What's the difference between Semi-Stiff and Semi-Flex?
There's an obvious difference in the look of the knives, but I'm asking about the two terms. Semi-Stiff vs Semi-Flex. Sounds like the same thing. Like partly cloudy vs moslty sunny.
-- Edited by Burgermeister on Sunday 25th of August 2013 11:24:01 PM
I was going to go with Burgermeister on Brownee`s answer.. it is just a little firmer Knife Simi stiff Vs.
I like and used to the simi Flex. For it does get around and does a better job on Blade bones or the Sirloin. Like having a Pig Sticker on Boning out Necks. - Old filed down knife.
"KEEP elbows in Guys and Gals when boning". I never said that on when topic was up on cutters getting hurt. Keeping elbow in will stop you when or "IF" you spill. All can do it, only take a split second, to be messed up for life.
Have A good day ALL
-- Edited by Seattle2TexasX on Monday 26th of August 2013 11:45:57 AM
The semi-stiff boning knife pictured here has a slightly thicker blade allowing for more motion of the blade while performing a heavy muscle removal. For example the removal of the knuckle (a large muscle in the whole round) requires a deep cut to the femur bone but also requires a certain amount of flex to avoid scoring the inside or top round.
The semi-flex boning knife has an even thinner blade it is used for a more intricate task such as neck bone removal the blade on this knife allows for tight cuts around the complicated shape of this bone.
Hello
Great answers to that question about knives,Flexible vs semi stiff. Flexible more for boning out to go around the bones and flexible more for breaking meat.chef lazar
The semi-stiff boning knife pictured here has a slightly thicker blade allowing for more motion of the blade while performing a heavy muscle removal. For example the removal of the knuckle (a large muscle in the whole round) requires a deep cut to the femur bone but also requires a certain amount of flex to avoid scoring the inside or top round.
The semi-flex boning knife has an even thinner blade it is used for a more intricate task such as neck bone removal the blade on this knife allows for tight cuts around the complicated shape of this bone.
Thank you, but that's not answering the question. Interesting though. Yes, there's an obvious difference in the knives pictured. My question was about the two terms they used which seem to mean the exact same thing.
When I break rounds, I think it's the opposite side of the knuckle where you may need more flex. The side next to the rump. That area has no room for error. You don't want to cut into any meat on either side of that smooth seam. On the inside round side of the knuckle, you may cut into it in the area next to the top round (a liittle bit) and not really ruin anything.
I use 40017 (Semi-Stiff) and have tried 40019 (Flex) but don't like it. I have never seen or tried the Semi-Stiff knives.
You did not mention (Terminology) in the original question but rather the difference between the two.
The reason we try not to cut into the top round is for yield purposes as the top round is much more valuable than the knuckle in most cases
of course your operation may not have that in mind.
On the bottom round side of the knuckle there is a heavy natural seam between the knuckle and (flat) or bottom round which
when performed correctly does not require much cutting at all. The seam when followed will separate the two cuts quite nicely
leaving a heavy tissue called silver skin or (side strap to all you packers out there) on the flat which in most cases is removed for
the retail cutter by a skinner this adds cost for the retail cutter but is a wise idea because the strap is cleanly removed with very little waste.
Have a nice day...
I just noticed,, on Your Knife broad there.. Simi flex is a straight blade.. You can get a that same blade- little bowed blade in Simi Flex. as the Simi stiff OR Use too..:-/.
Look for Victornox, Brand Knives. I like them for the hard rubber type handles VS Wood. Larger grep and easier cleaning once used and they have the simi flex still i believe in that same blade type. As your 6 inch of your Simi stiff type blade there.
my 5 inch simi stiff and semi flex are the same thickness the simi ffex gives me a tighter trim the stiff is better ti take out the neck bones on the chuck
Semi-stiff is exactly that, a stiff knife that bends a little (trim knife) Semi-flex is a flexible knife that is a little stiffer than a full flexible(boning) I have both, the semi-stiff gives about 3-5% bend, the semi-flex gives about 6-10% flex. I also have a pig sticker flexible that bends almost 20% awesome for boning out pork butts and neck bones.
You did not mention (Terminology) in the original question but rather the difference between the two.
The reason we try not to cut into the top round is for yield purposes as the top round is much more valuable than the knuckle in most cases of course your operation may not have that in mind.
