Professional knives in the kitchen

There is a place for them.
The more I use them, The more I like them. For their low cost and total usefulness.
I will be talking about sharpening. If I dont do it your way? thats cool. Many ways to skin a cat.
What I am going to attempt is just some understanding of what an edge is and common mistakes I see in every butcher shop I pass by.

I will qualify myself in that I'm an amature knife maker of hunting knives, I ran a little side business refurbishing chefs knives with new scales and blade reforming. Metal work Tradesman of thirty years Master Locksmith.

We all love a nice typical chefs knife and Im no different


First the pro blades and then ill get onto what sharpening really is.
Butchers knives made in Switzerland or Solingen Germany are made for hard use , Are very hygenic and can carry what I call a Samuri edge.
More on that later.
After speaking with the best butchers I know it came down to;
1) 13 cm curved boning knife
2) 15cm straight boning knife
3) 20cm slicing knife
4) 20cm fillet knife
As shown here in my colection


The 13 CM curved boning knife is aslo availabe in 15 cm, But the shorter blade is better as you basicly tip cut with them The shorter blade gives better control over the tip and is a good go between for boning out a chicken, Leg of lamb or shoulder of pork. It will do it all.
However dont use it as a slicing knife. The bend back has caught many a fingers unaware as the blade is never really flat on the chopping board.

The 15 CM Straight boner is realy a utility knife. Its stronger for tough jobs and can also be used for slicing small portions.
Its the butchers go to when fine prepping .

The bull nose slicing knife or is brother the Scimitar (pointed end)  are perfect for ,,, well slicing.
I like the bullnose as I can "Push cut" with it like a chissle,, Very handy when taking hard dried pig skin off.

The fillet knife speaks for itself.  Not only good for fish but also used for cutting Schitzel nice and fine.

TBC