Kiwi as I am, my main boning knife is a Dexter. I love that cheap white handle, perfect fit. Carved up a lot of game and many a lamb. Every knife in our meat lab at school is white handled Dexter. Great way to start kids cutting. Meat, that is. Meat, from critters.
3 Likes
Words of wisdom.
Dexter is all anybody really needs. I love them to death. I’ve seen more “knife bag poseurs” than I can count. They spew knife makers’ ad copy way better than they can cook.
(post deleted by author)
WTF? You revive a thread that’s been dead for over a year, only to say “never mind”??
It’s an annual event!
Yes, @shrinkrap. It is, indeed, at least an annual event. I like to start the holidays with my knives ready for action. I often do a mid-year sharpening around the Fourth, too. So sorry about your knife tips. Yikes. A knife with a broken or bent tip is a daily reminder of tragedy. I am with you on boning knives. That rounding to the bolster on many boning knives is just plain annoying. My paring knife is great for boning. The boning knife is one of my purchasing regrets.
1 Like
Yes. I think these bolsters’ only purpose is to convince buyers that the knife is of the same quality as other knives in the same $$ line. They necessitate a rounded file and/or a coarse crock stick.
Lucky is the cook who’s past the stage of wanting their knives to match. Just buy a bendy fillet and a stiff (bolsterless) butcher’s boning knife.
3 Likes
One of the dirty secrets about being addicted to thrifting is having no purchasing regrets associated with kitchen knives, since they were all $3-5 investments of cash (just don’t factor in the thrifting time!).
1 Like
And another is the thrill of finding a very good knife priced at $5.
1 Like
Or, have the entire hook ground off. I’ve done this to a couple of boning knives.
1 Like
Sure, and anyone considering this should have someone with your knowledge and skillset do it. Otherwise they’ll F up the heat treat and hurt themselves.
2 Likes
