Are you always craving for steak dinners, but afraid to chop that fillet of beef? Fear not! I will show you the best butcher knives in the market and why this particular knife should be a staple in your kitchen -- they’re not just for butchers, mate.
Knives are easy to use! Just remember ALWAYS to have a sharp knife (Knife for thought: A dull knife can cause more injury than a sharp knife).
If you like a visual presentation of the whole set of knives (butcher knives included) used for preparing steak, refer to the video below.
BUTCHER KNIFE STYLES
Surprised that there are more than one type of butcher knife? Gaining knowledge on the different kinds of butcher knives is the first step in selecting the one that suits your needs.
There are two styles of butcher knife that you will find, the classic or scimitar-shaped knife.
The classic butcher knife has been around for 200 years and was first used in England. It will provide you a clean cut that can slice through bone and ligament with ease.
The scimitar-shaped knife is smaller in size than the classic type but doesn’t be fooled by its miniature size because it is also capable of cutting down steaks, removing sinew, and cutting into the carcass. This style of butchering knife is good for deboning and filleting as well.
If you're a beginner in sharpening a knife, the video below will help you a lot!
Make sure to turn the blade around and use the spine to clear your cutting board if you’re cutting smaller portions. It will preserve the integrity of your blade.
Don’t put your butchering knife in the dishwasher. It will corrode the steel in your knife because of the detergent. Simply hand-wash your knives.
Keep your knife in tip top condition and always keep it sharp by storing it in a sheath, rather than placing it in the utensil drawer. Because every utensil is clumped together inside the drawer, this may cause the blade to chip.
Moreover, the curved design gives a great balance when gripped and will fit better in the hands.
Usually butcher knives look like scimitars (they look like the weapons used by Aladdin!). The curved blade is ideal for cutting through flesh and fine slicing to achieve that perfect cut of filet mignon or t-bone steak.
THE BEST BUTCHERING KNIVES GIVES YOU THE UPPER HAND
Sharpness is VERY important as well. You can cut through meat in no time and avoid injuring yourself with a sharp blade.
The knife’s tip should be slightly curved to cut through meat and separate flesh from bone.
On the other hand, a stamped butchering knife is constructed by pressing together several metal layers to reach the necessary thickness. Also, they’re usually lighter and weaker.
In finding the best quality of butchering knife, always look for a forged one, rather than a stamped one. A forged butchering is made from a solid piece of metal and is heavier and sturdier.
The best material for a butchering knife is usually carbon steel. It gives a sharper edge and will cut through meat effectively. Carbon steel butchering knives can also effortlessly cut through cartilage.
CHARACTERISTICS OF A GOOD BUTCHERING KNIFE
If you really want a high-quality butchering knife, you have to spend a lot for it, rather than buying a cheap one that you will eventually replace through time. Remember, a strong butcher knife must be able to cut through bone and meat.
Please don’t buy a set if your only purpose is butchering; you only need one high-quality butcher knife.
You only need one butchering knife!
CARING FOR YOUR BUTCHERING KNIFE: 5 COMMON MISTAKES
1. Don’t leave your knives in the kitchen sink.
It’s very dangerous because if it’s flooded with water and it’s murky, you really can’t see the knife in the sink. In effect, you’ve got three scenarios: you might cut yourself looking for it, the blade can get scratched, or the blade might chip.
As soon as you’re finish using your knife, wash it, pat dry it with a towel, and tuck it away in a safe place.
2. Always wash your knives by hand.
Don’t be afraid! Use your hands and just be careful. The dishwasher might be faster and more convenient but the blade might get dinged or chip during the continuous cycle.
3. Don’t leave your knives to dry in the dish rack.
You're risking your knife of dulling its blade when you place it in the dish rack because other utensils might chip the blade. Dry your knife immediately after washing and pat it dry.
4. ALWAYS sharpen your knife.
Just like you car, your blades also needs a tune-up. You may use a whetstone or a honing steel to sharpen your knives at home. If you're still not satisfied with the sharpness r if you’re afraid to sharpen your knives, you can always go to a professional to have it sharpened.
5. Cut on cutting boards ONLY.
To summarize the steps: use it, wash it, dry it, and finally, store it. Just follow these steps and your knife will always be ready.
