The first knifes I use were Chicago Cutlery, with a Dexter here and there. A old meat man gave me a 10" Forschner steak knife about a year after I started cutting, I HAVE NEVER USE NOTHING BUT A FORSCHNER SINCE.
If I work for a company that didn't buy them for their cutters, I bought my own and I hate to tell you but i'm so old I can remember when I only paid 6.99 for a boneing knife and 9.99 for a steak knife.
I like Forschner wood handled knives. I use 3 knives. A 10" steak knife, a 8", and a 6" regular (not the really flexible one) boning knife. I have regular sided knives. Not those with the with the grooves in them like pictured with the pork on the home page here. I have used Dexters and F. Dick but not since about 1981.
I own my own knives and I've accumulated quite a variety. I've really taken a liking to a 10" Sheffield " Granton" edge "Butcher" knife that I bought a few years ago. Everybody else seams to like it too cause I have to whack their hand every once in a while!lol! Where I used to work they rented their knives all Forschners. They were hollow ground and cut real nice.
I have Victorianox and Henkle. One Really Big one a few boning knives and a few steak type that aren't the flex type. Now I need to slap the deli manager's hand...she sneaks in and uses my boning knives to open her chicken boxes I told her to use the box cutter. She does ......when she sees me looking. I am quite sure when I'm not there it's the knife. Time to make her learn how to sharpen them!!
I'm a Forschner lady, I buy my own. jlarsen123 I use to have the same problem but it was the guys wanting to use mine, they were to lazy to sharpen their own. after a few threats to cut their hand off and a few unlady like words that took care of that problem
you guys ever catch another dept coming in grabing your knife to cut the plastic off a skid or cut open boxes with.......when they do that i wanna skin'em..lmao
Forschner - I have a whole box of used knives! I use a 12" steak, 6" boning- The boning knife is thin, I can cut circles!- when I get a new boning knife, I put it on the grinder till it bends! If you do this , be sure to dunk it in water to keep it cool, or it will take the temper out of it, and be worthless
Leon, we broke beef at my last job and I had one of those toe stabbers yur talkin about. I was disjointing a neck, yakin away bout fishing or something not paying attention, had that neck close to the edge of block and that skinny little knife slipped off and went in and out of my hip so fast.... oops! I got a free trip (for me) to the hospital. That one hurt like hell I could'nt hardly walk or even move without tugin at that wound for a long time. That was "close" if you know what I mean! Few inches to the left and I'd of been in real trouble! Ha! I can laugh now but it wasn't funny at the time. Those real thin flex knives you guys mentioned are awesome for slicing venison if any you guys bone deer. I have a Forschner 7" (40710) real thin flex blade that's about 1" wide at the base, I love it. When I'm not boning deer it's a bad ass tomato slicer!
kingofcubes, how do you like the handles on your Granton knives? Are they the actual "Granton" brand or another mfg. with the Granton style blade? I have the Granton brand and I like the blades but hate the handles.
I to use Victorianox and Henkle.Both steak knife and Boning.My knifes are supply so they stay at work.I do have my own at home.I hate it when I fine people have no respect for our cutting tools and they come in and use them for strap cutters.That is when I threaten to cut their fingers and other things off.
I told her to use the box cutter. She does ......when she sees me looking. I am quite sure when I'm not there it's the knife. Time to make her learn how to sharpen them!!
