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This is a conversation we hear all too often about trimming your meat prior to cooking. Short answer there is no right or wrong answer for this, it comes down to comfortability.

However, there are knives that are most definantly suited for specific duties. This is our breakdown on what we use.

Boning knives; there are hundreds of different boning knives available on the market and side by side are almost identical as to their performance. We prefer to use a rigid thin knife in a 5″ or 7″ blade. Shorter blades are much easier to control and are less likely to flex the closer you get to cut against bone, especially in joints and bone socketes. flexible knives work but are more suited to trimming meat or fish where the bones are finer and require more delicasy when slicing around the bone. When choosing the suitable boning knife for you the budget weve generally gone between is $30-60 per knife


Slicing knife or carving knife? The difference, nothing that your substantially going to notice. Most slicing knives have rounded tips so in a safety aspect are more suitable; if your uncomfortable with a pointed blade. These knives will come as serated or straight edged blades again they serve the same purpose. the benefit of using serated knives in this case is the “longevity” of the blade’s edge for a user that is less frequent to sharpening their knives. When choosing the suitable slicing/ carving knife for you the budget weve generally gone between is $60-150 per knife. **The variance in price is usually an indication of blade size or matrial of the handle in hardy style knives)


Cleaveres; unless you are breaking down full carcasses or hacking through bones, these knives arent great additions to the kitchen, they’re heavy and in alot of cases are awkward to use in general cooking applications. you will find most home butchers are more inclined to use a hacksaw/ meat saw as they splinter bone much less!


We are adamant that all knives require care; meaning hand washing and drying after use, regular blade maintainence using stones, honing/ ceramic steels and when possible stored with a sheath. If you do so even budget knives lined up against more expensive ones will perform almost identical.