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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-02-2013, 02:18 PM   #1
DBH
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Default Breaking vs Cimeter

I've been wanting to get a larger knife for trimming butts and the like. Looking at the Victorinox 10" Breaking and Cimeter. Brand aside, which style do you prefer?
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Unread 07-02-2013, 02:24 PM   #2
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I like a 6" semi stiff boner for meat prep work. My goto is a Dexter Russel and I have a Victornox as a Backup.
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Unread 07-02-2013, 02:29 PM   #3
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Seriously, Buedog?

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Unread 07-02-2013, 02:45 PM   #4
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I use a Cimeter right now, for large trims, the semi-stiff boning knife is often in hand as well. I also like using a butcher knife for many tasks, but, currently, that is not something I own.
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Unread 07-02-2013, 03:16 PM   #5
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My two weapons of choice, the Vitorinox Cimeter for big trimming - briskets, St Louis ribs and the 6' flexible boning knife for just about everything else.
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Unread 07-02-2013, 03:22 PM   #6
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Seriously, Buedog?

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Unread 07-02-2013, 03:25 PM   #7
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I have the Victorinox 10" breaking knife. I use it on butt's and clods. Never used the cimeter so can't comment on the difference although I believe it is a tad heavier? The breaking knife works fine for what I use it for.
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Unread 07-02-2013, 06:38 PM   #8
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Quote:
Originally Posted by Bludawg View Post
I like a 6" semi stiff boner for meat prep work. My goto is a Dexter Russel and I have a Victornox as a Backup.
+1....But not in that way 6" bone is the way to go, try it it's cheap.
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Unread 07-02-2013, 08:11 PM   #9
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Quote:
Originally Posted by Bludawg View Post
I like a 6" semi stiff boner for meat prep work. My goto is a Dexter Russel and I have a Victornox as a Backup.
+1 but opposite.
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Unread 07-02-2013, 10:31 PM   #10
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Quote:
Originally Posted by Bludawg View Post
I like a 6" semi stiff boner for meat prep work.
This may be the best post ever. This can be taken soooooooooo many different ways.

I have a 12" Forschner (Victorinox) Cimeter in my arsenal and I like it.
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Unread 07-03-2013, 03:44 AM   #11
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Quote:
Originally Posted by nucornhusker View Post
I have a 12" Forschner (Victorinox) Cimeter in my arsenal and I like it.
+1 on this... It's perfect for steaking up whole roasts. I also have a Forschner (Victorinox) 10" carving and 6" semi-stiff boner as well.
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Unread 07-03-2013, 06:16 AM   #12
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Ok, ok, I about spit my coffee when I saw Bludawg's post.

I'm still up in the air on which knife to order tho. Remember I'm really looking for a knife to trim fat caps from larger cuts. Anyone used a breaking and cimeter have a preference of one over the other? I hope to order today.
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Unread 07-03-2013, 09:12 AM   #13
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Quote:
Originally Posted by DBH View Post
Ok, ok, I about spit my coffee when I saw Bludawg's post.

I'm still up in the air on which knife to order tho. Remember I'm really looking for a knife to trim fat caps from larger cuts. Anyone used a breaking and cimeter have a preference of one over the other? I hope to order today.
I was hoping for the hot coffee nasal flush I need to work on my material more
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