Cimeter

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For the medieval sabre that is also referred to as a "cimeter", see Scimitar.

A cimeter or scimitar is a large, curved butcher's knife, with a blade typically 8-14" (20-35 cm) long. It is used primarily for cutting large pieces of meat into retail cuts such as steaks.[1]

These knives are available with and without Granton edge. According to Webstaurant Store, a major supplier to the food industry, Granton edge knives feature hollowed out sections running along both sides of the blade. When slicing meat, the grooves fill with fat and juices, which permits more contact between the meat and blade. Granton edge knives are often preferred when slicing thin portions of poultry, roasts, or ham.[2]

Chef Alton Brown says that a cimeter is one of only five knives he keeps in his kitchen.[3]

Etymology[edit]

'Cimeter' is a formerly common[4] variant spelling of 'scimitar', a kind of curved sword.[5] The spelling 'cimeter' has become standard for the knife.

In the American translation of The Book of Mormon, the term "cimeter" is used often to describe a weapon of war.[6]

References[edit]

  1. ^ Aliza Green, Steve Legato, The Butcher's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat, ISBN 1592537766, 2012, pp. 10-11
  2. ^ http://www.webstaurantstore.com/guide/538/knives.html Knife Guide
  3. ^ Brown, Alton. I'm Just Here for the Food. New York: Stewart, Tabori & Chang. 2006.
  4. ^ Google n-gram viewer comparing the frequencies
  5. ^ Oxford English Dictionary, 1st edition, 1910 s.v. 'scimitar'
  6. ^ See Alma 43:18, 20, 37