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Left Handed

post #1 of 15
Thread Starter 

Being a young left handed chef just getting into butchery, I was wondering when doing Salmon butchery does it make a difference if i use a right handed blade seen as how  i have had trouble finding left handed  ones. ( removing the skin)

 

any information is a great help and even knife selection helps too

 

Thanks

post #2 of 15

I think you should just do it the way you feel comfortable. 

If you are left handed i assume it makes more sense to cut the skin with your left hand , while holding and pulling the skin with the right. 


Edited by KaiqueKuisine - 1/6/14 at 2:06pm

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post #3 of 15
Thread Starter 

Thank you for the reply and that is how i do it but i guess i should have asked the question differently, will using a right handed blade with my left hand affect how i am skinning salmon?

 

I have recently acquired a Shun pro 8.5 in  Deba (right handed)(Love it) and it is very comfortable to use even though i am left handed.

what would be a great knife for salmon butchery?

post #4 of 15

This is basically what I use except that mine is a 14" whereas this is 10".

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post #5 of 15
Thread Starter 

excellent thanks i will do some research on those!

post #6 of 15

right / left handed usually refers to a knife with a "single" bevel.  one side of the knife is (near) flat, the other side is ground to an edge.

 

because of the single bevel geometry, those will tend to "steer" / "wander" in the direction of the flat side.

 

frankly, not being an expert fish guy, single bevel may not be a good choice for disassembling or skinning a fish/salmon.

 

to filet, you need a really sharp knife to follow (essentially) the rib cage.  a knife that "steers itself" could be problematic.

 

for skinning all sorts of fish I use a 10" very sharp slicer - i.e. a thin long blade - mine is a Wuesthof Classic; works great.  it's not single bevel - equal angle sharpened.

 

when chatting up a fish, sharp is everything.  there is only sharp.

post #7 of 15
Thread Starter 

Great information that was one thing i that i was worried about was having the single bevel make the blade steer downwards too much!

Thank you kindly once again for the help

post #8 of 15
Quote:
Originally Posted by cheflayne View Post
 

This is basically what I use except that mine is a 14" whereas this is 10".

 

Forgot to mention that I use this for filleting as well as skinning.

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post #9 of 15
Thread Starter 

Is that the  Henckels Four Star II 10" Hollow Edge Slicer?

post #10 of 15

My knife is a Zwilling J.A. Henckels Professional "S" Hollow-Ground Slicer Knife 14". The one in the picture is a Zwilling J.A. Henckels Professional "S" Hollow-Ground Slicer Knife 10".

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post #11 of 15

Cheflayne didnt know you were into german knives xD. 

I need to switch mine, maybe ill consider a Zwilling. 

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post #12 of 15

I have a full case of German knives. For 25 years my go to knife was an 11 1/2" Zwilling J.A. Henckels Professional "S" Chef's Knife. Finally retired it for a MAC about 10 years ago. These days when I pick up the Henckels it feels like a chain saw because it is so much heavier than the MAC. Still an awesome knife though, it just resides in a place of honor in my kitchen at home.

Wisdom comes with age, but sometimes age comes alone.
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post #13 of 15
Thread Starter 

I am having a lot of trouble finding this exact knife even on the Zwilling J.A. Henckels  main site in the "S pro" subcategory can you suggest some where's for me to find it to buy perhaps ?

post #14 of 15

I bought mine 30 years ago so I can't help much in that aspect, but the following 3 knives would certainly perform the same job. The Forschner is probably the closest match but in the bottom line it comes down to the operator. Itzhak Perlman could probably make more beautiful music on a plastic ukulele than I could on a Stradivarius.

   

Forschner 14" Granton Slicer Knife | Model No. 40251

 

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Victorinox - 40646 - 14 in Granton Edge Slicer image

Victorinox- 40646- 14 in Granton Edge Slicer

 

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W4515-36.jpg

Wusthof Gourmet 14 1/4 in. Wide Granton Edge Slicer

 

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Edited by cheflayne - 1/13/14 at 1:26pm
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post #15 of 15
i would just grab a 240mm or 270mm sujihiki.
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