Is it possible to do without cutting means in cooking? If we talk about meat and fish masterpieces of culinary art, then, clearly, is not. Today, there is a great variety of knives, which are ordinary housewives in the kitchen and do not see, because in most homes is used only three or four instruments. But why not learn something new just about knives butcher professional and may supplement their collection a couple of devices?
Carving knife - a special kind of kitchen tools for separating meat from bones.
Content
- 1 Features and purpose of cutting knives
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2 Types of knives for cutting meat as intended
- 2.1 Carving knife for fish
- 2.2 Knife for cutting the rabbit
- 2.3 Knife for Poultry
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3 Materials for the production of cutting knives
- 3.1 Ceramics
- 3.2 High carbon stainless steel
- 3.3 Titanium
- 3.4 damask
- 4 Nuances processing and sharpening of cutting knives
- 5 Which knife for cutting select
- 6 Popular brands chopping knives
- 7 Output
- 8 VIDEO: Overview of professional knives butcher.
Features and purpose of cutting knives
Equipment of this kind is designed for exclusive use with the meat, so the carving knife blade should have a good quality of the material that does not bend. If you do the butchering an ordinary knife, its blade is not only spoil the product, but also broken.
It differs from the usual shape of the blade material, sharpening.
Handle professional tools typically not possess any design, since the emphasis is given to securing the blade to the blade. If this work is done poorly, then there is great risk to get hurt in the process.
There are several classifications of the tool, for example, as intended - for game, fish or poultry.
Types of knives for cutting meat as intended
There are some kinds of professional knives butcher:
- knife-ax (used for cutting frozen meat);
- cleaver (suitable for venison and chicken);
- boning (used to trim meat from cartilage);
- Universal (suitable for cutting pieces);
- Fillet (used to cut the desired size pieces of meat);
- for cutting small pieces;
- scissors for fish;
- shkerochny knife fish (to remove unnecessary components).
Before you buy a knife for cutting meat, find out about the features of this kitchen accessory.
In addition, tools for working with meat products is shared also on such categories:
- hunting;
- chef;
- professional.
It is not only home, but also a professional tool.
Carving knife for fish
To work with the fish using several types of knives: loin, shkerochny and special scissors.
Striploin tool characterized by long and thin blade whose length ranges from 16 to 21 cm. In addition, the blade is sharpened so that is a little bent out of shape.
All these features make it possible to cut the product is very thin and without damage.
Shkerochnye knives differ from ordinary short handle and a special dent on the back of the blade. such a device is used to separate the unnecessary parts of the fish carcasses.
Fish scissors are similar to conventional, but are distinguished from each other teeth on the blades and slightly curved shape.
This tool very convenient to separate the bones from the fillet and cut the belly.
Knife for cutting the rabbit
To work with the rabbit meat is also used several types of knives: cleaver, boning knife and versatile.
Cleaver and looks like an ax, but it has a smaller size.
With it will quickly separate the meat from the cartilage.
Boning knife is of medium length, and the end of his blade is narrow and has a special bend.
Universal inventory characteristic length of 30 cm.
Universal - has a broad and long (up to 30cm) of the cutting part, they cut boned meat.
Knife for Poultry
To work with both in game and poultry is most often used chopper. This kitchen appliance works perfectly tender meats.
Professional knives butcher made of stainless steel, the blade is less necessary to natachivat.
Also used and loin device, which is very easy to separate the product into small pieces.
Materials for the production of cutting knives
Modern production of equipment for cutting meat products using a variety of materials, among which are:
- ceramics;
- high carbon stainless steel;
- titanium;
- Damascus steel.
In the manufacture of handles for knives used wood, plastic, silicone, polypropylene.
Ceramics
This material has a great number of advantages and is not inferior to metal. The ceramic product is very strong, but at the same time, it can not be bent, it can be minus when dealing with certain types of meat. It is also worth to him skillfully managed not to break or get hurt.
The blades of this product are subject to more severe grinding, keep longer cutting edge.
Moreover, this raw material is not amenable to microbial growth on the surface, which indicates a high level of hygiene.
