10 Quick Tips About best butcher knives

Posted by Schechter on February 3rd, 2021

Aspiring butchers learn best through apprenticeship or on-the-job training which takes between one to three years for one to be a fully fledged butcher. By watching an experienced butcher, they will be able to learn how to package and separate meat as well as wield saws, grinders and knives with efficiency and accuracy. This goes along way in giving them first hand experience in the industry. An aspiring butcher must be precise and practical in his work.

A butcher must exercise good hygiene and have a professional approach to health issues. He should be able to maintain good and lasting relationships with customers and suppliers. Meat requires chilled cold storage areas to maintain its freshness. Aspiring butchers will need to get accustomed to high degrees of cold and damp rooms if they are to become successful butchers. They will need to auger well with such conditions as they will constitute their everyday life when they start working full time.

Becoming a professional butcher takes time and the learner must be patient. To start with, they will be assigned minor and repetitive jobs like de-boning and simple cutting but they will definitely progress from here to more complex butchery activities. They will have to be patient to become professional butchers and be ready to learn. An aspiring butcher will have to keep a keen eye and exercise proper hand coordination. Cutting poses a risk on its own and people need to be extra careful to avoid injury. Butchers use sharp tools and their movement within the working area is mostly swift.

They also need to build their muscles to be strong enough as a butcher's work involves carrying heavy chunks of meat either from the trucks to the butchery or within the butchery. The upper body is mostly in use as proved by sawing and chopping of meats. After thorough training, the learners will be able to answer clients' questions on any meat related questions and advise them on picking good beef. Aspiring butchers are cautioned to have strong stomachs as this job is not for the faint-hearted and squeamish.

Ten steps to keep you safe.

Rule #1

Keep knives out of sight. Knives, in the open, can attract children to play with them. Under counter and under cabinet knives are a good alternative to drawer knives.

Rule #2

Lock up your knives. You can get a drawer lock or a block lock.

Rule #3

Dull knives slip. Keep your knives sharp. A dull knife can make you lose control.

Rule #4

Use the right tool for the job. For example, don't use a giant butcher knife to open a can of beans. People can get into trouble by trying to perform tasks the knife wasn't meant to do.

Rule #5

Don't hold things in your hand while cutting. Use a cutting board and both hands to cut. Some people will try to pry open frozen steaks (and a lot of other things) with the meat in one hand and the knife in the other. When the pressure is released, there is a good chance that your hand will get sliced.

Rule #6

Don't let knife handles hang over the edge of tables and countertops. Sometimes you can knock the knife onto the ground and you will could either step on the knife or slice your leg.

Rule #7

Buy quality knives. Some cheap knives have handles that are hard to hold onto. Even worse, the handle may break while you are using the knife.

Rule #8

Don't mix knives with a pile of dishes or just throw them in dishwater. You can get cut when you are washing the dishes. If you put them in the dishwasher, and you shouldn't, put them blade down so someone doesn't get accidentally poked.

Rule #9

Give knives to those who are responsible. For example, don't give a five best butcher knives year old a pocket knife. Wait until people are mature enough.

Rule #10

Watch carefully. Go slow. Don't rush the cutting process. Many chefs that cut off fingers are trying to rush.