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If you have shopping for knives, you probably have noticed that there are Tons of options available to you. Between boning knife, fillet knives, bread knives and the like, it can feel that every ingredient would need its own special blade. I recently wondered if a carving knife would have expanded my toolkit, so I made one to test. It was sharp to look at light and pretty, but it turned out that I didn’t need a carving knife at all.
I’ve been working with a lot of chicken lately –Spatchcocked birdsPresent Butterflies chicken breastAnd debonated chicken legs – and when you cut a lot of meat, ask yourself if there is a “perfect” knife to do the job. I carved meat, so a carving knife needed what I needed. Right?
What is a carving knife?
The goal of a carving knife is to take care of long cuts or clock cuts. The less times you have to raise the knife and continue the same cut, the better. It could also be your intention to use a carving knife to divide a roast into parts, such as a chicken in drum pencils, wings and breast slices. It can also help you there.
The carving knives vary slightly depending on the knife or brand, but overall they will see more similarities among them: the length (sometimes up to 12 inches) and a slightly curved and lace blade. The sharp and thin blade ensures that the meat does not tear and the length facilitates the slices of large roast.
The knife of a chef can make the trick
After trying my carving knife for a few months, I was satisfied with his performance, but I wasn’t in love. I wanted to use my chef’s knife again to carve. It was just as sharp, I preferred the balance of the weight more and the length was not so different, so I could still get through big roast. In addition, I really used the carving knife for something else, so it took valuable space on my magnet strip.
Sure, if you always smoke with breastpieces or whole roast, these are often part of your family meal rotation, it may make sense for you to invest in a carving knife. If you do this, I suggest one with a hollow edge how This from Msedermeister. The small divots on the sides provide a small air pocket between metal and meat to prevent suction.
For me and others, who only cut large roasts a few times a season or once a year, a carving knife may not be a necessary costs if you have a cook knife that you already like. I had A Wüsthof cookie knife For ages and it is often the only knife that I have to prepare for a meal.
A good chef’s knife can chop, score, And Carve as long as you keep it sharp. If you are not sure how to do it, you won’t be afraid: here is a Helpful guidelines When care for your knives.
