Bacon
Most often bacon strips are found pre-sliced in the market, but if you're the type who wants to go old-fashioned with some cured and smoked pork bellies, you need a good knife to turn these pork cuts into hearty, bacon-y goodness.
Use a slicing knife with a thin, flexible blade that can slice bacon evenly and cleanly. It's best to use a sawing motion, starting at the thickest portion and moving toward the narrowest portion, slicing across the grain of the meat, which is normally a verticle cut when picturing how the belly hangs on the pig.
The narrow blade of this Hollow Ground knife helps keep more of the juices — and more of the flavor — trapped in the meat and allows for a cleaner cut.