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 Post subject: Knives for Butchering
PostPosted: Thu Feb 28, 2013 10:15 am 

Joined: Sat Nov 03, 2012 7:42 am
Posts: 15
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 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!

 Post subject: Re: Knives for Butchering
PostPosted: Thu Feb 28, 2013 11:09 am 

Joined: Wed Apr 25, 2012 10:29 am
Posts: 624
Location: Philippines
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.

 Post subject: Re: Knives for Butchering
PostPosted: Thu Feb 28, 2013 3:32 pm 
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Joined: Thu Nov 22, 2012 4:17 am
Posts: 7197
Location: Derby City, Kentucky
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!

If God wanted me to be a vegetarian he wouldn't make animals taste so good.
 Post subject: Re: Knives for Butchering
PostPosted: Thu Feb 28, 2013 3:35 pm 
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Joined: Mon Apr 23, 2012 7:36 pm
Posts: 3336
I've not used a scimitar in a professional environment, but I do like my 12" version a lot. :)


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