The proper way to break in a BK15

[mrn8]

Venison! This is one awesome meat prepping knife. It just kicked the Henckel's slicing knife to the curb. The upswept portion of the BK15 is an absolute dream to work with for trimming silverskin off of tenderloin. The entire blade profile made for very efficient work of slicing the steaks out of it and trimming a couple of areas that were freezer-burned as well. Yeah, I let this one fall to the back of the freezer and kind of forgot about it. Oops...

Anyway, I'm loving this knife so far and will have it in the kitchen with me this weekend when I cater two meals. It'll be assisting me in prepping beef tenderloin for about 150 people and I can't wait to see how well the edge lasts during that process. I typically have to sharpen my kitchen knives twice from start to finish of this event, so I'll report back on how the BK15 stacks up.

I'm a huge fan of this design, Ethan! I've now got a fascination with upswept blades that may cost me dearly!

 

[thrillbilly]

MMMMMMMMMMM

deer meat and Beckers! I approve this message.


I say mrn8....thats a fine looking steak knife ya got there!

 

[Captain Airyca]

I approve of this thread. not that anyone cares but I do.

 

[thrillbilly]

I approve of this thread. not that anyone cares but I do.

I care...and we dont care who else dont care, but I bet they care too. Buncha CareBears up in heah!

 

[bchan77]

Does prolonged cutting of raw meat pose any problems of rust, especially when you serve meat for 150 people? Thanks.

 

[MikeyJ]

I'm a full on carebear and I have this strange craving for some venison...? Weird.

 

[Jonny1280]

Woweee!! That looks great. I have'nt had a good venison steak in too long. I also approve of this message!

 

[mrn8]

Does prolonged cutting of raw meat pose any problems of rust, especially when you serve meat for 150 people? Thanks.

It'll just be for silverskin trimming, and I expect all the oils in the meat will keep the blade protected. It may patina the exposed edge, I suppose, but won't have enough time to rust.

 

[thrillbilly]

meat WILL patina bare carbon...but like Mrn8 said, it aint gonna rust, or at least not quickly. I have some patina smears on my 11 from cutting up a pork chop the other night, it did a damn fine job of it too!

 

[cjr7]

Your pics have made me more anxious than ever to get a hold of my recently ordered bk15 because I intend to use it in the same way. Food prep. Let us know how it goes.

 

[mrn8]

This goes on the grill tonight and 45lbs of beef will get trimmed up on Friday. I'll be sure to update.

 

[Tilley Knife]

Man, I'm hungry.

 

[vittorioe89]

That is indeed the proper way sir. Keep us posted on the edge retention test. I expect it will serve you well.

 

[clich]

that reminds me i still have some loin in my freezer. I know what im grilling up this weekend. That looks scrumptious

 

[wasatchdan]

I'm so glad I have forty pounds of elk meat in my freezer right now. This thread is making me hungry for wild meat.

Congrats on the 15, mrn8. I still need one of those.

 

[daizee]

Yeah! That's what I want a 15 for! With my 5 for larger disassembly. Tho I have a competing design of my own... ;-)

Do report on the performance post-event!

-Daizee

 

[tomsch]

My BK15 has been used only for kitchen work so far. Even slices tomatoes pretty well. Probably going to reprofile the edge on my Edge Pro just a little to make it slightly better slicer. Not too much though because it still needs to do tough work if needed for camping.

 

[mrn8]

Turned out awesome. Used "Chef Peterson Venison Table Shaker" seasoning and Coca-Cola for a marinade.

 

[Tilley Knife]

Used "Chef Peterson Venison Table Shaker" seasoning and Coca-Cola for a marinade.

Yes Sir, awesome indeed. I love marinating with Coca-Cola. Great thread. :thumbup:

 

[wasatchdan]

Dr. Pepper works great, too.