Larding Knives – slicing your pieces of meat easily
What is a larding knife?
A larding knife also called the "slicing knife" is a thin, smooth knife with excellent cut quality and a pointed 17 cm blade. This is the perfect knife for:
- slicing red meat or poultry
- fine slicing of raw or cooked fillets
- cutting slices with an even thickness
How is larding done?
Larding is a culinary technique used for preparing large pieces of meat. It involves weaving long strips of fat into the flesh with the use of a special knife called a larding knife. Thanks to landing, as the fat melts during the cooking process, a roast or ribs will be moister, softer and more flavorful.
After you cut off fat stripes, put the lard in the freezer before you begin larding - the stripes will be simpler to insert into the meat after they have solidified.
How to take care of your larding knife?
Kitchen knives are quite an investment so if you want your larding knife to last for ages, make sure you follow these simple rules for cleaning and storing your knives:
- knives are often dishwasher-safe but we recommend you clean your knife by hand as dishwasher detergents can damage the surface of a steel blade
- if a knife has a wooden handle, do not put it in the dishwasher
- to prevent wooden handles from becoming dry, regularly oil them with linseed oil or beeswax
- store your knife separately so that the blades do not get dull. Use a knife block or a knife case
- sharpen your knife regularly using a knife sharpener