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replacing victorinox forschner boning knife

post #1 of 4
Thread Starter 

I've been using the VF semi stiff boning knife for all my meat work.  Trimming spare ribs to st. louis, trimming pork shoulder, breaking down leg of lamb.   My problem with it is edge retention.  I'm on the superuser side of home cook/bbq competitor.  Some days I trim 20 racks of ribs.  I notice a huge difference in sharpness between when I start and finish.  I've been steeling and if that fails, then I go to the 6000 grit stone.  I hate to pause work to go through the whole sharpening progression.

 

I'm thinking of upgrading knives to something with better edge retention.  For the tasks I mentioned, would you guys use a garasuki or a hankotsu?  I have a honesuki for chicken, but I want to use that only for chicken break down.

 

Or... one of the butchers I know just has a box VF boning knives and he switches to a sharp one if steeling fails.

 

Any other ideas/recommendations would be welcome.

post #2 of 4

Do want flexible or stiff? There have been a few threads on them here in the past, but the boning knife is not one that gets a lot of attention as you can see. 

 

As a home cook, I don't find a dedicated boning knife all that useful. I have one, but it's a cheap junky one from early in my knife experience.  I usually use a petty myself on ribs. Strangely, my wife prefers that boning knife to all my other ones. Not sure why exactly. Probably it matches up to something from her mom's kitchen when she grew up. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 4
Thread Starter 

Thanks @phatch.  Stiff for sure.  I've used a flex boning knife and it was not for me.  I have a 150mm petty, but I find it too short for some tasks.

 

I've been going japanese with most of my main knives, so I'm looking to do the same with the boning knife eventually.  I am getting into cooking BBQ for bigger crowds and this is where the VF edge retention is bothering me.

post #4 of 4

I use a hankotsu for boning.  It's stiff and has a 90/10 edge.  Here's mine that I rehandled.

 

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