Just in case you wanted a selection of knives for your butchering needs. Maybe with different knives your get more cuts of meat or bigger cuts of meat you can get more meals from, or maybe better quality cuts of meat that provide more nutrition or greater saturation... at least until later in the game when you have your meat slicer :-o.
The cooks or chefs knife, it’s about 6 to 12 inches long, typically a broad blade tapering upward to a point, allowing the knife to rock back and forward for fast mincing, but is also good for fast slicing of steaks. Their ya go, time to slice up a chunk of meat could be a factor as well. A greater length usually translates to faster, easier slicing. A must have blade for any aspiring butcher.
The utility knife, usually between 4 and 7 inches in length, the utility knife is most of the time treated as a mini chef’s knife. Its good for cutting vegetables and meat that are too small for a chef’s knife. It works perfectly for cutting soft as well as hard veggies, from tomatoes to squash and is also very useful when you want to prepare lettuces, cabbage, and sandwich meat. Again, until the slicer is made.....right..
The kitchen shears, basically a pair of scissors, except that they’re for various uses in the kitchen, from snipping herbs, cutting veggies to sectioning chicken and even outdoor work, (like clipping plants in place of the regular MC shears) the shears usually come with extremely strong and sharp blades.
A lesser quality shears that are designed specifically for fast cutting of herbs may have more than one blade. However, the blades on those shears are usually thinner, weaker, and take more effort to sharpen than ordinary shears. Maybe a precursor to the advanced chicken cutting shears above.
The boning knife is used for separating meat from bone, making filet fish, and cutting up meat. It is also a well-loved item by vegetarian – a small one can be used place of a paring knife for peeling and trimming veggies. Usually about 3 to 8 inches in length, with slightly varying widths of blades. The blades can be flexible, semi-flexible, or stiff, with stiff blades being the most popular among home cooks due to the enhanced precision in the cut.
Bread knives aren't only used for cutting breads and cakes, sometimes they are used to cut meat, poultry, and seafood. They are mostly for bread though and designed in a way that allows you to saw through the bread without pushing down or squishing it. Most of these knives are 7 to 10 inches long. The blades are usually narrow and always serrated, with big “teeth”.
The cleaver is usually the bulkiest and weighted knife in the kitchen. Ahh, one of my favorites. The typical cleaver has a thick spine and a very strong blade, which allows it to cut through bones and meat in a chopping motion. It’s also very useful for chopping hard and thick materials such as squash or pumpkin and maybe a tree if you're really desperate. The wide, heavy blade makes it ideal for pulverizing cooked or uncooked meat, poultry and fish, and crushing garlic.
The paring knife is a must-have if you love making garnishes for your foods and drinks. Not really the most helpful to a butcher, but....it helps complete the set, come on man. The parer usually comes with a thin 3 – 4 inch blade and a very pointy tip. It can be used for cutting and peeling fruits, veggies, and trimming excess fat with precision and ease.
Really... how could you even think about proceeding without this one!?! Sometimes used as table knives, steak knives are small knives that are used for not only cutting meat and fish, but also cutting salads, other (mainly cooked) foods, and spreading butter. Steak knives can come with serrated or non-serrated edges. Serrated steak knives are generally more popular, as they can stay sharp for a longer time without honing or sharpening. Id go with a non-serrated, be kind of a bugger to put serrations on a knife in a MC situation, but it might make the visuals a little cooler.
Not really a butchers knife, but their are carrots in the game and if you have compat with Pam's HarvestCraft... The Nakiri bocho is a Japanese style knife used mostly for cutting vegetables. It features a thin and wide blade and squared off tip. The knife has a straight blade that can cut through long items (think eggplants, carrots) as well as make super thin slices out of cucumber, bitter gourd, tomatoes and the likes. Dang, if that aint calling out to PHC...
The fillet knife, is made to cut thin fish slices and thus is typically thinner, longer, and more flexible. This knife looks very similar to the boning knife, however, there are subtle differences between the two. Since a boning knife is designed to remove meat from the bone, it tends to be thicker and have better force endurance. Again, maybe you gain more fish with the fillet knife over the boning knife, due to how flexible it is, it can cut along the small fragile fish bones instead of breaking them like the boning knife would. In real life the two can be merged into a boning fillet knife, maybe this could be the advanced version for later game play? The distinctions are so small between the two knives they can substitute each other in most cases. A sushi and sashimi pro or a chicken boning pro, you’d probably notice the differences, so maybe you dont even want to add this one, or any of them.
Just another idea for you to give your mod a little more fluff.
