Knife ?

[Tailwagger]

I was wanting to buy a knife to start cutting my own steaks, wondered if you fellows could make some recomendations for me?

[jshively]

I was wanting to buy a knife to start cutting my own steaks, wondered if you fellows could make some recomendations for me?

Knives are such a personal thing. I went over and handled a ton of knives till I found one that fit me the way I liked and balanced the way I liked. I chose a Wustof in the end 8 inch chef knife.

[Ed Embry]

My Cuisinart electric works well for that function. Also use it to cut chubs into patties.

[TB]

My Cuisinart electric works well for that function. Also use it to cut chubs into patties.
Chubs? What are they?

[david brace]

I had a few friends thru the years who were real butchers and supermarket butchers, and I was always amazed how easily their knives zoomed thru the meats. I never did ask them what brand knife they were, cuz I guess I didn't care that much then. Maybe you could ask them. I also saw them steel the blade for practically every cutting.

I'd also like to get one of those big 3' saws they use. Not that I'm gonna use it, but I'd just like to have it.

DB

[Ed Embry]

My Cuisinart electric works well for that function. Also use it to cut chubs into patties.
Chubs? What are they?
Cutting them up is a lot cheaper than buying patties. You can also cut them as thick as you like. 8)

http://www.nationalbeef.com/Product_Specs/photos/gr_gr_chub_grind.jpg

[TB]

Never tried those. Sounds fast and cheap.

[Michiana Mark]

Tailwagger, try www.cutleryandmore.com Great price and service. They carry Woodknife's favorite. The Forschner 6 in curved stiff boner. Insert Woodman's post after this.

[Grumpy Gator]

They carry Woodknife's favorite, the Forschner 6 in curved stiff boner.

He wishes... :lol: :lol: :lol:

[papalion]

I have a (believe it or not) a Forschner #40550 offset serrated bread knife I use for brisket, bologna, sausage in packages like the ground chuck you show, and LOVE it. And only bout $ 17.00 :D

[TexLaw]

Forchsner knives are a heavy favorite around this board. They are hard to beat for valueand hold a good edge. For cutting steaks, you ought to consider a granton-edged slicer or cimitar.

JShively had the right idea about handling a knife. However, for the price you pay for a Forschner, it's not a bad gamble.


TL

[droller]

I use a Foster Bros. carbon steel knife with a 12" curved blade and 5 1/2 handle. Blade width at tang is 1 5/8". This and most of my other knives were purchased at a store which provides knife sharpening service to restaurants. It is beautifully balanced and just a few swipes with a 12" diamond "steel" and a few drags over a barber's strop puts a razor edge on it.

Since I purchased my knives the law now seems to require that knives with wooden handles and carbon steels blades be replaced with "plastic" handles and stainless steel blades if they are used in the food service industry.

[droller]

BTW, only for occasional use would I suggest a chef's knife to cut steaks.

[BBQ101]

This is what you want A Granton Edge 12' slicer by Forschners :wink:
Granton Edge (http://www.kodakgallery.com/Slideshow.jsp?mode=fromshare&Uc=hf6f0k1.18reyvqx&Uy=snty76&Ux=1)

[Thom Emery]

101
We picked up one of those plus a simitar as big as a Rajahs
LOL thats fun ta use

[BBQ101]

You know your right that was a 14" Slicer :wink: . That is Glenn Rempe's knife. I have one also. That's was his Filet Mignon.

[Paul Taylor]

Hey Ya"ll. I myself have a Forschner 14" knife($54.00) with the Granton Edge on it too that I love using for my briskets. BUT, my favorite all around knives to use are my Ronco Showtime knives(Also $54.00 for the whole set shipping & all). For the $$ you can't beat them. Yeah,Yeah I know that there are better out there. But the key phrase here is "for the $$".That's just me.

Paul Taylor

[bigwheel]

Looks like for cutting steaks a person might could use whut the butchers use which is caleld a steak knife..aka breaking knife. The 10" curved scimitar is made for this task. Forschner got em I think.

bigwheel

[droller]

Looks like for cutting steaks a person might could use whut the butchers use which is caleld a steak knife..aka breaking knife. The 10" curved scimitar is made for this task. Forschner got em I think.

bigwheel

I agree. See my post above. These knives have enough substance that one can slice and not have to saw through a good size piece of meat.

Any comments from anyone on the diference between cutting raw meat and cooked meat?

[david brace]

droller, Now that you mentioned it, my post on butchers slicing thru meat and wondering what type of knives they use is really geared to what you said.

They (butcher knives) really look impressive, but are slicing thru raw meat. I don't know about the differences, except the OBVIOUS, but which meat is harsher on the knife??? I don't know. I am assuming the raw is tougher on the knife. Anyone know for sure?

DB

[Greaser]

I have found that Sysco sells some real nice knives at bargan prices. I have also found the tick is to not let then get to dull, because it can be a pain trying to get them sharp again.

[TexLaw]

droller, Now that you mentioned it, my post on butchers slicing thru meat and wondering what type of knives they use is really geared to what you said.

They (butcher knives) really look impressive, but are slicing thru raw meat. I don't know about the differences, except the OBVIOUS, but which meat is harsher on the knife??? I don't know. I am assuming the raw is tougher on the knife. Anyone know for sure?

DB

I don't know that either is significantly tougher on a knife. The question more is how tough the knife will be on the meat. You can work harder with a heavier knife on raw meat, as it will hold together without trouble. You can't work too hard on cooked meat, or you will shred it, rather than slice it. If you are looking for one knife to both jobs, I would go with a slicer, since the heavier butcher's knife might be tough to use when slicing cooked meat. You'll have a tougher time slicing raw meat with it, though, so you just need to consider how much of that you'll do.


TL

[Zeeman]

droller, Now that you mentioned it, my post on butchers slicing thru meat and wondering what type of knives they use is really geared to what you said.

They (butcher knives) really look impressive, but are slicing thru raw meat. I don't know about the differences, except the OBVIOUS, but which meat is harsher on the knife??? I don't know. I am assuming the raw is tougher on the knife. Anyone know for sure?

DB

DB, I find that cold meat is not bad no knoves. It's the raw fat that dulls mine the quickest. Most times I'll use an easy to shapen nife on the fat and another for the final cutting/slicing.
z

[droller]

My post was meant to get people thinking about the difference in the "drag" on the knife blade that raw meat and cooked meat evidence. Also, and I am careful not to make a blanket statement here, I think cooked meat is almost always sliced much thinner than raw meat and, in the case of many cuts (e.g. steak) in a different grain direction.

A butcher knife is good for--surprise--butchering. The radical curve somewhere along the last third of the blade provides a substantial knife with the characteristics necessary for making a fairly shallow cut as one would need to make when making an initial cut to prepare to evicerate the animal. Imagine the angle you would need to hold the knife handle if you were using a chef's knife to make such a cut.

[david brace]

Most times I'll use an easy to shapen nife on the fat and another for the final cutting/slicing.
Z, I am guessing that you mean that you 'steel' the knife when you said sharpen...I also remember seeing he butchers filleting with ease. I wonder if it's because of the knife or because of the experience or both.

Has anyone here had professional butchering experience?

DB

[TB]

Yeah, Buckeye is a perfesssionul butcherer of the English language.