One of the most useful knives to keep on hand in the kitchen for handling meat is a butcher’s knife. It is excellent for slicing through small to medium-sized bones, cartilage, skin, and huge portions of meat, such as when slicing through beef’s prime cuts.
In other words, if you need to chop a huge piece of meat into smaller (for example, retail-sized) slices, a butcher knife is the kind of knife you require. Butcher knives are generally used for butchering or dressing animal carcasses.
While keeping your knuckles tucked under and clear of the blade's flat side, place your claw's knuckles against the blade. With your claw hand, nudge the food beneath the knife, and with your cutting hand, turn the blade. Many cooks enjoy showing how swiftly they can complete tasks like this.
Cleavers have long been a favorite tool of butchers because they are easy (and safe) to grip by the handle while hanging them by the blade keeps a workstation free. For quick access, butchers have hung them on meat hooks using the hole in their cleavers.
Refocusing the center of the knife's edge is what is meant by honing. Any knife will experience pressure on one side during use, and since the edge is not centered, this pressure can dull the edge. At this point, honing steel enters the scene. The edge is brought back to the center by rubbing the blade on honing steel.
Wash your hands in warm, soapy water. No sponges with abrasives. Never leave your knife soaking in water or put it in the dishwasher. Use a soft towel to completely dry your knife.