A versatile chef's knife is often the best choice for both meat and chicken, as it can handle a variation of tasks from slicing to dicing. What types of knife are used in meat? Types of knives commonly used in cutting meat include butcher knives, chef's knives, boning knives, and carving knives.
A scimitar is the knife you want for steaking. 10'' is the most common, most useful size, but depending on the cut of meat you're slicing, you may want larger or smaller. The knife should be around 2'' longer than the piece of meat is wide. For top sirloin or top round, a 12'' knife is better.
Butcher knives have a long, curved blade with a sharp point at the end, which helps with cutting through meat cleanly and easily with a sawing motion. They feature a granton or straight edge to easily slice through meat without tearing or shredding the product.
These tests demonstrate why non-serrated steak knives should be used instead of serrated ones when cutting steak. Serrated blades tend to rip and tear the meat rather than slice it cleanly, leading to more juice loss during cutting. Additionally, non-serrated knives are generally easier to sharpen than serrated blades.
Ramsay likes Henckels knives. This is a German brand known for their toughness and bulky blades. The Shun Classic Western Chef's Knife, handcrafted in Japan, is Bobby Flay's recommendation for the best chef's knife. He's talked about the Shun brand many times, and says he uses this particular knife for most everything.
The Best Celeb Chef's Knife: Shun Classic Western Chef's Knife. The knife that topped our testing is Bobby Flay's favorite, the Shun Classic Western Chef's Knife. The heft and comfort of the handle, sharpness of the blade, and overall balanced proportions made it stand out against the others.
Two common shapes in the US are the gyuto (which means “beef sword”) and the shorter santoku knife. Pat Alfiero likes and uses both single and double bevels, but his chef's knives, paring knives, and butchering knives are all 50-50. “It's just easier to maintain and sharpen,” he says.
Blade Material
Steak knives are most commonly made with stainless steel blades that are easy to clean and resistant to corrosion but stay reasonably sharp.
A sharp serrated knife will also prevent you from squishing and damaging delicate foods. Serrated knives are excellent for making long, straight knife cuts through larger items, but they aren't ideal for slicing small foods, peeling fruits or mincing ingredients.
Cutting against the grain accomplishes that, making it easier to chew your food and providing a more tender mouthfeel. This means your steak will be a lot less chewy, even if you cooked it past medium. In fact, meat sliced with the grain instead of against it can be up to 4-times more chewy and tough.
A steak knife is a sharp table knife designed to efficiently and effectively cut steak. This type of knife comes in a variety of styles and sizes; however, the design often used in a steakhouse typically features a partially serrated blade and wood handle.
A paring knife is basically a mini chef's knife with a small blade that offers greater versatility and precision. While the chef's knife works for cutting hard vegetables, paring knives are great for peeling apples and potatoes, mincing small amounts of garlic and onions, and coring tomatoes.
The Santoku knife is an all purpose Japanese knife, adept at slicing, dicing, and mincing. The name santoku means 'three virtues' for the knife's ability to cut fish, meat and vegetables equally well.
Scimitar or steak knife - used for accurate cutting of steaks.
A good steak knife set should be made of high-quality materials such as stainless steel. It should have a sharp edge that easily cuts through meat without tearing it. The knife should feel comfortable in your hand and be well balanced for precise control. Can I use regular knives to cut steak?
Cuts that run along the back, like ribeye, strip, tenderloin and T-bone don't work as hard, so they are much more tender and perfect for a steak dinner. Before we get into the benefits of each type of steak, we should quickly define the term “marbling,” which you'll see used below.
Non serrated knives do a much better job helping you make a nice juicy steak. Since the blade's edge on non serrated steak knives doesn't rip and tear through the meat as much, you will find that non serrated steak knives require much less trauma on the meat and help keep fluid in the meat when eating.
Serrated edges are blades that have some kind of toothed or saw-like edge ground into the cutting surface. These are intended to be used much like a small saw with a back-and-forth motion. They're great for cutting through belts and ropes, fabric and various other textured materials.
The main difference can be found when you look at the type of edge. A plain edge produces a so-called push cut, while a serrated blade leaves a pull cut. You notice the difference when you cut through a loaf of broad.
A versatile chef's knife is often the best choice for both meat and chicken, as it can handle a variation of tasks from slicing to dicing.
A straight-edged steak knife should be sharp and cut through the steak with little effort or pushing.
With names like flank, chuck and blade, the cheapest cuts of meat can sound severe and a little intimidating. However, butchers and professional chefs know the worth of these less popular cuts - they often have far more flavour than their expensive counterparts.
“In his top gear picks for Williams Sonoma, the celebrity chef [Bobby Flay] recommended the Shun Classic Western, which is hand-crafted in Japan. 'I pretty much use a chef's knife for everything and Shun is one of my very favorite brands. '”
According to MasterClass, Ramsay prefers Henckels knives, which are a German style brand. As Acit Group states, German style chef's knives are noted for their bulky blades that are tough enough to handle the likes of chicken bones owing to their extra heft.