budget slicer for on the line jamonera

[BeerChef]

Been put in charge of buying a knife to carve an amazing cured ham on a jamonera on the cold side of the line. Looking for any help in what to tell the boss to buy. Thanks in advance for any help.

 

[KimBronnum]

Take s look at the dedicated jamon- slicer on JNS. Maybe it isn't particulaly 'budget friendly', however. It is curently out of stock but you could e-mail Maksim reg. restocking time: http://www.japanesenaturalstones.com/toyama-noborikoi-kasumi-slicer-300mm/
I hear very nice things about this knife.
- Kim

 

[Rayuela]

Nice looking knife, but not the budget option. You can get a cheap "cuchillo jamonero" from Arcos. They cost next to nothing and do the job . If you want something nicer, get a fuguhiki.

 

[toddnmd]

BeerChef, what's your budget?

 

[Noodle Soup]

if you look around Spanish cutlery websites, there are many knives designed especially for this there.

 

[BeerChef]

I'd like to keep it under 100 usd

 

[Castalia]

This has been on before but:
[video=youtube;FbDUtBbMerg]https://www.youtube.com/watch?v=FbDUtBbMerg[/video]

and how about this:

http://www.amazon.com/dp/B005LR690M/ref=psdc_289857_t1_B005LR6VBO

 

[Rayuela]

That's the sort of knife I was referring to. When I said they cost next to nothing, I was looking at the Spanish website, where they're 30 euros. It might be worth buying direct rather than through Amazon: http://store.arcos.com/productos/cuchillos/cuchillos-jamoneros/?p=12.

 

[Mucho Bocho]

Arcos 2900 Range 12-Inch Salmon Granton Edge Flexible Knife, Black https://www.amazon.com/dp/B0044R8840/?tag=skimlinks_replacement-20

 

[Jaspernowhere]

I think opinel makes a knife specifically for that.

 

[mille162]

This has been on before but:
[video=youtube;FbDUtBbMerg]https://www.youtube.com/watch?v=FbDUtBbMerg[/video]

and how about this:

http://www.amazon.com/dp/B005LR690M/ref=psdc_289857_t1_B005LR6VBO

There's a gourmet shop in the Madrid airport, newest international terminal (the really long one). I spent a good 3 hours there on a layover and the man behind the counter spent over an hour showing me how to cut the different parts of the leg and then a small tasting of each cut to taste the difference (my favorite is the outer part next to the socket/bone). He said he had been carving for over 25 years, mostly in fine restaurants first. I didn't notice anything in particular about the knife, there were several there provided for cutting and I assumed being at the gates they'd be prohibited from bringing in their own tools...I did find myself fantasizing about taking that 5J stand for the iberico! what a piece of art!

 

[Lukas]

I've been watching jamon carvers for a long time, most of them go for of the mill knives like the Arcos, however they use the sharpening steel a lot, the fancier ones go for the Global slicer.

There is one guy that developed one that is supposed to be very good but I don't have any first hand knowledge, you can check it out in http://www.apedradasmeigas.com/tienda/