Essential for precise, clean meat slices, Goyon-Chazeau slicing knives combine traditional craftsmanship and exceptional quality to give you even more slicing and eating pleasure!
The slicing knife (slicer / carving knife) is the knife for meat.
It’s a must-have in the kitchen whenever you want to slice or carve meat with care and precision.
You can work with all types of meat, raw or cooked, of course, but also fish and vegetables, with disconcerting ease.
The slicing knife is recognisable by its long, narrow, rigid blade. It can measure between 20 and 30 centimetres. Its tapered shape allows easy penetration and precise cutting of bacon and meat, minimising resistance when cutting.
When made from high-quality stainless steel, the blade ensures durability and corrosion resistance, while allowing easy sharpening to maintain an optimum edge. The edge is usually slightly curved, but some knives can also be straight, depending on the cook’s preference and intended use.
The handle of a quality slicing knife must be comfortable and secure to hold.
It should perfectly balance the weight of the blade and not impede handling, to reduce fatigue during prolonged use.
A well-designed handle helps maintain precise control, which is essential for delicate cuts, not only for the quality of the cut but also for the safety of the user.
Ergonomic shapes and non-slip materials further enhance safety and comfort.
It can be made from a variety of materials, including wood, stainless steel, plastic and modern composites.
Although it is typical of professional kitchens, the slicing knife is perfect at home in domestic kitchens, where it is often referred to as a carving knife.
It is particularly popular for cutting up large pieces of raw meat easily, as its finesse and precision limit bleeding and enhance the taste of the meat.
It is also ideal for tasks requiring great precision, such as cutting thin slices of ham or roasts. It transforms the presentation of dishes, ensuring uniform, aesthetically pleasing cuts.
What’s more, it’s ideal for fans of all types of charcuterie!
Slicing knives come in a variety of models to suit different culinary cultures, each with its own specific uses. On the market, you’ll mainly find the Western slicers and the Japanese slicers.
The Western slicer features a robust blade that’s easy to maintain for everyday use.
This knife is ideal for those looking for a durable, easy-to-maintain tool. Its thick, strong blade is perfect for everyday meat-cutting tasks.
Discover the GOYON-CHAZEAU kitchen range:
The Gyuto (“beef knife”) Japanese knife uses extremely hard steel that needs to be sharpened at an acute angle to give an extremely fine, precise cut.
This knife is highly prized by chefs for its ability to produce thin, even slices.
Some slicers have small dimples on the blade to further reduce food sticking to the blade. This can be useful for cutting raw meat into very thin slices, such as carpaccio.
By choosing the right model of slicing knife for your needs, you can improve the precision and efficiency of your cuts in the kitchen. Whether Western or Japanese, a good slicing knife is a valuable investment for any passionate cook and meat lover.
To maintain the performance and longevity of a slicing knife, proper care is essential. Here are a few tips on how to look after your knife:
A slicing knife needs to be regularly sharpened to maintain its edge. We recommend using a steel or diamond bit, or a whetstone. You can also use a manual sharpener, observing the sharpening angle recommended by the manufacturer.
A knife is sharpened as soon as it seems to cut a little less well.
Whatever the material of the handle, we recommend washing your slicing knife, and all your knives in general, by hand with lukewarm water and a mild detergent. Avoid the dishwasher, as chemicals and prolonged dampness can damage the blade and handle.
Store the knife in a knife block, on a magnetic bar, in a protective sheath or with a blade guard to avoid contact with other utensils that could scratch and damage the blade.
Proper storage will also reduce the risk of cuts!
Use the slicing knife only for its intended purpose: slicing and cutting.
Do not cut bones with a slicing knife, nor very hard foods, and only use the blade by sliding the cutting edge, not by striking.
Improper use could damage the blade.
Always hold the knife by the handle and slice or cut on a stable surface.
Use a chopping board to preserve your cutting edge.
When you’re not using it, keep it out of reach of children.
By following these tips, your slicing knife will remain a reliable precision tool in your kitchen for many years to come.
The slicing knife is much more than just a kitchen knife: it’s a real ally for anyone who wants to make precise, meticulous cuts.
Whether you use it to prepare delicate meat dishes or to slice meats and charcuterie with finesse, it’s a multi-purpose knife that can also be very useful for preparing long vegetables and fish.
By choosing the right model and taking care, you’ll be able to make the most of this indispensable tool for many years to come.
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