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A steak knife is a sharp table knife designed to efficiently and effectively cut steak. [1] This type of knife comes in a variety of styles and sizes; however, the design often used in a steakhouse typically features a partially serrated blade and wood handle.
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.
For consumers intent on cleaning meat they have purchased, the USDA recommends using a knife and cutting board on a clean surface. “Washing, rinsing or brining meat and poultry in saltwater ...
A cimeter or scimitar is a large, curved butcher's knife, with a blade typically between 20 cm (8 in) and 35 cm (14 in) long. It is used primarily for cutting large pieces of meat into retail cuts such as steaks. [1] These knives are available with or without a granton fluted blade.
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It’s finer and harder to find in tender cuts like beef tenderloin or New York striploin, but larger and easier to identify in tougher steaks (such as skirt or flank).