Should you follow Tarzan to find out the best knife for cutting raw meat?

Tarzan used his knife to hunt animals and my daughter uses it to cut her birthday cakes. But, if you’re looking for the best knife for cutting raw meat then you should follow neither Tarzan nor my daughter.

Better you follow Victorinox. Because from my experience, they are the Master in manufacturing knife and you’ll also confess their mastery when you’ll get this Semi-Stiff knife in your hand.

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Why this is the best knife for cutting raw meat

Unique design: Pro curved design, special for deboning of all kinds of meat. Also contains semi stiff blade. User friendly size, that is 6 inch in length.

Chef choice: for deboning of all kinds of meat, many professional’s chefs first choice is this boning knife. This knife can cut the meat without any resistance so that separating meat from bone becomes a very simple and swift process at any restaurant and your home too.

Non-slip handle: contain a non-slip and very ergonomic handle, so comfortably can use the knife. Also contain a very sharp curved and narrow blade (15 cm long).

Straight edge: Cut the meat in a straight way, cause this knife has a very straight edge with it which you must need to cut raw meat.

Alternative to fillets knife: This knife may support you to cut any fish or meat fillets incase of unavailability of a fillet knife.

Lifetime guarantee: It’s not easy to provide lifetime guarantee for any product. But, Victorinox provides a lifetime guarantee for this knife just without any defects in materials and using in a correct manner. So, what are you waiting for…..!!!

Prelude to the best knife for cutting raw meat

Did you ever notice that in many kitchen- vegetables, fruits or meats are cut one by one using the same knife?  But after cutting vegetables, is the knife always washed before cutting meat?

According to a study by a team of researchers at the University of Georgia – Bacteria circulate in the products used in human homes.  Humans are not very aware of the bacteria being expelled from food products and other materials. Therefore, food-related diseases are more common in humans.

Head researcher Marilyn Erickson said all the vegetables, foods, and meat that are widely used in daily cooking have been tested in the laboratory. There are germs like salmonella and E. coli in these vegetables and meat.

When cutting all vegetables and meat using the same knife, one germ spread to another.  Therefore, it is important to wash the knife before cutting vegetables or meat. Researchers have experimented with cutting their own vegetables and meat.  After cutting a few types of vegetables using a knife, one bacterium is spread to another.

Using different type of knife or delegate type of knife for specific cutting process can protect you from this type of problem happening to you.

So, Putting these issues ahead, Victorinox brings this semi-stiff boning knife into the market.

Anyway, it is a Victorinox curved semi stiff knife containing a carbon steel blade and a  plastic handle along with it. It is designed to departure any kind of meat from bone very accurately. Well, the blade present in this knife is world renowned for its very sharpness. Besides this,  the plastic handle attached with the blade, is slip resistant and stamped the blade at straight edge. Click on the above Knife picture to know more about it!

Surprising facts about using knife

In prehistoric times, knives were used for hunting animals and cutting various fruits. However, during the Bourbon Empire in France, knives were used at the people’s dining table. The knives which were used for eating purpose at the dining table, were very sharp. 

In 1669, fourteen Lewis banned the use of those sharp knives on the dining table. Instead, he ordered the use of a relatively sharp knife in the dining table. Since then, the tradition of using a knife at people’s dining table just spread to different countries of the world. Although the use of stainless-steel knives is unknown when it began, but it can be ascertained that it began before the twentieth century.

Knives are usually used for cutting something.  Handheld or non-handheld, the nozzle is sharpened to facilitate cutting. Anyway, sculpted objects have been used since about 2.5 million years ago, as evidenced in the Olden tools. In ancient times, blacksmiths were mainly made of stone, bone, shiny stones and obsidian. But with the advancement of technology, many knife-making components have evolved.

Knives are also manufactured in present times. Basically these are made of bronze, copper, iron, steel, ceramic and titanium. However, in many societies, knives have a spiritual and religious significance, as the first tool of mankind. But today, our focus will be on cutting knife for raw meat.

Types of knives Tarzan didn’t know about

In the kitchen, starting from cutting a small raw pepper to cutting various meats, a separate knife is now available. If you are a regular cutter of any items through a knife, than it is advantageous to know the details and classification of all knives so that you can utilize special use of knives for any delegate use.

