I know there was a similiar topic on what brand of knives do you use.
This topic is on what kind of knives do you use.
For me. I have to have my 6 inch straight boning knife and my 10 inch curved Cimeter with me. They will get me through everything i need to do. It seems like I have to replace the cimeter at least once a year but I have been using the same boning knife for the last 3 years.
How about you folks? What knives do you feel you must have in your arsenal and how often do you replace them?
I know there was a similiar topic on what brand of knives do you use.
This topic is on what kind of knives do you use.
For me. I have to have my 6 inch straight boning knife and my 10 inch curved Cimeter with me. They will get me through everything i need to do. It seems like I have to replace the cimeter at least once a year but I have been using the same boning knife for the last 3 years.
How about you folks? What knives do you feel you must have in your arsenal and how often do you replace them?
a cimeter every year seems excessive to me. what do you use to sharpen with? Myself I prefer the butcher style over the cimeter as I don't need or want the sharp point on my slicer. I do have a breaker with point when I need it. Once I establish the bevel I prefer, I don't have to take much off to maintain edge and they last many years.
i really like those butcher knives too but they are priced about 20 dollars more than a cimeter of the same length. . Right now I am using a tru hone electric sharpner but i have used the tri stones . I prefer those..but it always depends on what the company has. I use my cimeter for alot
i really like those butcher knives too but they are priced about 20 dollars more than a cimeter of the same length. . Right now I am using a tru hone electric sharpner but i have used the tri stones . I prefer those..but it always depends on what the company has. I use my cimeter for alot
next time you're in the market for a new knife check out "Websturant Supply" online they had pretty good deal on the last Forshner I bought.
6" Boning knife and 12" cimeter - I will use a 10" every now and again but for Insides and other larger cuts I prefer those extra couple inches. I've only been using the 12 for about a year - for the previous 10 years my preference was the 10" :)
the cutting tables are usually against a wall. I used to joke with the guys with the longer knives that they have to cut sideways so they dont stab the wall
