Knives
- Thread starter Kade
- Start date
Bbq_lover
Full Fledged Farker
Cleaver!
bluetang
somebody shut me the fark up.
You might try a breaking knife
Any good boning knife will work just fine. The handle is just as important as the blade itself because you want a good grip and solid control when cutting through cartilage. But to answer your question, the best knife I own for this job is a fishing utility knife (not a fillet knife) which has a scalloped blade and an excellent grip. This knife is for field dressing large and/or bony fish and was in the Kershaw 'Blade Trader' series which was discontinued years ago, but they pop up on eBay from time to time.
My traveling knife roll, also from Kershaw, has a more aggressive 'utility' blade (far right) and this set is also out of production. These pop up on eBay as well and are a great investment.
I use a 7" Old Hickory butcher knife. The carbon steel blade gets very sharp and the knife has the weight to power through cartilage easily.
Japanese Deba is what Mr Franklin uses in his video featuring spare ribs (I think that’s what he says) There’s a highly rated deba on Amazon for $15, others same high ratings up to $200
I use a Hinkles chef knife amongst others for heavy cutting, it also does nice delicate work
I use a Hinkles chef knife amongst others for heavy cutting, it also does nice delicate work
I use one like ThirdEye.
Goes without sayin... keep it sharp. Get a stone and a steel if you don't have one. No point in having the right knife for the job and it's blunt.
Cheers!
Bill
Goes without sayin... keep it sharp. Get a stone and a steel if you don't have one. No point in having the right knife for the job and it's blunt.
Cheers!
Bill
jzadski
Babbling Farker
I fell in love with this little beauty. Use is from trimming up briskets to ribs
https://www.amazon.com/Boning-Knife...ng+knife&qid=1609166920&s=kitchen&sr=1-1&th=1
https://www.amazon.com/Boning-Knife...ng+knife&qid=1609166920&s=kitchen&sr=1-1&th=1
airedale
is one Smokin' Farker
Any sharp one. There are no magic knives.
Just ordered the 15$ Japanese Deba. I found interesting the raw wood handle as wife enjoys arts/crafts. I’ll secure the blade and perhaps she’ll put a nice finish.
TSUBAZO Japanese Deba Kitchen Knife https://www.amazon.com/dp/B000UCE81K/ref=cm_sw_r_cp_api_glc_fabc_jSF6FbWYDTE7T
TSUBAZO Japanese Deba Kitchen Knife https://www.amazon.com/dp/B000UCE81K/ref=cm_sw_r_cp_api_glc_fabc_jSF6FbWYDTE7T
airedale
is one Smokin' Farker
I have a somewhat similar knife that I bought in Vietnam from the guy that made it. It is laminated iron over a carbon steel center. The handle was some kind of white wood. I put about six or eight light coats of clear polyurethane varnish on it, lightly sanding each coat and the result is fantastic. Like the handle is covered in liquid. I'd encourage your wife to do something similar.
