Kitchen hatchet

For cutting meat at home, a special hatchet is used. A kitchen hatchet is often used for cutting small pieces of meat, cutting frozen meat and fish, chopping small bones and cartilages. The highest quality and sharp steel knives are highly fragile: the cutting edge can be damaged or crumbled when special efforts are made to cut frozen meat, a piece of bone. Kitchen hatchet for cutting meat allows you to conduct all operations for cutting meat much better and faster. At the same time, this tool is distinguished by its strength, which practically excludes the violation of the integrity of the hatchet for meat.

Toporik for cutting meat is useful not only in the kitchen, but will also be very useful in hiking, going to the country when cooking barbecue and barbecue. Well, of course, without this kitchen accessory can not do owners of private cafes, restaurants.

In addition to traditional models of hatchet for meat, there are also kitchen tools of special design.

Hammer-hatchet for meat

Topor with a hammer is a universal kitchen tool. In addition to cutting it allows you to cut off meat. In order not to spray the room where the meat is cut, it is recommended to lay food film under the hatchet.

Uzbek hatchet for cutting meat

For the preparation of certain dishes, minced meat is not used, but minced meat is minced. Such juicy minced meat is used in the preparation of lyula-kebabs , manti, samsa, chebureks in accordance with the requirements of eastern national cuisines. The top for minced meat allows you not to press, but to cut - to cut meat, while the meat juice does not expire, but remains in the finished culinary product, which gives a special juiciness to the meat filling.

Guide to choosing a kitchen top hat for cutting meat

1. Wooden handles are very convenient, but they quickly wear off, they become unusable. More durable are plastic handles. Steel pens are preserved for many years, but the product with such a handle is much more massive.
2. Do not seek to save! Usually more expensive axes are distinguished by the quality of steel, therefore, they will be less blunted when used.
3. To check the quality of the metal from which the blade is made, experts suggest clicking it with a fingernail: if the sound is sonorous, the quality is high, if deaf, then the material is of poor quality.
4. Preferably a hatchet with a wide and thick blade. With such a product, the center of gravity is shifted forward, which means that with the same expenditure of forces, the impact is more powerful than that of a product with a narrower and thinner blade.
5. The handle should fit comfortably in the hand, but should not be excessively long. With a long handle, it is difficult to distribute the load force, so more effort will be expended when cutting meat.
6. When buying, be sure to pay attention to how the handle is attached. It should be imperceptibly riveted and cause a feeling of solidity with the blade.
7. It is convenient when the object of kitchen utensils is equipped with an "eyelet" for hanging. This will allow you to hang a hatchet on the kitchen panel, designed to accommodate cooking tools. However, it is possible to keep the hatchet hat in the drawer.

Tip : The meat hatchet can be washed in a dishwasher, but experts do not recommend doing this, as the blade dulls faster. Periodically, the kitchen hatchet, like any knife, is subject to sharpening .

Kitchen hatchet for cutting meat is necessary for any hostess, with his help, she will cope with the cutting of meat, without waiting for the help of the spouse.