Meat slicing is not a child’s play. You have to have a good knife. Otherwise, not only will you be frustrated, because of slow pace of work, but also be saddened with the undesirable look of the meat. In order to avoid such bad experiences, it is thus a good idea to go for a knife especially made for cutting meat.
How to make the choice for the Best Quality Kitchen Fillet Knife
Good meat-cutting knives have special characteristics that make them do the job brilliantly. Hence, before purchasing one, you need to ensure that the knife has the following features:
Hard blade knives may seem strong and reliable but they fail to give satisfying results. A knife with a flexible blade makes it a lot easier to cut through the meat, as it allows you to maneuver through the tough sections easily.
Lightweight knives are not always better when it comes to meat cutting. If you are not very adept in handling knives then with a lightweight knife you may require exerting extra pressure. You could save energy by going for a heavyweight knife. When you place this knife on the surface of the meat, it puts a great pressure allowing you to cut through the tissues easily. The heaviness should be properly balanced. If the blade is heavier than the handle or vice versa then it will again give improper results.
Never choose pointed knives; they are simply not meant for cutting meat. A pointed blade only helps in making incisions when you need to do the stuffing. For making slices, round edged blade is best. Moreover, the blade should also be tapered, as it lends stability to the tool. Another important feature is the granton edge, where there are grooves along the edge of the blade. It facilitates easy cutting and also allows the meat to drop from the blade easily.
The size of the blade will determine what type of output you will have. The blade should be at least as long as the side of the meat loaf (lengthwise or width wise) from where you intend to make the slices. If the blade is shorter then you will repeatedly have to grind through, which may cause uneven slices and give them a rough look. For best results, as most expert chefs suggest, the blade of the knife should be around 12 inches in size.
Well, not many people may give importance to the looks of a meat-cutting knife, as you may hardly cut meat in front of your guests. Nevertheless, cooking enthusiasts and amateur chefs do give as importance to the knife’s performance as to its appearance. Wood handles top the list because of their rustic look that matches well with that of meat. Moreover, wood provides the right amount of weight that a meat-slicing knife should have. Other varieties include wood handles with a plastic mold, molded plastic and stainless steel. Knives with a wood handle should not be soaked in water for long, and for preserving their charm, you should occasionally apply mineral oil to the handle. If you are still not sure of the best place to find the good knife for your kitchen then you must check it out Best Fillet Knife Reviews website for detailed knife reviews and offers online.