Thanks in advance.
- 49 Posts. Joined 7/2013
- Location: Wichita KS
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Thanks in advance.
I have the Rapala Filet Knife 6" I use it deboning meat, 9" Dexter for the fish
I have 3 Shuns and I won't let any of them go near a bone! I have a set of the older Chicago Cutlery Walnut handle knives. I use one of those as well as one of those German made utility knives for detail work. I keep my knives sharp as razors so they make any kind of cutting chores fairly effortless.
Even with boning knives you will have differing opinions?
Pops recommended a Dexter or a Forschner.
Personally I like a stiffer rather than a more flexible boning knife?
Six inches is perfect.
My restaurant supply only had the Forschner at the time so I went with that. I have been very happy with it.
I don't think you would go wrong with either.
For other knives in the line, I like Forschner.
Some of the Dexter products can be a little heavy.
Both are great knives at a reasonable price.
Good luck and good smoking.
20 years with Victorinox Knives. Boning knives in both Flex and Stiff as they have different uses. Also 4 10" French Knives, their Paring knife and my Mentor gave me a 12" Granton edge Slicing Knife with Rosewood handle as my first anniversery of teaching present. All are great. I also have a 100+ year old Dexter Russell 12" Butchers Knife in Carbon Steel (similar to the one below) that was my Grandfathers. Requires special handling to avoid Rust but is an amazing knife...JJ
I still have 3 Dexter wooden handle carbon steel knives left from working at my dad's store in the 60's. Plus, I got a new 5' curved stiff boner with extra texture grip handle from Koch Supplies that I like very much, makes it easier boning our pork butts.
Also, my dad had a produce knife I inherited, that he kept on the produce table for trimming lettuce, celery, beets, cutting up watermelon, and on and on. It was invaluable to him! I wrote Koch to see if they still had them but they said they'd never seen one; if he got it from anybody it would have been them.
Upon closer examination, i realized it was something he made himself on the meatsaw, cutting notches into a SS dime-a-dozen knife:
You can see the uneven gaps between the 'teeth', plus variations in depth too. If you ever need a fantastic produce knife, and can cut metal on a bandsaw or use a disc grinder on edge, this makes a great one! It has cut and trimmed thousands and thousands bunches of celery, trimmed off the dark button on heads of lettuce, cut up tons of potatoes, trimmed broccoli, carrots, rutabagas, onions and on and on and on!