The ham knife is an indispensable tool for charcuterie enthusiasts and professional butchers alike. It is the knife best suited to cutting raw, cooked or smoked ham. It can also be used to cut large fish. Indeed, this butcher's knife is remarkable for its great length. This enables it to cut long slices in a single movement. However, ham knives come in a variety of sizes, with blade lengths ranging from 20 to 40 cm. On the other hand, the blade is very narrow, rarely exceeding 3 cm in width.
Another feature of the ham knife blade is its flexibility. This allows it to adapt to the shape of the ham, for a fine, precise cut. It can be pointed or rounded at the tip. Last but not least, some blades are hollowed out to allow the slices to peel off easily.
Although the ham knife was originally designed for cutting ham, its long blade is suitable for :
- finely carving raw, cooked or smoked ham
- Cutting raw or cooked meats, such as roasts
- Slicing fish, such as salmon
To make slicing ham easier, you can use a ham holder. This allows you to fix the thigh so you can work hands-free. Alternatively, wrap the heel in a clean cloth to grip it firmly without the fat causing the ham to slip through your fingers. Then slice, with the blade always pointing away from you. Like all knives, ham knives need to be sharpened to maintain their cutting edge. To achieve this, you can sharpen it regularly with a whetstone or rifle.
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