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    Meat knives: A complete guide to choosing

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    If you are a keen cook, a meat knife should not be missing from your kit. It will make your work much easier and improve your cooking experience. We'll introduce you to the different types of meat knives, explain their uses and give you advice on how to choose the best one.

    What makes meat knives specific?

    Meat knives are usually made of the highest quality steel to handle large portions of meat and all the associated tasks. Their blades can be long and thin for filleting, strong and curved for boning, very sharp for serving, or sturdy and wide for cutting larger cuts of meat. The ergonomic shape of the handle ensures a comfortable and, above all, safe grip. Each type of knife has its own specific characteristics to increase efficiency and make food preparation or consumption easier.

    Meat knives

    Knives for cutting meat include:

    sekáček na maso

    Meat cleavers

    Choppers are sturdy, heavy-duty knives specially designed for cutting bulky cuts of meat, including cartilage and bone. They feature a wide, chunky blade that is 15-20 cm long and are usually made from the strongest grades of steel to withstand the rigours of the kitchen.

    The handle of the chopper should fit the hand in such a way as to ensure a firm, comfortable and above all safe grip.

    Advantages: Besides making it easier to carve meat, they are also usually an unmissable design element in the kitchen.

    Disadvantages: are robust and have a higher weight, so working with them is often strenuous.

    Meat cleavers

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    Butcher knives

    Butcher knives are designed for professional and home butchers. They are characterized by a strong and durable blade made of high quality steel, with a length between 15 and 30 centimeters. This wide and sturdy blade allows you to efficiently cut large pieces of meat, as well as other hard ingredients.

    Butcher knives should have an ergonomically shaped handle that ensures a firm, safe and comfortable grip.

    Advantages: The butcher's knife makes it much easier to cut large pieces of meat, including their tough parts, cartilage and bones.

    Disadvantages: The butcher knife is quite heavy, so working with it can be quite challenging.

    Butcher knives

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    Boning knives

    Boning knives have been specially developed for removing bones from meat, poultry and fish. As these tasks require precision, boning knives have a thin, flexible and very sharp blade that guarantees easy manoeuvring around bones and tendons.

    Keep in mind that boning requires a certain amount of skill and precision, especially when removing tendons and smaller bones.

    Advantages:The boning knives are distinguished by their precision and strength, allowing easy separation of meat from the bone.

    Disadvantages: A boning knife is a specific tool that can hardly be used for other purposes.

    Boning knives


    The best knives for carving meat according to our customers

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    How to choose a meat knife
    • When choosing a meat knife, first be clear about the purpose of the knife. Then look at the shape, length, materials used and, above all, test the knife to see how it fits in your hand.
    • For filleting knives, the more flexible the blade, the more precise the filleting of the fish.
    • For boning knives, the stronger the blade, the easier it is to debone all types of meat.
    • For cleavers, the sturdier the chopper, the more effective it is at cutting especially tough cuts of meat.
    • For butcher knives, the stronger and sturdier the tool, the easier the carving.
    • For skewers, the thinner and sharper the blade, the more precise the insertion of ingredients into the meat.
    Meat knives

    Meat preparation knives include:

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    Filleting knives

    Filleting knives have a thin, 15 - 25 cm long and flexible blade that allows smooth gliding along the bone and skin. The very sharp blade is specially designed for precise filleting of fish and other types of fine meats. The ergonomic shaping of the handle ensures not only a comfortable grip but also precise cuts. Remember, however, that the correct use of a filleting knife requires some practice.

    Advantages: The advantage of filleting knives is their flexibility and sharpness, which allows absolutely precise cuts without disturbing the structure of the meat.

    Disadvantages: The disadvantage may be limited applicability for tougher meats and bones.

    Filleting knives

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    Slicing knives

    The slicing knife is designed to create precise and thin cuts of meat or fish. It has a 15-30 cm long, narrow, very sharp and rather flexible blade, which allows for even cuts, while preserving the quality and appearance of the raw material and not damaging its texture.

