outdoorman63
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Wife wants a new meat cutting knife, something that keeps a good edge. Any suggestions.
Kitchen knife
- Thread starter outdoorman63
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Is she mostly breaking down primal cuts, slicing roasts or boning/detailing steaks and dismantling poultry? If the former, a nice 8-12" butcher or cimeter pattern from Victorinox/Forscher, Wusthoff or Henckels would serve well. Slicing would dictate a straight slicer with granton edge from any of these, Shun or another highly regarded Japanese maker. For trimming and boning, It is tough to beat the Victorinox boning knife. It comes in straight and trailing, flexible and semi-stiff, fibrox and rosewood handles. Examples: https://smile.amazon.com/s?k=victor...&ref=nb_sb_ss_ab-sx-reranking-v3-desktop_6_10
John Joseph
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How much do you want to spend? Grohmann often lists factory seconds on their website at a healthy discount.
Is she a butcher needing a new knife for work?
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outdoorman63
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entropy
Member
Chicago Cutlery are a decent working knife for the price; are they Wusthoff or Heckels quality? No, but mine have lasted 30+ years, cutting everything from sunfish to deer. I have two boning knifes, and an all-around slicer.
www.chicagocutlery.com/products/5636/cutlery?sort_by=created&sort_order=DESC
www.chicagocutlery.com/products/5636/cutlery?sort_by=created&sort_order=DESC
Ok, so a kitchen "butcher" knife. Does she "process" a lot of pork loins at once or is this just the way I buy them...a couple at time?
Tons of options and we've had lots of threads on them. I use santoku style knives for this purpose. I have the Joy of Cooking Ethan Becker knives, but I also have a Becker BK5 when I'd doing heavy meat work.
Does she hand wash or toss in dishwasher?
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She would probably be best served by a European pattern chef's knife, a very versatile pattern that can slice, dice, mash, pierce and chop. Shun is a pretty one, the Germans make heavy duty ones and the Japanese make excellent ones (examples: https://www.japaneseknifeimports.com/collections/gyuto ) Remember, though, a fine knife deserves and requires good maintenance.
Ask what she values in a knife. Ergonomics, sweep, balance, weight, shape, etc. If she can try some out at a Sur le Table or good knife store, you can watch her reaction to each. Don't pay foolish money for a name, but do plan to pay serious money for a worthy and durable tool that she likes. Most of ours are Victorinox, because our knives get hard use and are not for show. But any investment that makes your partner feel appreciated will pay big dividends, in my experience.
Ask what she values in a knife. Ergonomics, sweep, balance, weight, shape, etc. If she can try some out at a Sur le Table or good knife store, you can watch her reaction to each. Don't pay foolish money for a name, but do plan to pay serious money for a worthy and durable tool that she likes. Most of ours are Victorinox, because our knives get hard use and are not for show. But any investment that makes your partner feel appreciated will pay big dividends, in my experience.
I agree, I have a few, They sharpen and hold an edge very well. Good knives
I use the Boning knife a lot. We also buy bulk pork and beef and cut them up.
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nettlle
Contributing Member
I have (4) Tojiro knives with VG10 steel. These are my favorite kitchen knives. I sharpen them with diamond stones but they hold a razor edge for a very long time.
If you want something a little less pricey and easier to sharpen (softer steel) Dexter Russell is my favorite. I have a couple of Dexter Russell kitchen knives with Sani Safe handles. Dexter Russell knives won't disappoint.
My unscientific comparison between these two brands and steels is that I will have to sharpen the Dexter Russell (3) times for every (1) time I sharpen the Tojiro VG10 to maintain the same quality of edge sharpness.
If you want something a little less pricey and easier to sharpen (softer steel) Dexter Russell is my favorite. I have a couple of Dexter Russell kitchen knives with Sani Safe handles. Dexter Russell knives won't disappoint.
My unscientific comparison between these two brands and steels is that I will have to sharpen the Dexter Russell (3) times for every (1) time I sharpen the Tojiro VG10 to maintain the same quality of edge sharpness.
Here is a link to marked down kitchen knives at Knife Center: https://www.knifecenter.com/kc_new/store_store.html?ttl=Specials on Kitchen Products&eqWWWSPECIALdatarq=t&eqWWWCat_1datarq=kitchen&series=1814&s=1
Or if death by dishwasher is part of the program! 
For roasts, I want a long knife that I can cut through most of the roast with the first draw. I don't want to be making a lot of cuts to create each slice of beef or whatever. But the bigger the knife, the more limited its usefulness. I mean, I can trim pork chops with the 12" Wüsthof but its like using a howitzer to kill a mosquito.
This guy really likes the 8" Yaxell Mon Chef's knife. He talks about the Yaxell Mon at 4:20:
This guy really likes the 8" Yaxell Mon Chef's knife. He talks about the Yaxell Mon at 4:20:
BrazilianSnowMan
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This brings back some memories...
I used to live in Port Chester NY in a past life. I went to A&P and bought a big kitchen knife for protection. Just wrap it with toilet papet and carry it iwb.
After that I lived in a lot of places, all around the world and thats a trick that I did a lot.
In Ireland for example carrying a knife is almost like carrying a gun! Just dont get caught with it.
Sorry for the off topic.
I used to live in Port Chester NY in a past life. I went to A&P and bought a big kitchen knife for protection. Just wrap it with toilet papet and carry it iwb.
After that I lived in a lot of places, all around the world and thats a trick that I did a lot.
In Ireland for example carrying a knife is almost like carrying a gun! Just dont get caught with it.
Sorry for the off topic.
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