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Dexter knives - any good?
Wife brought home three knives from a local resturant supply for under $40 buck. A boneing knife, chef and a slicer...all made in USA...seems like a great deal. good handles and all.
Dexter is a good brand of knife and has been a restaurant standard along with Forschner for as long as I can remember. They are affordable and found in nearly every restaurant. You generally won't find them rolled up in a chef's knife/tool apron but you might leave them to your grandkids and you won't have to take out a loan to buy them. I own several. 18 years in restaurants is my background.
I don't know much about dexter knives.. but I think he does (~_-)
context is important
they're sharp, they dull fairly quick, but extremely easy to sharpen back up. my fillet knives are dexter russels, i keep a diamond hone out when filleting alot
Compared to many widely available knives, the Dexters are pretty good. I've had a Dexter boning knife for years, and it still gets use. Comfortable handle. Hasn't chipped. As said, fairly easy to sharpen. Edge retention is O.K. if you don't try to put too acute of an edge on it.
Frank from Houma
Got em, like em, use em
I especially like the large serrated knife for filetting redfish
for those with the dexter knives, are you using the newer blades or the traditional carbon steel, the carbon steel are the only ones ive used
Commercial knife sharpening place in our town has some very used, commercial grade knives for sale around $5 each. They're worn but still usable. May want to see if you can pick some of them up around your town. Great deal.
Most commercial fish houses prefer carbon steel blades and buy them by the case -- they are cheap -- but very easy to put a sharp blade on with just a few strokes of a stone. They also dull faster than any other. I ran a seafood store for two years and had three full time fish cutters working for me and i used to order the carbon steel knives from New York..
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