A lamb foot knife, also known as a lamb’s foot knife, is a specialized kitchen knife used for crimping and sealing pastries. This unique knife has a flat, broad blade that curves up and out, resembling the shape of a lamb’s foot. The distinctive shape allows the knife to create fluted edges on pies, pasties, and other baked goods.
What does a lamb foot knife look like?
The most recognizable feature of a lamb foot knife is the broad, flat blade that curves upwards. The end of the blade is rounded, mimicking the shape of a lamb’s hoof. The blade itself is typically 2 to 4 inches wide. Since the purpose of this knife is to crimp and seal dough, the blade needs to be wide enough to pinch the pastry closed.
The blade attaches to a round or oval-shaped wooden handle. The handle provides grip and leverage as the user presses the blade down to seal a pie or tart. High quality lamb foot knives will have a handle made from sturdy woods like rosewood or walnut.
Lamb foot knives can come in various sizes. Smaller knives may have a blade 2 inches wide and 5 inches long. Larger models may have a 4 inch wide blade that is 8 inches long. The size chosen depends on the size of the pastry being sealed. Commercial bakers often opt for larger 8 to 10 inch lamb foot knives.
What is a lamb foot knife used for?
A lamb foot knife serves one main purpose: crimping and sealing pastries. As the name suggests, it mimics the effect of a lamb pressing its hoof down as it walks. Using the broad blade, the user can firmly press down along the edges of a pie crust or other dough. This seals the filling inside and creates a beautiful fluted pattern.
Typical uses of a lamb foot knife include:
- Sealing the edges of pies or tarts
- Crimping the rim of a pot pie or pasty
- Pressing designs into cookie dough before baking
- Sealing pockets and edges for foods like ravioli, dim sum, empanadas
- Cutting and sealing filo dough
The lamb foot knife gives cooks full control over crimping and sealing baked goods in an aesthetically pleasing way. The fluted edges are a signature finish for pies and pastries.
What are the advantages of using a lamb foot knife?
There are several benefits to using a lamb foot knife compared to other knives when working with dough:
- Controlled crimping – The unique shape lets users crimp and seal with precision.
- Fluted edges – The blade produces decorative, fluted edges on pies and pastries.
- Strength – The broad blade can withstand force when sealing dough.
- Versatile – Useful for both sweet and savory baked goods.
- Clean cuts – The blade results in smooth, clean edges without sticking.
For bakers who want beautifully sealed treats with decorative edges, a lamb foot knife is the perfect tool. The control and results simply can’t be replicated with an ordinary knife.
What are lamb foot knives made of?
Authentic lamb foot knives are forged from stainless steel. Stainless steel provides strength, durability, and rust resistance. High carbon stainless steel is often used for the best quality knives.
The knife’s handle may be made of various materials:
- Wood – Traditional lamb foot knives have handles of hardwoods like walnut or rosewood. Wood gives a classic look and good grip.
- Plastic – Synthetic handles made of durable plastics are lower maintenance than wood.
- Rubber – For extra grip and shock absorption.
- Metal – Lamb foot knives with full metal construction may have metal handles.
When shopping for a lamb foot knife, examine the materials used. High quality knives will be forged from stainless steel with robust, securely attached handles.
Why is it called a “lamb foot” knife?
The unique shape of this knife gives it the name “lamb foot”. The broad, curved blade is designed to mimic the rounded shape of a lamb’s hoof. When the edge is pressed down, it replicates how a lamb’s foot would create indentations in soft ground as it walks.
By mimicking the shape of a lamb’s foot, the knife is able to produce fluted, sealed edges on dough. Just as hooves can leave clear prints, the lamb foot knife seals pastries with decorative ridges. The connected, rounded shape is essential for achieving the desired crimped effect.
Some other names for this tool are derived from its shape as well. It may be called a “pie bird beak knife” referring to the beak-like curve of the blade. Or a “seal and stamp knife” or “crimping knife” based on its use.
But whether it’s called a lamb foot, pie bird, seal, or crimping knife, this tool delivers beautiful results thanks to its clever, foot-inspired form.
Types of lamb foot knives
There are two main types of lamb foot knives to consider – French style and English style.
