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Butcher knife: why use it?
Butcher knife features .jpg "Couteau boucher utilisation")
The butcher 's knife is by far the most widely used knife in the meat trade. Large and very rigid, it's ideal for cutting large pieces of beef, veal or pork, quickly and effortlessly. It's a knife capable of carving through muscle mass thanks to its high cutting power.
Butcher knife blades generally range from 16 to 40 cm. The longest allow you to cut large pieces of meat in a few strokes. It's a knife that looks like a chef's knife, with a fearsome cutting edge.
Butcher knife handles can be made of wood, plastic or metal. Whatever the material used, it must be watertight to prevent bacteria from proliferating, and provide a comfortable, practical grip.
How to use a butcher knife 
Although designed for working with meat, the butcher's knife 's sharpness and sturdiness give it a versatility that makes it suitable for :
- Cutting large pieces of meat or poultry
- Breaking small bones
- Chop meat and fish
Like any knife, a butcher's knife needs to be sharpened to maintain its cutting edge. You can sharpen it regularly with a whetstone or a butcher's knife. In addition, always use a cutting board or butcher's block to preserve the blade's edge for longer.
Find a wide selection of butcher knives on our KnifeLeader.eu website!