Bread Cutting Knife or ‘S’ Knife:

Bread cutting knife is used for cutting different types of bread.  These knives, specially made for cutting bread, are long and slender in appearance.  Again, it is also called ‘S’ Knife, which has a notch like the front. With this knife, you can easily slice bread of different sizes.

Chef Knife:

Chef Knife is a knife, which has three sizes.  Large, medium and small size. The specialty of this knife is that it can cut all kinds of food.  Besides cutting fish, meat, cold foods like vegetables and fruits can be cut with this knife. Fish and meat are sliced ​​with large-size chef knife, and medium-sized chef knife can be salad by designing different flowers.

Chopper or Chopping Knife:

Chickens, cows, sheep, etc. can be cut into bones with meat.  Chopper is specially made for chopping or chopping meat. It looks like a chapatti, which helps to cut the meat perfectly.

Paring knife:

Actually, a paring knife designed with a short blade. And this short blade length is about two and a half or four inch long. They are the plainer version of the chef’s knife.

 

Boning knife:

They are the sharpest knife having a very sharp edge. This type of knife is used to separate the meat from the bones. All types of meat such as chicken, beef, pork, or poultry can separate from various bones by using this knife. These knives are simple and slim in design and cannot be used for cutting the bones. 

Fillet knife:

Well, if you want to make a fish fillet you have to owner of a fillet knife as a fillet knife can use to separate the fish meat from its bone very precisely. 

Vegetable Pillar knife:

This knife is called a Vegetable Pillar, which is special for exfoliating vegetables.  It can be easily peeled over vegetables.

Vegetable Carving Knife:

The knife is a bit thin and small to look at. The knife is made exclusively for cutting vegetables and fruits of various fine designs.

 Serving Steel:

All the knife may sharpened with it.  It is tall and very thin to look at. And it is pretty available to buy in any market.

Difference between vegetable knife and meat knife:

You should have at least three basic knives in your kitchen.  One of them is a meat knife, another is a universal knife (which can be used for cutting anything) and the remaining  is a vegetable knife.

So what is a vegetable knife and what is a meat knife?

A vegetable knife is a knife which is  used for slicing, chopping or peeling of various fruits or vegetables. You can prepare all the vegetables for cooking by cutting with a vegetable knife only. It is sharper and very specific in design to cut any hard or soft vegetables. 

And a meat knife is a meat cutter used to sliced, chopped, or  deboning the meat. There are various meat cutter knives available in the market. For example, meat boning knife, meat slicing knife etc.

So always try to use meat or vegetable knife only for their delicate purpose, and never try to cut the vegetables with a meat knife or cut the meat with a vegetable knife. Using Of oppose knife during cutting your cooking item will not only contaminated the food but also destroy your work smoothness.

How can you separate meat from bone?

Well, you will definitely need a boning knife to separate the meat from the bone. For cutting vegetables you may have option to use variety of knives but for separating meat and bone, only boning knife is the best option.

Actually deboning of meat Is very much mandatory for preparing several boneless dishes. That’s why you should know the deboning process very clearly to enjoy the different tastes of various boneless recipes.

Well, you can buy any premium boneless meat from the butcher shop. But it will force you to expanse a huge money. Besides this, you may not be able to buy any fresh boneless meat or meat of choice from the butcher. That’s why, we suggest you to debone various meat into your home  with the help of a boning knife and this is the one you can count on.

Just take the meat piece which you want to separate from the bone. Keep the meat piece onto a cutter board. Then hold the boning knife tightly and start to separate the meat from the bone using the sharp edge of the knife. It is better to hold the meat piece in one hand tightly onto the board and boning it with other hand.

You can separate the meat from any bone joint, or from any cartilage using the sharp curved edge of the knife.

What is deboning process and how it happens?

It is the process of separating the meat from bone, bone joint or from cartilage . Deboning process is accomplished with the help of a boning knife. And here is our offered boning knife.

Boning knife has a celibate sharp edge so that you can easily separate the meat from the bone. And the separated bone will not contain any meat residue if you can perfectly perform the deboning process.

Deboning of meat is necessary to make a steak, a barbecue  or a fillet too. Any type of meat such as poultry, turkey, chicken, beef, pork, fish  can subjected to deboning process.

It’s just your matter of choice, which portion of your cooking meat you want to separate from bone. So just use a boning knife and do it.

