Types of Steak Knives and How to Use Them
If you’ve been grilling for a while, you know that the best thing you can do to augment the quality of your steak is to use the right equipment like a high-quality grill. This is true and continues to be true when it comes to grilling accessories like tongs, spatulas, brushes, and other tools like steak knives. In order to cook, carve, and serve the perfect cut of meat, you must first understand the different types of kitchen knives and steak knives and how to use them properly.
A carving knife is a long, thin blade that tapers at the end. It’s used for exactly what the name suggests: carving meat. Carving knives are intentionally quite thin to allow for little to no dragging, resulting in cleaner and more precise cuts.
A cleaver or a butcher’s knife is the largest and tallest of the knives used to prepare meat. It’s in the shape of a very thin rectangle with a curved tip and it allows for large cuts of meat, skin, and some bones to be cut for cooking. A butcher knife is fairly heavy and is powerful enough to skin some animals.
A boning knife is a very small yet very effective tool. It’s a tiny, thin, and slightly curved blade that allows for comfortable slicing through meat, tendons, fat, and muscle tissue and it is used to accurately and carefully remove raw meat from the bone of the animal.
Steak Knife (Serrated)
A serrated steak knife is a small knife with a comfortable handle meant for eating at the table. The first type of steak knife is the most commonly used, known as serrated. A Serrated steak knife has small “gullets” or “teeth” along the blade to help cut the meat a bit easier. Foods like bread and some vegetables are also easier to slice with a serrated blade.
Steak Knife (Not Serrated)
The other type of steak knife used in family homes is the opposite of the serrated knife: the not serrated or straight-edge steak knife. Instead of having teeth along the blade, the blade is extremely sharp and razor thin. Some steak and grill enthusiasts prefer the straight-edge blade because it makes for cleaner cuts and can potentially save the juice from seeping from the piece.
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