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Knife

EggHeadinFlorida
EggHeadinFlorida Posts: 892
edited May 2014 in EggHead Forum
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?
XL bge, Mini max & 36 BS Griddle.
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Comments

  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    In Franklin's vid he recommends a fillet/boning knife like this one for prepping the brisket:




    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • EggHeadinFlorida
    EggHeadinFlorida Posts: 892
    It has great reviews! Guess $20 is a lot better than $80 lol
    XL bge, Mini max & 36 BS Griddle.
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  • gdenby
    gdenby Posts: 6,239
    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.
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  • yzzi
    yzzi Posts: 1,843
    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.
    Dunedin, FL
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  • bigdaddydivo
    bigdaddydivo Posts: 68
    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!! 

    LBGE, Weber One touch 26.75, an old gasser, firepit and more gadgets than ten people need

    Livonia N.Y. (the vampire state)

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  • chashans
    chashans Posts: 418
    Are you keeping your knife sharp?
    LARGE, MINI BGE    SAN DIEGO, CA            An alcoholic with a barbecuing problem.

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  • stemc33
    stemc33 Posts: 3,567
    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.
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • Skiddymarker
    Skiddymarker Posts: 8,528
    +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. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • GeorgeS
    GeorgeS Posts: 955
    +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.
    Bristow Virginia XL&Mini One of the best feelings in life is watching other people enjoy the food I cooked!
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  • Ktim
    Ktim Posts: 364
    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.
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    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. image
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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