 

What are some important things to consider before buying a knife for cutting raw meat?

Are you a newbie? Are you a new user of all kitchen utensils? Do you have any idea about deboning process of meat using a knife?

So, If you are not aware of deboning meat at your home, so you are missing to enjoy a different necessary process. Anyway, before buying a knife, you have to select a knife which contains all the necessary  features which altogether help you cut raw meat smoothly.

At first see the brand, obviously it will enhance the product Value. Always keep in mind that a good brand such as Victorinox will provide you a good quality product which is long lasting and friendly in use.

The second thing is to put a concern on your budget too. Though buying a knife will not take a huge expanse from you but in spite of this you have to think well with your budget.

Observe the blade quality. And see if the edge of this blade is round or sharp. So select your preferable one.

Knife’s length is also an important thing which should decide before buying it. You can use a medium sized boning knife rather than any big one.

Look over the knife handle, is it made of suitable plastic or any other metal? So it is wise to buy a knife with hard plastic handle, as other metal may harm to hands.

If possible buy a knife box along with the knife. Also ask the salesman about the guidelines, guaranty warranty  etc and considering all these facts, buying from Amazon is the smartest choice.

 

Learn all the great techniques for cutting raw meat:

Some dishes have to be specially cut for cooking. There are several strategies for these cuts.  They also have different names. No special equipment is required to accomplish the process, but it can cut just with a Victorinox knife that you’ve already known about. So, let’s see some of the great techniques for cutting meat.

Small dice:

First, cut a large piece of meat with a knife and make a long and square piece.  It will need to be chopped and divided into several parts. The thickness of these parts will be six millimeters.  This time, you will get your desired small dice from these long sections of meat by cutting them into six millimeters.

Chop:

Cut one piece of big meat in half.  Take one half and cut it from the inside out along the middle.  Keeping the two parts together, cut them into small pieces. Similarly, the remaining half should be deducted.  This is how the meat can be minced.

Wages:

Cut one piece of meat first in half, then divide it into three portions of equal thickness.  Thus, the remaining half should be cut in the same way.

Julian cuts:

First you have to cut a piece of meat long enough.  The thickness of these slices will be approximately three millimeters.  Now cut the sides of one slice angularly and divide the whole slice into long chunks.  The length of each section will be three to five centimeters and the width will be three millimeters.  Thus, each slice was cut and it became Julian’s cut. The word ‘Julian’ in French means ‘cut and cut’.

Slice beef:

First, separate the beef from the bone.  Now the beef has to be thinly sliced. The length of each piece will be three to five centimeters.

Anyway, you can slice any type of meat with this shape as well.

Brunize:

First, remove the bone of the meat and cut it to a length of three millimeters wide and three millimeters thick.  Then, from the taller sections, again cut short pieces of three millimeters in length, as soon as the brunize was cut.

Cube:

The bones of the meat have to be removed.  Now a piece of meat has to be cut into pieces about an inch wide.  Now, each piece needs to be cut one inch long.

Jardinier:

The flesh should be cut from the bone and cut into six centimeters.  Now cut a piece of meat layer around it, make a square shape. A few slices need to be cut again from this square section.  Then thin them out again. The thickness of the pieces will be one centimeter.

 

Knife-chopping pair work:

Knives and scissors are much preferred nowadays to modern housewives.  As the use of knives to cut anything from vegetables to fish increases, so does the use of chopping or cutting boards.  However, whether a plastic or a wooden board is healthier, read the University of California study. Research says, “Wooden boards are healthier than plastic.”  but why?

The study says that the knife or scissors on the board due to daily use, it is less scratch  on the wooden board than the plastic board. Bacteria cannot build nests without stains or scratches on wooden boards.  And as soon as the vegetables and meat are cut into it, you will have a good food.

On the other hand, the plastic board remains new and healthier for the first few days, but later it stains.  And inside these spots, bacteria build nests. Even these bacterial boards cannot be washed. At the time of cutting any other vegetables, fruits or fish or meat can contaminate the food.  Also, it spreads the bacterial strain on plastic boards that are not on the wooden boards. Therefore, experts say there is a greater health risk on plastic boards than on wooden boards.

