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What are you using in your places of work and for what? I've got a bunch of knives for butchery tasks, because I work as a whole animal butcher. Kind of curious what those of you in pro kitchens and butcher shops use for meat and fish/seafood. Non pros, please feel free to chime in. I wasn't sure what was the best subforum for this.
Here's my collection. I've used all of these knives at work to some extent. Some much more than others.
L & I J #9 Cleaver: This weighs 3.5 lb/1.6 kg. It's no joke. I bought it mostly for fun and to practice chining pork ribs by hand.
12" Carbon Dexter Scimitar: Another old piece. Used sparingly at work. Cool piece to have around.
210mm Suisin Yo Deba in AUS-8: Beast of a knife. Great for cutting whole fish as well as portioning/cubing boneless meat.
8" Silverthorn Fillet/Trimmer in 01: A new addition. Handy for separating beef loin from sirloin as well as trimming up large items like bavettes and brisket. Also does a really good job riding the feather bones on rib primals and pork shoulders/beef chuck. Haven't used it on fish yet, but I imagine it'll slay. Excited to try daimyo oroshii on some salmon soon.
180mm Masamoto KK Deba in White: Bought it to mess around with at work. We almost exclusively buy whole fish, so it was fun to play around with. My boss has a bigger deba, but he doesn't keep it very sharp, so I bought my own.
180mm Dalman Prototype Hankotsu: You can read about my thoughts on this on Robin's Instagram. Cool knife. Steel is sweet and tough as hell. Also works well on any possible home invaders. Our dishwasher refers to it as the Swedish bayonette.
180mm Garasuki from JKI in semi-stainless: Another beast of a knife that doesn't feel too big even on tiny chickens. I actually got rid of one of my 155mm honesuki in favor of this knife. Comes in handy around Thanksgiving, when we do an ungodly amount of those giant birds.
180mm Hankotsu from JKI in semi-stainless: Really good edge retention. Reacts well to the honing steel (don't be mad at me, Jon). Fan of this knife for anything I prefer a stiff boning knife on. Happy to use it when I break beef and hogs, but I usually use something with flexibility.
6" Silverthorn Boning Knife in 01: I've got two of these. I bring them to work on alternating weeks, usually. Sharpen one before my week starts. Use it all week. Then use the other one the week after. Really big fan of these knives. I wish they were a true 6" or even 6.5" and a little less flexible, but I've gotten to used to them and I love them.
145mm ko Deba: My girlfriend's parents had this in storage for 20 years. When they cleaned out their storage unit, they offered it to me. I cleaned it up enough to be useful again. Still some gnarly chips, but I've messed around with it at work on some smaller fish like tilapia and mackerel. Still needs some TLC.
145mm Dao Vua Honesuki: Tough rustic chicken killer. I bring it to work because I don't worry about coworkers knocking it around the chicken board. It is a shop favorite (because I keep it sharp).
So, like I said, what do you use and for what? It makes sense most of our discussions are about more general purpose knives, but I think it'd be fun to talk about people's preferences across the board.
Here's my collection. I've used all of these knives at work to some extent. Some much more than others.
L & I J #9 Cleaver: This weighs 3.5 lb/1.6 kg. It's no joke. I bought it mostly for fun and to practice chining pork ribs by hand.
12" Carbon Dexter Scimitar: Another old piece. Used sparingly at work. Cool piece to have around.
210mm Suisin Yo Deba in AUS-8: Beast of a knife. Great for cutting whole fish as well as portioning/cubing boneless meat.
8" Silverthorn Fillet/Trimmer in 01: A new addition. Handy for separating beef loin from sirloin as well as trimming up large items like bavettes and brisket. Also does a really good job riding the feather bones on rib primals and pork shoulders/beef chuck. Haven't used it on fish yet, but I imagine it'll slay. Excited to try daimyo oroshii on some salmon soon.
180mm Masamoto KK Deba in White: Bought it to mess around with at work. We almost exclusively buy whole fish, so it was fun to play around with. My boss has a bigger deba, but he doesn't keep it very sharp, so I bought my own.
180mm Dalman Prototype Hankotsu: You can read about my thoughts on this on Robin's Instagram. Cool knife. Steel is sweet and tough as hell. Also works well on any possible home invaders. Our dishwasher refers to it as the Swedish bayonette.
180mm Garasuki from JKI in semi-stainless: Another beast of a knife that doesn't feel too big even on tiny chickens. I actually got rid of one of my 155mm honesuki in favor of this knife. Comes in handy around Thanksgiving, when we do an ungodly amount of those giant birds.
180mm Hankotsu from JKI in semi-stainless: Really good edge retention. Reacts well to the honing steel (don't be mad at me, Jon). Fan of this knife for anything I prefer a stiff boning knife on. Happy to use it when I break beef and hogs, but I usually use something with flexibility.
6" Silverthorn Boning Knife in 01: I've got two of these. I bring them to work on alternating weeks, usually. Sharpen one before my week starts. Use it all week. Then use the other one the week after. Really big fan of these knives. I wish they were a true 6" or even 6.5" and a little less flexible, but I've gotten to used to them and I love them.
145mm ko Deba: My girlfriend's parents had this in storage for 20 years. When they cleaned out their storage unit, they offered it to me. I cleaned it up enough to be useful again. Still some gnarly chips, but I've messed around with it at work on some smaller fish like tilapia and mackerel. Still needs some TLC.
145mm Dao Vua Honesuki: Tough rustic chicken killer. I bring it to work because I don't worry about coworkers knocking it around the chicken board. It is a shop favorite (because I keep it sharp).
So, like I said, what do you use and for what? It makes sense most of our discussions are about more general purpose knives, but I think it'd be fun to talk about people's preferences across the board.
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