Cutting meat is like a geometric problem. If your measurement is correct, bingo! Otherwise, it’s just crap.
Precisely cut meat is easy to cook, absorbs all the flavors of the spices of seasonings, and is loved by everyone. Cooking is a big issue, no doubt, but the best knife for cutting meat does the main job.
You may have a few long blade knives in your utensils drawer. But, not all of them are fit for slicing or cutting meat. You need a knife with a long blade, razor-like sharpness, and flexibility to work through any piece of raw, frozen, or processed meat.
When I first felt the interest in knives, especially meat cutting knives, the main issue was which one to pick. So, I had to work with several major brand knives and types.
I could have easily made a separate list of the best knife for cutting raw meat or the best knife for cutting frozen meat. But for meat lovers, it is the most convenient to compile them in one list.
So I have picked and reviewed the ten best knives to slice meat. Along with the preferences of the world-famous chefs, I have considered made, materials, handle, performance, and price.
This review is for everyone. If you are a die-hard meat lover and don’t bother about price, you have your options here. Contrarily, if you are looking for a great knife for your home kitchen at an affordable price, believe me, you won’t be disappointed.
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What kind of knife is the best for slicing or cutting meat?
Slicing meat means to cut it into smaller and thinner pieces. Slicing and cutting are most essential in the case of pork, venison, roast, fish, and barbeque beef. Most of these meats have grains, and you need to be very careful not to ruin that.
Cutting or slicing knife should be narrow and long. You never know the size of the chunk, so it is better to be ready for anything. Both straight and serrated blades will work perfectly for cutting and slicing meat.
If you don’t want to damage the meat texture, it is better to use a blunt or rounded tip knife. This type of knife can easily cut veggies too.
Top-10 Best Chef Knife for Cutting Meat
- Victorinox Fibrox Pro Chef’s Knife
- Dalstrong Butcher Breaking Cimitar Knife
- J.A. Henckels International CLASSIC Chef’s Knife
- MAC MIGHTY Professional Hollow Edge Knife
- ZWILLING Professional S-Chef’s Knife
- ZELITE INFINITY Chef Knife
- Kessaku Slicing Carving Knife
- Granton Edge Slicing Knife 14-inches
- Mercer Culinary Genesis Forged Carving Knife
- Wusthof 9740-1 CLASSIC Two Piece Carving Set
Top-10 Best Knife for Cutting Meat Review
If you consider both price and performance, nothing can beat Victorinox Fibrox Pro knife. None should have any doubt about the greatness of this knife when 95% of around 25,000 users gave it a 5-star rating.
This is the best knife for cutting cooked meat or raw meat. Professional chefs or home cooks, this is loved by everyone around the world. No matter if you are about to cut or carve meat, this ergonomically designed blade will serve both.
The straight-edge blade is crafted from a single piece of tapered stainless steel. It gives the knife its cutting edge durability as well as flexibility. Beveled at the edge, the steel blade can cut through any piece of meat either cooked or frozen.
A genuine multitasker. You can do cutting chopping, mincing, dicing, slicing with this 8-inches long blade. The stain resistance blade will keep the sine and sharpness intact after each use. However, make sure you take care of the knife the way professional chefs recommended.
The handle of a knife is essential for a better grip and enhanced confidence. The Ergonomically designed Thermoplastic Elastomer (TPE) handle is slip-resistant when wet. Besides, the solid handle provides the balance of the weights for better handling.
You will get the lifetime Swiss guarantee for any manufacturing defects. As long as you are taking good care of the knife, it will take care of your cutting and slicing needs.
- Lifetime warranty
- Slip-resistant grip handle
- Stainless steel blade
- Multitasking knife
- Soft steel gets dull quickly
Dalstrong is among the best German butcher knife brands known for ultimate precision and durability. Like the Dalstrong 12 inch Gladiator, this Cimitar knife is always ready for any battle with raw or frozen meat.
