Summer has arrived and the sun is on it's way. You need to be ready. The meat has to be ready. The coals for the BBQ need to be stored. BBQ itself needs to be cleaned and prepped. Sharpen those knives to make sure they’re ready.

For your BBQ, you need four essential knives. Boning knife. Slicing knife. Chef’s knives and a paring knife.

Boning Knives

Boning knives are sharp, skinny, but sturdy knives with narrow points, perfect for separating meat or fish from bones. It is brilliant at trimming brisket and ribs, easily removing the unwanted fat. These knives are flexible enough to slide under the rib membrane to cut and break it loose and pull it away. Check out what boning knives we have on offer, including Victorinox’s collection.

Slicing knives

Slicing Knives can be use for precise cuts to smaller and thinner slices of meats. Slicing knives are flexible, long and narrow with either plain or serrated edges. Many cooks find them suited for slicing roasts, barbequed beef and pork. We have slicing knives on offer from Victorinox and Icel.

Chef’s knives

Chef’s knives are the most versatile of knives to help you with your barbequed meat. It can be used to cut, chop, trim or slice your meat. The broad, heavy, curved blade means you can use it for chopping bone and also rock the blade on a cutting board for more precise cuts.

Paring knives

Paring knives are small knives with plain edge blades. They are ideal for peeling, de-veining a shrimp, removing seeds and skinning. It is designed similarly to the chef’s knife in terms of being an all-purpose knife, but smaller.

Check out our knives section to find the perfect knife to help you this summer with your BBQ.