What would you recommend? A curved blade or this boning knife?
88337
You need this knife if you eat/cook meat. You can buy a whole beef tenderloin (filet) for $6-$8/lb on sale at a big box store on sale and trim it yourself. That'll save you up to $100. You definitely need three knives in a Western kitchen: a French chef's knife; a flexible boning knife, and a bread knife, which you use for splitting cake layers, too. (Make sure the latter is 10" or even 12" long for that.) You can add a small paring knife and/or 6" utility knife down the road if you like. Never buy a knife set, by the way. Knives within any one brand aren't always the best of their kind. Moreover, you'll get knives you don't need and it'll be missing knives you do need.
88338
I got this knife, primarily because Cooks Illustrated recommended it. And, to be honest, i haven't used it very much. This is not a fault with the knife, just haven't done that much with meat over the past few months. The knife seems comfortable to handle and sturdy. My opinion, based solely on instinct, is that i would prefer this straight bladed knife for boning. But then again, maybe i just need to be schooled in the appropriate technique for using a curved blade. Sorry i couldn't be more definitive.
88339
This boning knife. On the other hand I'm not sure what you are using knife for.
88340
You need this knife if you eat/cook meat. You can buy a whole beef tenderloin (filet) for $6-$8/lb on sale at a big box store on sale and trim it yourself. That'll save you up to $100. You definitely need three knives in a Western kitchen: a French chef's knife; a flexible boning knife, and a bread knife, which you use for splitting cake layers, too. (Make sure the latter is 10" or even 12" long for that.) You can add a small paring knife and/or 6" utility knife down the road if you like. Never buy a knife set, by the way. Knives within any one brand aren't always the best of their kind. Moreover, you'll get knives you don't need and it'll be missing knives you do need. You need this knife if you eat/cook meat. You can buy a whole beef tenderloin (filet) for $6-$8/lb on sale at a big box store on sale and trim it yourself. That'll save you up to $100. You definitely need three knives in a Western kitchen: a French chef's knife; a flexible boning knife, and a bread knife, which you use for splitting cake layers, too. (Make sure the latter is 10" or even 12" long for that.) You can add a small paring knife and/or 6" utility knife down the road if you like. Never buy a knife set, by the way. Knives within any one brand aren't always the best of... » Read More You need this knife if you eat/cook meat. You can buy a whole beef tenderloin (filet) for $6-$8/lb on sale at a big box store on sale and trim it yourself. That'll save you up to $100. You definitely need three knives in a Western kitchen: a French chef's knife; a flexible boning knife, and a bread knife, which you use for splitting cake layers, too. (Make sure the latter is 10" or even 12" long for that.) You can add a small paring knife and/or 6" utility knife down the road if you like. Never buy a knife set, by the way. Knives within any one brand aren't always the best of their kind. Moreover, you'll get knives you don't need and it'll be missing knives you do need. « Show Less
88341
I cannot speak for the functionality of the curved blade, though I personally find that this knife works well for boning just about any type of meat, and it even makes a decent fillet knife. I highly recommend the Fibrox handle though.
88342
My knife has a curved blade....I liked it so well I bought another for our second home.model seems to read 5.6603.15..don't know if the curve is a big deal or not.
378554
There seems to be no difference so go with price. Please note that neither model has a cutting blade, if that is important to you.
2200304
I use an accu-sharp knife and tool sharpener. It does a fantastic job on this particular blade. When you see one; the way it is used is pretty self-explanatory.
1894759
If you need a thin knife, perhaps take a look at the Kershaw Ken Onion. It is a frame lock knife which has no scales on it at all, and one of my favorite pocketknives.
1382491
A search of either leads you to the same knife. The knife is awesome. I own one and have give two as gifts.
205859
Can't help you. Don't use serrated knives. Can tell you the Trizor made all my other knives dangerously sharp!
354895
I dont have an answer, but Im looking for the same thing. Have you found a blade that does cut a flat bottom dado?
1806758
I use my Chef's Choice 300 to sharpen all my knives. The curved blade into the hilt makes it a little more difficult with the electric sharpener, but it works well enough that I don't have any complaints. Cook's Illustrated recommends the Chef's Choice 130, but it is a bit more pricey.
702473
Either one..Knife is offered in both styles...I own non serrated version..superior knife, quite excellent.
1206106
Don't know the steel details. However, the boning knife performs as well as the chefs knife. I'm a butchers son. I would put either knife up against knives in the $200 plus range.
354875
Condor knife would be my next choice for the price. You can't go wrong with the mora BB. It gives you a sharpener & ferro rod
1021355
Allie you should consider the kabar bk 5 magnum camp. Its not a serrated blade and its perfect for carving/hunting hog. All around great blade. Its has a whole range of purposes. You will love it! I truely love all my knives but the kabar bk 5 is the best!
468617
I would suggest the full grind BK-16 instead if your looking for a short knife. The BK-15 is more of a camp kitchen, butchering, or meal preparing knife.
989843
I am pretty sure plain old plastic knives (like the kind from fast food places) will cut it for you (without ruining your counter.) Those serrated ones, especially from Wendys (they have the best flatware!) are sharp enough to cut apples and meat. I do like this knife though for for thicker things like cakes where those little freebie ones are too skimpy.
218677
Knife blade is too curved to do any widdling does not have a very large straight section on it. Hope this helps overall it's a great looking knife.
436679
I have both, and I use the non-serrated blade for smoked meats and cutting cheeses. The serrated blade eats up cheeses pretty good. I use the serrated blade for breads mainly and the non-serrated blad for smoked meats, and cheeses.
2274151
Yeah, although I wouldn't recommend it, I would go with the tojiro utility blade, for a quicker breakdown and more precise cuts