Special knives for meat – from carving to boning knives

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The art of preparing meat requires precision and the right equipment. To professionally carry out different tasks such as carving, boning or filleting, specialised knives are essential. A well-equipped range of meat knives is therefore of utmost importance for every chef and amateur gourmet.

Meat knives are known in the culinary world for their wide and long blade, which is ideal for cutting cooked or grilled meat into precise pieces while preserving the meat juices. A sharp carving knife effortlessly cuts roasts or poultry into slices ready to serve.

The boning knife, on the other hand, cambodia mobile database with its narrow, flexible blade, is perfectly designed to separate meat from bones. Its precision is indispensable for tasks such as boning and filleting pieces of meat. With the filleting knife, the elasticity of the blade is particularly important in order to cleanly separate thin fish fillets from the skin.

Carving knife – perfection in cutting cooked meats
Boning knife – flexibility when deboning and separating bones
Filleting knife – specialist for filleting fish and poultry
Thanks to the different types of knives, each cut of meat can be prepared using the appropriate technique, which significantly increases the quality and taste of the final product. It is essential to know and use the differences between a carving, boning and filleting knife.