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Iconoclast


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Recommended Knife for Basic Work?
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Hello, all! 

I'm in need of a larger knife to trim and portion roasts, as well as filleting larger salmon. I love my Mercer boning knife, but it's simply too small for these next-level tasks. My needs are more general culinary (as I'm a cook, not a butcher, by trade), so I don't want a bunch of highly specialized knives. I just want to get the above work done with ease. I don't want to spend a lot, but I'd spend up to around $50 for the right knife. Any thoughts?

And is there an opinion on Granton vs. non-Granton edges?

 

Thanks! 



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Candy Bar


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40538.jpg

FORSCHNER VICTORINOX 
10" Breaker Knife

 

 

 

The site has these on http://www.meatcuttersclub.com/

Look for the butchers depot adThe Butcher's Depot

 


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sweet candy mmmmm
Candy Bar


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sorry that didn't work well



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sweet candy mmmmm
Sunday


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We use these knives daily, they are not expensive and can get the job done if you can keep an edge on it( which is my biggest challenge )

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masteryeti


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I can recommend 2 knives for your purposes:

An 8" Victorinox breaking knife (Does well for filleting salmon, ling cod, black cod, halibut, etc.)

A 10" Victorinox butcher knife (Perfect for large and small roasts, though you could get by with a 10" breaking or cimeter)

I cut both fish and meat everyday. These are all you need. Maybe keep a 7" boning knife around for small tasks. Also, you can go either Granton or non-Granton. I don't think you'll even notice any cutting difference, but for the money I'd go non-Granton.

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Iconoclast


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Awesome! Thanks for everyone's input. I am deeply indebted and appreciative!

So far, I think the 10" cimeter is probably the best bet all around, given your thoughts.

@masteryeti What is the difference between the breaking and cimeter? For that matter, what is the difference between the butcher's knife and either of the others?



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my ten inch cimeter is apart of my hand

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Lady Filet Mignon


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They are the best, I have used a couple store knifes from time to time but I bought my own and Forschner is all I want. I have a curve boning knife a old friend gave me, rosewood handle, it's thin but I still use it a lot. it's like a razor! holds a edge. then I have a 8 and 10 inch



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Lady Filet Mignon


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I would like to find a old steel, about 15 to 20 years old and get it refurbish. in a way I like the handles our member makes on his steels that is from Australian. but to buy and ship here cost to much.



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Mimeatguy


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I'm not a chef but I do most of my work with two knives: an 8in" Forschner breaking knife and a 10in Forschner "butcher" knife with Granton edge. The "butcher" knife really rocks. I'm not sure just how much the "Granton" edge helps because I don't have the plain butcher knife to compare it to but the idea is to keep it from sticking to meat giving a smoother cut. The difference in the knives is mainly in the shape, width, thickness and taper of the blade. Butcher knives don't have the big curved point that Cimeter's and breakers do and I like that. Whenever I need a sharp point I just grab the breaker. Breaking knives have narrower blades and I use mine for a lot of things but for slicing it's no contest the butcher knife is king. Mainly because of the nice thin tapered blade. When it comes to fish I prefer a fillet knife, not that it can't be done with a 8 in breaker but it's just not the best tool for the job IMHO. I like the thin flexible blade of a fillet knife cause you can feel the bones so well and I prefer to follow the contour of the bones and leave them intact with the rest of the fish carcass rather than cutting through them and removing them after the fact like many others prefer to do. Thats just my personal preference though. There is quite a variety of decent fillet knives that are relatively inexpensive and easy to sharpen I'd want to have a least one.



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Todd


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A boning knife. 6inch. Steak knife 10 inch nothing else ever just two guns kid

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JimmyMac


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6 inch semi-flex stamped steel boner is the best knife I have used. I was trained to work in a packing house/custom cutting industry. I have found that the 8" breaker is a good all around knife but there is little that compares to the 6" semi-flex boner backed up by a 10" breaker. I have lately been working with a 10" butcher and 6" stiff boner. I would rather the former.

Stiff knives seem very good for removing hocks/hooves and also some siding work. Any knife that keeps its edge is good for splitting the brisket.



-- Edited by JimmyMac on Thursday 22nd of November 2012 12:33:12 AM

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Iconoclast


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Again, you guys are awesome. I sure wish we had better training in school. I have a lot of respect for the instructor who showed us what we did get, but he was limited to the simple curriculum.

My needs are so below what you guys are doing. I just need to skin and portion a few salmon sides once a week or so and trim and portion a NY roast and/or skirt steak in that same period (on occasion I will do three boxes of skirts for something special, but for the most part it's small stuff). I'm thinking, as I said before, a 10" breaker (same as a cimeter, right?) and my 6" Mercer (stiff).

@JimmyMac: Sincerely--thank you for your service. I'm sorry you got the crap end of the shaft. I got the same in a different way back in the 80's, but I didn't get physically hurt in the process.

I truly wish someone would come up with training videos... @apcowboy???

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Big Beef


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All I use for the most part is a 6 inch flexible boning knife
Every now and then a 8 inch Steak

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Joe Parajecki

Operations Manager/ Partner

Kettle Range Meat Company, Milwaukee WI

Member Meat Cutter Hall of Fame and The Butcher's Guild
Iconoclast


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@Joe, when you say "steak," what are you referring to?

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