The heart of this knife is the blade. German forging genius has been used to make the knife from high carbon ThyssenKrupp steel. The hardness of the blade is legendary, with 56+ in the Rockwell Hardness scale. Chromium additives intensified the hardness with stain resistance quality.
The full tang blade has a tapered design that gives it better hardness and flexibility. Edges are beveled on each side to retain the maximum sharpness and cutting ability. Besides, the edge retention between 5 to 10-inches length is suitable to cut or slice any chunk of meat.
Like the blade, the handle of this best type of knife for cutting raw meat will mesmerize you. Spanish laminated pakkawood panes are attached to the full tang with triple rivets. Handling and working are safe with this heavy-duty knife because of the bolster bluff at the junction between the blades and handle.
The Dalstrong emblem is engraved in the middle rivet. How great is that?
You will feel the balance between the blades and handle each time you grip the knife. The pakkawood is ergonomically designed for a better grip and flexible motion of the blade.
Moreover, the end cap at the end adds extra safety and counterweight when you are dealing with heavy meat chunks.
- High-quality German steel blade
- Durable and serrated blade for any tough job
- Beveled edge for more sharpness
- Ergonomically designed for balance
- Easy to clean
- Free Sheath
- Not fit for smaller meat chunk
If you love Spanish Football, you will definitely love this classic Spanish knife. 10-inches blade forged from high-quality German steel for durability and seamless transition. You will feel the ace of European knife making craftsmanship in each of the classic pieces.
High-quality German steel blades are the heart of this best quality knife to cut chicken, beef, and pork. The blade is forged by the Spanish knife craftsmen with the utmost skill and efficiency. It is almost impossible to find any flaws in the edges, spine, or tang. The entire 8-inches length is a solid piece of metal with hand-polished shine.
Solid bolsters not only counters the weight balance but also offer the highest safety for your fingers. This metal protection ensures you do not cut your fingers open due to any slippage when the knife is wet.
Laminated pakkawood handles are attached with the full tang by triple rivets. This tang-handle combination is the core of the solid performance of this knife for slicing brisket, ham, or any charcuterie. The ergonomic grip of the wooden handle will hardly make your hands feel stressed. So, long cutting jobs are very much possible with a satisfying heft.
This essential kitchen tool for home chefs is easy to use and clean. Although this brisket knife is dishwasher safe knife, I would not recommend putting it in the drum. It is always better to wash with soap and warm water and air dry before storing it.
- High-quality German Steel
- Full tang body
- Triple-rivet handle
- Seamless made
- Lose the sharpness quickly
- The blade is a little soft
Mighty MAC is a true workhorse for any kitchen. I know people who are using this best knife to cut chicken, beef, venison, or any kind of meat for the last 10-years. They love this knife for perfect weight, balance, and superior quality of Japanese steel.
MTH-80 from MAC is one of the most popular kitchen knives in the world. 8-inches blade length is perfect for any home or professional kitchen. If you are looking for a deep cut, this best brisket cutting knife with 2-inches heel will cut through any big chunk of meat.
The legendary Japanese steel blade of this knife is highly durable. Despite low-flexibility, this is the best knife for cutting raw chicken, beef, or other meat chunks. Hard low-carbon blade retains the sharpness for a longer time than any soft steel blade.
This knife weighs only 193-grams; yes, it’s true. You won’t feel any stress with this lightweight Japanese knife. Dimple on the blade is another feature that makes the knife operation super smooth. Besides, no meat or veggies stick to the blade even after a long cutting job.
It is the handle that is responsible for balanced but swift action. Triple rivet attaches the resin Pakkawood handle with the full tang. Partial bolster offers safety for the part of your fingers. So you have to be a little extra cautious while using this knife.
Edges of the blades are beveled with 15-degree angels. This angel provides razor-like sharpness for this 61 Rockwell hardness scale blade.