French style
- Blade is thinner and more flexible
- Delicate look and feel
- Curved blade is up to 5 inches long
- Ideal for intricate designs and details
- Better suited for small or individual sized pastries
English style
- Heavier, sturdier blade
- Blade is wider and more rigid
- Blade can be up to 10 inches long
- Works well for large or commercial size pies
- Creates bolder crimped edges
The French style offers more finesse and intricate sealing effects for smaller baked goods. The English style has more heft for working with larger pastries.
How to use a lamb foot knife
Using a lamb foot knife takes a little practice to get the sealing motion smooth. Follow these tips for best results:
- Hold the knife handle firmly in one hand. Place your other hand on the outer curve of the blade for control.
- Position the knife edge along the rim of the dough, angled outward at about 45 degrees.
- With controlled pressure, push the blade into the dough while simultaneously moving the knife forward in small increments.
- Repeat around the circumference, overlapping the bladed edges slightly to seal the dough completely.
- For pies, you can create fluted edges by angling the blade in and out in a zig-zag motion as you seal.
- Use smooth, firm pressure. Excessive force can cut the dough rather than crimping it.
With practice, you’ll be able to seal dough quickly and efficiently. The resulting fluted or scalloped edges make your pies and pastries look professionally finished.
How to care for a lamb foot knife
Like all quality knives, lamb foot knives require proper care and maintenance. Here are some tips for looking after your knife:
- Hand wash – Don’t put the knife in the dishwasher. Hand wash gently with warm water and mild soap.
- Fully dry – Always dry the knife thoroughly after washing, including under the handle area.
- Store safely – Use a knife block, sheath, or magnet strip for safe storage.
- Sharpen when needed – Use a honing steel regularly and sharpen the blade as it becomes dull.
- Avoid odors – Wash immediately after use to prevent food odors from clinging to the porous handle.
- Oil wood handles – Apply food grade mineral oil to wood handles occasionally to protect them.
With proper care and maintenance, a quality lamb foot knife can seal countless pies over many years of use.
Popular lamb foot knife brands
Some reputable brands that produce excellent lamb foot knives include:
| Brand | Country of Origin |
|---|---|
| Wüsthof | Germany |
| J.A. Henckels | Germany |
| Victorinox | Switzerland |
| Shun | Japan |
| Global | Japan |
| Sabatier | France |
| Mercer Culinary | United States |
When selecting a lamb foot knife, look for reputable brands known for quality knives and sturdy construction. With proper care, knives from these brands can last for many years.
Price range for lamb foot knives
Lamb foot knives vary in price depending on size, materials, brand, and country of manufacture. Some general price ranges to expect are:
- $10 – $30: Entry level stainless steel lamb foot knives, often smaller in size. May not be full tang construction.
- $30 – $60: Mid-range prices for popular brands like Victorinox, decent steel and wooden handles.
- $60 – $120: Professional quality knives from high end brands like Wüsthof or Global. Better steel and craftsmanship.
- $120+: Hand crafted artisan knives with premium materials and custom handles. Prized by collectors.
Expect to spend $30 to $60 for a good quality lamb foot knife from a trusted brand. Higher end knives over $100 are specialty pieces built to last generations.
How to buy a lamb foot knife
Here are some tips for selecting the best lamb foot knife for your needs:
- Consider the size – Choose a blade wide enough to handle the size of your pastries.
- Test the flexibility – Make sure the blade has the right amount of bend and give for crimping.
- Check the handle – Look for good ergonomics and grip.
- Quality materials – Select high carbon stainless steel and solid wood or plastic.
- Reputable brand – Stick with well-known, trusted knife makers.
- Full tang – Find a knife with the steel blade extending fully through the handle for durability.
You can find lamb foot knives at specialty cooking stores, restaurant supply stores, and online retailers like Amazon. Be wary of unknown brands selling very cheap knives, as quality may be poor.
Take time handling the knife to ensure the size, weight, and flexibility suit your needs before purchasing. A good lamb foot knife is a worthwhile investment for anyone who loves baking beautiful pastries.
Conclusion
With its iconic curved shape, the lamb foot knife createsdecorative edges on pies and pastries. This specialized tool mimics the rounded imprint a lamb’s hoof makes. The unique shape allows for controlled crimping and sealing of pie dough for perfectly fluted results.
From French to English styles, and affordable to luxury brands, there is a lamb foot knife suited for every baker. With proper care to maintain the blades edge and prevent damage, this classic baking tool will offer years of enjoyment sealing sweet and savory treats.