Knife recommendations for trimming

[SmokinEdge]

Can anyone recommend a good pocket knife that will hold its edge? looking for a single folding blade 3" or so.
To be used for general farm duties cutting string silage bags etc

Bench Made Griptilian. With partial serrated blade. Great blades.
Case XX are great blades as well.

 

[1MoreFord]

Can anyone recommend a good pocket knife that will hold its edge? looking for a single folding blade 3" or so.
To be used for general farm duties cutting string silage bags etc

Look at Case, Kershaw, Boker, and Gerber.

ETA - I missed a few other good ones already mentioned.

 

[1MoreFord]

Back to the original question I tend to use boning knives or filet knives to trim meat most of the time.

 

[Gonna Smoke]

Can anyone recommend a good pocket knife that will hold its edge? looking for a single folding blade 3" or so.
To be used for general farm duties cutting string silage bags etc

For general use and/or EDC, I have a double action OTF auto. Easy one handed operation comes in very handy at times. The AKC F-16 won't break the bank and gets good reviews, but there are plenty of other options and blade styles available. On sale for $60 at Blade HQ right now...

 

[whistlepig]

Can anyone recommend a good pocket knife that will hold its edge? looking for a single folding blade 3" or so.
To be used for general farm duties cutting string silage bags etc

For farm chores I went to box knives years ago. I buy the replacement blades in packs of 100. Knives get a real workout on a farm. I tried a lot of box knives but have three Klein's now. One in the kitchen junk drawer, one in my garage toolbox, and one in my pocket. Also the Stanley FatMAx blades have the best edge retention.

Stanley FATMAX BLADES 100 PK, 11-700A - Walmart.com

Buy Stanley FATMAX BLADES 100 PK, 11-700A at Walmart.com

www.walmart.com

 

[Fueling Around]

I carry a Kershaw 1660
Of all the pocket knives I've owned, this is the best bang for the buck.

 

[Steve H]

For farm chores I went to box knives years ago. I buy the replacement blades in packs of 100. Knives get a real workout on a farm. I tried a lot of box knives but have three Klein's now. One in the kitchen junk drawer, one in my garage toolbox, and one in my pocket. Also the Stanley FatMAx blades have the best edge retention.

Stanley FATMAX BLADES 100 PK, 11-700A - Walmart.com

Buy Stanley FATMAX BLADES 100 PK, 11-700A at Walmart.com

www.walmart.com

I use their carbide blades. Cost a touch more. But they are sharp and hold the edge very well.

 

[Jessica09]

I would recommend Benchmade Turret 980 as it's highly durable and also an easy-to-carry wooden knife.
It's budget-friendly and you won't be disappointed if you're carrying it with you.

 

[diversification]

12 inch cimeter knife $61.99 - https://www.bunzlpd.com/victorinox-cimeter-knives?cat_page_id=&
6 inch blunt tip boning knife $21.32 - https://www.bunzlpd.com/6-curved-semi-stiff-with-blunt-tip?cat_page_id=1&

I can cut up and trim anything with these 2 knives!

I'm looking at a boning knife myself. Frankly my reasoning is that I see at the Youtube guys I watch (Jeremy Yoder aka "Mad Scientist BBQ" for example) using them. I know Jeremy tends to reach for a cheap Mercer Culinary M23850 Millennia Black Handle, 6-Inch Flexible, Boning Knife which is the one he uses in this video. Without going back through a bunch of videos, I think I've seen others use this one or similar ones, but what I don't recall is ever seeing anyone mention a blunt-tip variety. I'm guessing you didn't pick out that one on accident, so can you explain a bit about why this is perhaps something that I need to consider when making my choice. Also, do you have an opinion on the Mercer knife that Jeremy uses?

I use a WorkSharp belt sharpener to keep them sharp, also! And a diamond steel!

I'm... not good at sharpening. I've tried and I don't really care to keep trying. Even the WorkSharp belt sharpener is a bit too free-form and technique driven for me (as I found out recently when trying to sharpen a small pocket knife on one -- I definitely messed up the edge.) I think a controlled-angle knife sharpening system is the right choice for me, because it controls so many variables - it may not deliver as perfect results as someone with some good sharpening technique, but that isn't me, and I'm not willing to put in the time and effort to make it me, so I need the next best thing.

I'm looking at Lansky vs Worksharp vs KME vs Hapstone. Lansky is the cheapest, but has a bit too much play. I've heard that Worksharp wobbles a bit too much b/c it's plastic. KME is obviously a bit more expensive, but seems to be better than the Lansky and Worksharp. Hapstone is one I honestly just found out about; from the descriptions it sounds like an Edge Pro, but better. Some people say it's better than the KME, but my concern with this is that it relies on holding the knife in place instead of locking it there, which is another technique-drive variable (at least that's what I'm led to believe.) Anyone have thoughts on a good controlled angle system without getting into the WickedEdge type price range?

Here's an inexpensive set with a 6 inch chef knife that will do the trick and some other knifes too if you want to dip your toe into the ceramic pool. Yes you could buy better more expensive ceramic knives but honestly if you've never had a ceramic knife of any kind you dont know what you are missing and a set like this will get your feet wet.... JUST DON"T CHOP YOUR FINGERS UP! Ceramic is like 10X as sharp as your regular knifes lol

Those ones are OOS now - does anyone have a good recommendation for some inexpensive ones?