Pottery is not able to absorb the odor, and it means that this product can carve several types of products simultaneously.
The advantage of this material is hygienic, not material absorbs tastes and odors, on a surface of the bacteria do not multiply.
High carbon stainless steel
This material consists of steel and carbon. Products made of this material is resistant to corrosion, sharp and durable. Due to the particular bend and withstand tremendous loads, they can do a great amount of work associated with the butchering of meat products.
Knives for cutting and separating the meat from the bones, made of steel, more than 0.6% in the composition wherein the carbon, have sharpness, strength, anticorrosion properties.
Titanium
The main advantage of products from this material is considered environmentally friendly. Their minimal weight and elasticity for a long work with the products.
Titanium products are environmentally friendly, are not afraid of rust. They are lightweight, making it easy to long hours of work with the meat.
Outs titanium blades can be called the high cost and the inability to keep grinding, and to bring the product into operation extremely difficult.
Such a tool has a good elasticity of the blade.
damask
This raw material gets its name because of the mixture of several materials, for example, a metal and steel. This type of steel is divided into two types: refined and welding. The first embodiment is durable, but is not able to resist corrosion. The second type is also durable and incorporates carbon.
Damask called steel alloy which consists of several workpieces, on its surface structure is visible inhomogeneity.
Professional products for use with meat products require special care: they should be periodically lubricate the special means.
Welding type involves combining in one multiple blade blanks with different carbon level in the composition.
Nuances processing and sharpening of cutting knives
A huge role in sharpening knives playing angle, so each type of blade must be processed under degrees intended for him:
- obvalochnyy- from 25 to 30;
- Universal -from 30 to 35;
- povarskoy- from 20 to 25;
- fish- for from 20 to 25;
- myasa- for from 25 to 30.
Knives for cutting divide the carcass into small pieces.
If you do not follow these guidelines, you can spoil the cooking equipment, which it would be impossible to "return" to life.
It is important to pay attention to the factor that the blade section of the type depends on the device, which sharpen this utensils for the kitchen. Most often used a two-way tool for giving the severity of the knife, which is divided into several types:
- convex;
- concave;
- pentahedral;
- wedge.
Only high-grade steel provides maximum honed work surface, and the cut will be less likely to need sharpening.
These sharpeners are considered universal and are suitable for many types of equipment for cutting.
Which knife for cutting select
Before buying these products should take into account all the details of not only products, but also for future work. It is therefore important to pay attention to the following items:
- with any kind of meat will go through the whole process of cutting;
- which model is best suited for a particular type of product and its form;
- in a range of prices you need to meet.
Modern metal alloys and coating are not amenable to chemical or mechanical abrasion.
On examination of products to try to hold them in your hand, because convenience plays an important role in the butchering: the device should not slip or rub his hand.
If it is possible to hold the knife in his hand when purchasing in-store, check the smoothness of the handle.
Council. No need to buy all kinds of knives in one trip to the store. For starters, you can buy a few models that are suitable for use with several types of meat. So you can not only save money, but also to find the brand that enjoyed the most.
Popular brands chopping knives
The modern market offers the customer a huge choice among brands chopping knives. Huge demand today are:
- Taperver, especially the product under the name "Gourmet";
- OPINEL Parallele 120;
- Fiskars 1014204;
- BergHOFF Gourmet Line 1399607;
- Rondell Flamberg RD-681;
- Gipfel 6671.
Correctly picked up the knife will serve you for many years without losing the attractive appearance and its properties.
The models of these manufacturers have in common is that they are not only versatile and suitable for all kinds of meat products, but also their optimum cost. In addition, it is necessary to pay attention to the factor that the products presented above can be administered as a professional chef or a beginner.
A good knife will be a great help not only in the kitchen of the restaurant, but also at home.
Output
Choosing the right blade and knowledge of its functions, it plays a huge role in the preparation of meat dishes, because if use one or the other device is not on purpose, it is possible not only to spoil the next culinary masterpiece, but the knife. So do not ignore the information set out above.
Quality knife - this is not a luxury but a guarantee of quick and professional cooking.
