silver skin remover

Discussion in 'Back of the House' started by labor of love, May 28, 2019.

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  1. May 29, 2019 #31

    fimbulvetr

    fimbulvetr

    fimbulvetr

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    I trim a lot of silverskin. I’ve never found a knife that was perfect for all of it. I’ve liked: a Forschner boning knife (curved); silverthorne; a Bessaku atamatori/kashiratori; a Bessaku hankotsu; a 210 Munetoshi slicer rehandled with a much heavier handle (to make it kinda a big ass boning knife); and, most recently, Bernal’s Konosuke butcher’s petty. I hate a lot about that last one, including the handle and the price point, but I love the edge it takes and I love how easily it takes it. It’s killer for tenderloins.
     
  2. May 29, 2019 #32

    Jville

    Jville

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    He uses 52100. I havent had to baby it all. Full carbon hasnt been an issue at all. I thought i might have to keep an eye on it a little more, but have been pleased to just use it and wash/dry like normal.
     
  3. May 29, 2019 #33

    ojisan

    ojisan

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    I see the lefty Kanehide bessaku hankotsu at chefsknivestogo for $65 (as an option). Is this not what you want? Hirohira has the elastomer handle version as well.
     
  4. May 29, 2019 #34
    I use my single bevel petty from Gesshin Ittetsu. Works really well for that.
     
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  5. Jun 4, 2019 #35

    Chuckles

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    I have a Harner boner I really like for that. I have a Silverthorn but don’t favor it for silver skin.
     
  6. Jun 4, 2019 #36

    labor of love

    labor of love

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    Do you prefer the stiffness over flex? Or just boner blade over fillet blade?
     
  7. Jun 4, 2019 #37

    Chuckles

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    Straighter profile, longer and stiffer. If it were mostly tenderloins I don’t think it would matter as much to me.

    The meat cutters at my last job used 6 inch boners and 10 inch breaking knives. When I jumped in I preferred the 8 inch Harner and not changing out knives. The career meat cutters that cared about knives at all universally preferred the Silverthorn FWIW.

    There might be a badass Marko out there somewhere too. If I remember correctly they had the forshner profile.
     
  8. Jun 4, 2019 #38
  9. Sep 1, 2019 #39

    thirsty0ne

    thirsty0ne

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    I use a Petty for that, 140mm Xerxes...
    those vids above are great though!
     
  10. Sep 6, 2019 #40

    panda

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  11. Sep 6, 2019 #41

    labor of love

    labor of love

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    Got a silverthorn on loan from a guy here. I like enough that Im buying it off him. TBH the curvature doesnt really lend itself to silverskin removing, im still reaching for my 150mm petty. Also the silverthorne is bullet proof at the edge. It really shines doing work around bones or scraping bones.
     
  12. Sep 9, 2019 #42

    Suhail Karimi

    Suhail Karimi

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    cktg has a kanehide fillet knife in semi stainless @ 200mm for like 80bucks that i just ordered, i'll report back when i get to test it out as i currently break down 6-8 fillets/day
     
    Last edited: Sep 15, 2019 at 8:48 PM
  13. Sep 9, 2019 #43

    podzap

    podzap

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    I use a Mac PF-60 (150mm).
     
  14. Sep 9, 2019 #44
    180 petty ftw. Doesn't hurt that it's a Marko.
     
  15. Sep 15, 2019 at 11:56 AM #45

    Kippington

    Kippington

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    If you guys can come up with a good design, I'm willing to make it and send it on a passaround.
    I've noticed concave sharpening really helps for silverskin.
     
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  16. Sep 16, 2019 at 4:05 PM #46

    Travis petosa

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    Grandfather was a butcher all his life. Passed some skills down to me, FWIW. I break at least 4 tenderloins down a day at the restaurant. My go to for silver skin is a victorinox 8” flexi boning knife.

    It’s annoying having multiple knives for a job but I find the boning knife is really good for all things silver skin and my fell petty 180mm for most of the rest of the work.
     
  17. Sep 16, 2019 at 6:04 PM #47

    suntravel

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    M390 K-Tip Petty, very thin tip, but almost no flex at HRC 65

    [​IMG]

    [​IMG]

    Regards

    Uwe
     
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  18. Sep 16, 2019 at 11:38 PM #48
    The no flex part is the most important to me for taking on silverskin.
     
  19. Sep 17, 2019 at 12:03 AM #49

    panda

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    the ks 165 shape, but made into 180
     
  20. Sep 17, 2019 at 12:17 AM #50

    labor of love

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    shigehiro 180 petty, looks like a KS petty but with balls
     
  21. Sep 17, 2019 at 12:49 AM #51

    Kippington

    Kippington

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    There really seems to be two distinct parties here: Flex and no flex. I get the feeling flex is easier but does a worse job. It's possible to make a knife where only the tip flexes.
    There's also some mention of the professional meat-cutters, but often they don't deal with the silverskin which is why this thread is up in the first place.
    Two things that people here agree on: Low heel height is good, and tenderloin is easy to clean up.

    The Silverthorn is fascinating. Is it flexible at all?
     
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  22. Sep 17, 2019 at 1:09 AM #52

    panda

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    never flex!
     
  23. Sep 17, 2019 at 8:23 AM #53

    M1k3

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    For me, no flex. But I'm that weirdo that regularly uses a 240mm Gyuto to take silverskin off pork tenderloins, Ribeye, New York, etc. But something like a silvethorn, no flex, but thin, sounds ideal for me. But with a beefy but not to beefy finger guard? 160-180mm...

    P.S. I'm no butcher, just a lowly line cook in an upscale place.
     
  24. Sep 17, 2019 at 3:45 PM #54

    Ryndunk

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    Sounds odd but for Pismos (I do about 12/week), 270 yanagiba is my choice. No flex, single bevel works great on the silverskin, perfect for slicing portions.
     
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  25. Sep 17, 2019 at 5:24 PM #55

    Kippington

    Kippington

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    Of the wide selection of Japanese knives to choose from, you'd think portioning beef would be the one time you'd choose a "beef sword".
    If you use a gyuto for everything else, you've done a 180° backflip.
     
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  26. Sep 17, 2019 at 5:26 PM #56

    Ryndunk

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  27. Sep 17, 2019 at 5:29 PM #57

    M1k3

    M1k3

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    My head Chef uses a Yanagiba as Chefs knife :confused:
     
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  28. Sep 17, 2019 at 5:36 PM #58

    Kippington

    Kippington

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    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! :D
     
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  29. Sep 17, 2019 at 5:40 PM #59

    suntravel

    suntravel

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    Monstermuck,

    40cm Kitchensword :D



    Regards Uwe
     
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  30. Sep 17, 2019 at 5:52 PM #60

    Kippington

    Kippington

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    Das Messer needs a Nagel! :p
    [​IMG]
     
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