the larger primal cuts. I frequently use mine to slice whole loins into NY strip steaks, the length really helps to ensure even, level cuts. I also use the curved front end to get into joints and cut away the connective tissue to break them free.
All of that said, most butchering is done using a boning knife. They’re smaller and thinner and allow for more control and allow you to get into tighter spaces. The thinner blade and pointier end allows you to get under silver and fat much more precisely. In between a boning knife and a butchers knife is a breaking knife. All three have the same general design of a curved front edge to allow you to get into joints, under connective tissue, and use them almost like scalpels to follow seams and separate cuts along curved lines.
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is this what you are asking about? i use mine for cutting vegetable-slicing meat-skinning animals and scaling and cleaning fish. anything i need a knife for. they are far more useful than paring knives which are to small to be of much use really. i use mine for about 99 per cent of the cutting chores i have in the kitchen or butcher shop. this particular knife is easy to sharpen and holds an edge extremely well. i have several different kinds of knives made of several different things from stainless to ceramic and none of them are better than and most are inferior to the carbon steel in this ones blade. overall in my opinion-for what its worth=is that this is one of the finest knives ever made
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Properly the butcher’s knife is for trimming meat cuts and slicing meat into roasts and steaks. In other words it is good for turning the primary meat packer’s cuts into the cuts you buy in the store.
It is more of a general purpose knife than most of the knives used in the butcher’s trade. A butcher knife blade is too wide to be good for boning, too stiff to be good for filleting, too long to be good for caping, too straight to be good for skinning, when compared to the knives that are specialised for those jobs.
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It is your general cutting knife. Heavy blade. 6 to 12 inch blade normally. When you section a set of ribs or other. Run the butcher knife between the ribs. When you get to the joint You can hit it with your wood mall to separate the joint bone. Or you have a fish you want to remove the head. You cut to the spine then hit the back of the blade with a wood mall to cut threw the spine. Or to cut a chicken into pieces to fry. 9 inch blade full shank is best in America. You will not need the 24 inch blade unless butchering whole animals to remove head or neck or such.
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A butcher knife is made thick and strong to cut through bone. Most home cooks will seldom need a butcher knife, as the meat from the grocery store is already cut up into conveinent pieces. If you are a hunter and you shoot a deer or a moose, then you might find a butcher knife useful. Also a butcher knife is useful for cutting up hot pizza because the blade is so wide that your hands remain far from the hot pizza. Otherwise, I seldom use a butcher knife. My favorite cooking knife is a Chinese vegetable knife, which at first glance, looks like a butcher knife but is much lighter and can be used for many things but not cutting bone.
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