Hi all,
Looking for advice on which type of knife is best to dice raw pork belly fat/skin. Last time I cut it, struggled a lot so need a new knife (I hadn't done it before), my current knife is good for lamb, beef and chicken.
Please give me advice on which type of knife is best and if you've seen a Boxing Day offer for it even better.
Thanks
Ginsu knife
A sharpened knife. Also you are cutting it from the meat side and not the skin side right?
I tried both sides and still struggled. I sharpened 3 times and that's how I could finish cutting it but would prefer to find a better knife.
Shouldn’t need anything crazy. I cut pork belly all the time with my kitchen beater which hardly gets sharpened. If you’re having trouble try putting it in the freezer for half hour to firm it up, will make cutting it a lot easier.
When you say "sharpened 3 times ", do you mean using the honing steel that often comes with knives?
That is not a sharpener, it just straightens out the kinks in the edge. To sharpen it, you need to grind away the steel, using e.g. whetstone, or electric sharpener.
To cut through the skin, it really needs to be sharp. Any cheap chef's knife will do.
With a knife grinder manually, a cheap one though.
Excuse my ignorance (I'm the furthest thing from a chef), but is there such thing as a 'pork' knife? I thought there were just 'meat' knives.
A very sharp knife, which it appears you do not have. As such get a knife sharpening block (cheapest is from a fishing or Bunnines) and learn how to sharpen your knifes yourself with it.
just get a really sharp knife, also cutting it skin side down will make it a bit easier, just buy a nice size messermeister knife, or if you go to an asian food shop you could buy a cheap kiwi brand knife which are sharp but the metal is very thin, alot of people and chefs like using kiwi knifes for different reasons, if you are just trying to score the skin for roasting, then i always buy one of these https://www.woolworths.com.au/shop/productdetails/688430/jac… (use the blue plastic one), that way you can pop the blade out just a millimetre or 2 and it will cut right through the skin with zero effort but the plastic part of the knife will stop the blade from going too deep and it will give you professional consistent scoring every time, use a ruler as a guide too if you want and you can make it perfect
flip it upside down with the crust on the cutting board, use a pizza rocker cutter
https://www.amazon.com.au/Checkered-Chef-Cutter-Stainless-Di…
1980s Rambo knife with a compass at the end of the handle.
and the survival kit in the handle. I remember those.
Do you mean to score the skin side so that it makes crackling when cooked?
If so, it is either a really sharp kitchen knife or a Stanley knife will work
https://www.sevenpointpork.com.au/news-recipes/7-tips-for-th…
I diced it all raw then fry it.
Something like this
Smaller butchers knife for smaller cuts of meat.
Thanks for the specific recommendation. Looks like this will do.
This is what 90% of Asia uses cutting pork crackling ducks Chicken anything in street food cooking or home.
Only worth about $5 USD max over there
https://importfood.com/item/long-thai-cleaver-knife-kiwi-woo…
That's fine for cooked meats and crackling. What the OP is likely referring to, is cutting raw pork belly. You'd make about as much progress cutting through a tyre using a cleaver. OP just needs a very sharp chef's knife.
Yes raw pork belly. Will look for a new chef knife then. Thanks!
MA.CHE.TE <say with Mexican accent>
Unless the existing knife is terrible - the issue here is learning how to sharpen and maintain a knife's edge - and/or cutting technique. Buying a 'new' knife is at best going to give only a temporary benefit - find a sharpening system that suits your skillset & willingness to use regulary & watch vids on proper cutting technique.
Many folks do these incorrectly - hence blaming the knives is always the easiest solution - not saying it is the issue here but good skills to ensure one has. :-)
Chinese cleaver knife
Thanks! Just got a Japanese Cleaver knife
Thanks!
Bread knife