Discussion in 'Back of the House' started by labor of love, May 28, 2019.
an other long slicer made by Xerxes:
You would think. But he likes the shortness because because potatoes don't stick
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!
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.
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.
Separate names with a comma.