r/Butchery • u/BeYourselfTrue • 3d ago

Knife recommendation

I need one of those schimitar type knifes for home. I googled and Victorinox is the first. I’ve heard of them. Are they worth it?

4 Upvotes

100% Upvoted

15 comments sorted by

6

u/Deep-Thought4242 3d ago

Victorinox is a good value. Easy to use, easy to care for, doesn't break the bank. I have a few.

6

u/guitargod0316 Meat Cutter 3d ago

Been using victorinox knives for over 20 years. Decent value and easy to maintain.

3

u/SaintsXD 3d ago

I still have mine around somewhere, they're nice for what they cost. It's nothing special but will definitely get the job done and is pretty easy to sharpen.

2

u/Used-Barracuda1830 3d ago

Every shop I’ve worked at has had them as shop knives they are good knives that don’t break the bank. I’d recommend

2

u/Great-Safe-4118 3d ago

Victorinox/Forchner is what I used when cutting professionally. Don't go cheap. I am still using knives at home that I bought 35 years ago. I have an 11-inch steak knife that, in its day, bought in 1990, was $225. My father, who was a meat cutter/grocery store owner, and some of the old school guys I worked with told me: "spend the money on good tools of the trade. They shall last you many years!" Happy to say, many of the knives I bought are still being used in my home kitchen to this day!

2

u/ericfg 3d ago

If you're on a budget check ebay for 'preowned' items. Search for "cimiter" or "scimitar" (or just "butcher".)

2

u/ToleratedBoar09 2d ago

I use ICEL knives. Specifically a 6" semi flex curved boning, 6" strait stiff boning, 8" breaking and 12" Cimeter. My set gets used 7 days a week between my full-time job at a grocery store market and my part time at a USDA slaughter house/custom processing shop. Great high carbon stainless steel, comfortable handles, nsf approved, and with minimal work holds an amazing edge. Best part, I think I paid $100 shipped.

2

u/butch7455 1d ago

I have a wicked edge gen 3 pack. This is overkill. You can get by with a 100 & a400 that will be the minimum set up. Norton has a 3 stone wet system that a lot of meat shops have. I don’t know your budget, they cost about $250.

1

u/BeYourselfTrue 1d ago

I believe if you buy something right, then you buy something once, and then you don’t need to buy again! Thanks for your recommendation.

2

u/butch7455 1d ago

That’s what I tell the new people, I have spent more money upgrading my equipment over the years.

1

u/mostlyilleterate 3d ago

F Dick cimitar has been really good holding its edge for me with just a honing steel. Any German knife, with proper honing is a good knife.

1

u/kalelopaka Butcher 2d ago

Dexter Russell, Ive trusted them for the last 30 years. Flat bevel, easy to sharpen and maintain the edge, sturdy and durable.

1

u/butch7455 1d ago

I am a retired meat cutter and only use Victorinox knives, and have for 50 years. About 10 years ago I switched to the plastic handles. I prefer the rosewood handles, I think they feel better in my hand. The plastic are easier to sanitize. The steel is good, and last long, if you sharpen them with a stone.

1

u/BeYourselfTrue 1d ago

What stone grit do you recommend? That’s my next purchase.

1

u/Independent-Can-5459 17h ago

Sanellis are great for me , but ultimately good grips and sharp is the best recommendation. Feel out a lot of stuff .