Jan 4, 2002 #1 crane 48 10 Joined Dec 1, 2001 After a boning and fillet knife, what knife do you use the most to prepare cuts of meat? A cleaver, a cimeter etc.?
After a boning and fillet knife, what knife do you use the most to prepare cuts of meat? A cleaver, a cimeter etc.?
Jan 6, 2002 #2 chefboy2160 818 16 Joined Oct 13, 2001 I use a razor sharp french knife for most modern work . Most cuts of meat come broken down enough for this now .
I use a razor sharp french knife for most modern work . Most cuts of meat come broken down enough for this now .