What pattern/style of knife do you use for kitchen large meat prep/slicing?

O

ocnLogan

Joined
Jul 31, 2011
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Here is the situation. I love me some Tritip (if you haven't heard of it, think cross between london broil and a sirloin steak).

My kitchen knife setup is pretty basic. I have three victorinox knives. A 8in chef, 7in santoku, and 10in bread knife. These work great for most things. As I was slicing this 3lb piece of happiness (tritip) getting ready to serve it recently, I started thinking "Maybe these knives aren't the best design for this type of use".

My gut feeling is to get something with a decent belly on it (been thinking of picking up an Old Hickory Butcher or carving knife), but then I see in other places that granton edge straight blades with a round point are quite popular.

So to be clear (and its lunch time around here), this is what I'm talking about.

Taking this.
Tri-Tip-Raw.jpg


And making it look like this.
tritipslices.jpg


So what pattern/style of knife do you guys use for this type of use?
 
Hello ocnLogan, I have the knives that you have from victorinox. I also have the slicer that you mentioned with the granton edge and round tip. I really like that knife for slicing. I am not sure that I could improve on it. They also have a very fair price on their stuff. It sure would make your work much easier. :D
 
Thanks for the responses gentlemen.

I was expecting to see more knives with larger bellies, but most of the ones that have been shown have relatively straight blades.

Like I mentioned, I had started looking into the Old Hickory Butcher and Carver knives. I heard a number of comments saying that they were of course good blades, but perhaps not the best suited for work like this. The idea I got from them was that the traditional butcher knife shape was a "Jack of all trades, but a master of none", which does make a degree of sense considering its origin. By that same token though, traditional patterns have been around for years, many times because they "just work", and I was wondering if the newer style of blade was another "its popular now" type of thing, or if it was indeed an improvement, which is why I thought I'd ask around and see what people thought.

Thanks again :).
 
These older Case knives were given to me from a friend. They work very well for slicing meat.

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I have a long thin Yanagiba that slices cooked meat well. I also have an Asian style (thin) chef's knife that is probably similar to your Victorinox that would work well too. I never warmed up to the Santoku style over my chef's knives.

I do most of my cutting with the chef's knife, with a paring and a bread knife taking up the remainder.
 
20130629_220936_zps44a28227.jpg


either of these are optimal. Shorter one is 270 mm and yanagi is 300 mm. Paper thin slices of meat.
 
FTR-14c said:
These older Case knives were given to me from a friend. They work very well for slicing meat.



Click to expand...

These were more what I was expecting to see when I was asking this originally. Seems they're less common than I thought.

Does anyone have any experience with both types that wants to comment on which style they prefer?

pellidon said:
I have a long thin Yanagiba that slices cooked meat well. I also have an Asian style (thin) chef's knife that is probably similar to your Victorinox that would work well too. I never warmed up to the Santoku style over my chef's knives.

I do most of my cutting with the chef's knife, with a paring and a bread knife taking up the remainder.
Click to expand...

The 8in Chefs knife is the one that I've ended up using each time, as the Santoku is smaller and doesn't seem to work quite as well. So I'm with you on that one, although my wife does quite enjoy the Santoku.

Thanks guys, giving me lots to think about :).
 
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