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Butcher Knife Set - KKF Member Project - Page 7
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Thread: Butcher Knife Set - KKF Member Project

  1. #61

  2. #62
    thats not bad, the thin tip would let you clean silver skin and other small work.

  3. #63
    That knife looks like it has been sharpened down a bit but I have been using the exact same model Dexter for maybe 25-30 years for beef, deer and elk butchering. It has worked find for me. Given large animal processing is something I only do a very few times a year, there hasn't been much reason to look for anything fancier.

  4. #64

    Join Date
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    Quote Originally Posted by Dave Martell View Post
    What do you think of something like this, maybe slightly shorter?

    http://cgi.ebay.com/ws/eBayISAPI.dll...D#ht_720wt_924

  5. #65
    Senior Member mattrud's Avatar
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    Dave, I want an obscenely massive scimitar!!!!

  6. #66
    Quote Originally Posted by mattrud View Post
    Dave, I want an obscenely massive scimitar!!!!

    I knew that there would be someone asking for a sword.

  7. #67
    i have an obscenly massive scimitar and yet want another one...ryan

  8. #68
    Quote Originally Posted by sudsy9977 View Post
    i have an obscenly massive scimitar and yet want another one...ryan

    Well there's two of you now.

  9. #69
    We have already spoke about this Dave, but I thought I would throw my thoughts out -
    Is the goal here to create a set of knives to really disassemble a carcass? Or are we creating a homage to this style of cutlery that has a practical use for the average (whatever that is) member?

    If the latter, I really want a gently curving scimitar at no more than 8 inches of cutting length, mostly for trimming my briskets and clods, breaking down pork shoulders ect.. I will not be working from a rail on a hanging carcasses with this knife.

    If it's the former, then thats all good also, I would just prefer a knife I actually have a use for.

  10. #70

    Join Date
    Feb 2011
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    Salt Lake City, UT
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    So in all seriousness, this is something that will materialize, right? And if this is serious...what is an approximate time frame? 1 year? I know it has only been talked about for a little over a month, and Dave's plate is already heaping, but I think this is a really neat idea. Not that I don't like new gyuto's, but I already have too many of them. Just trying to get an idea of when to start saving the green.

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