Butcher's knives. The choice, reviews and description

Before you can cook and eat the meat need to be cut. And even so near the bones remained as less pulp. To cut meat – is not easy. Here not to do without special skills and experience. Experts know the sequence of operations, the direction in which you want to cut to get high-quality pieces. One of the most difficult stages in the cutting of carcasses or its parts is to separate the meat from the bones. But one skill may not be enough. Need a good quality tool which will give the opportunity to do so quickly. In this hand, and the knife must remain intact. What is this tool and how is it different from the rest?

Tools for butchering

• Boning knife.
• Chopper.

Consider these types in more detail.

Boning knife

Knives are for cutting animal carcasses, trimming and separating meat from bones called butcher's. What they differ from the rest? Can any long butcher's knife called?

In order to efficiently deal with cutting the meat and separating it from the bones, you need to have a very sharp knife. But this is not enough. To easy to get around in the work of the bones, separating them as much as possible meat, it is necessary that the knife was very flexible. But since the meat balls have to perform operations of different complexity, and the knives he needs different: flexible and rigid.

According to its sanitary-hygienic characteristics, they should be suitable for use with food, which is meat.

All knives are required to meet certain parameters.

Form

The Blade of these knives are long and rather narrow. The end of it is sharpened in the shape of the letter V. professional butcher's knives designed in such a way that they are easily included in the meat. Usually they are designed for the processing of pork, beef, lamb and poultry. The meat should not stick to the blade.

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Length

Butcher's knives can vary in length from 130 mm to 300 mm in increments of 10, sometimes 5 mm. For deboning usually use products from 13 to 15 cm, for trimming – from 23 to 30 cm

Typically, each specialist in his work, he uses alternately, several knives, depending on the type of the processed part of the carcass. They are personal tools adapted to a certain master. After all, what is more convenient to work with a specialist, the higher its productivity.

Material for the

Boning knife during operation is experiencing a rather heavy load. In addition, during sterilization it is immersed in hot water, which usually do not like kitchen knives. Yes, it affects aggressive environment of the meat juice. To boning knives for the meat lasts as long as possible, they are made from stainless steel with a high carbon content.

Also Used chrome-molybdenum steel. It hardens with heat treatment in vacuum.

Sharpening

Butcher's knife Sharpening proceeds in several steps. Preliminary is carried out using special machines, and the main-hand. And to achieve the flawless smoothness of his polished using grinding and polishing wheels. For these operations it is convenient to use universal grinding machines.

Arms

The Shape of the handle is of great importance for comfortable work knife. After all, people need to wield it throughout the working day. Therefore, the arm should ideally be fixed by hand, not to slip. It is in order its surface is a little rough.

While working with the knife hand may slip to the blade and cut yourself about it. To avoid this, at the end of the handle there should be a ledge that prevents possible injury.

Often, knife handles are made of polypropylene-very durable plastic. It has a low specific gravity, so the arm light. Products made of polypropylene are attractive appearance.

Applies Polyoxymethylene, Micarta. In order that the blade did not fall out of the handle, its rivets. In professional knives is done with the help of rivets from aluminum alloy.

Hardness

Butcher's knives should be solid. This property is immeasurable. There are many ways, but the most generally accepted method of Rockwell. It is based on the measurement of the depth of penetration of the test material with a special solid tip of the instrument, called the hardness. Depending on the material from which made the tip, eleven different scales of definition, denoted by the first letters of the Latin alphabet. The unit HR indicate, to which is added a letter indicating the scale on which it was conducted. Knives measured on a scale, marked with the letter C.

The Largest possible value for the steel from which made knives, equal to 70 HRC. But in reality, their hardness does not exceed 65 HRC. The knife with an index greater than this value will be very fragile, so impractical. Because usually quality blades have a hardness in the range from 56 to 62 units. There are tougher, but in such cases the blade is protected by special plates of mild steel. It is found in Damascus swords.

To Check the house indicatorhardness is not possible, so you have to trust the manufacturer. In order not to be deceived, you need to buy knives of well-known manufacturers, enjoying great reputation. Or to check the quality on their own experience, at the risk of being wrong.

Boning knives professional

All knives can be divided into kitchen and professional. We enjoy cooking at home, cooking dinner for the family. And in the production of professional work. This does not mean that the house you cannot cut meat or other products professional knife. But the work of the kitchen when cutting meat on the production will not work.

Professional knives are divided into boning, chef, cutting, vegetables, fish, bread, vegetables and others.

Knives "TRAMONTINA"

These knives are designed for professional use. They don't break down, they keep grinding. Blade thickness: 2 mm made of stainless steel.

Of butcher's knives "TRAMONTINA" feature beautiful pen made of polypropylene in white. Antibacterial coating "Microban" protects the knife from dirt, does not allow to reproduce the different pathogenic fungi, mold and germs. Customer reviews say that the coating is not erased over a long period of operation, as long as the knife is used. The shape of the handle comfortable to grip, large and lightweight, does not slip in your hand.

The Blade is polished very thorough, does not darken with time. It sharpened in the form of the letter V, which allows to cut precisely, easily and accurately over long periods of time.

Knives Eicker

Blade knives Eicker is made from chrome-plated stainless steel. In order to save them from brittleness, the steel is first doped with molybdenum and vanadium. The result is a very sharp knife that does not dull in the process. Therefore, they are not sharpened, and just right and polished. For this purpose, special honing steel - knife from chrome vanadium steel.

Knives Eicker butcher's equipped with a convenient handle shape, which is molded of nylon with fiber glass and rubber. It doesn't slip, is well fixed in the hand. Butcher's knives of this brand are not broken and do not form cracks. They are not afraid drop. To work with knives with such handles is safe because protective ledge prevents accidental cuts. It helps you easily and effortlessly butchering meat carcasses. Talking about this customer reviews.

There are in the series Eicker butcher's knife rigid, semi-flexible and flexible. Using the set of tools we can perform all necessary operations, meat processing.

How much is a butcher's knife? Price professional tool brand Eicker - approximately 800 rubles.

Knives Giesser

Butcher's knives, Giesser chromemolybdenum made from steel with a hardness of 56 HRC. The blades are treated with silver to protect from germs. Each product has its own room under its repair or replacement. Warranty on knives from PRIME LINE manufacturer Giesser life. Price - about 1200 rubles.

Japanese boning knife brand SHUN KAI created from Damascus steel. Its blade sharpened on both sides, allowing him to easily penetrate deep into the meat. The handle is made of ebony wood, treated with special substances from rotting and insect penetration. It is very sturdy thanks to the high content of oily substances in the wood. Not spoiled, not rotten, not broken.

The Metal ring (bolster), located at the junction of the arms and blades, prevents the accumulation of meat residue and injuries during work. At the end of the handle has a special "heel" of steel. It protects the knife from breaking in case of accidental bumps, making it last longer.

Blade Length 150 mm, overall length 272 mm, Shank type plain. The blade hardness - 61 HRC.

Work this with a knife easily. Talking about this customer reviews. The hand is not tired for a long time.

The Price of the product - 10 thousand rubles.

Knives ERGOGRIP

Wide boning knives have stainless steel blade length 15 cm, Ergonomic handles in different colors allow you to work long time without feeling tired. The hardness of the steel blade - 56 HRC.

The Price of about 1 thousand rubles.