View Poll Results: Zwilling, Jero, or Other
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Zwilling Knife Set
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8 |
57.14% |
Jero Knife Set
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0 |
0% |
Other
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6 |
42.86% |
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09-19-2024, 12:35 PM
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Moderator
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Join Date: Feb 2015
Posts: 7,997
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Butcher Knife Set
I've got it in my head that I'd like to buy a new knife set. So, naturally, I come to you, friends and strangers on the internet! I'm not a knife connoisseur and, other than knowing one wants them to stay sharp, don't know much about the particular nuances of them, steel type, blade bevel and angle, handle design, handle material, etc. I'll likely be using them in a shop, on hanging large animals (deer/hog/steer), or at a bench with a cutting board, once or twice a year.
I'd love to hear your recommendations and thoughts. I've been thinking of this set:
Zwilling Master Knife Set, $190.00
or this:
Jero 3 Piece Butcher Set, $162.00
Cheers
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09-19-2024, 12:50 PM
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Join Date: Jan 2021
Location: Edmonton
Posts: 211
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I absolutely recommend the Zwilling set.
Although I bought each knife individually over time, I've been using them, plus a few more, for about 30 years.
Put a good edge on them to start the hunting season, and a light touch with the steel will be all you need during any butcher job.
The Master set is pretty much complete as is, feels good in the hand, provides options for different cuts, and is easy to clean.
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09-19-2024, 01:07 PM
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Join Date: Dec 2010
Location: My House
Posts: 13,588
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That Zwilling set will serve you well for breaking down animals and general purpose in the kitchen.
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09-19-2024, 01:11 PM
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Join Date: Mar 2008
Location: Caroline
Posts: 7,505
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09-19-2024, 02:26 PM
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Join Date: May 2014
Posts: 3,675
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I use a 10" Victorinox butcher knife for the bulk of it, a Mora for deboning, and occasionally a Martini fillet knife for some of the delicate tasks. Between these three knives I'm well served.
And thats what I'd recomend, a good buchers knife is a game changer so spend your money there, at least 10" IMO. Somebody gave me a Zwilling boning knife and to be honest I'm just as likely to use the Mora, there just isnt that much difference IMO.
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Last edited by Bushleague; 09-19-2024 at 02:39 PM.
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09-19-2024, 02:46 PM
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Join Date: May 2014
Posts: 3,675
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https://www.cabelas.ca/product/18884...breaking-knife
This is the one I use, my wife bought it for me on a recomendation from a butcher that her dad knew. At first I thought "Jeeze is that thing big!" I was in love with it halfway through the first hind quarter though.
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If the good lord didnt want me to ride a four wheeler with no shirt on, then how come my nipples grow back after every wipeout?
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09-19-2024, 02:59 PM
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Join Date: Mar 2008
Location: Caroline
Posts: 7,505
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Quote:
Originally Posted by Bushleague
https://www.cabelas.ca/product/18884...breaking-knife
This is the one I use, my wife bought it for me on a recomendation from a butcher that her dad knew. At first I thought "Jeeze is that thing big!" I was in love with it halfway through the first hind quarter though.
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I bought one of those for steaking whole Costco striploins.
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Two reasons you may think CO2 is a pollutant
1.You weren't paying attention in grade 5
2. You're stupid
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09-19-2024, 03:11 PM
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Join Date: May 2011
Location: Grande Cache
Posts: 680
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Bought them all separately instead of in a set but they are awesome. The 8" chef knife has been in use for 10-12 years and constantly washed in the dishwasher with 0 issues. I would 100% recommend them.
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09-19-2024, 03:18 PM
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Join Date: Sep 2008
Location: Edmonton Alberta
Posts: 9,893
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I own the one you are looking at.
Excellent knife set
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09-19-2024, 03:38 PM
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Join Date: May 2014
Posts: 3,675
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Quote:
Originally Posted by MountainTi
I bought one of those for steaking whole Costco striploins.
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With the ample curved portion near the tip, I've found it works good for all kinds of precision tasks, like "rolling" the silver skin off a roast etc. The added length lets you cut with more of a slicing or sawing motion, needing less downward pressure, which helps with keeping the thickness of your steaks even. I think using more blade helps with edge retention as well, but I dont have an exact comparitor to fully test that theory.
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If the good lord didnt want me to ride a four wheeler with no shirt on, then how come my nipples grow back after every wipeout?
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09-19-2024, 03:46 PM
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Join Date: Jan 2013
Posts: 2,985
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I use a 10" breaking knife ( cimeter knife) and a 6" semi stiff curved boning knife for 100% of my butchering. Have never needed any thing else.
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09-19-2024, 03:55 PM
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Join Date: Dec 2011
Posts: 1,906
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Olfa.
Honestly I do all my butchering with large Olfa knives.
Been doing it for years.
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09-20-2024, 08:42 AM
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Join Date: Oct 2009
Location: Calgary, AB
Posts: 2,197
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Variety.... from 10" chef to paring knives Swibo (yellow handle) for in the house. I received them over the years for, Christmas, B-day etc.
One of my paring knifes is so well used it is now pencil thin....
Victorinox (black handle) de-boning knives in the garage for carcass work (got lucky @ garage sales)...
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Last edited by graybeard; 09-20-2024 at 09:07 AM.
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09-20-2024, 10:00 AM
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Join Date: Jul 2016
Posts: 3,692
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If I was looking to buy a set right now, I would grab the 6 piece set MountainTi linked and use the savings to pick up a 10" Breaker/Scimitar (name changes by brand) that Bushleague recommends. That kit would serve you well.
The Victorinox Swibo series (aka Wenger) is another good option if you can find them for a good price.
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09-20-2024, 10:10 AM
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Join Date: Jun 2008
Posts: 10,254
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I have a few Cutco knives, and very impressed.
Can't afford a full set though! NOT cheap.
https://www.cutco.com/shop/knife-sets
A buy once and have forever purchase though.
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