    Advantages: Thanks to its precision and sharpness, it is ideal for preparing delicate dishes such as sushi or carpaccio.

    Disadvantages: To stay sharp for a long time, it requires careful maintenance and regular sharpening. It must also be taken into account that due to the high hardness of the blade, it is also fragile and therefore prone to damage. It is not suitable for cutting hard foods.

    Slicing knives

    špikovací nůž

    Spiking knives

    Skewer knives are tools designed for skewering meat, a technique in which strips of sausage, vegetables or other ingredients are inserted into meat to improve its flavour. These knives have a thin, sharp blade that allows for precise and delicate cuts. The blade of a skewer knife is usually short, which makes it easier to control the cut and minimizes damage to the meat.

    Advantages: The paring knife is a relatively versatile tool that can also be used for various other cooking tasks.

    Disadvantages: The thin blade of a spiking knife is more prone to damage.

    Spiking knives


    Quality knives for meat preparation

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    How to care for a meat knife
    Since meat knives are designed for the most demanding kitchen activities, they need to be given proper care. In fact, proper maintenance is crucial to maintaining their sharpness, functionality and durability.

    Grinding
    Meat knives require regular sharpening with whetstones or grinding stonesnamely:
    • 1x per week with daily use,
    • Once every two to three weeks with frequent use,
    • 1 per month for weekend use.
    Remember also that meat knives should be professionally sharpened at least once a year.

    Cleaning
    After each use, rinse the knife thoroughly under running water using a soft sponge and mild detergent. Immediately after washing, carefully clean the knife.dryto prevent corrosion.

    Do not wash meat knives in the dishwasher. High temperatures and solvents could damage the handle and dull the blade.

    Storage
    Proper storage of meat knives is essential to maintain their sharpness in the long term. Therefore, store knives in block, stand, on magnetic rail, or in a protective sleeve or drawer with a special insert. Avoid storing knives loose in a kitchen drawer.
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    Top brands of meat knives

    The most sought-after manufacturer of meat knives is the brand Wüsthofwhich originated more than 200 years ago in the famous German "city of blades", Solingen. This family-owned company uses the finest materials to produce its knives, combining them with the legendary German precision, modern technology and craftsmanship. Wüsthof's emphasis on quality and innovation is reflected in products that are appreciated by both professional and amateur chefs around the world.

    Other manufacturers of quality meat knives include Forged, Dellinger,Zwilling and others.


    The best meat knives according to our customers

    FAQ
    The most frequently asked question
    What are the main types of meat knives?
    These are filleting knives, boning knives, butcher knives, meat cleavers and skewer knives. Each of these knives has specific features and is designed for different meat processing tasks.
    How often should meat knives be sharpened?
    The frequency of sharpening depends on the use of the knives. For daily use, it is recommended to sharpen the knives once a week. With regular use (several times a week) it is advisable to sharpen the knives every two to three weeks. With occasional use, it is sufficient to sharpen the knives once a month.
    What is the difference between a filleting knife and a boning knife?
    Filleting knives have a thin, long and flexible blade that allows precise filleting of fish and meat. Boning knives have a thin, firm and often curved blade that is ideal for removing bones from meat and poultry.
    How to clean meat knives properly?
    Meat knives should be washed in warm water and detergent immediately after use and dried thoroughly. It is not recommended to wash knives in the dishwasher.
    How to store meat knives properly?
    Blades should be stored in a block, on a magnetic bar or in a protective sheath to avoid contact with other objects that could dull or damage the blade.
    Why are butcher knives more robust than other knives?
    Butcher knives have a robust construction and a strong blade that is specially designed for the most demanding tasks associated with butchering and meat processing, including cutting cartilage and bone.
    How to ensure safety when working with meat knives?
    When working with meat knives, it is important to use a stable and safe base, hold the knife firmly by the handle and point the blade away from the body. Knives should be kept out of the reach of children and extra care should be taken when maintaining the knife, especially when sharpening and polishing.