If you regularly buy bone-in cuts of meat or whole chickens to cook at home, a boning knife will revolutionize your meal prep!Ī good boning knife doesn’t have to set you back a lot, either. Compared to stiffer, hand-forged steel blades, these flexible blades are inexpensive to produce. It’s the most flexible blade of any kitchen knife, and usually measures 5-6” long. Boning KnifeĪ boning knife is a specialized tool for a singular task: Removing the bones from meat, poultry, and fish. My personal favorite is the Victorinox Fibrox Pro. This makes them a valuable alternative to the carving knife, which I often use interchangeably with a slicer. You can usually find an excellent slicer for $50-100. Slicing knives are the second most flexible type of kitchen knife, right behind boning knives. I’m partial to plain edges as they make cleaner, prettier cuts in large roasts, fish, or smoked meats. You’ll find slicing knives with either a plain or serrated edge. You can recognize it immediately by its blunt tip. Slicing KnifeĪ slicing knife is similar to a carving knife, but even more prolonged and thinner. This design is tailored toward long, precise cuts. You can find an awesome carving knife for under $50. The blade is longer and slimmer than a chef’s knife, and slightly flexible. In most kitchens, a carving knife only comes out a few times a year to cut roasts, turkey, or ham - but when it does, it’s the only knife for the job. Carving KnifeĪ carving knife is designed for cutting thin slices of meat. I like the straight Chinese-style cleaver for its balance. Many chefs prefer a curved blade for its ability to rock over smaller poultry bones.
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