Knife

EggHeadinFlorida

I've gotten to the point that I have finally accepted the fact that I need a new knife. What I am looking for is a knife that is small enough to maneuver to where I can cut fat off the meat and whatnot. What I have now is garbage and I feel at times that I am hacking at the food rather than cutting it. I'm not looking for a big butcher knife but something small like a steak knife that's easy to handle. The Knife will be strictly used for meat prep and not used for anything else in the kitchen. So the wife's hands will be off-limits I've been eyeballing the Henckels, and I know that they are pricey but will this be my best bet.
What do you guys use what do you recommend?

SmokeyPitt

In Franklin's vid he recommends a fillet/boning knife like this one for prepping the brisket:

http://www.amazon.com/Dexter-Russell-S131F-6PCP-Boning-Sani-Safe-Series/dp/B0001MRYDI/ref=cm_cr_pr_product_top

EggHeadinFlorida

It has great reviews! Guess $20 is a lot better than $80 lol

gdenby

Sounds like what you are looking for is a utility or "petite" knife, typically around 5" blade length.

But first, have you tried sharpening the knife you have? Restaurant grade commodity knives, like Dexter-Russels, get sharpened frequent;y. I have a few that I bought 2nd hand from a butcher, who would sharpen away dozens a year, and when he replaced his stock, he sold what had been used. Some had been sharpened down to smaller than paring knives.

Some common knives really aren't worth sharpening. They just don't hold an edge. Typically, blades w.that quality metal end up being serrated. Really, they are mini saws, not knives.

The next step up, the knife can take a reasonable bevel, and for most home use, will last years if carefully sharpened a few times a year.

Most people will say a good chef knife is all one needs. I don't, but you might consider a 6", which is about as short as they come.

If I might may a recommendation, check out the Richmond Artifex line from chefknivestogo. Many of them are made from a steel called AEB-L, which will easily take a razor edge, and hold it a long time. Being stainless, it doesn't need the care that a carbon steel would.

yzzi

I use a shun 6 inch utility knife for that stuff. It's not as expensive as you might think. It's in the 90s on Amazon.

bigdaddydivo

I've had great luck with restaurant supply houses and Sam's club, simple commercial grade knives that can be resharpened and when they can't anymore you buy another one for $20.00. I have had a couple for several years now. I also have some nice Henckels and a nice Japanese style vegetable knife I got from Chefscatalog.com which is another great source. Good luck!! 

chashans

Are you keeping your knife sharp?

stemc33

Kyocera ceramic knives come in different sizes and are awesome. You just have to be careful around the bone. I've had mine over a year and still sharp as the day I got them. Cuts through most textures of food like butter.

Skiddymarker

+1 with @SmokeyPitt - I like the boning/fillet knife, it is small enough for my weekend warrior butchering skills to fell comfortable with. 

There are some great buys at sporting goods stores. I like an old Mundial (made in USA) I have or the Rapala. Both hold their edge OK and are easy to touch up with hone or ceramic sharpener. 

GeorgeS

+1 on the Shun knives. My wife bought me a 6" a couple years ago and I use it all the time. Holds an edge very well and works well on most tasks.

Ktim

All of my knives are Wusthof, They hold an edge for a very long time, at least 6 months with frequent use. I put a 17 degree edge on them on my stones then to the strop to finish. Even at 17 they hold their edge very well. Whatever you choose make sure to use your steel a lot to clean up the edge. The steel will not sharpen your knife.

NPHuskerFL

Picked these Dexter knives up at Restaurant Depot as a 3pc set w/ case for $80 and purchased a boning knife separately for an extra $20.