 

[tallbm]

I'm looking at a boning knife myself. Frankly my reasoning is that I see at the Youtube guys I watch (Jeremy Yoder aka "Mad Scientist BBQ" for example) using them. I know Jeremy tends to reach for a cheap Mercer Culinary M23850 Millennia Black Handle, 6-Inch Flexible, Boning Knife which is the one he uses in this video. Without going back through a bunch of videos, I think I've seen others use this one or similar ones, but what I don't recall is ever seeing anyone mention a blunt-tip variety. I'm guessing you didn't pick out that one on accident, so can you explain a bit about why this is perhaps something that I need to consider when making my choice. Also, do you have an opinion on the Mercer knife that Jeremy uses?



I'm... not good at sharpening. I've tried and I don't really care to keep trying. Even the WorkSharp belt sharpener is a bit too free-form and technique driven for me (as I found out recently when trying to sharpen a small pocket knife on one -- I definitely messed up the edge.) I think a controlled-angle knife sharpening system is the right choice for me, because it controls so many variables - it may not deliver as perfect results as someone with some good sharpening technique, but that isn't me, and I'm not willing to put in the time and effort to make it me, so I need the next best thing.

I'm looking at Lansky vs Worksharp vs KME vs Hapstone. Lansky is the cheapest, but has a bit too much play. I've heard that Worksharp wobbles a bit too much b/c it's plastic. KME is obviously a bit more expensive, but seems to be better than the Lansky and Worksharp. Hapstone is one I honestly just found out about; from the descriptions it sounds like an Edge Pro, but better. Some people say it's better than the KME, but my concern with this is that it relies on holding the knife in place instead of locking it there, which is another technique-drive variable (at least that's what I'm led to believe.) Anyone have thoughts on a good controlled angle system without getting into the WickedEdge type price range?



Those ones are OOS now - does anyone have a good recommendation for some inexpensive ones?

I never used this but this is another ceramic set with good reviews for not much money:

 

[DougE]

For general trimming, Victorinox 6 inch semi flexible boning knife, hands down. It's one of the best knives I've held in my hand.

 

[SmokinEdge]

For general trimming, Victorinox 6 inch semi flexible boning knife, hands down. It's one of the best knives I've held in my hand.

This is truth. The bigger breaking knives the same. It’s what I use.

 

[Bumppo]

I've bought different knives for every purpose, but I find myself reaching for a filet knife for most tasks.

I buy the wood handled rapalas from Walmart. At $15 each, I keep them stashed all over the place. Never had a problem keeping them sharp with the cheap pull through sharpeners that come with them, either.

 

[diversification]

Thanks all, I may just scoop up a bunch of these including the Victorinox, some ceramics, and maybe even a Mercer and one it these https://www.walmart.com/ip/15904150, which I believe is the one Nate was mentioning. They're cheap enough that I may just see what I like he best.

I guess if I'm buying that many new knives I better look into the sharpening systems a bit more too.

 

[DougE]

This is truth. The bigger breaking knives the same. It’s what I use.

Given how much I like my 6 inch boning knife, my next knife purchase will definitely be a 10 inch Victorinox breaking knife.

 

[SmokinEdge]

Given how much I like my 6 inch boning knife, my next knife purchase will definitely be a 10 inch Victorinox breaking knife.

Dang good knives, dang good.

 

[fxsales1959]

I also invested in the Worksharp belt sharpener. an investment to say the least, but my old Chicago Cutlery knives can shave hair.
also look at a good honing steel. I don't "sharpen" that often, but hone my butcher knife before using. once you get an edge the hone can keep it sharp. lots of u tube instructional vids out there.

 

[DougE]

A good steel is your best friend. Good knives don't really need sharpened all that often. Just hit it on the steel to roll the edge back down every now and then. The knife will tell you when you need to hit it on the steel by the way it's cutting.

 

[diversification]

A good steel is your best friend. Good knives don't really need sharpened all that often. Just hit it on the steel to roll the edge back down every now and then. The knife will tell you when you need to hit it on the steel by the way it's cutting.

I'm looking for one of those too, but I haven't looked very much just yet. Any suggestions?

 

[nanuk]

I have used quite a few different knives
my most used ones now are a 8" breaking, a 5" semiflex boning, and a 14" steak/scimitar. I also keep a stiff 6" boning that is ground down well over 50% for going through joints. I may even sacrifice a 5" flexible and grind it away until there is only about 1/4" of the blade left, for jointing. I find the well worn blades really go through the joints very well, and are thin enough to follow/turn the corners in the neck bones as I remove them individually.
my 8" is the most used, followed by the 5"
the 14" is too big.... I will be replacing it with a 12"
all victorinox, all fibrox handles.
I have a Victorinox 12 or 14" semirough steel, oval
and a Chef's Choice??? powered diamond sharpener
For having handy, now that I am cutting on stainless steel tables with smaller boards, a pull through carbide wheel sharpener. Unsure of the brand, but it has rotating carbide wheels medium and fine, that you pull the knife through. it does a nice job touching up where the steel can no longer help, but I don't want to run it through the powered sharpener