linecooklife
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- Joined
- Apr 29, 2014
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So as I've mentioned here a few times I am in search of a good knife for cutting steaks, I have several sujis that are great for smaller things but when portioning larger cuts they seem too delicate. When I last posted it was suggested that I get a vintage carbon butchers knife off eBay. I ended up getting an old gustav emerl ern bull nose butchers knife. I played around with this knife for a while and I liked both the shape and length but for the life of me I just couldn't get it to hold an edge. I would get one or two rib roasts into a butchering session and it would be too dull for easy cutting and I would swap it out for a suiji.
All this is to say I got another knife. This time I went with the CCK butchers knife. I love the steel. Sharpens well and holds the 3000 edge much better than the gustav. But when I go to portion steaks I have trouble getting the knife threw. As you can guess this knife is quite wide and the sides have a ruff finish. I'm thinking that if I polish them up it might more easily slide threw meat? Or is this knife just too large and needs thinning? If I were to polish the sides how would I go about doing it and what supplies would I need? Anyone have experience with this? Any advice is appreciated
Jesse
All this is to say I got another knife. This time I went with the CCK butchers knife. I love the steel. Sharpens well and holds the 3000 edge much better than the gustav. But when I go to portion steaks I have trouble getting the knife threw. As you can guess this knife is quite wide and the sides have a ruff finish. I'm thinking that if I polish them up it might more easily slide threw meat? Or is this knife just too large and needs thinning? If I were to polish the sides how would I go about doing it and what supplies would I need? Anyone have experience with this? Any advice is appreciated
Jesse