On the bottom round side of the knuckle there is a heavy natural seam between the knuckle and (flat) or bottom round which when performed correctly does not require much cutting at all. The seam when followed will separate the two cuts quite nicely leaving a heavy tissue called silver skin or (side strap to all you packers out there) on the flat which in most cases is removed for the retail cutter by a skinner this adds cost for the retail cutter but is a wise idea because the strap is cleanly removed with very little waste. Have a nice day...
I think the entire knuckle comes out real easy. Not the best example of where a flexible knife would have an advantage or disadvantage over a stiff knife. I was trying to figure out why you chose a piece like that.
Yes, the seam is very different on the bottom round side. Very easy to open. There is also a seam on the opposite side that's even easier. (for knuckles) I couldn't see where flex vs stiff boning knife would make that much difference except maybe the last part on the bottom round side at the end of the femur bone where you have to be a little more careful.
In my limited experience, Knife stiffness for boning chucks or head loins makes a big difference. Also, I found that pulling cross ribs is more difficult with a flexible knife.
Great question. I checked with Victorinox, this is what they said. Semi Stiff blade charachteristics refer to the amount of bending to a blade without twisting. Semi Flex blade charachteristics refer to the amount of twisting and bending that a blade has. Check link for pics
Great question. I checked with Victorinox, this is what they said. Semi Stiff blade charachteristics refer to the amount of bending to a blade without twisting. Semi Flex blade charachteristics refer to the amount of twisting and bending that a blade has. Check link for pics
So..... here in the Northeast... I have worked in 4 stores. Three different chains. All had the same knife sharpening service. It is terrible.
I have two meat-managers at two different markets. One with 40 years experience. The other with 25 years experience.
Neither have ever seen a proper boning and trimming knife.
Neither have ever heard of manufacturers such as Forschner knives nor Dexter-Russell.
And, by proper I mean a curved knife, six-inches long, and preferably semi-flex, with a comfortable handle.
I will venture that neither of them have ever seen a tri-stone nor a smooth packer-steel either. Tis' a pity!
Bonus: I haven't worked with a meat-cutter since leaving Utah, who has ever seen a metal bone-dust scraper. At least, my older meat-manager has one at home.
I told my younger manager (about 48 years old) that I would buy a 6" semi-curve and show it to him. My set for home use are rosewoods, and there's no way those are going to work with me.
BTW..... Has anyone used the Geisser 6" curved boner or the 8" breaker?
-- Edited by JimmyMac on Wednesday 28th of August 2013 10:44:35 PM
In short, for the average working man's answer, if you cut steaks, roasts, or bone out bone-in pieces of meat, use a semi-stiff blade. If you do a lot of trimming of boneless meats such as chicken, thin slice a lot of stuff, or other fine work, you might like the semi-flex. I personally love the semi-flex blades (Forschner #40517, wood is #40019), as the thinner blade makes more accurate cuts. I use a narrow 10" blade for steaks and such, as the semi-flex knife bends too much for this type of work. We don't do a lot of bone-in stuff here.
BTW..... Has anyone used the Geisser 6" curved boner or the 8" breaker?
-- Edited by JimmyMac on Wednesday 28th of August 2013 10:44:35 PM
I have used the 8 inch breakers by Forschner a few times but I don't care for them. They are basically just fillet knives to me. I would usually just have my 10in cimeter attached to my hand. The breakers were always company knives I would grab if I had to cut something after I put my own knives away for the day.
to answer the topic of the post. I have a semi flex and I don't like it that much. I twould be great if I was breaking beef or had to bone out neck meat or something like that but I think It has a bounce to it and it twists too much for regular slicing and dicing. I didn't cut a lot of bone in stuff at my last shop so I didn't have a lot of use for it. I prefer Straight or semi stiff 6inchers for dicing stew meat or slicing stir fry. I felt it was hazardous to do those tasks with the flexible blade as it kind of had a springy/bounciness to it.
In short, for the average working man's answer, if you cut steaks, roasts, or bone out bone-in pieces of meat, use a semi-stiff blade. If you do a lot of trimming of boneless meats such as chicken, thin slice a lot of stuff, or other fine work, you might like the semi-flex. I personally love the semi-flex blades (Forschner #40517, wood is #40019), as the thinner blade makes more accurate cuts. I use a narrow 10" blade for steaks and such, as the semi-flex knife bends too much for this type of work. We don't do a lot of bone-in stuff here.
Good point. We bone all our chicken breasts where I work. Fortunately I don't often work F & P dept. But if/when I do, it might be nice to have a flex blade knife to try. F & P workers spend hours every day (between customers) boning breasts.
