TRIMMING / BONING KNIFE. Mercer, Dexter, Messermeister or Victorinox?


 
Mike-GA

Mike-GA

TVWBB Super Fan
What do you think of these?

Looking to trim fat/bones for things like Briskets, Pork Butts, Rib Roasts, etc. Thinking NSF certified for ease of cleaning, simple utilitarian, no frills quality, and easy on pocket.


Mercer: 6” Millennia M23820 - Curved Stiff

Mercer Culinary M23820 Millennia 6in Curved.jpg



Dexter-Russell: 6” Sani-Safe 01483 - Flexible Curved

Dexter-Russell Sani-Safe 6in Flexible Curved 01483.webp

www.webstaurantstore.com

Dexter-Russell 01483 Sani-Safe 6" Flexible Curved Boning Knife

This Dexter-Russell 01483 Sani-Safe 6" flexible curved boning knife is the perfect tool to remove bones from poultry, meat, and fish! It features a textured, slip-resistant handle that is able to withstand temperatures up to 250 degrees Fahrenheit. It also boasts a comfortable, ergonomic design...
www.webstaurantstore.com www.webstaurantstore.com


Messermeister: 6” Pro Series - Semi-Flexible Curved

Messermeister Pro Series 6in Semi-Flexible Curved.jpg

Amazon.com: Messermeister Pro Series 6” Semi-Flexible Curved Boning Knife - German X50 Stainless Steel & NSF-Approved PolyFibre Handle - 15-Degree Edge, Rust Resistant & Easy to Maintain - Made in Portugal : Home & Kitchen

Amazon.com: Messermeister Pro Series 6” Semi-Flexible Curved Boning Knife - German X50 Stainless Steel & NSF-Approved PolyFibre Handle - 15-Degree Edge, Rust Resistant & Easy to Maintain - Made in Portugal : Home & Kitchen
www.amazon.com


Victorinox: 6” Fibrox Pro 5.6603.15 - Semi-Stiff Curved

Victorinox 6in Curved Fibrox Pro.jpg

 
I actually own the bottom one already! I've had it for six years. But I don't use it near bones or on plastic cutting boards. I only use it to trim fat off hunks of meat. But I agree with the idea of getting a cheap trim knife for trimming around bones.

All the knives above have 15 degree bevels.

So for your use, out of the knives listed, I'd get the cheapest one above provided you'd be willing to hone it after each use and also sharpen it regularly to retain the edge and the 15 degree bevel on both sides. :D
 
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Mark_E said:
I actually own the bottom one already! I've had it for six years. But I don't use it near bones or on plastic cutting boards. I only use it to trim fat off hunks of meat. But I agree with the idea of getting a cheap trim knife for trimming around bones.

All the knives above have 15 degree bevels.

So for your use, out of the knives listed, I'd get the cheapest one above provided you'd be willing to hone it after each use and also sharpen it regularly to retain the edge and the 15 degree bevel on both sides. :D
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Good to hear you've been using it for years. I have a more rigid French boning knife I've had for decades but was thinking of getting something a little more flexible for the fat and to get around bones. Good point there will likely more dulling around bones.

Most of these are designed for use in commercial food industry hence the $15-25 range on current market. The steel is a little different on each. I saw in some reviews that the Victorinox is surgical sharp, right flex, but has the highest MSRP of the bunch. A lot of people have great all around experience with the Mercer & Dexter-Russell. The Messermeister has good steel but I haven't seen many reviews.
 
LMichaels said:
Watching.............I am kind of in the same boat. But, looking into a 10" Breaking Knife and 6" Boning knife
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I had to look up what the 10" Breaking Knife does. I can see this becoming a rabbit hole akin to Weberitis. Learning about things I didn't know I needed. Must...Restrain...My....self.

The first video that popped up clearly explained the 10" Breaking Knife as well as 6" Boning and 12" Slicer. It also explains basic sharpening/honing of each. Not familiar with the Butcher Wizard brand but video is clear.

 
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www.americastestkitchen.com

The Three Knives Every Cook Should Have | America's Test Kitchen

You don’t need a ton of knives. Just three will get you through almost every task you’re likely to do in the kitchen. Read on for our recommendations.
www.americastestkitchen.com www.americastestkitchen.com

ATK's recommended knives. For chef, paring, serrated bread (the essentials).

But also shears, slicing, boning.

All good knives and not very expensive.
 
Jim C in Denver said:
www.americastestkitchen.com

The Three Knives Every Cook Should Have | America's Test Kitchen

You don’t need a ton of knives. Just three will get you through almost every task you’re likely to do in the kitchen. Read on for our recommendations.
www.americastestkitchen.com www.americastestkitchen.com

ATK's recommended knives. For chef, paring, serrated bread (the essentials).

But also shears, slicing, boning.

All good knives and not very expensive.
Click to expand...
Good list from America's Test Kitchen! Seeing a lot of Mercer and Victorinox in there.
 
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