Knives for cutting meat

[negolien]

looking for a fairly priced knife for cutting ribs and roasts.. Anyone have an opinion on the below? looking for something decent but similar. I like the 10 inch too

 

[mike243]

I sure do, I have a Victorinox 10" thin blade, they make a thick blade but for slicing I love the thin blade. easy to sharpen holds a edge and just plain works for pretty cheap. you can spend more $ but not sure others will be worth the added money. ymmv , its kind of a curved blade not a flat straight edge, it doesn't have a model number on it but it will last longer than I will

 

[negolien]

Which blade there's a few 10" of those

 

[mike243]

Check this out:Master Competition BBQ Set, 7 pieces

Victorinox Master Competition BBQ Set, 7 pieces - 5.1001.72-X1 ++ Explore the world of perfect Swiss quality online ++ Home of the Original Swiss Army knife ++ Order online ++

www.victorinox.com

 

[mike243]

the 10" on this set looks to be the correct profile, good looking set, wish I hade the $ to buy it now lol

 

[negolien]

So you would recommend the scimitar over the bull nose?

 

[crazymoon]

N, I use scimitars to cut all my deer and moose roasts ,it is a good all round knife.

 

[mike243]

Yes I like it the best, I have the big end on a knife and it binds up trying to get in tight places between bones ect

 

[civilsmoker]

https://www.zwilling.com/us/zwilling-four-star-8-inch-chefs-knife-31071-203/31071-203-0.html

This has been my go meat processing knife for 25 years! I've processed deer, elk, moose, hogs, fish, birds....you name it (I self process all my animals). I actually have a pare of them as well as a 6" (and about 15 others of them), they have a 10" as well, but for me the 8 is the perfect balance. It keeps an edge and is small enough for getting around bones and such, but it is big enough to get nice clean cuts on big pieces (IE moose and elk quarters).

That said, a knife is a pretty personal tool that you have to decide for yourself!......

 

[pops6927]

Victorinox Rosewood Handle Cimeter Knives

Rosewood Handle Cimeter Knives

www.bunzlpd.com

 

[Mastercaster]

looking for a fairly priced knife for cutting ribs and roasts.. Anyone have an opinion on the below? looking for something decent but similar. I like the 10 inch too

I use this for slicing...

and this for boning/trimming...

 

[Fueling Around]

My only advice, Do not buy a set.
Zwilling, Wusthof, Victorinox and others all make nice cutlery.
Problem is I don't personally like all the knives in their lines.

...
That said, a knife is a pretty personal tool that you have to decide for yourself!......

Well said.

 

[S-met]

My only advice, Do not buy a set.
Zwilling, Wusthof, Victorinox and others all make nice cutlery.
Problem is I don't personally like all the knives in their lines.

Well said.

My thoughts almost exactly.

Only other advice, the knife for me is not necessarily the knife for you. Balance, size, weight, feel, grip. The best thing you can do is hold it in your hand.

 

[73saint]

Up late and stumbled upon this thread. 30 minutes later I own a Dalstrong 10” Cimitar!

I’ve got issues.

 

[martin1950]

You can call me old, lazy and cheap but if I can't get it done w/ these, I don't need to be doing it.

 

[mike243]

A couple of years ago my wife bought me a kitchen scissors' made by Zwilling, with out a doubt the worst set in my kitchen, every time you make a cut and close the handle all the way they lock, I cant train myself to take little snips to stop locking the handles , also they don't come apart to clean, they rarely get used .

 

[negolien]

Yup probably something similar to the above is all I need. Something for cutting thru roasts and ribs and something to chop lots of onions LOL....Probably going with the below..Do I just need an 8 inch chefs for chopping lots of onions?

 

[martin1950]

Do I just need an 8 inch chefs for chopping lots of onions?

Got tired of my wife using my 10" on a dang plastic board, bought her own 8" chefs knife, I hated it.

Kind of partial to my 6" and 10". The steel and both Old Hickory's were issued to me in Feb. '67, survived a lot of moves. Made the maple board about 20yrs ago and bought the 12" Viktor for slabbing salmon about 6 yrs ago. Forgot to add my 4" Rapala filet knife for boning out turkeys.

I don't buy "fancy", I buy "practical". But the other knives do look perddy.

 

[civilsmoker]

Yup probably something similar to the above is all I need. Something for cutting thru roasts and ribs and something to chop lots of onions LOL....Probably going with the below..Do I just need an 8 inch chefs for chopping lots of onions?

Choices Choices!!!!!!!

Even though I have LOTS o knives in the kitchen I am currently in the process of making my own 4 piece set.....It will have a 7.75 inch Chef, 5.5 inch Mini Chef, 7.75 inch Slicer/Carver, 5.5 inch Mini Slicer/Carver....They will be out of AEB-L SS with a cryo treatment to target a RH of 60. They will have stabilized two tone hickory & mesquite handles with black G-10 and bass pins!!! I actually have wooden replicas I have been testing for comfort and function......Like I said a knife is a very personal choice!

 

[negolien]

Got tired of my wife using my 10" on a dang plastic board, bought her own 8" chefs knife, I hated it.

Kind of partial to my 6" and 10". The steel and both Old Hickory's were issued to me in Feb. '67, survived a lot of moves. Made the maple board about 20yrs ago and bought the 12" Viktor for slabbing salmon about 6 yrs ago. Forgot to add my 4" Rapala filet knife for boning out turkeys.

I don't buy "fancy", I buy "practical". But the other knives do look perddy.

You use your k-bars? lol man and I thought I was old...