The slicer or carving knife is used to slice portions of large, cooked meat, e.g., roasts, hams, steaks etc. The slicer has a blunted or rounded tip, and a granton (fluted) blade. The fluted styled blade is designed to create a small amount of air space between the knife and the meat, providing for easier meat separation, and making it more difficult for the meat to stick to the knife.
In commercial food service environments, a slicer is most commonly used for slicing roasted meats, such as turkey, beef, pork, or lamb. It is particularly effective during service in carving stations, where chefs need to deliver consistently sized portions quickly and efficiently. Its design also makes it suitable for preparing smoked or cured meats like ham or brisket.
Additionally, the knife can be used for slicing larger fruits like melons or carving cakes, showcasing its versatility. Durable and efficient, it’s a staple in professional kitchens.
The edge on all PostKnife products, is crafted using a traditional grinding process. This 4-step process ensures exceptional sharpness and edge retention, allowing for clean, precise cuts and reducing hand fatigue during extended use. The edge is designed to perform consistently under the rigorous demands of a professional kitchen.
All PostKnife blades are stainless steel construction. Stainless steel knife blades are highly valued for their sanitary properties, durability, and edge retention. All PostKnife blades are very durable, resisting corrosion, and stains even with frequent exposure to moisture and acidic foods. All commercial PostKnife knives are dishwasher safe.
