Your cart
There are no more items in your cart
Slicing knife: what for?
Features of the slicing/carving knife 
The slicing/carving knife was originally designed for carving bacon, hence its name " tranchelard". It can also be called a slicer. It's a knife for cutting meat into thin slices, whether raw or cooked. Its versatility and long, sharp blade make it comparable to a chef's knife . However, the slicing knife is sharper, enabling you to slice thin slices of meat and fish with great precision. The slicing knife's blade is between 15 and 25 cm long, enabling you to cut your food in a single pass. It can therefore replace a salmon or ham knife.
How to use the slicing knife 
Halfway between a chef's knife and a Yanagiba knife, the slicing knife is perfect for :
- slicing cuts of meat, such as fillets or roasts
- Slicing terrines or charcuterie, such as sausages
- Lifting fish fillets
- Tartars and carpaccios
- Finely chop fruits and vegetables
- Cut food into cubes, strips, etc.
Like all knives, slicing/cutting knives need to be sharpened to maintain their cutting edge. To achieve this, you can sharpen it regularly with a whetstone or a sharpening gun. In addition, always use a cutting board to preserve the blade's edge for longer.
Find all our carving knives on KnifeLeader.eu!
