silver skin remover
- Thread starter labor of love
- Start date
Help Support Kitchen Knife Forums:
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!
You would think. But he likes the shortness because because potatoes don't stick
- Joined
- Dec 10, 2014
- Messages
- 826
- Reaction score
- 590
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!
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!
- Joined
- Dec 15, 2011
- Messages
- 11,235
- Reaction score
- 7,510
Ginga, Kono HD is a fine amount of flex for me for silverskin, but fish fillet knife level of flex would not be enjoyable.
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.
Kippington
A small green parrot
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.
When I did a lot of meat butchering I used a honkotsu for taking apart primals and whole critters. Honesuki did a great job on removing silver skin as did a 150mm petty. Never got used to using a honkotsu for silver skin. I think last time I removed silver skin recently I just used a really old ground down 210 carbon gyuto. It’s more like a 200mm sujihiki at this point really.
I use a normark fillet knife I took out of a tackle box in my dad’s garage many years ago. The tip is so fine it glides right under the silver skin with little to no damage or waste. I have a pass around rapula one as well. Try it works way better than a petty betcha.
- Joined
- Dec 15, 2011
- Messages
- 11,235
- Reaction score
- 7,510
Bumping this thread again...tried a silverthorn and quickly learned I’m not really into the curved profile for silverskin.
Im really digging shihan 210mm petty/suji...anybody own one?
For the time being I’m just using different 150mm pettys.
@Kippington whats up with that pass around idea? Have you given it anymore thought?
Im really digging shihan 210mm petty/suji...anybody own one?
For the time being I’m just using different 150mm pettys.
@Kippington whats up with that pass around idea? Have you given it anymore thought?
Last edited:
- Joined
- Dec 10, 2014
- Messages
- 826
- Reaction score
- 590
Any interest in trying something like this? Close in size to 150mm.
https://www.kitchenknifeforums.com/threads/hsc-boning-knife.44597/
Kippington
A small green parrot
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.
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...
Michi
I dislike attempts to rewrite history
Yes, please!!!
- Joined
- Dec 15, 2011
- Messages
- 11,235
- Reaction score
- 7,510
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...
ask kip to make you a 180 laser petty
21cm sujihiki will do the job
