Appears the majority of questions reference filleting fish. Need good knife for slicing roasts &amp; turkey. Is 7 1/2" blade ok, or do I need a 9" blade?
949526
I've found the 7 1/2" fine for me. I generally have been using it for turkey breasts, half hams, and roasts. The only length problem I have is with the coiled cord. Always plan on an extention cord, but no big deal. Love mine.
950526
Start by scaling the fish first. This will make it much easier. I use dexter s138 knives. I am a wholesale seafood distributor and I use these everyday. They are great for the money.
548139
it's about the size of a good sized steak knife...it's not a BIG knife, but perfect for eating meals with and for using for general use in the kitchen. Might want a bigger knife for a loaf of bread? It's my favorite kitchen knife though because I use it for everything from avocado, to meat, rolls, tomatoes, etc. Totally worth the price...I know they're expensive but this is actually my 2nd one because I wanted a "just-in-case" one...I take the second one to work with my lunch ...
464790
I watched my buddy sharpen a fillet knike with it using sweeping angles and it worked fine. This when processing my deer so we had to sharpen it "tons" of time. I believe the knife was a 7" blade.
999405
I think the copy editor missed a period. It should be: 7.5". I used mine about 10 minutes ago and the blade was not 6'3". I'm very happy with it, by the way. Like a lot of people, I'll cook a roast at home, have a meal and then slice the rest of it the next day when it's cold and use the meat for sandwiches.
1809649
The maximum food length (from the instruction manual) is 9". The manual also states that 'large food items like roasts and slabs of bacon' need to be cut into smaller pieces before slicing.
943306
Thickness of blade spine is .110", a little under 1/8"t. Length of blade's cutting edge is 1.951", a little under 2". Good little knife for cutting cordand such, could probably clean a small fish in a pinch. If by slicing your referring to food preparation, blade length might be little short.That being said, I like this knife. It's stout and handy.
565481
I use this knife for part of the skinning process. I use a surgical for the neck and a 71/2" fillet knife for removing the rectum. Buck Knifes are great. I do all my skinning on the camp pole so I have a variety of knifes available. I used this method on 9 deer this past fall. I have been the camp skinner for over 30yrs and enjoy a made in USA of high quality like a BUCK!!
1089384
A flex knife might be good for trimming bone and fat. This semi-stiff knife has proven to be good for slicing and carving as well as trimming and boning for me. So, it fits both of my needs. I have been very pleased with this knife since I bought it. I use it almost daily and have not had to scrapen the blade yet.
468617
I would suggest the full grind BK-16 instead if your looking for a short knife. The BK-15 is more of a camp kitchen, butchering, or meal preparing knife.
914893
I've done both fish gutting and skinning my doe with this knife and I did not see any issue. The blade it thick enough that you do not have to worry about it breaking and the thin enough that you can get those tenders and loins out no problem. Fish gutting was easy easy. No issue there. Gutted many bass and crappie. I enjoy the knife. Great size and weight. Enjoy it.
1672548
I don't know but it is terrible on fish. I would think you can get a turkey electric knife for a lot less than $150. I would not buy it again even for $50.
1475272
I have both knives, each serves its purpose and is wickedly sharp. Cleaver wks well for meats and large veg, nakiri does great on smaller veg and specialty knife cuts. I rely on both.
13748
i'd say about 1/4 to 3/8 of an inch and that's for a steak or chop. i'm not sure how deep for roasts but i'd try several readings. hopes this helps.
1588000
This knife s fine for Fishing,in spite what anyone else says! I have owned 3 of these and they fillet any fish quite well! Come very sharp right out of the package too.I still hone mine close enough to shave with if needed! ;)
762078
I'd say 6-7 oz. The fisherman model might be better suited, if weight is a concern. I've had the Fisherman model since 1984, and the Champ has everything the Fisherman model has, AND everything else I've come to want over the last 29 years of using it! :D It IS a much larger knife, so the Fisherman might be a better choice if weight is an issue, IMHO.
88338
I got this knife, primarily because Cooks Illustrated recommended it. And, to be honest, i haven't used it very much. This is not a fault with the knife, just haven't done that much with meat over the past few months. The knife seems comfortable to handle and sturdy. My opinion, based solely on instinct, is that i would prefer this straight bladed knife for boning. But then again, maybe i just need to be schooled in the appropriate technique for using a curved blade. Sorry i couldn't be more definitive.