Curved Boning Knife for trimming brisket, ribs and so on. - Page 2

LYU370 · 06-18-2019, 10:28 PM

I picked up an Update International. Sharp as hell, cheap as hell... https://www.amazon.com/gp/product/B004UNDYEM/

SmoothBoarBBQ · 06-19-2019, 07:05 AM

I stick with Dexter or Victorinox simply because they work. But if you're insistent on spending that high dollar money I'd go with the Shun. When you're getting into higher end knives you're looking at Japanese style versus European style. In my experience the Japanese blades feel better in my hand, and they are usually a few notches higher in harder as well (Rockwell hardness). Only problem is them being that much harder does make them a bit more brittle, so if you're clumsy (like me) I'd stick with European steel so you don't end up with chips in your pretty new knives (like I did).

wrenfro12 · 06-19-2019, 08:17 AM

I am fond of the Mercer culinary series

a good all round knife you can go with the Genesis line
https://amzn.to/2WPhwbx

On a budget I would use the Mercer Mellennia
https://amzn.to/2RrxK9R

rus_bro · 06-19-2019, 08:37 AM

Currently using the Rapala filet knife as well. Works well, but i think its an 8 or 10" blade. I am thinking of moving to a curved 6" Victorinox. I have their slicer and its a quality knife for a good price.

rb

Pedro7 · 06-19-2019, 10:33 AM

I use a Henckels Classic 5.5" boning knife. Stays super sharp for awhile and is small and flexible. Only "issue" I have is the handle isn't as comfortable as some others as it's small. Doesn't really affect me unless I'm doing a ton of meat trimming. For $40 I am very happy with it as I am with the whole Classic set I have.

I also have a Bubba Blade 7". Love the comfort of the handle, the flexibility of it, and was crazy sharp out of the box. However, it doesn't hold an edge for near as long. I'm sharpening it constantly. I still use it a lot, but the Henckels is smaller and more manageable for brisket.

KClandcruiser · 06-19-2019, 11:02 AM

Annnnnnnd I just bought the Victorinox semi stiff boning knife. the brethren strikes my wallet again. I've been eyeing them for a while and needed this push to pull the trigger.

arclite · 06-19-2019, 12:36 PM

While I enjoy my German blades, I prefer cheap stamped steel knives for trimming and boning. 6" is a nice size, but prefer slightly smaller @ 5.5" for more control.

As for brand whatever your local restaurant supply store sells. I salvaged my favorite boning knife from an entry level Henckels International knife set that was given to me as a gift after college.

More than likely even the cheapest non-serrated knives will outlive you if hand washed and taken to a pro sharpener.

Nomamm · 06-19-2019, 10:20 PM

Victorinox 6" Fibrox Pro Curved Boning Knife

Love it.

ncmoose · 06-19-2019, 10:30 PM

Quote:

Originally Posted by DerHusker

If your on a budget, this Victorinox 6" Fibrox Pro Curved Boning Knife, Semi-Stiff Blade works great.

https://www.amazon.com/Victorinox-5-...s%2C215&sr=8-5

I second this. Won't break the bank and very good.

06-18-2019, 10:28 PM	#16
LYU370 somebody shut me the fark up. Join Date: 05-28-14 Location: Streamwood, IL	I picked up an Update International. Sharp as hell, cheap as hell... https://www.amazon.com/gp/product/B004UNDYEM/ __________________ Andy FEC100 - Big Joe - Weber Spirit II Gasser Are you ready for a THROWDOWN?!?!? Join us, It's a BLAST!! Join us for the Inaugural 2024 South East Bash - May 2024 Tennessee - Sign Up Link

06-19-2019, 07:05 AM	#17
SmoothBoarBBQ is One Chatty Farker Join Date: 02-25-17 Location: Killeen, TX Name/Nickname : Donnie	I stick with Dexter or Victorinox simply because they work. But if you're insistent on spending that high dollar money I'd go with the Shun. When you're getting into higher end knives you're looking at Japanese style versus European style. In my experience the Japanese blades feel better in my hand, and they are usually a few notches higher in harder as well (Rockwell hardness). Only problem is them being that much harder does make them a bit more brittle, so if you're clumsy (like me) I'd stick with European steel so you don't end up with chips in your pretty new knives (like I did). __________________ Weber Kettle, Johnson Smokers Med 6', Cotton Gin "Harvester" UDS

06-19-2019, 08:17 AM	#18
wrenfro12 Full Fledged Farker Join Date: 09-25-12 Location: Woodstock, Ga	I am fond of the Mercer culinary series a good all round knife you can go with the Genesis line https://amzn.to/2WPhwbx On a budget I would use the Mercer Mellennia https://amzn.to/2RrxK9R __________________ Pitmaster - Atlanta BBQ Club competition team Wilbur's Been Smokin' Somethin' Woodstock, GA wilbursbbq.com

06-19-2019, 08:37 AM	#19
rus_bro Full Fledged Farker Join Date: 03-15-16 Location: Humble, Tx	Currently using the Rapala filet knife as well. Works well, but i think its an 8 or 10" blade. I am thinking of moving to a curved 6" Victorinox. I have their slicer and its a quality knife for a good price. rb __________________ Shirley Patio : WSM : Kettle : Weber Genesis - KCBS CBJ - Smoke On The Bayou BBQ Team

06-19-2019, 10:33 AM	#20
Pedro7 Full Fledged Farker Join Date: 02-22-18 Location: Northern NJ Name/Nickname : Pete	I use a Henckels Classic 5.5" boning knife. Stays super sharp for awhile and is small and flexible. Only "issue" I have is the handle isn't as comfortable as some others as it's small. Doesn't really affect me unless I'm doing a ton of meat trimming. For $40 I am very happy with it as I am with the whole Classic set I have. I also have a Bubba Blade 7". Love the comfort of the handle, the flexibility of it, and was crazy sharp out of the box. However, it doesn't hold an edge for near as long. I'm sharpening it constantly. I still use it a lot, but the Henckels is smaller and more manageable for brisket. __________________ Pete @twinningbbqnj - Meadow Creek TS250, Humphrey's Battle Box, PBC, GMG, Weber Kettle

06-19-2019, 11:02 AM	#21
KClandcruiser is one Smokin' Farker Join Date: 02-28-18 Location: KCMO Name/Nickname : Erik	Annnnnnnd I just bought the Victorinox semi stiff boning knife. the brethren strikes my wallet again. I've been eyeing them for a while and needed this push to pull the trigger. __________________ UDS, Weber 22", 500 gallon offset

06-19-2019, 12:36 PM	#22
arclite is one Smokin' Farker Join Date: 05-18-15 Location: Chicago	While I enjoy my German blades, I prefer cheap stamped steel knives for trimming and boning. 6" is a nice size, but prefer slightly smaller @ 5.5" for more control. As for brand whatever your local restaurant supply store sells. I salvaged my favorite boning knife from an entry level Henckels International knife set that was given to me as a gift after college. More than likely even the cheapest non-serrated knives will outlive you if hand washed and taken to a pro sharpener. __________________ Primo Jr., Weber 22.5 OTG w/Rotisserie & Vortex, DigiQ DX2, Thermapen, KCBS

06-19-2019, 10:20 PM	#23
Nomamm Full Fledged Farker Join Date: 12-10-18 Location: Carson City Nevada Name/Nickname : Ryan	Victorinox 6" Fibrox Pro Curved Boning Knife Love it. __________________ Yoder YS640, Weber 22” master touch, blackstone 22” griddle, FireBoard, ThermoWorks MK 4.