In finding the best quality of butchering knife, always look for a forged one, rather than a stamped one. Also, they’re usually lighter and weaker. On the other hand, a stamped butchering knife is constructed by pressing together several metal layers to reach the necessary thickness. The knife’s tip should be slightly curved to cut through meat and separate flesh from bone. You can cut through meat in no time and avoid injuring yourself with a sharp blade. THE BEST BUTCHERING KNIVES GIVES YOU THE UPPER HAND The curved blade is ideal for cutting through flesh and fine slicing to achieve that perfect cut of filet mignon or t-bone steak. Usually butcher knives look like scimitars (they look like the weapons used by Aladdin!). Moreover, the curved design gives a great balance when gripped and will fit better in the hands. Because every utensil is clumped together inside the drawer, this may cause the blade to chip. Keep your knife in tip top condition and always keep it sharp by storing it in a sheath, rather than placing it in the utensil drawer. It will corrode the steel in your knife because of the detergent. It will preserve the integrity of your blade.ĭon’t put your butchering knife in the dishwasher. Make sure to turn the blade around and use the spine to clear your cutting board if you’re cutting smaller portions. If you’re a beginner in sharpening a knife, the video below will help you a lot!