AN OVERVIEW OF THE 5 BEST BUTCHER KNIVES IN THE MARKET
A DETAILED REVIEW OF THE 5 BEST BUTCHER KNIVES IN THE MARKET
Technology really matters in choosing a butcher knife. This advanced and innovative knife will definitely give the users an exceptional cutting power.
This knife’s handle is impervious to moisture, cold, and heat. It also uses military-grade materials, and its purpose and design will work through cutting any carcass. Most importantly, it possesses a perfect balance that makes it effective in each cut and stroke.
Its applications include de-boning, skinning, filleting, trimming, and cutting your meats using a precise technique. Cutting through meat with this terrific blade is a breeze and it also has an aesthetic appearance that makes users look good as they use it..
The nitrogen-cooled manufacturing process this knife had undergone gave it a high hardness level that shortens your time in every butchering act. We loved how this knife won’t easily corrode or rust and it also features a hand-polished spine that adds to the overall aesthetics of this knife.
This knife is a great choice for a mid-range butchering knife. It’s usually the choice of serious home chefs and amateurs. A great thing about it is it's not too expensive yet it offers all the features you’d expect in a butchering knife and more..
Craving for roast beef? This knife will be able to break down any meat into large quarters or small parts with ease. With the curved, tip it can also cut through flesh near the bones.
Furthermore, this handy knife is made with premium materials for precise cutting and slicing through flesh. It’s also gorgeous-looking, thanks to the stunning rosewood handle.
Made by professional craftsman in Switzerland, this blade will surely last a lifetime.
This knife gets the job done effortlessly. I’ve fallen in love with the stiff blade and high-quality construction that will definitely make this blade last for ages. The blade is hand-sharpened for the best utility and is ready to use right out of the package.
The outstanding feature of this knife seems to be the molded lines of the grip which make it comfortable to handle as well as the non-slip handle features that keep the knife in place while in action.
This knife is made from non-toxic materials and the handle is also heat-resistant so you can use it as a stick for heating that marshmallow in the fire (just kidding!).
This tool gets the most out of your butchering session and you’ll absolutely enjoy using a high-quality knife like this one because it makes the task easier.
This particular knife is just one of those favorite blades which are always fought over by anyone preparing in the kitchen. It’s designed to offer superior performance and is comfortable to hold in the hands as you’re doing some breaking, slicing and cutting.
Made from non-slip material, you’ll be able to use it without worrying about slipping in your hand (and possibly cutting it) while in action. Also, you don’t have to regularly sharpen the blade because it's constructed with high-quality materials that are less prone to physical wear.
Cleaning up this knife is a breeze -- it’s efficient and easy to care for. Admittedly, this blade is also excellent with de-boning fish without puncturing the meat.
Got a small budget but don’t want to sacrifice quality? This knife is the solution!
This knife is built to be sanitary and robust. The knife features a slip-resistant handle, and is capable of handling both high-temperature cooked foods and low temperature frozen ingredients.
If you're looking for a knife that will help you cut in a variety of ways and cut any sizes of meat, this knife is the perfect buy.
It may be cheap but it doesn't sacrifice quality -- a great financial bargain! All of those afraid of handling knives, this product is perfect for you because of the functional finger guide that helps to protect your hands from harm. It’s also ideal for beginners who want to learn the art of butchering.
Made with high-quality materials, this knife will last a lifetime. You’ll also fall in love with the strong rigid blade and non-slip handle that aid in helping you cut through effectively each time.
Every knife has its pros and cons, but the clear winner is Dalstrong Boning Knife: The Shogun Series, our top choice for the best butchering knife.
The Dalstrong is an excellent buy compared to the other butchering knives listed. It’s very versatile -- you can de-bone, fillet, skin, and trim any meat you want. Because you only need one butchering knife, the Dalstrong Boning Knife makes the most sense.
Furthermore, the knife retains its sharpness, is easy to care for, and effortlessly cuts through bone.
I especially love the nitrogen-cooled feature of the blade because it shortens the cutting time every time. Most importantly, the knife won’t easily rust or corrode.
It’s heavy enough to be used in breaking bone yet still light enough to fillet delicate fish.
Did you find this article useful? Have you had any experience with other brands of butchering knife? If you can recommend other butchering knives, feel free to comment below. Don’t forget to share this post. Take care!