If you do not get a wooden board, you can use a plastic board carefully.  For example, different boards can be used to change using Of one board after a few days.  Then the risk of infection in the diet will be reduced. But try to use wooden boards as much as possible. Be aware, stay healthy.

 

How to use a knife?

Many times, hand or finger may cut off due to mistaking with the knife.  Many people are not comfortable with knives for fear of this. So, do not use a knife for fear of cutting your hand,  is it okay? 

There are also special rules for use of knives.  Following this rule will never cut your hand.

Here are some tips on how to use a knife properly.  So, if you don’t want to cut your hand, take a look at these tips: 

* Hold the knife handle tightly.  Use your separate fingers to support upside or down side of the handle.

 * If your knife is less than four feet, fold the tall finger slightly.  If not, the fingers may be cut off.

 * Now, quickly cut vegetables, fish, or meats without any fear.  As soon as you will cut carefully, your hand or finger will not cut anymore.

How to clean your knife?

The knife to use is often rusty, has no jerky feeling, or after a while the edge of the knife is lost.  It is possible to solve this problem in an easy way. Let’s learn how to take care of your meat knife.

Separate the daily use meat cutter knife and special occasion meat cutter knife.  During the wash, clean with liquid soap and cloth. Do not rub with scrubbers. Then the knife’s glow is lost due to scratch.

If the knife handles have a heavy design, they are more likely to sit on the dirt.  So when cleaning the knife, rub the handle with a soft brush. After washing the steel knife, wipe with cotton cloth.  If the knife is well stored, it will not be easy to rust.

Many times, the meat may hardened the knife by left over the meat residue or fat in a knife.  In that case, In a container, combine warm water and a few drops of liquid soap. Soak the knife in the pot for a while.  Now wash it with a sponge soaking in clear water, leaving the frozen meat oil or fat completely.

If any sodium or other metal stain is settled onto the knife, remove those stain from the knife with lemon juice or vinegar after washing.  

If you can follow the upper instruction, your meat cutter boning knife will shine a lot.

How to take care of a knife?

It is important to use it properly to keep the kitchen knife good.  When cutting with a knife, use a wooden or plastic cutting board. This will keep the sharpness of your knife.  Do not cut meat with a vegetable or fruit cutter knife, or cut vegetables or fruits with a meat knife. Do not leave the knife untouched for long.  While washing the knife, rub it with a soft sponge without using a scrubber. Be careful when washing the sharp side of the knife.

In addition, the meat knife can sometimes contain a portion of meat oil or fat.  So after using it, rinse the knife with warm water. Carefully wipe the notch or fine design of the knife handle.  Do not store knives when wet. It can catch rust. Place the sharp side of the knife in the cutlery basket. Otherwise, the hand can be cut off to get a knife in a hurry.

It’s best not to put the meat knife in lemon water for too long.  Because too long contact of lemon acid with the knife’s metal just damages the knife at all, it also destroys the brightness of the knife.  Wash the knife in distilled water and with milled liquid dish soap after each use. You can also clean the knife with white toothpaste.

How to enhance the performance of a knife to cut the meat?

First off all we are encouraging you to buy a brand new qualified deboning knife from online or from supermarket.

After buying your desired knife, just keep it into the knife box wrapping with a piece of  aluminum foil. 

While starting deboning any meat from its bones, hold the knife tightly with left hand and separate the meat from the bone with your right hand. (if you are left hander, than do the reverse hand action).

If you are facing problem to separate the meat, just hold the knife handle with a heavy cloth. 

And applying of some dry turmeric powder or flour into your hand will indirectly enhance the knife’s functioning as well.

During operation, wipe the knife’s blade and handle with kitchen tissue with a short interval as a result extra oily or stickiness of the knife will just reduce and finally knife’s performance will increase as well.

Hold the boning knife with a right direction, and at a right angle to the cutting portion.  Proper setting of the knife also enhance the performance of any knife.

Separate the meat slowly and carefully. Never try to hurry while running any deboning process, unnecessary hurry will allow to adhere a slight portion of meat with the bone.

Actually a knife is not a machine, it’s just a utensil. Therefore, functioning and performance of any knife will not just depend on up to the knife, rather than it depends on up to your capability ; how you can handle your knife and how can you able to obtain a better output.

