Finding the Best Knife for Cutting Meat

When shopping for cutlery, it can get a bit overwhelming. There are so many different types of knives out there that deciding which one is right for the job can be a major task! Finding the best knife for cutting meat can be an especially tricky proposition, as different knives can complete different tasks. Take a look at some of these knives and their applications in the kitchen for cutting meat.

Boning Knife

boning knife


A boning knife is great for removing meat from the bone. Its thin blade allows you to get right around and under the bone so you can remove as much meat as possible. Boning knives are also great for removing skin from meat and fish. It lets you get right underneath the skin without cutting into the meat underneath.

Butcher Knives and Cleavers

butcher knife cleaver


When breaking down larger pieces of meat, the butcher knife does the trick! Its wide, heavy blade helps slice, trim and section big cuts.

A variation of the butcher knife is the cimeter knife. The cimeter knife has a curved blade and is better suited for cutting and trimming steaks.

If you need some extra “oomph,” the cleaver is the tool to use. This heavy knife is used to cut through meat and can be used to quickly section poultry, as it can easily go through bone.

Fillet Knife

fillet knife

The fillet knife is ideal for seafood. It has a long, sharp and flexible blade which can easily and evenly slice along the skin to remove it from your fish.

Carving and Slicing Knives

carving knife slicing knife

We’ve talked about cutting raw meat, but what about when it’s cooked? The carving knife is used to cut cooked meats such as roasts, ham and turkey into thin, precise portions. Typically, carving knives are used with a two-pronged carving fork which anchors the meat for slicing.

Slicing knives perform a similar function to carving knives. The main difference is the blade on a slicing knife is longer and more narrow, with a rounded tip. Slicing knives work well with boneless cooked meats, whereas the pointed tip of a carving knife allows the ability to cut around any bones that may be in the meat.

No matter the knife you’re looking for, Central is the place to get it! Click here to check out our assortment of cutlery online. Our Product Consultants are available to assist with any of your foodservice equipment and supply needs. You can give them a call at 800-521-1277 or chat with them live.

This entry was posted in Buying Guide on by .

About Cody Bell

Cody Bell is a Content Specialist for Central Restaurant Products, a foodservice equipment and supply distributor in Indianapolis. Cody writes for the catalog, website and blog. He interacts with Central's customers each day through Central's Pinterest account. Each year, Cody attends the National Restaurant Association Show. In addition, Cody has attended Vollrath University and the NAFEM Show.

One thought on “Finding the Best Knife for Cutting Meat

  1. cury sharpen

    ”A dull kitchen knife is more dangerous than a sharp kitchen knife.” I have never heard a truer word spoken. I injured my index finger using a stupid, blunt knife last year. Completely my own fault, I should have sharpened or replaced it, but I was used to it. I had to force it to cut some cheese and lent over on it and cut myself. I recommend everyone keeps their knives sharp!

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