Meat is one of the staples in the kitchen, so any experienced chef probably has a special blade in his arsenal, and more than one. For fillet, boning, chef, santoku … There are quite a few varieties for working with meat, but it can be difficult to choose a knife for cutting bones and frozen carcasses.
The fact is that not every cutting edge can withstand contact with such hard products. In an unequal struggle, the blade can not only become dull but also crack or even break. Let’s find out how to choose a solid knife for cutting meat and bones.
TWO BUTCHER’S HELPERS
If large frozen pieces, whole carcasses, or fragments with hard bones often appear in your kitchen, it will be difficult without a special tool. You will need to defrost the product and cut it very carefully into smaller pieces strictly along with the cartilage tissue. And that takes more time and effort. Coping with this task is much easier if your cook’s arsenal includes a hatchet-cleaver for bones and a special knife-saw for freezing.
A homemade bone chopping knife looks like a smaller model of a household ax, but with a more oblong blade. It is smaller and lighter, its design is more stylish. Here are the special characteristics of a high-quality copy:
- thick heavy butt for effective shock work technique;
- massive bolster (isthmus between the blade and the handle) for optimal balancing – the center of gravity is shifted forward;
- bilateral sharpening of an edge at an angle of 45 degrees for the maximum firmness of the cutting edge at blows;
- reliable blade material – hard corrosion-resistant high-carbon steel (wear-resistant and durable, does not need sharpening for a long time, contains alloying additives);
- rounded handle for a secure grip, light and non-slip;
- sharp cutting edge – the sharpening is quite rough, on stones with a grit of about # 3000, since the knife is designed for impacts, not delicate cutting;
- through mounting of the handle (the blade shank runs along the entire length of the handle) – the most durable and durable option, such an ax will not crumble even with a strong blow;
The design of the cleaver hatchet is thought out in such a way that it is convenient for the cook to work in the chopping technique (when the blade is lowered and raised in a vertical plane). Such Damascus knives for chopping meat and bones are suitable for game, poultry. Too hard bones of cattle may also be beyond his power. In this case, you will need a power saw or a massive butcher’s firebox. Which is used by employees of the slaughterhouse. Such special equipment is usually not relevant for home use and even for a small cafe, as it is too expensive, difficult to assemble and install.
As for working with frozen foods, a meat saw knife is useful for this purpose. Here are the characteristics that such a blade should have:
- wavy sharpening with main large teeth that easily pierce even into an ice product;
- reliable installation of the handle – the handle with a thorough fastening of the shank will not loosen over time under such loads;
JAPANESE KNIVES FOR BONES AND FROZEN MEAT
In the Land of the Rising Sun, the knife industry dates back hundreds of years. And Japanese-made blades are unrivaled even on the European market. No wonder, because Japanese brands produce special hatchets and knives for cutting meat and bones. Which are in demand by both experienced chefs and amateur cooks. Let’s consider these models in more detail.
Knife FUJI CUTLERY SPECIAL SERIES, FG-3400
A blade from the Special series, designed specifically for solving a non-standard task – cutting frozen meat. Made of molybdenum-vanadium steel, which has high strength and corrosion resistance. The blade can remain sharp for a very long time even under high loads. This is partly due to the wavy cutting edge.
Large sharp teeth over the entire surface area are covered with finer serrated sharpening. This knife easily pierces frozen meat and cuts it like a saw. Suitable for butchering carcasses and large pieces with bones without waiting for defrosting.
The wooden handle fits comfortably in the palm of any size and does not cool the hand. The coating is anti-slip, with a special friction impregnation for the most reliable grip and protection of the material from deformation and cracking.
Hatchet FUJI CUTLERY SPECIAL SERIES, FA-70
Another representative of the Special series, which will complement the functionality of a saw blade in your kitchen. This blade is suitable for cutting bones of medium density, butchering meat into small pieces. The wide, thick-backed blade cuts even tough meat fibers precisely and efficiently with a single blow. Also, this tool is useful for chopping vegetables, cutting meat and fish into pieces of any size and shape.
For some chefs, this hatchet becomes a worthy alternative to a chef’s knife. The blade is made of high-hardness molybdenum-vanadium steel. Which is not affected by moisture and is not afraid of mechanical stress and shock. The round wooden handle fits comfortably in the hand. Hygroscopic impregnation of the handle protects it from premature destruction.
Damascus brand Damascus1 chef’s tools include a complete range of products for a variety of kitchen tasks, including specific ones such as freezing and bones. With these high-quality knives, any gastronomic slicing task can be carried out easily and simply.
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