What should be the ax for cutting meat?

The more in the kitchen of different in shape and size knives, the more convenient it is to cook. Of course, a large number of dishes does not exclude this, but sharp knives are the key to success. Especially when working with meat. But the usual mistress of an ax for cutting meat, perhaps, is not needed. The fact is that there is an alternative - hatchets for cutting meat, which are both much smaller in size and more practical in application. What they differ and what should be, we will find out further.

First, it is clear that the ax for cutting meat can have different characteristics, depending on its purpose. For example, if he takes a hunt to cut a trophy right on the spot, then he must not only manage the bones and tendons perfectly, but also not burden the hunter. After all, if you leave it in the car and in pursuit of the beast go far into the thicket, this will bring some inconvenience. In addition, such an ax for meat should be equipped with safe nozzles on the blade. This is necessary in order not to injure yourself with careless movement. American firms produce exactly such axes with a strong blade, light and with protection. Often they are offered in a set with a hunting knife - kinner, and it is with him that the sheath, located on the belt, is divided.

If the ax for cutting meat is needed by a butcher working, for example, in a store or on the market, then it can be real, heavy, durable, with a good blade. Usually butchers are strong people, strong enough to wield this heavy tool. Of course, there are very few women among them; For their musculature such a tool can be too big and heavy. And at home such a huge ax is useless.

Although if there is a household and its farmyard, it can come in handy. Often, for the cutting of mascara at home, use a conventional ax. He is being stabbed with firewood and everything that this requires. Of course, this is not an ideal option, because The centers of gravity and the shape of axes of different species differ significantly from each other. Therefore, the ax for cutting the meat, even at home, should be separate.

The distinctive feature of all axes for meat lies in their form. They should be with small protrusions along the edges of the blade, smoothly connecting to the base and having slightly concave contours. For wood, the ax should be with straight lines, wide along the whole contour of the blade. The meat ax, in addition, must be integral, i.e. The blade and the handle must be cast in a solid construction. On top of the handle attach the lining for ease of use, although the option is possible and completely without them. The material of the handle of such axes does not slip in the hands, and the center of gravity is necessarily located on the middle of the blade (between the butt and the point). Only such an ax can be used to cut even the thickest bones without much effort.

By the way, the blow itself should be accurate, and when cutting the carcass, you need to beat as little as possible on the same place, because It can shatter, not split the bones. That is why the metal for the ax is very durable, resistant to corrosion and scratches. Often butchers meet with a problem of scratches and jags that remain after work. Such an ax must be grinded and grinded. The ax for cutting meat is mainly made with the help of machines, but after that it is finished and polished manually. Such blades are very strong and do not require sharpening for a long time. However, if scratches or notches are formed, it is very difficult to cope with them.

Toporik for chopping meat is useful to have at home to any hostess, tk. It is not designed to cut the bones, namely the cutting of meat. By the way, the saying goes that the kitchen hatchet is the best meat grinder. And indeed it is! Sometimes it is not necessary to grind meat, but to chop it with a conventional knife is difficult and tedious. Therefore, a compact hatchet should be at home, and a large ax is better left to the butchers.

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