which knife is best for trimming the silverskin etc on beef? flex or stiff? straight or curved?
1044999
I like using a stiff curved blade. As silverskin is never uniform thus a smaller portion of the blade comes in contact with the meat and allows exact directional cutting. The stiff blade allows me to be in control of the angle and direction I cut. Hope this helps, Jim
1045000
This exact knife is what I have and love it. I do a lot of meat trimming from brisket to ribs, this is my go to knife. I keep it razor sharp with my wicked edge sharpening system. Do yourself a favor and buy a good hone like the f.dick butchers smooth hone
863462
I like it for cutting meat since I keep it really sharp. But the edge is fairly thin so I am either very careful or use a boning knife around bones.
1192874
I have used it on bulk lunch meats and block cheese. Cut both, it is not fast but I am quite happy with the purchase. I would suggest placing soft items in the freezer for 15-30 minutes to firm them up. I found this made the slicing easier.
565481
I use this knife for part of the skinning process. I use a surgical for the neck and a 71/2" fillet knife for removing the rectum. Buck Knifes are great. I do all my skinning on the camp pole so I have a variety of knifes available. I used this method on 9 deer this past fall. I have been the camp skinner for over 30yrs and enjoy a made in USA of high quality like a BUCK!!
402182
I do have both attachments. The Side Swipe is better for mixing heavy batters. The attachment is heavier than the Flex Edge. I do use the fles Edge for light batters like milk based ones. Overall the SideSwipe is a better choice for more consistent mixing.
2068800
Yes. 40513 is the more flexible blade and is straighter. 40515 is stiffer and has some upsweep to the cuttin blade.
1201515
Flexible but not flimsy. They're my go-to utensils now. They can scrape dough out of a bowl, stir a sauce on the stove, and cut through chunks of browning ground beef.
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.
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.
1852591
I use the stubby butcher alot-has a nice sturdy handle to grip and a medium size blade which can handle cutting through a chicken leg.
127020
My knife was very sharp. Sharp enough to cut me! It is very rigid for it's length. Perhaps that other person was using the flat side of the knife? It is sharp enough to cut cake & bread with ease. It's not razor sharp, because it is not meant to be a razor sharp meat carving blade. Buy it, you won't be dissapointed.
1946558
The spoonula is the most flexible. The other blades are somewhat stiff, you can see the thick center rib. They do conform pretty well tho. I love the design and never use my old ones any more because they are too soft!
1223519
think a boning knife is thinner and more flexible. I use that 6" blade for slicing meat. Works great love the set.
926817
Anytime you have something to slice that has a tough outer skin, the knife does bog down. However, it has no problem carving roast, making a steak from a roast, bread (not with a tough crust), turkey, or anyother meat. I haven't found it helpful on raw vegetables .
2132722
metal, but they don't adjust for thicker cuts. 1/2" thick meat is the biggest you get!
978085
I wouldn't use a curved scissor. The scissor quality is very good so buy a straight. Be very careful cats have very thin skin and can cut easily. Was groomer for years. If very matted May have to shave.
327462
These scissors have a curved end. They are very sharp also. Great purchase, highly recommended.