Extra Tips:

Find out if the knife in the house is shiny or not .  Try to sharpen the knife to make it more worthy. However, it will be beneficial to enhance your deboning qualities.  The knife should be cleaned with coconut oil or other oils every 2 to 6 months so as not to rust the knife.

– Different types of knives are mandatory  to cut the meat. Sharpen the knife of all kinds, small, large, medium, and place it in the corner of the room.  But of course, keep the knife by wrapping with cloth. Even in the wet weather, it will not rust. And it must be noted that the knife should keep far out of reach of children.

– After using the knife, the residue on it destroys the sharpness of the knife.  So, whenever you use it, wash it thoroughly with soap and hot water.

 – Knife can not be kept wet for long after use.  It has the potential to catch rust. So, wash immediately without soaking.

 – If the rust is on the knife, it destroys the oxidation process of the knife.  Because of this, the color of knives often changes. So before buying a knife, one must buy a stainless-steel knife.

 – After cleaning the knife should always be kept in a dry and cold clean place.

 – Cleaning the knife with a mixture of lemon juice ( little bit) in hot water becomes quite shiny.

 – When cutting vegetables or meat, it is best to have a wooden or plastic board of a good brand.  This will not ruin the edge of the knife. But if you cut it somewhere else, there is a possibility of wasting money.

 -With good care, a sharp knife can be used for a long time.

 

Do you really need a knife sharpening machine?

No matter how good a knife may be present into a kitchen, after a while, there is no more sharpness is observed in any knife.  This situation has to be resolved by thrown away the knife and by buying another new one. The process is expensive and a lot of hassle.  Again, we do various exercises to ensure that the sharpness of the knife does not diminish. We do not apply water easily, so do not wash with dish wash.

So there are many methods of sharpening knives, but they are not as convenient. We do not know which way sharpening knives will be best to use.  It is not known how much sharpening will be beneficial to cut. If try to sharpen manually, the fingers or hands can be cut off again.

This gadget is needed in your kitchen to eliminate these problems.  It is a knife sharpener, which is used by many great chefs to sharpen their knives. The biggest advantage is that it’s very easy to use.  If you just place your knife in the X Shape bar, the machine will sharpen your knife perfectly. So, I think you need it.

 

You can also sharpen the knife by yourself

You need a knife to prepare the meat.  But you completely forgot to sharpen the knife. And you don’t have a knife sharpener machine at your home. So, all the energy in your body to cut the meat has been exhausted.  

Are you thinking what are the ways now? Of course there are ways. It is possible to sharpen a knife at home very easily. But the work has to be a little dangerous. Otherwise, the hand may be cut off and bleed.  Find out how to borrow a knife in your home.

Stone:

It is very easy to sharpen a knife when there is a hard stone in the room.  Be careful to rub the stones with a knife. If the stone is hot with rubbing and the flames of fire appear, you will find that your knife has been sharpened.  If there is no stone, you can rub it on the back of your manual spice grinder. This way your meat-cutter knife will be sharpened a lot.

Any way, you can use a whetstone or diamond stone to sharpen your knife as well.

Steel piece:

If there is a piece of steel in the room, you will have no problem to sharpening the knife.  Put the steel piece in the oven and heat it for a while. Now let the knife rub on this hot steel piece.  The knife will be sharpened very soon after rubbing. But, of course, keep your hands carefully.

Rod:

It is possible to sharpen a knife with an iron rod.  If there is no iron rod, the barbecued iron rod will work.  Rub your knife on an iron rod from top to bottom. In a short time, your meat knife will become quite sharp.

Serving steel knife:

Sharpening process of a knife with another knife is very much interesting and enjoying too. You can sharpen your boning knife using any serving steel knife very easily.

 

Causes of accident with knife:

  1. While working, pull the knife in the opposite direction or pull it towards yourself.
  2. Using of Sharpless or less sharp knife for working.
  3. Trying to cut any meat against your knife’s strength.
  4. Carelessness during storing the knife in a secured place or in a secured way.
  5. Trying to catch a knife while moving the knife from a higher place.
  6. Being irresponsible while working with a knife, especially when working with knives, be more mindful of mobile, TV etc.
  7. Trying to cut all kinds of meats and vegetables with the same knife.
  8. Trying to cut something with the strength of your body rather than the suitability or skill of your knife.
  9. Incase of sinking into water, keeping in a drawer or keeping into a bag with other items, leaving the knife to go out quickly while working may cause an accident.
  10. Perform any unnecessary test with the knife.

