We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Tue May 07, 2013 5:06 pm
I'm looking for an inexpensive carbon steel knife for slicing meat. I may use for wild game processing as well as carving the Christmas turkey and roasts here and there. Would the CCK Butcher's knife be a good choice for this? http://www.chefknivestogo.com/cckbukn.html
I also intend to pick up one of the CCK Big Rhino Cleavers for bone chopping.
Tue May 07, 2013 6:50 pm
The CCK butcher's knife is good for (you're never going to guess) butchering, and less than ideal for carving. But anything sharp...
Wed May 08, 2013 5:43 am
BDL thanks for the reply. Can you recommend a good carving knife? Maybe I'll just see how carving goes with my new 240 mm gyuto or maybe the butcher's knife first though.
Wed May 08, 2013 7:02 am
For carving, I would look for a sujihiki if you're after a Japanese knife. http://www.chefknivestogo.com/nsearch.h ... 356&y=-139
A good, inexpensive version would be:http://www.chefknivestogo.com/riar27su.html
Wed May 08, 2013 7:47 am
Yes to suji. Yes to Artifex. Two other good inexpensive, stainless sujis in your price range are the Fujiwara FKM and Tojiro DP.
Although a lot of knife guys consider it a good, reasonably priced, intro to Japanese carbons, I can't recommend the Fujiwara FKH. The alloy, SK5, is highly reactive crap. So reactive the knife will stink up the kitchen every time you use it until you've developed a patina. Even after you've stabilized the knife faces, it will still transfer color and odor after it's sharpened. I think you have to really, really want an inexpensive, Japanese made, carbon slicer which takes a decent edge, doesn't hold it terribly long, needs as much steeling as a Wustie, stains your food and makes it smell bad, because those are the boxes it checks.
For a carbon in the ~$100 price range -- if you can live with a knife with a full finger guard -- you might want to think about a 10" Sabatier, whether K-Sab; Mexeur et Cie; Thiers-Issard; or Thiers-Issard Nogent. Carbon Sabs are soft and require a lot of steeling, but they get very sharp, don't need sharpening very often, and are very comfortable in the hand. Buying a Nogent in particular is buying a piece of history.
If you do get serious about a Sab, let me know. There are some ins and outs, especially if you buy from The Best Things.
Wed May 08, 2013 3:44 pm
@BDL " if you can live with a knife with a full finger guard -- you might want to think about a 10" Sabatier'
just out of curiosity, if one was to grind off the finger guard and make it all flush, would it make the knife 'weak' so to speak?
Wed May 08, 2013 4:50 pm
Grinding all or part of the finger guard off a Sab is what's called "a good idea."