Master all your meat preparations with our selection of professional knives! Meat is undoubtedly the food that requires the most care in the kitchen, so don't skimp on choosing your professional knives! Both robust and precise, your dedicated meat knife will be your companion in all your culinary creations.
For the most tender meats, choose a medium-length paring knife, allowing for precise and easy cutting.
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For less tender meats, don't hesitate to choose a larger blade, which will allow you to exert less force when cutting.
Our selection of boning machines will allow you to prepare your meat by cutting, without any unpleasant surprises!
Choosing a quality knife for your meat also ensures its presentation to everyone! With a precise cut, you'll make all the difference. In fact, you'll feel it right from the start, thanks to its ergonomic design optimized for professional cutting. Combined with the quality of the blades, you'll have the impression of cutting through a cloud.
Our selection of boning machines will allow you to prepare your meat by cutting, without any unpleasant surprises!
Choosing a quality knife for your meat also ensures its presentation to everyone! With a precise cut, you'll make all the difference. In fact, you'll feel it right from the start, thanks to its ergonomic design optimized for professional cutting. Combined with the quality of the blades, you'll have the impression of cutting through a cloud.
Also access kitchen clothing for a complete look: chef jacket , chef trousers and even culinary accessories.
How to choose a meat/steak knife?
A good meat knife should combine sharpness, balance, and ergonomics. For cutting in the kitchen, opt for a long, sturdy blade that will facilitate clean, precise movements. For eating, a steak knife is more suitable: its thinner, serrated blade allows you to savor your meats without tearing them. The choice will therefore depend on your intended use: preparation or serving at the table.
Carving knives and tasting knives (steak knives): what are the differences?
- Meat carving knife : used in the kitchen, it serves to slice, debone or lift whole pieces of meat. Its blade is smooth, strong and often longer.
- Steak knife : used at the table, it is designed for eating. Its blade is shorter, sometimes serrated, and allows you to cut cooked meat effortlessly.
Slicing knife, boning knife…: what are the different types of meat knives?
- Slicing knife : long and thin, ideal for cutting beautiful, even slices.
- Boning knife : narrow and rigid blade for separating meat from bone.
- Butcher's knife : robust and powerful, it is suitable for large pieces of meat.
- Steak knife : smaller, perfect for enjoying at the table.
Beef, poultry… which knife for which meat?
- Cuts of beef (ribeye, roast): use a slicing or butcher's knife.
- Poultry (chicken, turkey): a boning knife will be essential to follow the joints.
- Meats cooked at the table (steak, ribs, duck breast): a steak knife is the ideal ally for effortless enjoyment.
How to properly maintain a meat/steak knife?
A meat knife or steak knife should be cared for carefully. Wash it by hand with warm, soapy water and dry it immediately. Avoid the dishwasher, which damages the blade's edge. Remember to sharpen your knives regularly with a whetstone or a suitable sharpening steel to maintain their sharpness. Store them in a knife block or on a magnetic strip to prevent them from bumping against each other.