- Hard Japanese steel
- Dimpled blade for convenience
- High heel for a deep cut
- Higher price tag
- Partial bolster
Who won’t love a knife that has 280-years of craftsmanship behind it? ZWILLING is manufacturing the finest quality German knife from centuries using signature ice-hardening and forging techniques. The high-carbon stain-free blade upholds all these great features for a longer time.
Every ZWILLING blade is made from high-carbon German steel through forging. Carbon and other additives make the blade soft but highly flexible for almost any cutting, slicing, dicing, mincing, and chopping job. The entire blade and the tang are made from a single piece of steel through the SIGMAFORGE process. It is the forging process that is unique to every Zwilling knife.
FRIODUR ice-hardening process adds extra toughness to the flexible blade. This unique combination is responsible for the razor-sharp blade with longer retention. You can deal with almost any frozen or raw meat with this knife.
It will take a long time to feel the knife is getting dull. Why won’t you? 57 Rockwell hardness index ensures excellent edge retention no matter what the job is.
The edge angle of the blade also maintains the sharpness for a longer time. With 15-degree bevel on each side, the edged blade can cut through any hard meat. If you can maintain this angle during sharpening, you will find the knife revived after each honing.
Full tang with solid full bolster perfectly safeguards your fingers from any slipping. Besides, the bolster bluff balances the weight and makes any knife job easier for chefs with any skill level. The triple-rivet system attaches the ergonomic polymer handle with the tang. Now you have one of the solid knives of the market in your hand.
- Ice hardened steel for better edge retention
- Full tang design
- Full bolster for protection
- Beveled edge for maximum sharpness
- Easy to use and clean
- Soft steel
Your joyous time in the kitchen will become infinite with this Zelite infinity knife. Marriage of 67-layer Damascus steel with Japanese ancient quenching technology makes it one unique kind in the chef’s knife circle.
The durability and stability of the design will overwhelm you when you are cutting, slicing, chopping, or mincing in the kitchen. Frozen raw meat or soft veggies, nothing can withstand the sharpness of the AUS 10 steel.
67-layers of premium quality Japanese steel are attached together and forged using quenching technology. This method infused the molecules of every layer with each other to form a super durable and highly exceptional looking blade. The signature wavy layers of steels are the trademark of Damascus craftsmanship.
This knife is ultra-durable. In the Rockwell Hardness scale, the rating of this blade is staggering 61+. In fact, this is one of the hardest knives in my review.
The hardness retains the edge that is beveled with a 12 to 15-degree angle on each side. This sharp angle will cut through any hard meat or soft fruits without any stops.
Nothing can beat the balance and lightweight of this Japanese knife. You can easily dig into any cutting or slicing job with this 278-grams knife. The tapered but partial bolster provides the balance between the blade and handle. Moreover, it ensures safety from any slippage.
Black handle of this Damascus style knife is bolted with a back bolster and triple rivet. The middle rivet has a trademark three metal mosaic on it. The uniquely shaped tattered handle will let you work for a longer time with minimum stress on hands.
- Damascus style knife
- Ultra-hard steel blade
- Forged through quenching technology
- Back bolster for better control
- Limited flexibility
- Higher price tag
This 12-inches knife will make you feel like a Samurai warrior in the kitchen. Hard frozen meat or soft squeeze vegetables, nothing will withstand the sharpness of this high-carbon Japanese blade.
Polished outlook with balanced stability ranked this ultra-sharp knife highest among the long carving and slicing knives. High heel blade and solid bolster add extra layers of safety for your fingers.
A high-carbon blade is the core of this Japanese knife. As additives, Molybdenum enhances durability while Vanadium and Chromium increase the shine. The 7CR17MOV stainless steel is 2-times sharper than any carving sword in the review. Moreover, the metal has one of the highest edge retention qualities.
Edges of the knife have 16-degree bevel on both sides. This is a bit wider than any regular chef knives. Wide edge angle enhances the knife performances in two ways: First, with a thicker blade and second, better edge retention. Sharpening this extra-wide edge is also easier.
