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Old 01-17-2014, 05:57 PM   #22
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Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave

Originally Posted by kevinc View Post
Get the Victorinox 8" Chefs knife and the Victorinox boning knife as well.

The boning knife is razor sharp and is really useful for trimming up pork butts given the size, flexibility and sharpness of the blade.

The chefs knife relatively inexpensive, holds its edge really well and the nonslip handle is great when your hands are messy.
Originally Posted by Al Czervik View Post
For $50 you could get both the Victorinox chef knife and a 5" or 6" boning knife... I have both (plus a 12" cimeter) and they all serve me well. I have also noted a number of posts in "knife" threads from professional butchers about Victorinox blades and how much they like them considering how much they use them on a daily basis.
Originally Posted by Al Czervik View Post
Yeah... What kevin said while I was in the middle composing my opinion.
Yep, yep & yep! When my son went through his first agriculture undergraduate degree then his DVM, he carried both in the meats & large animal anatomy labs and did more butchering in a year than most of us would do in a lifetime. The Victorinox 8" boning and chef's knives were sharpened daily and stood up to VERY heavy use, I still have them in my arsenal, they still sharpen well and hold a good edge and I have bought a few more, they are great for he price.
I'm Dave
Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear.
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