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You can recognize a carving knife by the long and thin blade. As you can guess, this knife is suitable for slicing and slicing meat. Cutting meat into slices is also known as carving. That is why a carving knife is also known as a carving knife. If you cut a large piece of (raw) meat with, for example, a chef's knife, you will soon notice that the meat sticks to the blade. A meat knife has a thin blade, so the meat does not stick and you can effortlessly cut a slice of meat in one stroke. The blade of a carving knife is often between 15 and 25 cm long. The most common length of a carving knife is 20 cm. A carving knife is only intended for cutting, not for chopping meat. Use a cleaver for this .
Carving knives are not only available in different lengths, but also in various types of steel. A common type of steel is stainless steel, also known as stainless steel. Stainless steel includes numerous types of steel that are known for not rusting. Stainless steel is often used for European carving knives. The blade of a European carving knife therefore often has a hardness of between 54 and 58 HRC. Damascus steel is used for Japanese carving knives. This type of steel is a bit harder and usually has a hardness between 60 and 64 HRC.
A carving knife made of Damascus steel is not necessarily very thick to be sturdy. The thin blade of a carving knife makes it lightweight and easy to use. The higher hardness of Damascus steel ensures that the carving knife stays sharp longer. A real Japanese carving knife made of Damascus steel is therefore slightly more expensive than a European version.
Carving knives made of Damascus steel include the Damast Pakka Wood - Damascus Carving Knife of 20 cm and the Micarta Juwels - Damascus Carving Knife of 20 cm . These carving knives have a hardness of 61 HRC.
Due to the high hardness of the Japanese Damascus steel, the blade can be sharpened at a sharper angle. That is ideal for a carving knife. You can read more about that below.
The function of a carving knife comes into its own when it is razor sharp. A carving knife is made in such a way that you can effortlessly cut a slice of meat in one stroke, provided the cutting edge is sharp enough, of course. The sharpest carving knives come from Japan, because these knives have a cutting angle of 15 degrees. This in contrast to European knives, which have a cutting angle of 20 degrees. So if you are really looking for razor-sharp meat knives, the Japanese version is the best choice. For example, the carving knives from Shinrai Japan have a cutting angle of 15 degrees.
How do you find out if your carving knife is still sharp? With the paper test! Take an A4 sheet of paper and hold it in one hand. Cut off a piece of paper with your other hand. Does this go without any resistance? Then you know that your carving knife is still sharp enough. If this does not work, then it is wise to sharpen your carving knife. You can use a sharpening stone , also known as a whetstone, for this.
Are you a real BBQ enthusiast? Then a good carving knife should not be missing in your knife set. Prepare large pieces of meat on the BBQ, let it rest for a while and then effortlessly cut perfect juicy pieces of meat to distribute to everyone. Can you picture it already? Don't wait any longer and order your carving knife from KookGiant.
When buying a carving knife, it is important to look at the length of the blade, the steel type of the blade and the hardness of the steel type. All KookGigant carving knives have a length of 20 cm and a hardness of 60 to 61 HRC. In short, razor-sharp carving knives that remain razor-sharp for years. If you order your carving knife before 3 p.m., you can already use it to cut tomorrow!
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