Slicing knives are similar to carving knives in that they are long, thin and narrow. However, their blades are more flexible, allowing them to cleanly cut thin slices of fish, meat, vegetables or fruit. Slicing knives also often end in a rounded tip. This rounded tip ensures they don’t poke or tear meat (which would cause the meat to lose its juices and become less tender) so that each slice is lovely and tender. Tested by our chefs, our range of high-quality slicing knives includes those with hollow-edge indents that guarantee the finest and most delicate cuts.
What is a slicing knife used for?
Slicing knives are used to cut meat, vegetables or fruit into thin slices. They have a flexible blade to reduce resistance, and often have a rounded tip to ensure they don’t tear the meat (which would cause the meat to lose its juices and become less tender).
What is the difference between slicing knives and carving knives?
There are two main differences – carving knives are more rigid than slicing knives, with tips that tend to be sharp and pointed. They are ideal for cutting into meat and difficult areas of a joint to separate meat from bone. Slicing knives are more flexible and often have a rounded tip, allowing them to cut meat, vegetables or fruit into fine, thin slices.
What is the size of a slicing knife?
While there is no fixed length, the blades of slicing knives tend to be between 20 to 36 centimetres long. Their length, and the narrowness of their blades, make them ideal for slicing thin cuts of meat, vegetables or fruit. That being said, they are not ideal for precision cutting tasks like peeling or dicing, where a paring knife might be more appropriate.
Tried & Tested
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