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Choosing a nice knife

 
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tbroaddus



Joined: 25 Aug 2010
Posts: 4
Location: Danville, CA

PostPosted: Fri Sep 03 10 6:29 am    Post subject: Choosing a nice knife Reply with quote

What is your "go to" knife for trimming larger cuts, say brisket or pork butt. I've got to pick up a new one, and could use your recommendations.

Tom
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Lump
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Joined: 03 Jul 2010
Posts: 308
Location: Illinois

PostPosted: Fri Sep 03 10 6:36 am    Post subject: Reply with quote

I bought a set of the SHUN knives, these were the classic ones, the 5" santuko works great as they all do .
Bill
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k.c.hawg
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PostPosted: Fri Sep 03 10 6:38 am    Post subject: Reply with quote

I have a block of Wustof Classics.....boning, carving, chef........ect. mortgaged the house to buy them but they are one of my most prized possesions.
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BigMikeIA
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Joined: 08 Jul 2010
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Location: Ankeny, IA

PostPosted: Fri Sep 03 10 6:58 am    Post subject: Reply with quote

I love my Victorinox flexible boning knife. Inexpensive, durable, and holds a razor edge.
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tbroaddus



Joined: 25 Aug 2010
Posts: 4
Location: Danville, CA

PostPosted: Fri Sep 03 10 7:05 am    Post subject: Reply with quote

Thanks for your replies. I should have done a search first, as now I see a ton of threads on knives. Thanks for not getting on me for that.

Tom
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gbque
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Joined: 24 May 2010
Posts: 1008
Location: Green Bay, WI

PostPosted: Fri Sep 03 10 7:48 am    Post subject: Reply with quote

For trimming/slicing meats I use my 9" KAI pure komachi slicing knife. This thing is thin and razor sharp. I can hone it to a razor edge before each use. The best part is that it is slightly flexible like a fillet knife.

http://www.amazon.com/Pure-Komachi-9-Inch-Slicing-Knife/dp/B0029XHQW6/ref=sr_1_9?ie=UTF8&s=home-garden&qid=1283471165&sr=8-9

For everything else I use my Shun Classics. They are awesome.

You might also try a decent fillet knife.
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Stang6990
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Joined: 16 Jan 2010
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PostPosted: Fri Sep 03 10 9:30 am    Post subject: Reply with quote

ill take my 8 inch hienkel chef knife (2 man) best wedding present we recieved. Smile
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DKWRRT



Joined: 11 Aug 2010
Posts: 12
Location: NORTH CAROLINA

PostPosted: Tue Sep 07 10 2:31 am    Post subject: Reply with quote

I have a set of Messermeister merridan elite and they are Awsome, one of the sharpest I have ever had, but they are in the price range of Shun, Henkles, etc, but for 20 bucks I have a cold steel chefs knife and my God is it sharp, it is a beast and the handle is great even when your hands are wet/bloody. You can find them on the smokey mountain knife works site and you can also get seconds about half price, my father in law has several seconds and they will litterly cut your head off. You shold consider Cold steel, not just for the price but because they are made in the U.S.A and that says a lot to me.
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