Best knife for meat prep ?

[Cliff H.]

Everyone has a go to knife for preparing meats for the smoker. I tend to use a larger knife for taking the hard fat off of brisket and a smaller knife for taking fat and silver skin off of the flat.

Sometimes I am undecided on which knife to use for certian task.

I am looking at this skinning knife and thinking that the design would be great for both. I like the idea of a sharp rounded front so you can kind of push the fat off of the flat with good control.

The blade may be a little small but the design has got my attention.

Any thoughts ?

http://www.cutleryandmore.com/details.asp?SKU=6333

 

[GreasePig]

Nice knife, but I doubt you'd ever see a butcher using anything like that.

All the butchers I know all just use boning knives at work. At home I use Chef's Knives and Santoku Knives for just about everything. Boning knives are kinda the exact opposite of the one you linked. They taper down to a point for more precise trimming and such

 

[gotwood]

I prefer using two knives...a boning knife and a shorter carving knife

 

[Grillman]

I have been using Forschner knives for many years; and they are top
quality knives, but; I would....and do use this one.
http://www.cutleryandmore.com/details.asp?SKU=3523

I use this next one too...I use these two knives more than
anything else.
http://www.cutleryandmore.com/details.asp?SKU=755

Click on the Picture for a Giant size pic.


These are the knives I have:
The top one is a "Wearever" 10" ..my first knife (bought it about 26 years ago)
next one is a "Mundial" 12" Chef knife..use mostly for watermelon.
Next is a "Mundial" 12" bread knife...only use it once in a while.
Next is a "Forschner" 10" bread knife..I use it a lot.
Next is a "Forschner" 10" Chef knife...my most used knife.
Next is a "Scheffield" bread knife I got as a door prize some years back.
Next is my "Forschner" 8" Fillet knife...this is my second most used knife.
Then a few others.
You can't go wrong with "Forschner" knives they are the favorite knife on the
"America's Test Kitchen" show and they are also the best buy for the money.
.
.

 

[cgwaite]

Everyone has a go to knife for preparing meats for the smoker. I tend to use a larger knife for taking the hard fat off of brisket and a smaller knife for taking fat and silver skin off of the flat.

Sometimes I am undecided on which knife to use for certian task.

I am looking at this skinning knife and thinking that the design would be great for both. I like the idea of a sharp rounded front so you can kind of push the fat off of the flat with good control.

The blade may be a little small but the design has got my attention.

Any thoughts ?

http://www.cutleryandmore.com/details.asp?SKU=6333

I picked up this 6 inch Farberware Platinum German Steel Boning Knife that works wonders for trimming Ribs at Wolly-world for $15.95. The knife really impressed me with it's construction (forged, not stamped) and triple riveted handle and was hefty and well balanced. I tried to find a picture on the web, but couldn't find one, so I took my own:

You might want a longer and thicker knife for brisket. Farberware may have other knives in this line that might work. Check it out.

 

[ABQ]

Like GreasePig, I use a menagerie of chef's and Santoku knives and a set that includes a nice clever. But when it comes to chicken cleaning and fat cap removal I use these from Sam's Club. Cheap and if something happens to it, no big deal. I run mine many many times through a hand sharpener to get that razor feel.

 

[zydecopaws]

Ok, I feel like one of those "as seen on TV guys" but I really like my set of Miracle Blades. The Santoku knife is fast becoming one of my favorites, I use the original long blade for carving cooked meat, and the fillet knife for trimming. The Rock n Chop, well, rocks for chopping up veggies.

Best of all, they are cheap and seem to actually stay sharp forever. Now back to your regular programming...

 

[FatDaddy]

I have 3 forschner knives. an 8" and 6" like these.

 

[smooookin]

Must be the redneck in me, fillet knife.

 

[hondad]

I was plenty sceptical when the Missus bought the Miracle Blades, but I am now a believer.

 

[Opusfxd]

I have been using Forschner knives for many years; and they are top
quality knives, but; I would....and do use this one.
http://www.cutleryandmore.com/details.asp?SKU=3523

I think I have the same knife and love it along with the 12" chef's knife. I picked them both up in '86 and never had to have them sharpened since - until about now. I've since picked up a 6 or 8" chef. Forschner is your friend.

 

[landarc]

That shape of knife in the original post is excellent for large cuts and breaking primals. I also keep a stiff filet knife and small skinner for more detailed work. My chef's knife is almost always used for veggies.

 

[rocky2298]

Sam's club... 2 cook knives for 13 bucks and my rapala fillet knife. They keep on ticking with all the abuse and the price is right.

 

[CajunSmoker]

:icon_smil

Like GreasePig, I use a menagerie of chef's and Santoku knives and a set that includes a nice clever. But when it comes to chicken cleaning and fat cap removal I use these from Sam's Club. Cheap and if something happens to it, no big deal. I run mine many many times through a hand sharpener to get that razor feel.

I buy that exact set too. Since they only cost $12 for the pair, it's no big deal if they get farked

 

[Jorge]

http://www.abcutlery.net/store/pc-182-8-6-inch-semi-stiff-boning-knife.aspx

This has become my standard knife for trimming up most cuts.

 

[Arthur D]

re

http://www.epicureanedge.com/shopdisplayproducts.asp?id=79&cat=Fillet+and+Boning+Knives

I like this guys website and have bought quite a few knives from him. Out of this bunch I use the Messermeister Meridian Elite Boning Knife - 6 in. because it has that little bit of extra belly at the tip that you mention, but it's
still a boning knife.

It's high carbon which means it keeps an incredible edge and comes back easy, but you have to wipe it down after use.
http://www.epicureanedge.com/shopexd.asp?id=83424

 

[BBQ_MAFIA]

I use these a lot and think they are great.
Although I have a set of high end knives, I always seem to be using these. They also get razor sharp. I don't think you can get better for the money.

Like GreasePig, I use a menagerie of chef's and Santoku knives and a set that includes a nice clever. But when it comes to chicken cleaning and fat cap removal I use these from Sam's Club. Cheap and if something happens to it, no big deal. I run mine many many times through a hand sharpener to get that razor feel.