I have some steaks that I would like to make into Jerky. What is the best knife for cutting it into thin strips? A good fillet knife?
A filet knife would probably be best, and make sure the meat is chilled a bit so it’s firmer. When we make jerky, we cut the meat to about 1/4", and when it comes out of the dehydrator it’s just about right. I like my jerky to have some teeth to it though, not like the bacon-strip type jerky you get in stores.
A good *sharp *knife, shape be damned. After that, the one that fits into your hand the most comfortable. I do 99.9% of my work with a French Chef’s knife (bread being the exception), because it works well for me. I even use it for jerky, although I’m weird like that. But because I use it so much, other knives don’t feel secure in my hand, so it’s become my ultimate multitasker.
A long slicing knife is the classic choice, because you don’t want much back-and-forth sawing at the meat (that will dry into unsavory flakey bits). But yes, a filleting knife would work okay, if that’s what you like, but choose one that’s not very flexible - you’re not trying to bend around bone here, you want nice even strips. The longer the blade the better (as long as you can control it.) Just sharpen and hone the heck out of it first.
Another trick is to freeze the steak. Not frozen but just to the point that it can be cut without deforming. I do it when making broccoli beef.
Good deal. I’ve ordered a fillet knife and a slicing knife. One of them should do the job, eh?