Before a new one butcher knife once the quality of such a knife is understood. A high quality butcher knife has many typical features of a forged knife, which already distinguish the good knives from the cheap knives.

Characteristics of a butcher’s knife

For more than 50 years, stainless chromium-molybdenum-vanadium steel has been one of the main hallmarks of a good knife. This special steel guarantees a high sharpness. It meets the highest hygienic requirements that one has butcher knife can make. Many other blade materials are rarely recommended for everyday use in the kitchen. For example, ceramics are considered to be very fragile. This material can only be resharpened by a professional, which usually causes high costs. A damascus steel, on the other hand, is of very high quality, but it is also particularly susceptible to rust. Damaststahl knives are only allowed on one grindstoneto be sharpened. A forged butcher knife is therefore always best suited to dissect meat. It always consists of one piece of steel. This can be seen in the thickening between the blade and the handle and on the crop. The special way of making a high quality butcher knife promises a very high stability. In addition, a perfect balance is guaranteed. It is particularly advantageous if the handle has a seamless connection between the shell and the blade. Especially at this point it often happens that bacteria adhere.

Advantages of high quality butcher knives made of steel

Anyone looking for a new one butcher knife is who should have worked once with a steel butcher knife. Many people expect every knife to be sharp right from the start. The difference between a simple and high-quality butcher knife is that this sharpness is maintained. The prerequisite for a lasting sharpness is the high-quality steel. In addition, consistently high heat treatment and precise machining of the knife edge are important for a high level of chipping. When choosing a suitable butcher knife, the handle is also very important. It is easier to cut when a knife fits well in the hand. An ergonomically shaped plastic handle prevents your hand from slipping or getting tired. With a riveted handle, care must always be taken that the rivets are part of the forged butcher’s knife. Many patch rivets rust much faster. Wood on the other hand needs a lot of care. As a natural material, it is not very joint-tight and tends to swell with frequent use and cleaning.

Butcher knives for professionals

Butcher knives are used for filleting, cutting and boning. A butcher’s knife with a case is a great gift for many chefs. He not only receives an important kitchen tool, but also a storage bag. Thus, the knife can be taken anywhere. Butcher’s knives are available in different sizes. Many manufacturers offer exactly the right knife for every purpose and cut. They have a short or long blade, are rigid or flexible and have a smooth edge, a serrated edge or a serrated edge. High-quality knives can be guided precisely and thus produce an extraordinary cut. Due to the hardness of the steel, a significantly lower material consumption is to be expected.