Just in case you wanted a selection of knives for your butchering needs. Maybe with different knives your get more cuts of meat or bigger cuts of meat you can get more meals from, or maybe better quality cuts of meat that provide more nutrition or greater saturation... at least until later in the game when you have your meat slicer :-o.
The cooks or chefs knife, it’s about 6 to 12 inches long, typically a broad blade tapering upward to a point, allowing the knife to rock back and forward for fast mincing, but is also good for fast slicing of steaks. Their ya go, time to slice up a chunk of meat could be a factor as well. A greater length usually translates to faster, easier slicing. A must have blade for any aspiring butcher.
The utility knife, usually between 4 and 7 inches in length, the utility knife is most of the time treated as a mini chef’s knife. Its good for cutting vegetables and meat that are too small for a chef’s knife. It works perfectly for cutting soft as well as hard veggies, from tomatoes to squash and is also very useful when you want to prepare lettuces, cabbage, and sandwich meat. Again, until the slicer is made.....right..
The kitchen shears, basically a pair of scissors, except that they’re for various uses in the kitchen, from snipping herbs, cutting veggies to sectioning chicken and even outdoor work, (like clipping plants in place of the regular MC shears) the shears usually come with extremely strong and sharp blades.
A lesser quality shears that are designed specifically for fast cutting of herbs may have more than one blade. However, the blades on those shears are usually thinner, weaker, and take more effort to sharpen than ordinary shears. Maybe a precursor to the advanced chicken cutting shears above.
The boning knife is used for separating meat from bone, making filet fish, and cutting up meat. It is also a well-loved item by vegetarian – a small one can be used place of a paring knife for peeling and trimming veggies. Usually about 3 to 8 inches in length, with slightly varying widths of blades. The blades can be flexible, semi-flexible, or stiff, with stiff blades being the most popular among home cooks due to the enhanced precision in the cut.
Bread knives aren't only used for cutting breads and cakes, sometimes they are used to cut meat, poultry, and seafood. They are mostly for bread though and designed in a way that allows you to saw through the bread without pushing down or squishing it. Most of these knives are 7 to 10 inches long. The blades are usually narrow and always serrated, with big “teeth”.
The cleaver is usually the bulkiest and weighted knife in the kitchen. Ahh, one of my favorites. The typical cleaver has a thick spine and a very strong blade, which allows it to cut through bones and meat in a chopping motion. It’s also very useful for chopping hard and thick materials such as squash or pumpkin and maybe a tree if you're really desperate. The wide, heavy blade makes it ideal for pulverizing cooked or uncooked meat, poultry and fish, and crushing garlic.
The paring knife is a must-have if you love making garnishes for your foods and drinks. Not really the most helpful to a butcher, but....it helps complete the set, come on man. The parer usually comes with a thin 3 – 4 inch blade and a very pointy tip. It can be used for cutting and peeling fruits, veggies, and trimming excess fat with precision and ease.
Really... how could you even think about proceeding without this one!?! Sometimes used as table knives, steak knives are small knives that are used for not only cutting meat and fish, but also cutting salads, other (mainly cooked) foods, and spreading butter. Steak knives can come with serrated or non-serrated edges. Serrated steak knives are generally more popular, as they can stay sharp for a longer time without honing or sharpening. Id go with a non-serrated, be kind of a bugger to put serrations on a knife in a MC situation, but it might make the visuals a little cooler.
Not really a butchers knife, but their are carrots in the game and if you have compat with Pam's HarvestCraft... The Nakiri bocho is a Japanese style knife used mostly for cutting vegetables. It features a thin and wide blade and squared off tip. The knife has a straight blade that can cut through long items (think eggplants, carrots) as well as make super thin slices out of cucumber, bitter gourd, tomatoes and the likes. Dang, if that aint calling out to PHC...
The fillet knife, is made to cut thin fish slices and thus is typically thinner, longer, and more flexible. This knife looks very similar to the boning knife, however, there are subtle differences between the two. Since a boning knife is designed to remove meat from the bone, it tends to be thicker and have better force endurance. Again, maybe you gain more fish with the fillet knife over the boning knife, due to how flexible it is, it can cut along the small fragile fish bones instead of breaking them like the boning knife would. In real life the two can be merged into a boning fillet knife, maybe this could be the advanced version for later game play? The distinctions are so small between the two knives they can substitute each other in most cases. A sushi and sashimi pro or a chicken boning pro, you’d probably notice the differences, so maybe you dont even want to add this one, or any of them.
Just another idea for you to give your mod a little more fluff.