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Thread: Scimitar or Suji

  1. #11
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    not sales, when i post i will pm you and we will work something out that will make your day!
    I haven't lived the life I wanted, just the lives I needed too at the time.

  2. #12

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    Quote Originally Posted by sachem allison View Post
    not sales, when i post i will pm you and we will work something out that will make your day!
    Hard to work out a better deal than that. Son has some very nice vintage stuff that will last another century if taken care of.

  3. #13
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    word!
    I haven't lived the life I wanted, just the lives I needed too at the time.

  4. #14
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    Quote Originally Posted by sachem allison View Post
    word!
    dad is sending me another 10 in forgecraft of mine, he found in a box.
    I haven't lived the life I wanted, just the lives I needed too at the time.

  5. #15

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    Quote Originally Posted by sachem allison View Post
    dad is sending me another 10 in forgecraft of mine, he found in a box.
    Excellent!

  6. #16
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    Real heart is scarce,my respect grows.

    Hax the Cook CLEAVERS RULE!!!
    A barbeque believer will not profane pork by boiling, liquid-smoking, submeging in sous-vide, or affirm with those who do.

  7. #17
    Senior Member labor of love's Avatar
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    i picked up 2 vintage cimeters last week off ebay. both carbon, and one of them was henckels. $30 each shipped. even if you dont work with steaks too much, whats $30?

  8. #18
    Senior Member NO ChoP!'s Avatar
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    I like my cimiter for skinning large fish, too. The curve adds to the smooth back and forth action....
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

  9. #19
    The obvious "scimitar" is the Victorinox/R.H. Forschner 10" Fibrox Cimeter; it's the industry's gold standard and goes for less than $35. Great, reasonably-priced practical knife.

    I received one as a review sample more than a year ago, and still use it when breaking and steaking meat, and also use it for generic heavy duty stuff. If I were buying a scimitar for myself (and I'm not strapped for cash) I'd get the same blade with the Rosewood handle -- about $45.

    Beyond saying it's a Forschner, I don't know what to tell you. They should be profiled more acute than the factory. They,re very easy to sharpen (on oil or water stones) take an excellent edge, and hold it very well if by "well" you mean going to the steel instead of the stones. They need lots of steeling, which I don't see as any sort of issue. Weight is good, flexibility okay, handle very comfortable.

    A suji is significantly more versatile; but good sujis tend to be a lot more delicate than typical meat cutting knives.

    If you're just starting to build your collection and don't have a suji, start there. If you already have a slicer/carver and are looking more for some sort of breaking/steaking specialist, I highly recommend the Victorinox/R.H. Forschner Fibrox or Rosewood Cimeters. You can't do better for the money.

    With respect, an antique carbon butcher's knife is more about ownership as cutting -- that's fine, nothing wrong with it. And God knows, as someone who owns and uses at least a dozen carbon Sabatiers, I'm the last person to say there is. You can get good, old carbon very sharp very easily -- possibly sharper than a Forschner if the edge can take an acute angle; it will need a ton of steeling; and there are the usual carbon maintenance issues, plus some extra work maintaining antique, wood handles.

    If money is any sort of issue, and the purchase is more about cutting than owning, go with a Forschner.

    BDL

  10. #20
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    I had the same problem...so i decided to go for a hybrid, a combination of both. Here was the result...


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