wanderingbutcher
Member
Hey folks ! I'm in the market for a new boning knife as my current Victorinox boning knife is just about worn to a nub. I am about to start working at a steakhouse for the summer but will be returning to a small custom beef and pork processor this fall. I've filled out the knife questionaire and will have that pasted below. I love the over all shape, handle and flex of my semi-stiff 6 inch rosewood handled Vic but the steel is just so soft and I'd like to be able to go longer between sharpening. I typically have to hit my shapton 1000 & 5000 once a week with daily stropping. If it's a high volume week I often have to sharpen more often than that.
LOCATION
USA
KNIFE TYPE
Boning knife
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? No preference
What length of knife (blade) are you interested in (in inches or millimeters)?
5-7 inches
Do you require a stainless knife?
No
What is your absolute maximum budget for your knife? $275
KNIFE USE
Professional processing and burchering environment.
What are the main tasks you primarily intend to use the knife for ? Boning and processing large primals and sub primals as part of day to day tasks in a professional meat processing facility/butcher shop.
What knife, if any, are you replacing?
Victorinox 6 inch curved rosewood boning knife semi-stiff.
Do you have a particular grip that you primarily use? Whatever grip is most effecient and allows best movement and control in a given situation and space constraint.
What cutting motions do you primarily use? Draw and push cutting.
What improvements do you want from your current knife? I'd like a harder steel and better edge retention. The Victorinox while very comfortable and forgiving just gets dull too quickly even when I take extreme care to be mindful of bone and cartilage.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? I use rubber and soft synthetic cutting boards.
Do you sharpen your own knives ? Yes I have Shapton 320,1000,5000 grit stones and leather strops for various compounds.
For my daily processing knife I was sharpening once a week on a good week and high volume weeks with lots of bone out requests more frequently. Often a stropping throughout the day was sufficient with a visit to the 1000 and 5000 stone weekly.
LOCATION
USA
KNIFE TYPE
Boning knife
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? No preference
What length of knife (blade) are you interested in (in inches or millimeters)?
5-7 inches
Do you require a stainless knife?
No
What is your absolute maximum budget for your knife? $275
KNIFE USE
Professional processing and burchering environment.
What are the main tasks you primarily intend to use the knife for ? Boning and processing large primals and sub primals as part of day to day tasks in a professional meat processing facility/butcher shop.
What knife, if any, are you replacing?
Victorinox 6 inch curved rosewood boning knife semi-stiff.
Do you have a particular grip that you primarily use? Whatever grip is most effecient and allows best movement and control in a given situation and space constraint.
What cutting motions do you primarily use? Draw and push cutting.
What improvements do you want from your current knife? I'd like a harder steel and better edge retention. The Victorinox while very comfortable and forgiving just gets dull too quickly even when I take extreme care to be mindful of bone and cartilage.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? I use rubber and soft synthetic cutting boards.
Do you sharpen your own knives ? Yes I have Shapton 320,1000,5000 grit stones and leather strops for various compounds.
For my daily processing knife I was sharpening once a week on a good week and high volume weeks with lots of bone out requests more frequently. Often a stropping throughout the day was sufficient with a visit to the 1000 and 5000 stone weekly.
