Need some advice on knives

Smokin Soon · July 02, 2008, 06:22:33 PM

Have been having one hell of a good time with my BDS, no bad smokes. I have entered into a new world for meat trimming. For a pork shoulder I had no trouble trimming the fat cap. Now that I am hooked on Hab's Canadian Bacon, some of the loins are really fighting me!
I get the fat cap off, and then there's that silver membrane stuff. I need to buy a couple of new knives for this hobby. What type of knive or knives would I consider for this? I don't want to buy the wrong stuff!

Gizmo · July 02, 2008, 08:46:48 PM

You can search the forum for a few threads on knives and there are many opinions on which is best but the best advice I have been given on buying a knife is to find the one that fits your hand, is the most comfortable feeling in your hand and has a good balanced feel in your hand.

Habanero Smoker · July 03, 2008, 02:27:56 AM

The type of knife I use to remove the silver skin is a boning knife. It takes a little practice and patience, but is easy to do. First insert the knife tip under the silver skin and cut a small tab that you can hold on to. Hold the tab taunt, and with the knife begin slicing off the silver skin. When doing this angle the knife edge up to prevent from cutting into the meat.

This article will give you a better idea of how to do this.
http://www.taunton.com/finecooking/articles/how-to-trim-tenderloin.aspx

As for brands of knives that is a personal decision. I had the opportunity to try out Ergo Chef knives, and now I am hooked on them.
http://www.ergochef.com/categories.asp

But when I am cooking outdoors, I use those knives with the white handles, the type you find in Sam's Club. They work well, and I have use this type of boning knife to trim the silver skin, and it worked just as well.

Arcs_n_Sparks · July 03, 2008, 06:10:20 AM

Quote from: Habanero Smoker on July 03, 2008, 02:27:56 AM
First insert the knife tip under the silver skin and cut a small tab that you can hold on to. Hold the tab taunt, and with the knife begin slicing off the silver skin. When doing this angle the knife edge up to prevent from cutting into the meat.

Hab,

You should post on YouTube; you'd be a hero... :D :D :D

Arcs_n_Sparks

KyNola · July 03, 2008, 07:44:25 AM

Once again, Habs is dead on topic. The boning knife works great to remove the silver skin. Takes a little practice at first but you'll master it in no time.

KyNola

Habanero Smoker · July 03, 2008, 02:27:23 PM

Quote from: Arcs_n_Sparks on July 03, 2008, 06:10:20 AM
Quote from: Habanero Smoker on July 03, 2008, 02:27:56 AM
First insert the knife tip under the silver skin and cut a small tab that you can hold on to. Hold the tab taunt, and with the knife begin slicing off the silver skin. When doing this angle the knife edge up to prevent from cutting into the meat.

Hab,

You should post on YouTube; you'd be a hero... :D :D :D

Arcs_n_Sparks

If I did post on YouTube, then everyone would know how clumsy I really am with a knife. :)

West Coast Sausage Maker · July 03, 2008, 06:53:34 PM

A Pro meat cutter here....

Henkels 6" boning knife.

West Coast Kansan · July 03, 2008, 10:08:40 PM

I like Gizmo's advice with whatever you buy. Just a function of keeping them sharp - if it does not fit your hand comfortably the brand wont matter.

Wustoff, Henkel are nice. I was going to build out a block of them but most recently picked up some W Puck knives. When I keep them in good shape they are the best I have had and about 10% of the others price at costco.

deb415611 · July 04, 2008, 04:26:07 AM

Quote from: Habanero Smoker on July 03, 2008, 02:27:56 AM

As for brands of knives that is a personal decision. I had the opportunity to try out Ergo Chef knives, and now I am hooked on them.
http://www.ergochef.com/categories.asp

Habs,

The owner was doing a demo in the Waterbury Costco awhile ago but I was in a hurry & he was busy with other people so I didn't get a chance to try them out. Do you think that they would be comfortable for a smaller hand? What do you like about them?

I noticed on their website that they also do knife sharpening. I have been meaning to find a place to bring my knives.

Thanks,

Deb

Smokin Soon · July 04, 2008, 08:54:46 AM

Just checking on some Henkels knives, is a flexible one the way to go or not?

Habanero Smoker · July 04, 2008, 02:37:42 PM

Quote from: deb415611 on July 04, 2008, 04:26:07 AM

Habs,

The owner was doing a demo in the Waterbury Costco awhile ago but I was in a hurry & he was busy with other people so I didn't get a chance to try them out. Do you think that they would be comfortable for a smaller hand? What do you like about them?

I noticed on their website that they also do knife sharpening. I have been meaning to find a place to bring my knives.

Thanks,

Deb
[/quote]

The developer and owner is Chef Andrew, he used to be on the Food Network. The thickness of the handles are about the same as most knives, the difference is how they are shaped in a downward angle that makes them feel more natural in your hand. The larger the blade the greater the angle. Also I find that they are very well balanced. I have had them over 18 months, and they are still sharp. I'm fortunate I have a couple of kitchen supply store within a decent driving distance that sharpen knives.

deb415611 · July 04, 2008, 02:55:47 PM

Quote from: Habanero Smoker on July 04, 2008, 02:37:42 PM
Quote from: deb415611 on July 04, 2008, 04:26:07 AM

The developer and owner is Chef Andrew, he used to be on the Food Network. The thickness of the handles are about the same as most knives, the difference is how they are shaped in a downward angle that makes them feel more natural in your hand. The larger the blade the greater the angle. Also I find that they are very well balanced. I have had them over 18 months, and they are still sharp. I'm fortunate I have a couple of kitchen supply store within a decent driving distance that sharpen knives.

Habs,

Thanks, I need to go hold them to see if they would be good for me. I was intrigued by the design. Good to know that they stay sharp. I need a new chef's knife and haven't taken the time to go get one. I need to look at their website again to see if they have a showroom - I did see a few places within an hours drive that carry them though.
Deb

Gizmo · July 04, 2008, 03:11:47 PM

Deb,
If the Ergo Chef doesn't fit your hand, try a Global. They have a smaller handle and are much lighter. I have heard they are a favorite for women and those with smaller hands. Being lighter, they should also cause less fatigue. The Ergos do look good. I haven't seen them around here but then haven't really been looking.

deb415611 · July 04, 2008, 03:20:39 PM

Giz - thanks, I will check those out as well.

SmokinSoon -- Sorry didn't mean to hijack your thread :-[

Smoking Duck · July 04, 2008, 05:09:05 PM

I use a fillet knife to remove the silver skin on the loin. Do it the same way as Habs does but, I like the feeling of a good fillet knife when doing it. For me, I feel I can be pretty precise with the flexibility of the blade.

As far as other knives go, I agree. If it ain't comfortable, it's no good.