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Home > Specials > Butcher Supplies
Thanksgiving Essentials

NSF Boning Knives
Ranging in size from 3 to 7 inches, with 5 and 6 inches being the most common sizes, boning knives are the primary tool used in the processing of poultry, pork and beef. These knives are all NSF certified for industrial and commercial use.
NSF Meat Slicers
A carving set is as much about presentation and showmanship as it is about functionality. At one time stag-horn handles on a carbon steel carving set was a common wedding present. It's hard to find these in nice wooden boxes anymore, but a good German carving set is still an elegant way to present and serve your formal dinners.
Boning Hooks
Carving knives are available with pointed or rounded tips. The rounding is generally a safety feature and are then referred to as slicers, but the functionality is the same. A wider bladed slicer with granton edge is preferred for large roasts. A carving knife is thinner and more suitable for the turns and joints needed for poultry. Granton edges reduce drag a bit, but length is more important. Ten inches is generally preferred for creating nice long slice without a sawing motion.
Polishing Steels
When it comes to maintaining the edge of a knife it is important to have a quality cutting board. Here are some boards that we recommend, all of which are large enough to support a Thanksgiving turkey. Need some help choosing? One feature we find to be of particular use for a Thanksgiving turkey is the "juice groove". This is simply a recessed area that runs around the perimeter of the board to keep the melted fat and fluids from running onto your countertops. Alternately, we really like Epicurean because they are inexpensive, light, durable, knife friendly and can go right into the dishwasher.
Cut Gloves
Mandolines are extremely effective for making consistent thin slices or juliennes. While we have a large selection, we are particularly fond of the Borner V-slicer for home use. It is safer due to the handle design, and because you're easing the food into blades from both sides, it requires less force than running a potato across a single blade.
Sharpening Systems
Grating can be a chore without a good quality tool. Microplane graters and zesters use a patented laser cut steel that bites through hard cheeses with ease. We recommend the Elite series for the following features: silicone tips that allow you to grate onto a dinner plate without sliding or scratching, plastic guards that flip over to form a cup which catches the grated food, and reasonable dimensions for easy drawer storage.
A food mill or ricer is a must for restaurant quality mashed potatoes. The traditional style of mixing or stirring by hand develops gluten which creates a gooey mash. Instead, poach the potatoes in larger pieces and pass them through a food mill or ricer. Then add butter, cream and spices and smooth together with a spatula. Matfer Bourgeat food mills are the best as the disks have teeth which catch and slightly grate the food so that it mills easily. On poorer quality mills you crank and crank and eventually manage to squeeze the food through a smooth disk. Also used for tomato sauce, baby food, lobster or shrimp stock, etc.
NSF Breaking Knives
Traditionally used to break primal cuts out of a hanging side of meat, breaking knives are versatile knives. Thinner than a scimitar, longer than a boning knife, this knife can be used to process meat or fillet whole fish.
NSF Butcher Knives & Scimitars
For Thanksgiving traditionalists a perfectly prepared turkey is likely at the top of the holiday menu. Whether you're frying, roasting, or even spatchcocking the bird you'll be happy to have these specialty tools. Brine bags, basting brushes, injectors and even a selecting hook to help lift and maneuver while deep-frying. Don't forget the gravy separator to ensure none of those flavorful drippings go to waste.