Before you cook and eat, you need meatcut. And even so that there are less flesh left around the bones. Cutting meat is not an easy task. Here you can not do without special skills and experience. Experts know the sequence of operations, the direction in which you need to cut to get quality pieces. One of the difficult stages in cutting the carcass or part of it is the separation of meat from bone. But one skill may not be enough. We need a quality tool that will make it possible to do it quickly. In this case, both hands and knife must remain intact. What is this tool, and how does it differ from the others?
Consider these varieties in more detail.
Knives for cutting carcasses of animals, veins and separation of meat from bones are called collapsed. What are they different from the others? Can any long knife be called a collar?
In order to cope withcutting meat and separating it from bones, you need to have a very sharp knife. But this is not enough. In order to easily bypass the work of the bone, separating as much meat from them as possible, it is necessary that the knife be very flexible. But since in the work of the observer it is necessary to perform operations of different complexity, then the knives need different: both flexible and rigid.
According to their sanitary and hygienic characteristics, they should be suitable for working with food products, which is meat.
All knives must comply with certain parameters.
The blade of such knives is long and narrow enough.Its end is sharpened in the shape of the letter V. The bonnet knives are professionally designed so that they easily enter the meat. They are usually designed for processing pork, beef, lamb and poultry. Meat should not stick to the blade.
Bundle knives can have a length of 130 mm to 300 mm in increments of 10, sometimes 5 mm. For deboning, products from 13 to 15 cm are usually used, for housing - from 23 to 30 cm.
Usually every specialist in the work appliesalternately several knives, depending on the type of machined part of the carcass. They are personal tools adapted to a particular master. After all, the more convenient it is for a specialist to work, the higher his productivity.
Bump knife during operation testsstrong enough loads. In addition, during sterilization, it is immersed in hot water, which is usually not liked by kitchen knives. Yes, it affects the aggressive environment of meat juice. In order to serve as meat cutters for as long as possible, they are made of stainless steel with a high carbon content.
Chromomolybdenum steel is also used. It is quenched by heat treatment in a vacuum.
Sharpening the billet knife passes in severalstages. Preliminary is carried out with the help of special machines, and the main one is by hand. And to achieve perfect smoothness, it is polished using grinding and polishing wheels. For these operations it is convenient to use universal grinding machines.
The shape of the handle is of great importance for convenientwork with a knife. After all, a person needs to use it throughout the whole working day. Therefore, the handle should be conveniently fixed by hand, do not slip. That's why its surface is a bit rough.
While working with a knife, the hand can slip to the blade and cut about it. To prevent this from happening, there should be a protrusion on the end of the handle to prevent possible trauma.
Often the knife arms are made of polypropylene- very durable plastic. It has a small specific weight, so the arms are light. Products made of polypropylene have an attractive appearance.
Polyoxymethylene, mikarta is used. To prevent the blade from falling out of the handle, it is riveted. In professional knives this is done with rivets made of aluminum alloy.
Dump knives must be solid.This property is measurable. There are a lot of ways, but Rockwell's method is considered the most accessible and generally accepted. It is based on measuring the penetration depth inside the test material of a special solid tip of the device, called a hardness meter. Depending on the material from which the tip is made, there are eleven scales of definition, denoted by the first letters of the Latin alphabet. The unit of measure is denoted HR, to which is added the letter denoting the scale by which it was conducted. Knives are determined on the scale indicated by the letter C.
The greatest possible indicator for steel, fromwhich produces knives, is equal to 70 HRC. But in fact their hardness does not exceed 65 HRC. A knife with an index greater than this value will be very fragile, therefore impractical. Because usually high-quality blades have a hardness index ranging from 56 to 62 units. There are also harder, but in such cases the blade is protected with special mild steel plates. This is found in damask sabers.
Check home hardness rate is notit is possible, so you have to believe the manufacturer. In order not to be deceived, you need to buy knives of famous manufacturers, enjoying an excellent reputation. Or to check the quality on your own experience, at the risk of making a mistake.
All knives can be divided into kitchen andprofessional. We use the kitchen at home, preparing dinner for the family. And they work professionally. This does not mean that at home you can not cut meat or other products with a professional knife. But you will not be able to work in the kitchen when cutting meat at the factory.
Professional knives are divided into boning, cooking, cutting, for vegetables, fish, bread, vegetables and others.
These knives are designed for professional use. They do not break, they keep sharpening for a long time. The 2 mm thick blade is made of stainless steel.
The Tramontin's boning knives are beautifulwhite polypropylene handle. Antibacterial coating "microbane" protects the knife from dirt, does not allow to multiply various pathogenic fungi, mold, microbes. Customer testimonials indicate that the coating does not wear off for a long time, no matter how long the knife is used. The shape of the handle is convenient for gripping, large and light, does not slip in the hand.
The blade is very carefully polished, does not darken with time. It is sharpened in the form of the letter V, which allows you to cut accurately, easily and accurately for a long time.
Blades of Eicker knives are made of chrome platedof stainless steel. In order to eliminate them from brittleness, steel is first alloyed with molybdenum and vanadium. As a result, very sharp knives are obtained, which do not blunt in the process of work. Therefore, they do not sharpen, but only rule and polish. To do this, use a special musat - sharpener of chrome vanadium steel.
Eicker boning knives are equipped with a convenient handleshape, which is cast from nylon with fiberglass, and rubber. Therefore, they do not slip, it is well fixed in the hand. Bottom knives of this brand do not break and do not form cracks. They are not afraid of falling from a height. Working knives with such handles is safe, because the protective protrusion prevents accidental cuts. It helps to easily and without much effort to cut meat carcasses. This is evidenced by customer testimonials.
There are in the Eicker series boning knives rigid, semi-flexible and flexible. With the help of a set of such tools, you can make all the necessary operations for cutting meat.
How much does the collapsible knife cost? The price of a professional tool brand Eicker - about 800 rubles.
The Giesser billet knives are made fromChromium-molybdenum steel with a hardness index of 56 HRC. Blades are processed with silver to protect against germs. Each product has its own number, by which its repair or replacement is carried out. Guarantee for knives PRIME LINE from the manufacturer Giesser lifelong. The price is about 1200 rubles.
The Japanese KAI SHUN cutter is made ofDamascus steel. Its blade is sharpened on both sides, which allows it to easily penetrate deep into the meat. The handle is made of ebony, treated with special substances from decay and penetration of insects. It is very strong due to the high content of oily substances in the wood. Does not deteriorate, does not rot, does not break.
All-metal ring (bulster),located at the junction of the handle and blade, prevents the accumulation of meat residues and injuries during operation. At the end of the handle is a special "heel" made of steel. It protects the knife from destruction in case of accidental shocks, so it lasts longer.
The length of the blade is 150 mm, the total length is 272 mm. Sharpening type plain. The hardness of the blade is 61 HRC.
It's easy to work with such a knife. This is evidenced by customer testimonials. The hand does not get tired for a long time.
The price of such a product is about 10 thousand rubles.
Wide billet knives have a blade ofstainless steel length of 15 cm Ergonomic handles of different colors allow you to work for a long time without feeling tired. The hardness of steel blades is 56 HRC.
The price is about 1 thousand rubles.
