F.A.Q's - Butcher Knives

What knife do butchers use to cut brisket?

Most butchers and meat cutters prefer to use longer knives that fall into the categories of Slicers, Cimiters, and Breaking Knives. They range in size from 8" to 14" and have a few features that are worth noting and experimenting with. There is no exact "right answer" to they type of knife that you might prefer, as it is a highly personal choice.

Go into your typical BBQ restaurant, and you may see brisket getting cut with various knives, but usually they will be some version of a Slicer, Cimiter, or Breaking Knife. Slicers are generally 12" or 14" and have several advantages. They are long and can cut through whole briskets and slice smoothly (as long as they are sharp!). They have rounded ends for safety and work well when cutting parallel to the cutting board. They also frequently have granton edges (small divets near the cutting edge) that keeps food from sticking to the knife as you cut. Many pit masters and cooks in BBQ restaurants prefer Cimiters or Breaking Knives to cut brisket. The difference between a cimiter and a breaking knife is length of the blade. Usually, cimiters are referring to knives that are 12" or longer, while a breaking knife is normally either 8" or 10". Cimiters and breaking knives have the same shape, which is curved and facing upwards as you are cutting. They have a pointed tip as well. The cimiters and breaking knives follow a more natural motion as you "pull" the knife towards yourself and up while cutting. 

We have a great selection of slicers, cimiters, and breaking knives HERE.

 

What knives do professional butchers use?

The most common knives that professional butchers use are:

1. Breaking Knives - At 8" or 10", they are small enough to cut smaller pieces of meat while still being efficient. The shape lends itself to a natural pulling motion. The tips are pointed, allowing for "piercing" to get the cut started and for detail work around bones. 

2. Boning Knives - Piercing, trimming, and deboning are essential daily tasks for the professional butcher. Having a thin, dependable boning knife can help reduce waste and get the most out of each cut. The most common size is 6" or 6.5", and professional versions will usually have an extended handle near the blade for safety. Some butchers prefer flexible boning knives, and some prefer stiff blades. Many butchers find that a semi flexible blade is the most versatile. Although some butchers like straight blades, the curved boning knives are the most commonly use.

3. Cimiters / Scimitar / Cimitar Knives - Although the spelling varies, butchers are usually referring to the 12" curved knives that are used for breaking down larger cuts of meat. They are the same shape as breaking knives, but can get larger primal cuts fabricated more quickly and efficiently. 

4. Slicers - Often referred to as Roast Beef or Prime Rib slicers, these knives are thin and often feature a Granton Edge (to keep meat from sticking to the knife). Professional Slicers are great for doing just what the name says, "slicing". Whether fabricating a full pork loin into chops, or slicing prime rib to order, Slicer Knives can often be the most logical knife choice at prime rib buffets or cutting brisket to order. 

 

What is a cimeter knife used for?

Primal cuts, Brisket, Pork Loins, Bone in Hams, and more. The cimeter is favored for its size and shape. At 12", it covers a lot of surface space, making meat cutting more efficient. It is often preferred for butchers who tend to "pull" the knife towards them as they cut.

What is the difference between a boning knife and a breaking knife?

The main difference between a breaking knife and a boning knife is size and shape. Breaking knives are normally 8" or 10", while a standard boning knife is 6". Breaking knives have a more extreme curve, while boning knives tend to only curve slightly. The preference between the two knives is based on the task at hand and the personal preference of the meat cutter.

Knife	Length	Use
Boning knife	5–6"	Removing bones
Breaking knife	8–10"	Breaking primals

 

What is the best knife for cutting raw meat?

It depends on several factors including the size of the cut, the size of the meat cutter's hands, the sharpness of the knives, and the experience of the butcher. Chef Knives are great for cutting small to medium sized cuts into cubes or stew meat. Breaking Knives are right in between the cimiters and boning knives, often used for medium duty tasks like fabricating beef tenderloin. Cimiters tend to be best for larger or primal cuts and can also be a great choice for portioning out steaks.

What is a granton edge slicer used for?

Granton Edge knives are most commonly used for slicing brisket, prime rib, and other large cuts of meat that need to be portioned out. The divets, or granton edges, keep food from sticking to the knife. They also take some of the weight off of the knife to reduce hand and wrist fatigue. They prevent "drag" while cutting meat as well.

What angle do butchers sharpen knives?

Angles can vary quite a bit, but generally a 15-20 degree angle is best for meat cutting. The trade off between sharpness and durability is something to take into consideration. It is important to hone the knives regularly to keep burrs from forming and to keep knives sharp longer. While smaller meat cutting operations can use stones or belt sander processes, larger operations may need to consider Professional Knife Sharpening machines. Sharp knives are absolutely essential to reduce waste, promote safety, and to cleanly cut meat for even cooking and presentation.