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If you were going to be cutting a lot of whole rib eyes and briskets, what would be your idea of the perfect butcher knife. Please be specific.

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I do all my meat cutting currently with two knives...a 6" curved semi stiff victorinox boner, and a 12" victorinox cimeter butcher knife.. both have DIY modified grips. Havent found the need for anything different as of yet.

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Originally Posted by Obsessed1
I do all my meat cutting currently with two knives...a 6" curved semi stiff victorinox boner, and a 12" victorinox cimeter butcher knife.. both have DIY modified grips. Havent found the need for anything different as of yet.
Those are the two knives I use for cutting. Mine have the black stock grips. The big one works great for breaking down pork butts into strips for grinding into sausage.


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Originally Posted by Obsessed1
I do all my meat cutting currently with two knives...a 6" curved semi stiff victorinox boner, and a 12" victorinox cimeter butcher knife.. both have DIY modified grips. Havent found the need for anything different as of yet.

That right there is a good combo. May ask for that for Christmas!

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For cutting beef loins etc into steaks I use a big old school "breaking knife", Columbia High Carbon 4812, got it on eBay to my door for 32 bucks, excellent condition. For straight uniform cuts (I like steaks uniform thickness) you need a long knife to eliminate human error. Great for cutting ham butt steaks and large sirloin and round steaks. I think the edge holding abilities of carbon steel are self evident...but if you have to have stainless...Dexter Russell.


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I just bought a 150 dollars German knife and I like my cheap one better.


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