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Need a second, bigger chef knife.

post #1 of 4
10/10/12 at 5:35am
Thread Starter 

Hey guys. I currently have a 20cm Global chef knife for my everyday work needs, but I'm finding it hard to cut through the meats we use at work (Slabs of pork belly and lamb ribs are especially hard to cut without causing my hand to fatigue). Would I be better off buying a bigger chef knife? Maybe the 24cm Global chef knife? Or a cheaper brand like Victorinox? Or would it make no difference to getting the job done?

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post #2 of 4
10/10/12 at 6:39am

There are quite a few meat cutting knives. A 10 cimeter/breaking knife may work better.

 

The 10" Victorinox 40538 is a standard among meat cutters.

 

http://www.restaurantsource.com/forschner-knives-and-cutlery--kitchen-supplies/cutlery/butcher-breaking-skinning-knives/ProdDesc-40538-5311.aspx?ref=base&src=GoogleShopping&gclid=CN34oeXH9rICFQiCQgod0jgAUQ

 

I'd highly suggest keeping your Global away from product with bones. Have something else like the Victorinox to take on those lamb ribs.

 

Jim
 

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post #3 of 4
10/10/12 at 6:57am
Thread Starter 

Now that I think about it. I don't want to be chipping my Global on lamb ribs. I suppose I could go with the breaking knife, but if I got the 24/31cm chefs (31cm may be a bit drastic) I would have more uses for it rather than just cutting ribs/pork belly which isn't exactly a very common thing.

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post #4 of 4
10/10/12 at 7:43am

I don't know ... maybe just sharpen the knife you're using now.

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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