The more knives of different shapes and sizes in the kitchen, the more convenient it is to cook. Of course, this does not exclude a large number of dishes, but sharp knives are the key to success. Especially when working with meat. But an ordinary housewife, perhaps, does not need an ax for cutting meat. The fact is that there is an alternative - hatchets for chopping meat, which are much smaller in size and more practical in use. How they differ and what should be, we will find out further.
First you need to clearly understand that an ax for chopping meat can have different characteristics, depending on its purpose. For example, if he goes hunting to cut the trophy right on the spot, then he must not only cope perfectly with bones and tendons, but also not burden the hunter. After all, if you leave him 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 so as not to get injured during careless movement. American firms produce just such axes with a durable blade, lightweight and with protection. Often they are offered in a set with a hunting knife - a kinner, and it is with him that the sheath placed on the belt is shared.
If an ax for chopping meat is necessary for a butcher working, for example, in a store or in a market, then it can be real, heavy, strong, with a good blade. Butchers are usually strong people, strong enough to wield this weighty weapon. Of course, there are very few women among them, because for their muscles, such an instrument may be too large and heavy. And at home such a huge ax is useless.
Although if you have a household and your farmyard, it can come in handy. Often, an ordinary ax is used to cut carcasses at home. They also inject firewood and everything that requires it. Of course, this is not ideal, because the centers of gravity and the shape of axes of different types are significantly different from each other. Therefore, an ax for chopping meat, even at home, should be separate.
A distinctive feature of all meat axes is their shape. They should be with small protrusions along the edges of the blade, smoothly connecting to the base and having slightly concave contours. For firewood, the ax should be with straight lines, wide along the entire contour of the blade. The ax for meat, in addition, must be solid, i.e. the blade and handle must be cast in a continuous structure. On top of the handle, pads are attached for ease of use, although a variant is possible without them at all. The handle material of such axes does not slip in the hands, and the center of gravity is necessarily located in the middle of the blade (between the butt and the tip). Only with such an ax can even the thickest bones be cut without much effort.
By the way, the blow itself must be accurate, and when cutting the carcass, you need to beat as little as possible in the same place, because it can crush rather than split bones. That is why the metal for the ax is used very durable, resistant to corrosion and scratches. Butchers often encounter scratches and nicks that remain after work. Such an ax must be ground and ground. The meat chopping ax is made mainly with the help of machines, but after that it goes through fine-tuning and grinding by hand. Such blades are very strong and do not require sharpening for a long time. However, if scratches or nicks are formed, then dealing with them is very difficult.
It is useful to have a hatchet for chopping meat at home for any housewife, as it is not designed for cutting bones, but rather for cutting meat. By the way, the saying goes that a kitchen hatchet is the best meat grinder. And indeed it is! Sometimes it is not necessary to grind meat, and chopping it finely with an ordinary knife is difficult and tiring. Therefore, a compact hatchet should be at home, and a large ax is better left to the butchers.
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