While it's no secret that a good meal can put you in a great mood, cooking can have a positive impact on your mental health. It helps people exercise their creativity and offers complete control over the outcome of the meal.
However, it's essential to consider your available tools. This is especially true when choosing a meat-cutting knife.
Although finding the best meat-cutting knife might seem difficult, it's much easier than many people anticipate. We've put together a brief guide to help you get started. Let's explore eight key features to assess when looking for a meat-cutting knife.
1. The Handle
This is one of the most important attributes to account for when choosing a knife. Most knives have handles crafted from wood or plastic.
The best choice will depend on your personal preference. However, you should prioritize knives that have a solid grip and are comfortable to use.
Some knives have ergonomic grips and finger grooves to improve handling. There's also an attribute known as "tang" that you should consider.
This refers to how deep the blade runs into the handle. Knives with a full tang have blades that go to the end of the handle.
Of course, they're blunted at this end so as to not cause injury. A knife with a full tang is much stronger and more secure than a knife with a short tang.
2. Overall Balance
The term "balance" when it comes to meat-cutting knives refers to weight distribution. More specifically, it refers to the ratio of weight distribution regarding the blade and handle. If a knife's weight skews toward the blade or handle, it can be awkward.
Instead, search for a knife that has an even ratio. This is the best option for those with beginner skills using this type of utensil. As you get more experienced, you will discover the balance right for you.
The bolster of a knife is the thick segment of the blade that transitions to the handle. It serves as a counterbalance and provides reinforcement. A knife with a strong bolster has greater control, balance, and strength.
It also helps avoid accidental injury by preventing your fingers from slipping onto the blade while chopping. If necessary, it's worth spending extra money on this attribute.
4. Blade Quality and Design
It's in your best interest to choose a knife with high-quality steel. This will help you get the most value from your purchase.
Research the manufacturer to learn more about how often you need to sharpen the knife. While sharpening is a normal part of knife ownership, frequent sharpening will wear down the blade and reduce its lifetime.
So, choose a meat-cutting knife that maintains sharpness for long periods of time. When it comes to design, narrow blades are best suited for cutting raw meat. However, they aren't meant for chopping.
This means that using them will take longer. Large, heavy knives are better for cutting large quantities of meat. Consider your specific needs before making your decision.
Not all meat-cutting knives are created equal, and some are much more expensive than others. You often get what you pay for when buying a meat-cutting knife.
Avoid looking for the cheapest possible options. These are likely made from low-quality materials and have blades that quickly dull.
This doesn't mean you need to spend as much money as possible, though. Somewhere in the middle of the price range is often best.
Before you make a purchase, thoroughly research the brand. Look into details like customer reviews, customer service, shipping options, etc. As long as you do your due diligence, you shouldn't have problems making the right choice.
6. Blade Shape
Blade shape plays a large role in the results you'll get. Meat knives have either curved blades or straight blades.
Straight blades are better for making precise cuts. So, they're great for working with smaller amounts of meat. The same can be said about working with fish, as you'll need to handle the bones.
Curved blades are better for large cuts of meat. Consider what type of meat you cut most frequently.
When in doubt, you can purchase multiple knives with different shapes and blade thicknesses. This will ensure you're ready to handle a variety of situations.
7. Manual vs Electric
Electric knives operate by using two steel blades held together by rivets. The blades oscillate against each other and carve through the meat.
Electric knives are also serrated, allowing you to quickly cut through large quantities. People often choose them for foods like turkey or ham. However, they don't cut as cleanly as manual blades do.
They often leave marks with every cut, which can have a negative impact on the food's presentation. If the appearance of the food matters, choose a manual blade. You should also choose this type of knife if you want to fully enjoy your experience.
If you need to cut large quantities of meat as quickly as possible, an electric knife is often the best option. However, there's something to be said about the aesthetic appeal of manual knives. Finely crafted manual blades are works of art and make a great addition to any kitchen.
Electric knives can also be noisy.
The length of the blade will heavily influence how easy it is to use. In general, you'll want to choose a longer blade for cutting larger pieces of meat.
This will help ensure that the knife cuts in a straight plane. Standard dimensions for meat-cutting knives are between 7 to 8 inches in length and 3 inches in height.
Knives of this size can easily cut through most types of tissue, bone, and meat. You may have to size up or down depending on the size of your hands. A blade's cutting potential won't mean much if the knife is uncomfortable to use.
Find the Perfect Meat-Cutting Knife
The above information has everything you need to consider when looking for a meat-cutting knife. From here, you'll be sure to take your meals to the next level and have more fun than ever during the process.
Ready to get started? Reach out to a representative at Faneema Cutlery today. Our professional staff can assess your needs and connect you with the best option.