[Baltimore Sun] Slice meat with ease using these top-rated butcher knives
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WHICH IS THE BEST BUTCHER KNIFE
Some kitchen tools can tackle a wide variety of culinary tasks. Others, like a butcher knife, only do one thing extremely well. The butcher knife is one of the most recognizable knives in the kitchen, typically featuring a long, curved blade that’s sharp enough to slice through meat effortlessly.
If you want a professional-grade butcher knife, look no further than the F. Dick Ergogrip Cimeter. It’s impressively sharp and perfect for slicing up your steak or trimming the fat from large cuts of meat.
What to know before you buy a butcher knife
When to use a butcher knife
Most traditional chef’s knives can’t break down large cuts of meat, as they aren’t sturdy enough. But the swooping, curved edge of a classic butcher knife is designed to cut through meat with ease. You’ll find a butcher knife in the kitchen of every high-end restaurant and behind the meat counter at any butcher shop.
As the name implies, butcher knives are great for butchering meats, and you should primarily use them for that. Make sure you have a good chef’s knife in your kitchen for chopping other ingredients, like produce and herbs. Even though the butcher knife is a specialized blade, it’s worth having it in your kitchen arsenal.
Butchering meat takes practice
Like most cooking tasks, butchering meat takes practice. Breaking down primal cuts or slicing an expensive steak can be challenging. And cutting them effectively without wasting time or meat requires experience.
Perfecting the slicing motion required with a butcher knife also takes practice. If you are a beginner cook without relevant experience, you should use a butcher knife with extreme caution, as these tools are quite sharp. To learn how to use a knife safely, watch online tutorials to see exactly how chefs use butcher knives in everyday cooking.
What to look for in a quality butcher knife
Cimeters vs. traditional butcher knives
Traditional butcher knives have a wide, flared tip that helps strip skin and other connective tissue from meat and bones. A cimeter (or scimitar) is another type of butcher’s knife that has a more narrow, pointed tip. Cimeters offer a little more agility when prepping more intricate cuts, like baby back ribs and racks of lamb. While the traditional butcher’s knife is the more popular, there are very few differences between the two.
Carbon steel vs. stainless steel
Versatile kitchen knives are often available in different alloys with varying hardness, edge retention and chip resistance. Butcher’s knives come almost exclusively in medium-hardness alloys, most of which are stain-resistant.
There are also some carbon steel butcher knives, which work pretty well. And if you have a bit of experience sharpening knives, you can make your carbon steel butcher knife razor-sharp in no time.
Blade length
Butcher knives range in length from roughly 6 to 12 inches. Pick a size based on what you plan on using it for. If you’re going to slice your own steaks from a whole cut, opt for a longer knife, between 10 and 12 inches in length. If you prep a lot of tough cuts like brisket or ribs, a smaller butcher knife will give you the precision and agility needed to remove stubborn connective tissue.
How much you can expect to spend on a butcher knife
A quality butcher knife often costs between $20 and $70. You can find more expensive butcher knives, but if you’re new to cooking, a basic butcher knife will do the trick.
Butcher knife FAQ
How do I sharpen a butcher knife?
A. As with nearly all kitchen knives, the best way to sharpen a butcher knife is with a whetstone. It takes some practice to get good at sharpening your own knives by hand, but in the end, it’s more convenient and less expensive than hiring someone else to do it.
Do I need to hone my butcher knife?
A. Yes. Knives made with malleable materials tend to slightly curl at the edge before they degrade, a process known as “going out of true.” Cutting raw meat can cause your blade to go out of true pretty quickly. Use a smooth honing rod to keep the knife true and sharp for longer periods.
What’s the best butcher knife to buy?
Top butcher knife
What you need to know: You can find this high-quality steel butcher knife in most high-end butcher shops.
What you’ll love: Professionals who demand peak performance are quick to recommend F. Dick blades for commercial use, and for a good reason. This knife has a slightly more functional tip than other butcher knives, and the 10-inch length makes it perfect for premium cuts.
What you should consider: Because of its size, it’s not ideal for trimming fat or connective tissue.
Top butcher knife for the money
Victorinox Swiss Army 5.7303.25-X4 Fibrox Cimeter Knife
What you need to know: This affordable yet high-quality knife is great for both chopping meat and deboning.
What you’ll love: The sharp, curved edge makes it easier for this knife to trim meat closer to the bone. The carbon steel blade holds its edge well, and the knife’s design helps keep the whole blade sharp.
What you should consider: It’s not very good for cutting up small chickens.
Worth checking out
What you need to know: Simple, effective and moderately priced, the Fibrox Pro line is especially popular among professionals.
What you’ll love: This is one of the best classic butcher knives on the market. It comes in three sizes, some of which have Granton-style indentations. If you take good care of it, it’s sure to last for years to come.
What you should consider: It’s a minor nitpick, but the plastic isn’t incredibly comfortable.
Prices listed reflect time and date of publication and are subject to change.
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