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Good meat cutting knife?
Mole351
Posts: 110
Looking for a good meat cutting knife to cut/trim my meat before cooking...but not whole knife set.
Recommendations?
Comments
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I also need a good sharp knife. Thanks for posting. I am sure we will get some good recommendations.Louisville, GA - 2 Large BGE's
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I like the Misono X10 Santoku but it depends on what you are trying to accomplish...you will need a good 6-8 " utility knife also..I happen to like my Wusthof
The Dude..a Mini and a Large Egg..a DigiQ DX (BGE Green)..some Cast Iron...a Thermapen.............and an Ol' Fashion
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Glenbeulah, WI
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I use a shun classic 6 inch utility knife and love it for my meat trimming purposes.Dunedin, FL
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Any knife from Wusthof is great. I have quite a few and they hold an edge a long time.Belleville, Michigan
Just burnin lump in Sumpter -
bcsnave said:I like the Misono X10 Santoku but it depends on what you are trying to accomplish...you will need a good 6-8 " utility knife also..I happen to like my Wusthof
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You might consider this. Its small enough for trimming, but long enough to cut deeply into larger pieces of meat. The steel is good. Its a razor steel, so corrosion isn't a problem, and takes a fine edge. Misono makes a similar one in its molybdenum line. Costs a little more here. Look a bit heavier duty.
I've been going back and forth, and can't make up my mind. I typically use a 5" petty knife and a 9" chef knife to prep meat, and would like something so I don't have to stop. and select a different blade.
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I like a cleaver for trimming spares to St. Louis.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Ok im gonna throw it out there. I have used this for 25 years trimming and deboning literally hundreds of lbs meat chicken and venison, a simple Rapala fillet knife, cheap readily available, flexible and oh so easy to keep sharp.Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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I'm a big fan of Shun knives. Have had most of mine (Ken Oinion) for years and they've been exceptional. Expensive and most people can find knives almost as good for a lot less money, but I like these. At any rate, I'd go for a knife (true for any kitchen knife), with a Japanese grind rather than the fatter European grind.
Knives are very personal. Ask 100 would-be cooks/chefs and you'll get 100 different opinions on quality knives.
For the purposes you describe, I'd use my 5 inch utility knife.
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I have recently started eyeing a cutco butcher knife. I am a fan of this line of knives and see the butcher knife in my not to distant future.LG BGE...PSWOOII-CI...PLATESETTER...THERMAPEN...MAVERICK-ET-733
Thumb MI
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