1. Jan 4, 2002 #1
   

   crane

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   After a boning and fillet knife, what knife do you use the most to prepare cuts of meat? A cleaver, a cimeter etc.?

    
3. Jan 6, 2002 #2
   

   chefboy2160

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   818

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   Retired Chef

   I use a razor sharp french knife for most modern work . Most cuts of meat come broken down enough for this now .

    

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