did busse ever make kitchen butcher knife?

Y

yoz's friend

Joined
Jun 30, 2001
Messages
1,751
i would love to see a super sharp boning knife. i think it would be epic and a surprise big seller. what do you guys think?
 
Maybe it was 'butcher's" that tripped me up. They other model that crossed my mind was the old D2 fish boning knives. Do you have a pic resembling what you mean?
 
no. but i was on youtube watching japanese cutting up fish and stuff with some crazy sharp knives and it just gave me the idea.
 
Do you want a "Butchers" knife, a "Boning" knife or a "Breaking" knife?

I am a Butcher by trade, and I don't think a "Butchers" knife would get as much use as one may think.
The flats are Tall, more so than the patterns shows above. I would think an 8"-9" "Breaking" knife would work better.

Boning knife: often 6"-7" in length 3/4"-1" blade height, stout, saber ground, great for joint work and can work as an impromptu parer, almost always a straight back.

Breaking knife: Edge to spine often lands between 1"-1.5" with a Saber or flat grind, trailing point or straight back, and sometimes an offset handle to aid in board clearance.

Butchers knife: edge to spine often 2.5"+ at the heel, trailing or drop point depending on how much belly is preferred (though a drop.point in this pattern is often called a "Chefs" knife), edge hangs below the handle to aiding chopping but allows for more rolling under pressure in harder product when lacking height to stabilize the knife, as well as harder when "breaking" joints, can be flat or saber ground, but often is saber which causes more stiction on raw meats, especially pork and poultry, though it will slice meat straight due the faces stabilizing the cut.
----------

Knowing my preferences and experience, I would take an SR101 Breaking knife, 9" blade, 4"-5" g10 handle, trailing point, flat ground, and ran harder like the Boney Actives...
 
Last edited:
You must log in or register to reply here.
Back
Top