- Slicing knives and carving knives are interchangeable, but really, a carving knife is a type of slicing knife
- There are a range of slicing knives for specific types of ingredient.
- Ingredients which contain bones such as a beef joint or chicken, will often need a pointed tip slicer
- Ingredients which don’t contain bones such as a ham joint, will often have a rounded tip and be flexible
- Need a new Cooks knife? visit our official website www.sohoknives.com
In this series of posts, I will be going through each type of knife and what it is used for.
Despite the urge to use one knife for almost every job (one knife springs to mind!) each knife has a very specific job and will in fact make your work easier and more efficient.
In this post we will be taking a look at Carving and Slicing knives
Slicing and carving knives come in a range of lengths with varying flexibilities and are typically used to slice cooked meat and tend to have a blade between 8 to 14 inches. The long, shallow blade allows large pieces of meat to be cut into clean, even slices. But this doesn’t mean fish and poultry don’t get a look in as carving knives can be used on them too.
Carving knife and slicing knife are often used to describe the same thing, but in fact a carving knife is a type of carving knife. You will see a few examples of slicing knives below.
Though you will find serrated knives called slicers, including in our store and on our website, this post is specifically talking about the none serrated variety.
Now, if you have a knife block in your house, chances are it has a carving knife in it. Normally they measure around 20cm (8”). They are pointed and rigid, the point is to help cut the meat away from bone. The blade itself is normally thin, so you can get those picture perfect slices that everyone seems to get in adverts involving Sunday Roasts.
Perfect partner for a carving knife? Why the carving fork of course! Great for holding the meat down whilst you carve away.
The Ham slicer – though you can use it to slice other things to – is one of the longest types of slicing knife, the majority will be around 30cm (12”) and can even be longer. They will also be slightly flexible and have a rounded end, ham slicer don’t need pointed tips as they are not used to slice joints with bones in. The reason for the length is so that you can carve thin, even slices off large joints with ease.
For this one it’s kind of all in the name (though as with the ham slicer it can be put to other uses). The salmon slicer has a long, thin blade and a point. This is a rather specialised knife, in that taking skin off of a salmon with anything else is so much more difficult than when using one of these for instance. As salmon have bones and skin, the point on this is very useful to have. Normally a salmon knife will be over 25cm (10”) long.
Now to the general purpose, slicer, anywhere between 15cm (6”) to 25cm (10”). These come with a variety of flexibilities and are all generally pointed and will do the jobs of the other 3 I’ve mentioned before it, if not with ease, then adequately. The size you pick is dependent on what you will be slicing. Pick a size that is easier for you to handle and you’ll be fine. Whilst normally used for slicing meat and fish, you can also slice vegetables and fruit, if you are after nice thin slices.
So there you have it, slicing knives covered! Now if you need get yourself a new carving knife to tackle the Sunday roast, or if you fancy taking on a giant ham joint go and visit our official website www.sohoknives.
Until next time.