The entire blade and tang are forged from a single piece of steel. It gives this Japanese long knife an extra edge for flexibility. Partial bolster ensures additional safety for your fingers and balance of the weights.
The polished pakkawood handle is resistant to cold, heat, and moisture. You can easily clean the knife with warm water and soap after each use. Make sure to air dry it correctly.
This thin knife is perfect for any slicing and thin cuts of roast and poultry. Any butchering job will be like a breeze with it.
- Ultra-long blade
- Thin blade with higher heels
- Ergonomic handle
- Lifetime warranty
- Blade distortion is common
If you were surprised to see the 12-inches length of the Kessaku knife, here is more for you. This Granton edge slicing knife from Mercer is the longest blade in my review. High-carbon Japanese steel provides extra sharpness for this NSF approved blade. Sharpening this long knife is easy; however, the hard steel can uphold the sharpness for a long time.
You will find all the features of a high-quality Japanese knife in this Granton edge blade. Easy edge maintenance will make your slicing and cutting job easy, whereas rapid sharpening will reduce the stopping times.
Stamped from Japanese steel, this knife may lack the robustness of a forged knife, but there still is no lack of flexibility and endurance. Rockwell hardness rating of this blade is 53+. Yes, it is not as sturdy as Zelite Infinity, but you need more flexibility than hardness from a slicing knife.
One of the unique features of this blade is the Granton edge. It has grooves on the surface that creates small vacuums between the meats or veggies and the metal. The vacuum helps to ease the slicing process with the least effort.
Stress on your hands will be limited both for the Granton edge and the combination of SANTOPRENE and POLYPROPYLENE handle. These two polymers add comfort and durability to the ergonomic handle. Textured finger points prevent any accidental slippage of the finger and provide extra grip and safety.
The double-beveled blade has a 15-degree angle on both sides. This makes sharpening the blade easier, along with a smooth move across the cold cuts or roasted meats.
- Ultra-long blade
- Granton edge for convenience
- High-quality steel
- Lifetime warranty
- Limited toughness
- Have durability issues
This dedicated carving knife is forged from a single piece of high-carbon German steel. Precision forge technology gives the blade better durability and strength. Despite the limited toughness, this carving knife can take care of any carving, cutting, and slicing job.
Additional carbon in the stainless steel is resistant to any corrosion, rust, and discoloration. Edge of this carving knife is tapered to the ground from a thick spine. This design adds extra and long-lasting sharpness to the blade. Moreover, this tapering to the ground design reduces any complexity during the honing and sharpening process.
The solid bolster marks the transition from the blade to the full tang. This metal chunk is responsible for the excellent balance and easy cutting and chopping with the knife. SANTOPRENE handles on the tang offer stability and comfort for your hands. The handle is safe from any slippage.
15-degree beveled edge perfectly fits with the tapered design of the blade for an easy carving job. In case the blade faces any hard bone, do not worry. With the hardness rating of 56+, the metal can withstand that.
- NSF approved
- Forged German steel
- Easy to maintain and sharpen
- Limited Lifetime Warranty
- Soft blade
- Limited toughness
Classic knives of Wusthof are forged from a single piece of high-carbon German steel in Solingen-the blade city of Germany. Comfortable grip, full bolster, and full tang compounded the greatness of this narrow carving knife.
Let’s not forget about the straight meat fork that comes with this knife. These two make a perfect combo for the carving of ham, turkey, or any roast. Pointed tips help to guide the meat away from the raw or cooked meat.
Series of hollow indentations create an air bubble between the food and the metal. The air, lately, pushes the food away from the blade, ensuring a smooth cut and slicing. You will feel consent while working with any starchy vegetables like a potato.
Polyoxymethylene (POM) handle on the full tang body provides a safe and confident grip for you. Tightly packed molecules of this polymer material are resistant to any discoloration, fading, and slippage.