Precaution and prevention when cutting with a knife:

When cutting meat or deboning meat, many hands are cut off. What precautions should be taken?  And if it is cut off, what should be done right away? Compared to other meat cuts, fatty meat is more likely to cut your hands during slaughter, because there is a lot of fat in cows or lean meats.  And inability to cut meat is one of the reasons for cutting hands. For this reason, it is best to have antibacterial detal, savlon available in advance. 

And using a knife with rapping by a soft cloth in the hand as a resistance, it is possible to avoid slipping of the hand while using the knife. 

Unfortunately, if the hand is cut, then antiseptic cream should be applied.  Another important thing is to try using a sharp knife. Because, when the sharpness is low, the hand can be slipped and cut off.

Again, when leaving the skin of a cow or a goat or cutting meat, your hands may be cut off.  The problem that is most common when cutting these meats is that because of the fat in the animal’s meat, your hands become slippery, so even if careful, your hands or any limbs may be cut off.  However, with a little caution or a little tactics, the hand and foot can be protected from the fork. When the hand becomes very slippery, then rubbing a little turmeric powder in the hand reduces the lubricity and therefore reduces the chances of being cut backwards. 

This is a precaution, but if you are not careful, there are more times when accidents can happen.  Many times, the bleeding does not want to stop. In this case, soaking the gauze with any antiseptic solutions will keep the wound in peace until the bleeding stop.  When the bleeding stopped, prescribed povidone iodine balm should be applied to the wound and tightly tied. 

Antibiotics can be consumed if the cut amount is too high, but ovbiously with the doctor’s advice.  Flucoxacillin or cephradine works well. If possible, eat lemon juice (Vitamin C). Vitamin C helps prevent blood clotting.  Be careful not to apply water to the wound. If there is water in the wound, there is a possibility of infection.

Don’t do that with a knife:

1.Never test the sharpness of your knife by your finger.

2.Never put your knife at any edge or corner of any high- position (such as, corner of any high table, sink, rack etc.). 

3.Never keep your knife into any sink, bucket, when they are full with water.

4.Never try to catch a knife when it comes out from any high position.  In this situation just remove your foot and take care of others if any one is present here.

5.Do not take or give directly the knife in the hands of others. Swap the knife on the ground or on the table if required.

6.When cutting meats, do not look anywhere else, especially on mobile phones or on TV.

7.Never put knife or other sharp things into any drawer or into a bag.

8.Use a peeler not a knife to piled of any vegetables or fruits etc. and never use a knife of low grades. Remember that, a good quality knife will give you always a good service.

9.All types of knife just keep out of reach of children.

10.Never use any knife if it does not have any hard and user-friendly handle. 

11.If something like oil or fat is adhering with the knife’s handle, never go for using the knife without cleaning it properly.

12.Never pull a knife or touch it without needing to.

13.Finally don’t ever try to touch a knife when you are excited.

What to do to ensure the best use of a knife

1.Use a knife suitable for a specific purpose. Keep in mind that not all knives are for all purposes.

2.Place a heavy cloth under the meat cutting board so that it does not move while cutting the meat.

3.When working with a knife, if you need to do other work, first place the knife in a secured place then become engaged with other tasks.

4.When moving from one place to another, keep the knife away from your body and keep the sharp side of the knife slightly bent.

5.After finishing your work with knife, clean it and store it into a knife holder or knife box.

6.Clearly know all the rules to handle a knife or handle any sharp things.

7.When cut the meat, first cut it into equal two pieces. Then cut each piece into your desired size.

8.Hold the knife very tightly, gently holding the knife is likely to have an accident.

9.Always use a sharp knife. Using of less sharpen knife increase the chance to make an accident.

10.Always cut your meat onto a cutting board, cutting of meat onto a plate or onto a sink just increase the chance of an accident.

11.If you are more prone to have an accident while using any knife just try to use any protective clothes or hand gloves to protect your hands and fingers from any accident.

12.Clean the knife separately from other kitchen utensils to avoid any accident.

13.If possible, try to avoid using of straight-edged knife. Rather than you can use any round edge, it reduces the accident risk of your hand or finger.

