We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Mon Dec 03, 2012 3:55 pm
I'm interested in a decent quality petty knife (which might be occasionally used for boning).
Right now my top choice is the Richmond Artifex 150mm utility. Very reasonable price, and I'd like to give the AEB-L a try. Is this knife suitable for occasional boning? I know a lot of Japanese knives are not recommended for boning tasks.
I know there is also the Honesuki in the Artifiex line, though that seems like a more specialized knife, and I don't bone all that often. (FWIW, I have a Victorinox Forschner boning knife as well.)
One other under consideration is the Tojiro DP 150mm petty. Since VG-10 is known as being chippy (even if Tojior's isn't as bad as Shun's in this respect), I'm not sure if it's a great choice. Again, boning is not the primary task (I'm a home cook, BTW), but it would be nice to find a petty for utility and some boning.
Given all the above, I'd value your guidance and suggestions.
Mon Dec 03, 2012 3:57 pm
Yes my petty will work fine for boning. If you want a good all around petty that would be a good one to try.
The honeski is a good one too and it's got a cool shape and has a one sided grind but it's more of a specialty item. It's fun to use if you're doing a lot of boning of poultry.
Mon Dec 03, 2012 4:15 pm
The Honesuki's work well for poultry, but don't work as well for meats like beef and pork boning from what I have found. The 150mm petty should work well and many use it for poultry and trimming meats and stuff, too.
Powered by phpBB © phpBB Group.
phpBB Mobile / SEO by Artodia.