The tempered blade has a Rockwell Hardness rating of 58. A combination of this hardness with signature Precision Edge Technology (PEtec) makes this knife 20% sharper than any carving knife.
- German forged steel
- Full tang
- Triple rivet handle
- Narrower blade ensures a clean cut
- Limited flexibility
Best Knife Storage Solution
The best knives need the best care and protection for longevity. Utensils drawers are ok for storing knives, but the best one of these reviews needs far better options. Here are a few.
These cases are like a briefcase for knives. They have a hard and water-resistant lining that holds the shape and provide extra protection.
Typically, knife cases are designed for knives only. However, a few cases have space for other tools like honing rod, tongs and grilling fork.
Specially designed cases also have pockets for notebooks, ID cards, and business cards.
This storage option is more for air-drying your favorite knives after a thorough wash. All the knives in my review are stain and rust-free. However, no one likes to see water spots on the blades.
Magnetic knife holders keep the knives and other metal utensils vertical so that water drips away and dry faster. You can also keep your knife there as a better-sanitized storage option.
Knife rolls are most popular among the pro-level chefs because of flexible shape and durability. It may not offer shape and water-resistant features like the case, but, carrying the rolls is easier than anything.
Series of pockets inside a canvas lining make the rolls. If you can arrange from the longest to shortest tools inside the pockets, it can be a highly organized option for knife and cooking tool storage.
Buying Guide of Best Knife for Cutting Meat
Things become a bit tough to decide when you have the top ten choices in front of you. Then the role of a buying guide begins. It helps you to pick the best that aligns with your preferences.
In the same way, this buying guide on the best knife for cutting will make the balance between your choice and the knife’s features. Now, it’s easy to decide which is the most perfect.
Any top-rated knife or meat processing knife set blade is made with stainless steel. But not all steels in knife blades are the same in features.
Stainless steel blades are the most perfect for regular uses. If meat is the primary item in your menu, it is better to get a steel blade with a titanium coating.
You will find two types of steel that are used in making meat cutting and slicing blades. The first one is German, and the next is Japanese steel. These steels are unique in their flexibility, toughness, and hardness. In the same way, they are also used for different cutting, slicing, and carving types.
Best Japanese knives have single-beveled edges and are heavier in weight. It is evident that heavier blades are much thicker with a larger tapering to ground. The stainless steel used in these Asian knives contains only the allowable amount of carbon with almost no to a few additives.
High-Quality German or high carbon Serbian sarschach steel knives, on the other hand, are lighter and thinner. They are much more flexible than their Japanese counterparts.
Both the edges of the German blades are beveled with low tapered angels. The material of these knives contains higher carbon and additives in stainless steel. Higher carbon will turn the steel into a more flexible and softer one.
Sharpening and bending of any German knives are easier than any Japanese knife. Thanks to the softness of the steel. However, soft steels lose their shine and sharpness quicker than the hard and heavier steels. So, the Japanese blades will have a high score here.
‘Size does matter’ this cliché one-liner is never so perfectly fit that choosing the best slicing knife for chicken, beef, ham, or any roast.
The typical chef knives blade ranges from 8 to 10-inches. These blades are great for cutting and slicing meat along with mincing, dicing, and chopping. These knives require less pressure to cut and slice those meats.
On the contrary, bigger chunks like ham or turkey require bigger knives for better carving. Expert butchers and meat lovers recommend blade size from 10 to 14-inches. They are perfect for carving, boning, slicing, and cutting meats from a bigger chunk.
You already realized why I have included a few 12 or 14-inches blades as the best kitchen knife for cutting meat. Well, those are exceptionally durable knives. Despite longer blade lengths, those stainless-steel blades can cut, carve, or slice any raw or frozen meat effortlessly.
Bevel Angle and Blade Sharpness
The sharpness of the blades is related with the bevel angle. Bevels are made by angling the blade edges. If both sides of the tips are beveled, it’s double beveled. Otherwise, it’s single.
