Sounds like a
I'll only say this here because I'll never get another chance to say the words ever again - A kiritsuke would be a great fit for that guy...
Hooray!
this! cheap white handle 8" chef knife ground down into honesuki shape is dope for silverskin and other butchering and doesnt steer cause it aint stupid single bevel meaning you can use it in any direction.If the knife is sharp, I prefer using a knife with no flex and some convexity.
If I'm using house knives, the 6" shanks (they used to be boning knives, but have been ground to approx. 1.5 tall) are my preferred knife. They are really thin (and therefore have flex) so they aren't as terrible when they dull.
If Kip does one for a passaround I vote stiff. Would love to give it a go at the butcher shop!
Yeah these are really common. You'd never be able to buy something like that new though, there's basicly no steel left on them.If I'm using house knives, the 6" shanks (they used to be boning knives, but have been ground to approx. 1.5 tall) are my preferred knife. They are really thin (and therefore have flex) so they aren't as terrible when they dull.
Im really digging shihan 210mm petty/suji...anybody own one?
For the time being I’m just using different 150mm pettys.
I wanted to seed a conversation on the design aspects of a good butchery knife. I would've made one based off the ideas but nobody took the bait.@Kippington whats up with that pass around idea? Have you given it anymore thought?
For a second there I thought Mert had somehow stamped his logo on a natural stone...
Yes, please!!!Working on the hook passaround though, which is enough for the moment.
TeaseI wanted to seed a conversation on the design aspects of a good butchery knife. I would've made one based off the ideas but nobody took the bait.
Working on the hook passaround though, which is enough for the moment.
For a second there I thought Mert had somehow stamped his logo on a natural stone...
21cm sujihiki will do the jobWhat does everybody prefer for this? I get by just fine with a petty but I’m doing enough of this sorta thing where I’m cleaning large primal cuts I feel like I could get a knife dedicated just for this task.
Things like hankotsu sound like they’re best for working in between bones and such, where as I just want to remove silver skin as efficiently as possible.
Stiff boning? Flexible boning? Flexible petty? What do you guys prefer?
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