Knives

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Raider18
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Knives

Postby Raider18 » Fri Sep 06, 2013 1:36 pm

What kind do you use to trim your meat?
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Re: Knives

Postby BluDawg » Fri Sep 06, 2013 1:40 pm

6 1/2" semi stiff boner
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Knives

Postby NPayne1 » Fri Sep 06, 2013 3:16 pm

BluDawg wrote:6 1/2" semi stiff boner

Man blu, that could be taken so wrong!
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Re: Knives

Postby CypertJ » Fri Sep 06, 2013 3:42 pm

I use an inexpensive filet knife
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Re: Knives

Postby Rambo » Fri Sep 06, 2013 4:19 pm

sharp
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Re: Knives

Postby DATsBBQ » Mon Sep 09, 2013 7:24 pm

What ever is clean, sharp and no longer than 5 inches.
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Re: Knives

Postby Speed » Mon Sep 09, 2013 8:46 pm

Calphalon Katana 5" Utility
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Re: Knives

Postby SeanC » Fri Dec 06, 2013 5:22 pm

Victorinox makes great inexpensive knives. I have an 8" breaking knife I use for pre work. Feels a little long but works like a champ. Might replace it with a 6" boning knife later. And a 12" slicer for post cook. That knife is money!
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Re: Knives

Postby Big Ed » Fri Dec 06, 2013 7:37 pm

CypertJ wrote:I use an inexpensive filet knife

Same here, just make sure its like a razor!!
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Re: Knives

Postby Purpahurl » Mon Mar 03, 2014 11:40 am

I like Old Hickory and Case XX carbon steel knives. I use Dexters too.
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Re: Knives

Postby AlwaysSmokey » Mon Mar 03, 2014 1:58 pm

I prefer a solid white spork. :laughing7:

I use the carving knife that came in my knife set, it's got those fancy dimples instead of a serratedd edge. works darn good. of course they all hit the sharpener often.
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