High-carbon stainless steel European meat knives are double beveled. That means both sides are angled and can cut by both. Along with convenience, these blades come with sharpness and longevity.
Japanese knives are single beveled. They offer one-sided razor-sharp edges. The best thing about the Japanese single bevel knives is they can have a clean cut with a single stroke. So, you can slice any cold or cooked meat with minimum effort.
However, the non-beveled side can ruin the meat and cut across the bones accidentally.
The bevel angle ranges from under 10 to above 30 degrees. If you ask me what a good meat knife bevel is, my answer will be 12 to 16-degree. It maintains a balance between hardness and flexibility.
The small bevel angle (less than 12-degrees) blades are soft and not suitable for any tough meat cutting jobs. On the contrary, any angle above 30-degree will be too tough for the tenderness of the flesh.
Any excellent fillet knife for meat has a balance between flexibility and hardness. They may be related to each other, but sometimes one can undermine others. Let’s discover this unique relationship between hardness and flexibility.
Hard knives are hard to bend, aka not very flexible-Period. Therefore, if you are looking for a knife to slice hard meats, choose one with medium hardness and high toughness. Low hardness and high toughness provide higher flexibility.
Wondering how? Look at the glass. It is hard but not tough. It cannot endure any big blow. In the same way, soft blades can bend and twist and can reach the most remote corner inside the meat.
If you are feeling a little lost, let me assure you one thing. You don’t have to worry at all. All the ten knives in our review have the flexibility to take care of any cutting or splicing of cooked or raw meats.
Handle Materials and Grip
Blades take all the spotlight of the best knife for cutting meat. However, it’s the handles that determine how perfectly the blade will perform. Knife handles ensure comfort, grip, proper angel, and durability for any carving, cutting, slicing, dicing, or mincing.
Shape and make are the most crucial factor that decides the perfect handle for any meat knife. Handles with a beveled spot in the center is the best for safety. They ensure the security of your fingers. And prevent slips with a better cut.
It’s time to move to the made. Classic slicing knives come with wooden handles. They are excellent to show craftsmanship and excellence in design. But there is a catch.
One of the most crucial flaws of the wooden handle is they quickly get slippery. If you have a sweaty palm or work with a lot of water, controlling a wooden handle will be tough. A slippery handle is dangerous and can lead to opening up your finger.
Wood has millions of microscopic holes in it, and they easily absorb almost any smell. No one will like to work even with the best knife that smells like raw chicken.
The modern alternative to wood is molded rubber and polymer. Both the materials provide extra grip due to their softness. Their grips are also slipping resistant. This slip-resistant grip makes sure there is extra traction during each cut.
Cleaning rubber or plastic grip is easy. The best thing is they won’t soak any germs or meaty smell. Moreover, it will keep the sharpness of the blade intact with better balance.
Let’s recall high-school Physics and what Sir Isaac Newton said. More weight means more power. It’s right for everything, and meat cutting knives are not any different.
Heavy knives provide more power than any lightweight blades with the use of the same pressure. Now the question is whether you need that much power or not.
Cutting or slicing beef requires little extra force than any softer meat. Nevertheless, the pink flesh is delicate with grains and texture, so it needs to be handled very delicately. So, you need a balance between weight and power.
We recommend light-medium to medium weight knives for beef and venison. If you are not sure about the weight, just pick any knives with a 10 to the 14-inch blade. They will do the magic for you.
Ultra-lightweight knives are easy to handle, but they won’t be able to produce the desired result. Besides, they will be too soft to tackle beef and bones.
Heavyweight knives-on the contrary- generate too much force that can damage the delicate texture of meat. Moreover, it can cut the bones into tiny pieces that you won’t love to bite while enjoying the ham or steak.
Stamped vs. Forged Knife
How the blade was manufactured had a significant impact on its durability and flexibility. There are two ways a chef knife blade for cutting meat can be made.
