Best Butcher Knives Reviews Consumer Ratings & Reports

This short knife has a flexible blade that is perfect for use with many types of meat, giving you precise cuts and complete control. The blade is high-carbon stainless steel, with a comfortable fibrox handle.

The Millenia Boning knife is made from high quality Japanese steel. The handle combines Santoprene and polypropylene to give you both the comfort needed to use the knife for hours at a time and the durability to last for years.

This 10 inch knife from Dexter-Russell is a stylish white color and features a hand-sharpened, stainless steel, curved blade that is great for slicing large cuts of meat into even portions. The Grip-Tex plastic handle makes slipping a thing of the past.

The R109 Old Fashioned knife has a heavy-duty cutting blade made of high carbon, surgical grade stainless steel. The silver-brushed aluminum handle matches the color of the blade perfectly, giving you a flashy knife to impress your friends.

The Japanese steel blade of this knife has an interesting Tsunami Rose Damascus pattern that makes its stylish look as impressive as its slicing abilities. The handle is triple riveted for added strength and is ergonomically rounded for added comfort.

There only a few features you need to look for when buying your butcher knife, to ensure it has the quality and durability you need for years of use.

Versatility – Having a knife that can be used for a variety of tasks is better than a drawer full of knives you never use. Having one to cut thicker pieces of meat and one for more flexible work will make things easier on you.

Blade Thickness – The thinner the blade, the more precise and faster your cuts will be. This is also important for deboning and skinning.

Blade Size – Standard blades are short, usually around 5 or 6 inches. The shorter the blade is, the more flexibility it has. Of course, when cutting a larger roast, you may want a longer blade to slice through the full length, so having a few different sizes may be best for your kitchen.

Blade Size – Standard blades are short, usually around 5 or 6 inches. The shorter the blade is, the more flexibility it has. Of course, when cutting a larger roast, you may want a longer blade to slice through the full length, so having a few different sizes may be best for your kitchen.

Tang – This refers to the steel connecting the handle to the blade. Longer tangs extend through the length of the handle, making the knife stronger and less likely to break under pressure.

Handle – When you have to use your knife for long periods of time, you don’t want to be gripping something that is uncomfortable. A handle that isn’t too bulky for your hand is best. A textured grip is also ideal, to make sure your hand doesn’t slip on a damp or greasy knife.

With so many different types of butcher knives available, it may be difficult to know which one is best for your needs. The best way to decide is to first figure out what you’ll be doing with it, and then choose your knife.

For trimming and slicing, a traditional butcher knife or a cimeter knife would be the better options. These two can also be used to break down the cuts of meat, but if that’s all you plan to do with your knife, the breaking knife is designed for this specific purpose.

When it comes time to skin the animal, the skinning knife lives up to its name. There are two types of skinning knives. The longer bladed skinning knife is best for larger cuts, such as beef. For smaller animals, the smaller skinning knife has a less curved blade, and even a blunt tip for gutting.

If you prefer your meat off the bone, get yourself a good boning knife. These can be curved or straight, with a flexible or a stiff blade. It can also be used for skinning, slicing and breaking, if needed.

When you need to cut through dense cartilage and bones, the cleaver is the butcher knife that will work best. Its tough edge and thinner blade can withstand the repeated blows necessary to cut through thicker pieces of meat.

If you would like more information on the differences between these butcher knives, check out what this butcher has to say on the matter.

Proper cleaning and maintenance can help to extend the life of your knife. That’s why it is important to care for it properly.

For instance, you should never put your knife in the dishwasher. Instead, rinse it off repeatedly during use to keep the blade clean for further cutting. When you’re finished with it, wash it in hot water with a mild soap.

How you use your knives can also help to keep the blade intact and sharp enough to slice through a soft tomato. This includes using a wooden or plastic cutting board, as a harder type of material could increase the risk of blade damage.

I know in my kitchen, I have a tendency to use the blade to transfer meat and veggies from the cutting board to a plate or frying pan, but this is the wrong way to do it. Flip the knife over and use the dull side for this instead.

It also helps to keep your knife sharp when it is placed in a sheath or some other type of cover. Having them stored open among other knives and utensils could dull or damage the blade.

You shouldn’t need to sharpen your knife more than a couple times a year, but that doesn’t mean you should ignore the blade. Honing it with a sharpening steel before each use will keep you slicing through your dinner preparations with ease.