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Need knife recommendation
Posted on 8/3/22 at 7:44 pm
Posted on 8/3/22 at 7:44 pm
I need to replace a knife that broke (blade suddenly snapped in two during normal use), but I'm not sure what to even call it to search for another one. It was somewhat like a straight boning knife (as opposed to the more common curved-blade ones), with a cutting surface about 6 or 7" long and averaging maybe around 5/8" or 3/4" deep, and--this is what seems hard to find--fine serrations.
There seem to be lots of otherwise-similar knives that don't have the fine serrations. I'm convinced the fine serrations are an important part of why it worked so well for some uses. The broken knife had a name that didn't turn up in searches, and it was about twenty or thirty years old.
Can anyone offer any information and/or recommendation? Thanks!
There seem to be lots of otherwise-similar knives that don't have the fine serrations. I'm convinced the fine serrations are an important part of why it worked so well for some uses. The broken knife had a name that didn't turn up in searches, and it was about twenty or thirty years old.
Can anyone offer any information and/or recommendation? Thanks!
6
Posted on 8/3/22 at 8:16 pm to NOLATiger163
Are you looking for a serrated utility knife? I have never seen a serrated "boning" knife. Unless you are looking for s flexible blade there are plenty of 6" serrated utility knives.
Posted on 8/3/22 at 8:25 pm to NOLATiger163
Posted on 8/3/22 at 8:25 pm to NOLATiger163
ginsu?
Posted on 8/3/22 at 10:37 pm to Obtuse1
quote:Thanks for the responses so far. My big problem is that I don't know precisely what I'm looking for. Browsing around, some of what I find are called utility knives. However:
Are you looking for a serrated utility knife? I have never seen a serrated "boning" knife. Unless you are looking for s flexible blade there are plenty of 6" serrated utility knives.
(1) very few knives have the really, really fine serrations like the old knife had;
(2) the utility knives mostly have shorter blades than I want (the old knife was about 8" from tip to edge of handle), and/or the blades are 'taller' i.e. more distance from the cutting edge to the top edge; and
(3) the knife that broke had a somewhat flexible blade, more flexible than the other knives around here, but I don't really know what does or doesn't qualify as a "flexible blade".
I really don't even know what a knife that combines these qualities is called.
Posted on 8/3/22 at 10:43 pm to KosmoCramer
quote:Thanks but no. That's a 5.5" blade, and what I'm trying to replace was more like a 7.5" or 8" blade. Also, the serrations on the old knife were much finer.
Something like this?
Posted on 8/3/22 at 10:53 pm to NOLATiger163
Put the old knife together on your counter. Take a picture with Google Lens &/ or post it here so we have a better understanding of what you are describing.
Posted on 8/4/22 at 9:06 am to BigDropper
That would be a very good suggestion, except that I threw away the broken knife then came to the realization that replacing it will be difficult. 
Posted on 8/4/22 at 10:07 am to NOLATiger163
Check out LINK in NOLA... excellent knife shop.
Posted on 8/6/22 at 3:03 pm to NOLATiger163
They have a really good one at an Asian Smoke Shop in Vegas
Posted on 8/6/22 at 9:33 pm to riverdiver
With one of the knives riverdiver suggested, I've put three in the Amazon cart for the kitchen boss's consideration and hopefully approval. Those look closest to what we want to replace: a moderately-longer blade (maybe 8-9"), finer serrations, not too deep a blade, hopefully some flexibility. Fingers crossed. And thanks all!
Posted on 8/7/22 at 12:40 am to NOLATiger163
quote:
Those look closest to what we want to replace: a moderately-longer blade (maybe 8-9"), finer serrations, not too deep a blade, hopefully some flexibility.
If those don't work you may want to look through the whole Dexter-Russel catalog they have 100s of varieties of knives and you probably won't find a decent restaurant line that doesn't have a few of them being used.
Posted on 8/9/22 at 4:04 pm to Obtuse1
NolaTiger, if you have a restaurant supply store near you go in and take a look at what they have in stock.
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