This is the most elaborate process of making a knife from molten metal. The metal turns into a solid piece, and veteran blacksmith pounded the shape while keeping it under extreme heat.
The entire process takes time and intense labor. So, the forged knives are expensive and come with all the robustness.
Forged knives are much heavier and thicker than the stamped knives. Professional chefs prefer forged knives for durability and sharp edges.
Unlike a forging, stamping punched out the blade with a machine from a solid metal sheet. This is a quick and easy knife making process. So, stamped knives are a little more affordable than any forged knife for carving.
Don’t think stamping makes the knife any inferior. If you need a knife for light-duty work, this is an excellent option. Besides, it will save you a lot.
If you want to use your favorite kitchen knife safely and swiftly, check whether it has the bolster bluff. The bolster is the thick part of the blade, making the transition from handle to blade.
Firstly, it prevents your fingers from slipping towards the blade while cutting. And you know how important safety is. Some knife comes with a half bolster and only secures the blade attached with the handle. Full-sized bolster safeguards the entire width of the blade.
The second most important thing is to maintain the weight balance of the blade and the handle. Obviously, the blade and the handle will have different weights. This thick metal part works as a counterweight during any use.
Now you can chop, cut, or even sharpen the blade with ease.
Types of Tang
It is the part of the blade that extends throughout the entire length of the handle. In any high-quality chef knife, you will see an edge of metal run through the middle of the handle attached by metal rivets. This metal is the tang.
Tang is the most essential part of the chef’s knives for smooth cutting and carving. It holds the handle in place and makes the job easy. It comes in two ways in any knife.
This tang runs inside the entire length of the handle. Typically, a full tang is attached with three metal pins or triple rivets. We recommend full tang for any meat carving slicing and cutting.
It ensures better control than its counterpart- the partial or stub tang.
In some steak knives, you will see the metal is extended partially into the handle. This is the partial tang where the metal edge only runs partly or halfway into the handle.
Partial tang knives are perfect for light cutting and chopping jobs. Otherwise, we still recommend full tang.
Essential Tips for Kitchen Knives
Knife Care Tips
Keeping the shine, sharpness, and strength of your favorite knife is easy. But you have to keep a few things in mind. These are the things professional chefs and culinary artists do and recommend for a longer lifespan of knives.
- Wash the knives regularly with soap and warm water, especially after each use.
- Do not put knives in the dishwasher. Use your hand for better cleaning and longevity.
- Air-dry the knife and wipe it with soft dry clothes before storage.
- Make knife-honing a regular practice. It keeps the shine and sharpness intact.
- Use a high-quality sharpening stone to sharpen your knife.
Knife Sharpening Tips
Sharpening knives is a delicate job. It can turn any knife into an effective kitchen tool. Otherwise, you may end up with a dull and damaged blade.
However, I have rounded up a few tips that will help you to perform the job perfectly. These are the things some of the world-famous chefs do when they sharpen their knife sets.
- You will find several sharpening options. Pick one that fits you most.
- Whetstone is the best option for manual sharpening. Make sure the stone has a coarse and fine side.
- Always keep the whetstone wet with water during the sharpening process.
- Hold the blade at a 20-degree angle with the stone.
- Work over the entire blade length for a better sharpness
- Handheld and electric sharpeners are convenient to use. You don’t have to worry about knife angle.
Some FAQ About Best Chef Knife for Cutting Meat
In your next thanksgiving dinner or Christmas Eve, keep the best knife for cutting meat handy. Believe me, you will love each piece of the ham or turkey slices either in the gravy or as it is.
Like other reviews, we won’t recommend a few names at the end. It’s because all the ten best chef knives for cutting meat in the review are unique with particular features.
Now you have to decide the features of your preferences. When your choice and the great features of the reviewed knives match, you can be sure that you got the best one.
So, why are you waiting? Let’s dig into the big chunk.