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"Regular" utility knives for kitchen use

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I've seen utility knives (link below) on cooking shows used to score meat. Are there special food grade versions?

http://www.amazon.com/dp/B00002X204

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  1. In 35 years I have never seen anyone use a utility Knife to score Meat. A sharp Knife works great.
    There are Razors that are used for Bread making called a "Bread Lame"
    Here are 2 styles

     
     
    1 Reply
    1. re: chefj

      Jamie Oliver uses one all the time. You can lock the blade at a specific depth so it's easy not to score too deep.

      Thanks for the info on the bread lames. I always "ruin" my loaves trying to score with a bread knife. I saw the razor thing in a video once and thought it was something the baker had custom made herself.

    2. AFAIK there are no food grade versions, nor any need for a food grade version. Just buy an unused blade and score away.

      If there is any problematic aspect of using a standard utility blade, it would probably be cleaning it afterward.

      2 Replies
      1. re: cowboyardee

        Won't the blades rust if I wash them? And the edge of the housing touches the food, so that would need to be washed, too.

        I was wondering about the cleaning aspect, too. Like what happens when you retract the blade back into the housing, you know. I found one where the blade is external, but then I can't control the exposed length of the blade with that model.

        Just looks so easy and convenient when I see it being done.

        1. re: bmorecupcake

          I think a regular utility knife is going to be hard to clean. Those retractable box cutters with long, breakaway blades will give you depth control, and could be fully extended for cleaning.

      2. I think this utility knife business is a solution in search of a problem. Just use a nice sharp paring knife or other small kitchen knife. (I suppose you could also use a straight razor.)

        Hold the blade firmly between your thumb and index finger at the point where the right length is sticking out (maybe half an inch or so between the tip of the blade and your knuckle). Score the meat to the proper depth by sliding your knuckle along the surface. Wash knife and hands. Basically, it's just like "choking up" on your chef's knife to use it like a paring knife.

        This method is a heck of a lot easier than trying to disassemble and clean the meat juices out of a retractable box cutter.

         
        1. The problem with this approach is that the Fat Cap on Meat is not of an even thickness. With your Hand, a Knife and some practice I think you can become perfectly proficient at this. No extra gadget or cleaning problems.