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Sat Mar 23, 2013 11:11 am
What type/brand of knife(s) do you use for separating muscles and getting under silverskin on large cuts...sirloin roast, shoulder clod, etc. I've been using a 12" cimitar for 25 years for the silverskin. Thought I'd try something that's designed for the job for a change.
Sat Mar 23, 2013 12:26 pm
I'm not a pro or anything, in fact fairly novice. But my Richmond Artifex Honesuki zips silver skin clean off in my experience. It's a little more than six inches on the blade, but took care of the silver skin easily on a nine pound sirloin tip, and seven pound pork butt. Have been very impressed.
Admittedly this is in comparison with other much cheaper knives (my father loves his Victorinox boning for cleaning up pork butts for sausage), but to me, my Artifex honesuki has been fantastic for this.
I'm sure others can point you in better directions if you're looking for more of a step up.
Mon Mar 25, 2013 7:10 am
A very thin, narrow knife. I use a Suisin Inox Honyaki 210mm petty.
Mon Mar 25, 2013 8:27 am
Hi. I just looked at the 210 petty and the 240 sujihiki. What is the difference between them (other than length)? They both looked pretty much the same to me.
Mon Mar 25, 2013 8:51 am
Other than length, I'm not sure. I just like the length for things like silver skin.
Mon Mar 25, 2013 5:45 pm
A 210 petty or suji will do great for this task, I absolutely agree with Adam.
Konosuke and Suisin are the first 2 that come to mind. You could also look towards something slightly smaller than 210, but then you'd be a little limited in what you can do with it.
Lately we've talking a little more about the Takeda Yanagiba (really a suji) and I wasn't completely in love with the knife because of its stiffness, but then I cut some meat with it, and then I started to love it. A nice aoto edge and the knife was melting through the steaks I was cutting, and it's still nimble enough for silverskin. http://www.chefknivestogo.com/tayaas21.html
If you want a light little utility knife strictly for silverskin and small stuff, then this Konosuke HH 180 gets my vote: http://www.chefknivestogo.com/konosukepetty2.html
Tue Apr 02, 2013 9:20 pm
Hi. Thanks. I'll probably end up with one of those. I bought this knife and gave it a try. It's a 7" Forschner (Victorinox) straight boning knife.
I really do like it. Couldn't wait to get the Artifex boning knife, but it's only 6", and after thinking about it while using the Forschner on a sirloin butt, I think I really want that extra inch. So I'll probably get one of the ones you suggested in a week or so. Wish someone made a quality knife like this.
Here's the one I got.http://www.amazon.com/Victorinox-Cutler ... nch+boning
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