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knives

Brisket_Fanatic
Brisket_Fanatic Posts: 2,885
edited November 2014 in EggHead Forum
Is a stiff or flexible boning knife better for prep of large cuts like brisket.

Is this a good one.

http://www.foodservicewarehouse.com/dexter-russell/p94821/p1454244.aspx

NW IA

2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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Comments

  • SGH
    SGH Posts: 28,989
    edited November 2014
    Everyone has a different "feel" for a blade in hand. That said, for general prep work one would be hard pressed to do any better than a 5 or 6 inch semi-flexible blade. The stiff shines for joint and knuckle work. The flexible shines for fish. The semi-flexible shines for everything else. Just my preferences my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,989
    Just for the record, when it comes to boning knives in general, I prefer a straight blade over a curved blade. There is a exception to this. If you are a "push" cutter, then you will like the curved blade best. However, most folks are "pull" cutters when it comes to boning.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885
    Thanks @SGH‌ whats the difference from flexible boning verse filet.
    http://www.foodservicewarehouse.com/dexter-russell/p94813/p8924.aspx

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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  • SGH
    SGH Posts: 28,989
    edited November 2014
    A true "boning" knife is a hair thicker than a fillet knife. Also the edge is cut at a less aggressive angle. Here is my boning knife of choice. It is wicked to say the least.
    image

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885
    Nice, thanks @SGH‌

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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  • SGH
    SGH Posts: 28,989
    @Brisket_Fanatic‌
    My pleasure my friend. For the record, both Victorinox and Dexter Russel make great boning knives for the money. Can't go wrong with either.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Eggcelsior
    Eggcelsior Posts: 14,414
    SGH said:

    Just for the record, when it comes to boning knives in general, I prefer a straight blade over a curved blade. There is a exception to this. If you are a "push" cutter, then you will like the curved blade best. However, most folks are "pull" cutters when it comes to boning.

    I find it hard to believe that most guys don't prefer to "push" when it comes to boning.
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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885
    edited November 2014
    Eggcelsior said:

    SGH said:

    Just for the record, when it comes to boning knives in general, I prefer a straight blade over a curved blade. There is a exception to this. If you are a "push" cutter, then you will like the curved blade best. However, most folks are "pull" cutters when it comes to boning.

    I find it hard to believe that most guys don't prefer to "push" when it comes to boning.
    Can't pull if you don't push

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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  • SGH
    SGH Posts: 28,989
    Here are a few of my knives that I keep on hand in the house. I have some more in the barn that I use outdoors. However most of them are limited use knives as they are very large. I keep these smaller ones in doors for general use.imageimageimage

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885
    @SGH‌ great collection!

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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  • henapple
    henapple Posts: 16,025
    Eggcelsior said:

    SGH said:

    Just for the record, when it comes to boning knives in general, I prefer a straight blade over a curved blade. There is a exception to this. If you are a "push" cutter, then you will like the curved blade best. However, most folks are "pull" cutters when it comes to boning.

    I find it hard to believe that most guys don't prefer to "push" when it comes to boning.
    You need to brush up on the Kama Sutra...
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • SGH
    SGH Posts: 28,989
    henapple said:
    Just for the record, when it comes to boning knives in general, I prefer a straight blade over a curved blade. There is a exception to this. If you are a "push" cutter, then you will like the curved blade best. However, most folks are "pull" cutters when it comes to boning.
    I find it hard to believe that most guys don't prefer to "push" when it comes to boning.
    You need to brush up on the Kama Sutra...

    You are killing me Uncle Apple. Killing me.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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