Best Knife For Cutting Meat in 2020 – Buyer’s Guide

Clay Hill August 8, 2020 Kitchen

If you are active in the kitchen or a professional chef, you probably know how important it is to have the right knife for the task in question to be successful. That is, the best bread knife to slice bread or the best knife for cutting meat.

Using the appropriate meat knife does not just help you finish the task perfectly, but it also saves you time, effort, and money. With the right meat knife by your side, you will glide through steaks like through butter and trim fine briskets with minimal effort.

Moreover, with a good meat knife, you will no longer get lost in the meat of the large game, but it will feel natural and easy.

Thanks to meat knives, you will create amazing slices and cuts from different types of meats, including turkey, ham, roast, salmon, brisket, and pork loin.

So, how to make the best decision and purchase the ideal meat-cutting knife for you? Check out our review to find out!

Contents

List of Best Knifes for Cutting Meat

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The Best Knife for Slicing Through the Meats

Some of the most common kitchen knives best suited for cutting meat are:

The Chef’s Knife. This multi-purpose knife is designed to perform well at many different kitchen tasks, rather than excelling at one in particular.
The Boning Knife. This knife has a sharp point and a narrow blade. Designed exclusively for meat (although it has other skills, it is used for removing meat from bones.
The Carving Knife. A carving knife is a large knife used to slice thin cuts of meat, and it usually comes with a serrated edge.
The Cleaver. A large, often rectangular knife used for heavy-duty jobs, like breaking down beef.
The Bread Knife. This knife comes with a serrated edge designed to cut through bread and soft-shelled fruits without damaging or crushing them. Depending on how it’s designed, it can also be used in place of a carver.
Utility Knife. This knife usually measures between the size of a chef’s knife and a paring knife and serves as a multipurpose tool in the kitchen.

These knives all have their specific purposes in the kitchen. With a better understanding of each type, you’ll be slicing up different kinds of meat in no time. We at AllBoutReview tries to provide out the most valuable information and this time it is about the best knife for cutting meat.

Slicing Vs. Carving Knives: What’s the Difference?

Each knife in your kitchen should have a different purpose. As you may have noticed, some of my favorite knives listed above are more suited towards slicing versus carving and vice versa.

Here are the main differences between the two so you can ensure you get the perfect blade for your kitchen.

Slicing Knives

Slicing knives are characterized by being very long, thin, and narrow blades. They either have a pointed or rounded tip and are often more flexible than carving knives. You can also use slicing knives to prepare vegetables, fruits, and fish along with slicing meat.

However, you wouldn’t use slicing knives to cut through bones as they are not sturdy enough to be used for that.

Carving Knives

Carving knives have a much more rigid blade that is usually thicker and heavier for extra stability. The tip of these knives is curved and pointed, designed to cut the meat away from the bone. You’d use these knives to carve poultry and roasts, but their heavy-duty construction makes them somewhat limited to this purpose.

In general, carving knives are much sturdier and thicker than slicing knives and can, therefore, be used to carry out more intense cutting tasks.

On the converse, slicing knives are more flexible and their lightweight, narrow nature makes them somewhat of a flexible preparation tool.

How a Knife’s Shape Affects its Performance

When picking out a proper knife for your kitchen, it’s important to understand exactly how the different physical features will alter its performance. The edge and blade shape, as well as the thickness of the knife, all contribute to a particular tool’s niche.

Thickness: In general, the thicker the blade, the stronger it is. For example, you should see a thicker blade on a carving knife than a slicing knife. However, stronger is not necessarily better. Thinner blades allow for more flexibility and more precise cuts and are generally better all-purpose knives. It’s easier to slice with thin blades, which is why slicing knives characteristically have long, narrow, blades.
Edge: The knife’s edge is essentially correlated with the concept of thickness, however, it’s important to consider the two parameters independently as you could have an overall thick blade with a thin edge or vice versa. In general, thinner edges, or knives with more pointed, skinny tips, are used for more precise cutting but lack the strength and control of knives with less curved, thicker edges.
Blade Shape: Perhaps the most distinguishing characteristic of knives is the overall blade shape. Note that this parameter incorporates edge and thickness variations, but also serves as a quick thing to look out for when picking out your knife.
Knives are generally shaped according to the curve of their intended purpose. For example, carving knives and cleavers are generally straight-edged to produce the cleanest, straight cut possible when cutting through meat. You’ll find that all-purpose and slicing knives have more of a curve to them to produce a more precise cut that aligns with the particular knife stroke of the chef.

Other Things to Consider When Buying a Knife for Cutting Meat

Picking out a proper meat-cutting knife can be difficult. Here are a few additional things to look out for when picking out the perfect knife for your home.

Maintenance: Is your prospective hand-wash only? Or is it also dishwasher safe? While you should always shoot to hand-wash and dry your knives, sometimes this feature is helpful in a pinch, especially if you live in a busy household.

Moreover, some knives are more prone to rusting or wear and tear due to water damage. Make sure you include this factor in your research to ensure you have the tools you need to keep your knife in tip-top shape.
Weight: Knives have varying degrees of weight which alters their purpose accordingly. Generally speaking, heavier knives are stronger and can cut without a lot of power on the user’s end. However, lighter knives are built for precision and are often easier to operate for beginners.
Storage and Safety: If you’re going to invest in a high-quality knife, you’re going to want to make sure you have adequate storage. It is never recommended to store knives loosely in a utensil drawer.

Instead, look for a proper knife block or magnetic knife strip. If possible, look for knives that include custom sheaves or blade covers, especially for unusually sized tools.

Storage is especially important if you live in a house with young children. You’re going to want to make sure that these knives are stored properly and out of reach from any potential hazards.
Kit versus Individual Pieces: Consider whether or not you’re looking for a full kit or if you’d like to get an individual piece. If you’re a beginner looking to get a bevy of knives for a number of purposes, a kit might be the more cost-effective option.

However, acquiring a set one knife at a time allows for more flexibility and ensures that each piece you bring in has a specific purpose catered to your needs.
Grip Comfort: Grip comfort is a significant factor especially in multi-purpose knives or knives you use pretty often on a daily basis. Make sure you’re selecting a knife that feels comfortable while cutting or remaining stagnant.

Many of these knives have money-back guarantees, so be sure to take advantage of this factor should you feel at all uneasy about the grip of your newly acquired knife.
Knife Balance: In general, high-quality knives have a proper level of weight distribution. If your handle is significantly heavier than your blade, you may want to reconsider your knife. A well-balanced knife should feel sturdy during use and will contribute to more precise cutting.
Proper Knife Sharpening: As you should with any knife, make sure you have the proper tools to sharpen your new tool. Make sure to invest in a knife sharpener to keep your knives in tip-top shape.

In general, you should sharpen your knives every 4 or so uses, or whenever you notice it is beginning to dull. Note that this general guideline will vary from knife to knife, so try your best to handle each tool independently.