What is best knife for cutting raw meat
Knife Selection and Cutting Raw Meat
hi and welcome to the meet minute I'm
Stacey's Ellie here at Purdue University
and what we're going to talk about in
this video is nice selection and also
some basic cutting skills whenever we're
dealing with raw meat now if you go to
buy a knife set a lot of times you're
gonna see knife such as this the chef's
knife or even more serrated looking
knife this is a steak knife or if you
buy the super duper set you might
actually get one that looks like this
and even though these can be really nice
for a variety of products when we're
looking at cutting raw meat none of
these are gonna be all that great this
is probably the best one and this is
really only meant to go through bones so
a lot of times you're not going to be
using a knife such as this what I do
recommend is you look into purchasing
something such as this this is known as
a boning knife and some of the key
characteristics of a boning knife really
come down to the shape and edge of the
blade when you look at the tip of the
blade you notice that a chef's knife is
quite large at the tip where as a body
knife is quite narrow that narrowness is
really helpful when you're gonna go
ahead and separate muscles or separate
out bones away from meat so having a
narrower edge is very very helpful for
that that's where again a chef's knife
not really wonderful because it's got
such a sick tip to it the other type of
knife that a lot of people will grab is
one such as this which is a steak knife
and you'll notice that it has a texture
to the edge it's actually got a
serrations serrated pardon me and when
it's serrated like that again it's not
gonna cut nice and smooth and it's not
going to be as useful whenever you're
trying to separate out your various cuts
so purchasing a boning knife is very
helpful again you're looking for a nice
smooth edge and you also want to make
sure again it's got a very narrow tip to
it another question that people ask me
many times is how do I maintain at the
edge of that knife many times your meat
cutting knife set will actually come
with something that looks like this this
is actually known as a honing steel this
is actually not designed to sharpen your
knife what it can do is help realign the
blade let's say you accidentally hit the
cutting board or you hit in that a bone
when you're cutting a honing honing
steel pardon me can be very helpful if
you actually have a fully dull blade you
need to find yourself a sharpener this
is actually going to end up removing
some pieces of metal from the tip or I'm
sorry the edge and that will actually
add a bevel to that edge this is just
meant to actually realign it whenever
you're using a honing steel you want to
lay your knife nice and flat and you
want to raise it about 45 degrees and
make sure you get the entire length of
the blade now if I just do this that's
great but I've only done one side of the
blade and there's two sides to every
blade so you need to make sure you come
on her and do the other side as well
so make sure we're getting both sides of
that blade nice and honed and that's
going to maintain again the the
integrity of your blade now whenever
you're using a knife to go ahead and cut
meat there's two ways you can hold it
nice and effectively one is to make sure
you've got your thumb parallel to the
blade this is gonna give you a very firm
grip and it's gonna give you very good
control the other way that you can hold
it is the overhand method now this one
usually gets people their eyes a little
scary when you think it looks like a
serial killer but this is actually very
steady and firm weight again to hold the
blade and you can have a lot more
control with it whenever you're using
the knife in order to cut seams and
things like that so I'm going to show
you on this turkey thigh how we can
actually remove this very sink this very
bone pardon me so you can see that I've
got a bone that starts here ends here
and I'm just gonna use the tip of my
knife in order to come down and yes I'm
gonna use the overhand method again I
could use the normal acid a lot of
people think of but it puts my elbow
kind of high in the air and I'd much
rather use the overhand I feel like it
gives me better control now notice I'm
not having to do too much sawing action
just a little bit here and there but
otherwise I'm just gonna let the knife
do its job and cut through the meat
let's turn toward you
and in doing so I'm not gonna tear to
much I'm actually gonna let the knife as
I said cut so we're gonna let that
finish off and so I've been able to
remove that and you'll notice that my
knife is only dirty here at the bottom
couple inches that's all I needed to use
in order to separate that out now if I
had a bigger cut I might end up making
it a little bigger or making it a little
more dirty but again all that's all you
need to use generally using the center
portion of your knife is not going to be
that necessary whenever you're moving
bones or again removing seams
you
