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Meat Trimming Knives
What is the best knife for trimming meat?
Trimming knives are helpful in removing extra fat from a piece of meat. Yes, the fat offers tons of favor, but it’s the least healthy part of the flesh. Instead, use a trimming knife to take off the excess fat leaving just enough to add some flavor without turning a meal unhealthy and causing less smoke when grilling. Several knives can help with the fat depending on the type of meat being cut.
For most purposes, you can use a chef’s knife to trim the fat off of meat. Also, you can use a santoku knife or even kitchen scissors for tougher fat. The most important part of a knife for trimming fat is that it is very sharp as the point will help to remove the harder parts of the fat.
What type of knife is best for trimming fat?
Chef’s knives and santoku knives are perfect for removing fat. Sometimes you can find a trimming knife, but these are often too small for larger cuts of meat. However, with a chef’s knife, you get a longer length and a very sharp edge and tip. In addition, Santoku knives have scallops that reduce trapped air allowing for meat to come off the knife with ease.
What knife do you use for trimming brisket?
For trimming brisket, use a boning knife to cut meat. Boning knives are more flexible and have an impressive point with the sharpness needed for slicing through fat. While a boning knife isn’t as thick as a chef’s knife or butcher knife, it’s lightweight and allows for the precise cuts a brisket requires. A knife with a little curve can help as well, like a butcher knife.
What knives do professional butchers use?
Butchers keep a ready supply of multiple knives to use for different purposes. For trimming meat, they will have chefs, butchers, trimming, and boning knives to cut different types and sizes of meat. They will also have a filleting knife for the extra sharp point and kitchen shears. Many professional butchers will have knives you have never heard of and probably do not need. The most important knives you need to butcher at home are chef, butcher, and boning knife for cutting the fat off of meat.
What is the difference between a filleting knife and a boning knife?
Both a fillet knife and a boning knife are very useful for trimming meat as they are thin and sharp. However, a boning knife is more flexible and thinner for more precise cutting. Boning knives are skinnier with a rounded shape and an extra sharp point with a bit of a curve.
Boning knives are best for separating bones from meat or fat from bony areas. A boning knife can also cut the skin from the meat, cut dough, skin fruit, carve cakes, and much more. They do not, however, work to fillet a fish.
The flexibility of a fillet knife comes in handy for cutting through smaller areas of fat that require flexibility. These knives serve the purpose of skinning meat like fish or even chicken. Both knives can cut fat but may work better on different cuts. If possible, keep one of each in your kitchen so you can try both and see which works best for you.