 

Frequently Asked question:

  1. Is boning knife and fillet knife are same?

-Well, they are pretty different from each other by their function. Boning knife is used to deboning of meat of beef, pork, fish from bone. But fillet knives are used to removing bones and skins from the meat, especially from any fish. Sometimes a boning knife can be use for filleting purposes too. But it is better to use both the knives separately for their delegate purposes.

  1. What can I obtain by using a boning knife?

-Boning knife is looking slim, stylish and handsome. But they used for departure the meat from the bones. They cannot cut the bones into apart. So, a boning knife can be use for deboning meat, slice through any joints and curtilage too.

  1. What is stropping? Why it is using for?

-Stropping is a process use to polish the edge of the sharp edge of a knife. This process is accomplished with the help of a lather strap, applied to a hard surface. Stropping is mandatory to remove or erase the last imperfections of any cut.

  1. Can you please tell me how to select the right angle to sharpen the knife?

-Fine, yes, I can tell you about all the angle on which we recommend to sharpen the knives. For chef’s knives, kitchen knives, Smaller knives, boning knives, or carving knives we recommend sharpening process at 17-25 degrees angle.  But for Fillet knives, sushi knives, and for most Japanese cutlery we recommend it to 12-17 degrees angle. Again, for straight razors or razors blades x-acto knives our recommendation angle for sharping process is 7 to 12 degrees.

  1. A popular way to sharpen the knife.

-Using of whetstone or a diamond stone to sharpen the boning knife is very popular in every kitchen. I am describing the procedure in short-

  • Select the proper angle on which you will sharpen the knife, just follow the recommended right angle chart for sharpening a knife.
  • Lubricate your whetstone or diamond stone with a few drops of cooking or vegetable oil.
  • Place the knife properly on your stone.
  • Start your process from the rough grit side of the stone.
  • For a smooth edge, sharpen the knife by pulling or by dragging it across the stone in an opposed direction just you would move it.
  • Continue the process until your grind goes roughly halfway.
  • If half done, sharpen the remaining half portion of your knife through the steel until you can able to create a new sharp edge on your knife.
  • Flip the stone over and begin sharpening.
  • Again, flip the knife over and again begin sharpening.
  • Begin an alternatives swipes to complete the sharpening process.
  • You can further polish or even stop the edge to your knife if you wish.

 

Untold facts of using this knife:

  1. My wife told that this knife is very durable, functional and holds a very sharp edge as well. Actually, she uses this semi-stiff knife for deboning of beef, chicken and fish as well. According to my wife, it’s a great matter of having this user-friendly knife into her kitchen.
  2. According to my friend John, its an amazing choice because it is a low-cost boing knife. It contains a cheap plastic handle but frankly it is easy to hold onto. It is perfect not only for deboning any chicken but also deboning of any kind of hard and sticky meat too. It can also use to navigate any annoying meat ant bone joints very perfectly.
  3. Riana told me that this knife is not working for skinning the chicken, I reply her that, this knife is not for skinning of chicken basically. It is designed perfectly for deboning purpose. Whatever, if you need a boning knife that this knife will be a great choice of purpose.
  4. One of our customers named Luis who is a knife lover, she used to love Japanese blades like shun, handmade knives or any antique Sheffield etc. But when we suggest her to give a trial with this semi-stiffed blade, she response us a while. And after a week she replied us that she liked our semi stiffed knife very much.  It seems pretty cheap, unique design to her, she reviewed us.
  5. Rima told us that this six-inch curved  pro boning knife is very useful to anyone if anybody wants to cut any meat .  she is using this knife for trimming briskets and other meats for any steak or any barbecue. 

 

Conclusion:

Cooking means cutting of various vegetables or cutting of meats, in this way using of knife is mandatory in every kitchen. Actually you may have the option to use some kind of cutter machine into your home but basically there is no substitute for a knife to get rid of many hassles.

Many of us work outside all day long. After a lot of work in our office, in our court, even in our business establishments, when we reached back our home it seems very difficult to cook than. That’s why to make easiest to our cooking procedure we are using a lot of technical kitchen appliances into our kitchen.

So, like other kitchen utensils  we use this boning knife to our kitchen, which only not separate the bone and meat from each other but along with this knife the deboning procedure will accomplished at a simple and short time that at the end of the work, you will totally  satisfied yourself and will enjoy the free extra time.

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