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Thu Feb 28, 2013 4:15 am
I recently got a new job at a supermarket in their meat department. I am planning on joining their Meat Cutter apprentice program and am in the market soon for a new knife. Currently they use Forschner and Dexter Russell Cimeters (either 8"-10"), breaking knives and boning knives. I am looking for a cimeter probably or a breaking knife. We do subprimals (Beef, Pork and Lamb) and make steaks or roasts out of them. We also do chicken and turkey. Right now I'm eyeing Mark's cimeter http://www.chefknivestogo.com/riarsc.html
but am afraid if it's a bit too large. I hear great things about his Artifex line and the AEB-L steel though and always wanted an excuse to get a knife from his line. Any other suggestions? FYI in terms of sharpening I have a ceramic messermeiser rod and an Imanishi combo 1k/6k stone. My work uses honing steels. Mahalo for your time!
Thu Feb 28, 2013 5:09 am
the artifex scimitar can't likely be trued by the steels at your work. i'd still bring a stone with me at work, but would never let other people use my stone unless they wanna pay me to sharpen theirs. your rod will do in a pinch but won't be a do all and end all kind of thing, you'll have to bring your combo stone with you.
i'd also buy a gokujo western boning knife from tojiro as well or a hankotsu (or both! lol, but that's just me)
am also planning on getting into butchery myself so i'm also looking into that scimitar as well.
Thu Feb 28, 2013 9:32 am
If your breaking subprimals Mark's scimitar should be the perfect size at 270mm(10.6") if the Forschners and Dexter Russells you use now are 8-10". Don't put you knives to the stores steels, your ceramic rod should do ok. Good luck with the new Job!
Thu Feb 28, 2013 9:35 am
I've not used a scimitar in a professional environment, but I do like my 12" version a lot.
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