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From the late 18th century to the mid-1840s, the butcher knife was a key tool for mountain men. Simple, useful and cheap to produce, they were used for everything from skinning beaver, cutting food, self-defense, and scalping. During this time, John Wilson, of Sheffield, England, was a major exporter of this type of knife to the Americans. [1]
Chef Burgess has been known to dabble with German lines such as Trident and Wusthof, especially with butchering and meat cutting, he also enjoys using Japanese brands as well.
A knife block ranks at no. 7 on the “germiest items in the kitchen” list (just below the refrigerator meat drawer), according to a household germ study performed by the public safety group NSF ...
The grind for a meat cleaver, at approximately 25°, is much blunter than for other kitchen knives. [ 2 ] The tough metal and thick blade of a cleaver also make it a suitable tool for crushing with the side of the blade, whereas some hard, thin slicing knives could crack under such repeated stress.
A kitchen knife is any knife that is intended to be used in food preparation.While much of this work can be accomplished with a few general-purpose knives — notably a large chef's knife and a smaller serrated blade utility knife — there are also many specialized knives that are designed for specific tasks such as a tough cleaver, a small paring knife, and a bread knife.
Chefs explained the proper way to cut, peel, and slice fruits, vegetables, meats, and cheeses. They advised avoiding dull knives, especially when slicing eggplant and bread.