New Knife in the House!

[Jim6820]

I am looking for a good knife for primarily trimming the fat off briskets, ribs, etc. Currently, I use a Henkel santoku knife. I want a good on. But I don’t know if I need to go all out for a knife that is mainly for this purpose. I am currently looking at the Shun Classic Boning and Fillet 6” (https://www.amazon.com/gp/product/B001JPGZRW/ref=ox_sc_act_title_1?smid=ATVPDKIKX0DER&th=1). It is significantly cheaper on Amazon than on the Shun site. Thoughts?

I find that a good 6” curved boning knife is very useful. In addition to trimming briskets, it is great for separating larger cuts of meat, boning out a leg of lamb, filleting a large fish, etc.

The Shun you provided a link to has a nice blade shape and is a pretty ideal size. Dahlstrom also offers one in a similar size and shape for a little less money. https://www.amazon.com/DALSTRONG-Cu...lpcontext&ref_=fplfs&smid=A28O5FTA667R95&th=1

Unfortunately, Wusthof has discontinued my favorite one and it looks like the remaining stock has now pretty well dried up. I wish I had been working on commission when I posted the information a little while back that there were still a few available on Amazon; they were gone in a day.

 

[SmokeOCD]

Peer pressure is cool (thanks!). I sharpened all my knives today. Nothing fancy, a chef's choice motorized sharpener. Can't shave with the knives afterwards - but still works pretty good. I've got mostly Wusthof Classics (20+ years), and some oddballs thrown in.

 

[PRC]

“Seek forgiveness rather than permission!” Been there, done that!

I just shifted gears and added this…

https://www.amazon.com/dp/B000H6L6FA?ref=ppx_yo2ov_dt_b_product_details&th=1

I just got mine yesterday and I love it. Unlike the wet stones that can take 30-45 minutes (or more) to sharpen a single knife, this only took a few minutes to get a very nice and sharp edge.

 

[ringosmoke]

I am looking for a good knife for primarily trimming the fat off briskets, ribs, etc. Currently, I use a Henkel santoku knife. I want a good on. But I don’t know if I need to go all out for a knife that is mainly for this purpose. I am currently looking at the Shun Classic Boning and Fillet 6” (https://www.amazon.com/gp/product/B001JPGZRW/ref=ox_sc_act_title_1?smid=ATVPDKIKX0DER&th=1). It is significantly cheaper on Amazon than on the Shun site. Thoughts?

I picked up the same Shun for $109 (came from Sur la Table). I like the construction and handle shape for trimming and deboning. You may want to have a look at r/chefknives recommended knives flow chart for less heavily marketed ones that may be a better value or higher quality (and price!).