Dexter-Russell Sani-Safe Cook's Style Parer, Carbon Steel Blade, 3.25-Inch
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Currently, we do not use it, but we do
There are no slipping issues on the handle.
In fact, I use an S-grade because of this Dexter Russell was 138 years old. This knife has an eight-inch blade with a stiffer, wider blade than you usually see on fillet knives. Making that initial cut through a tough fish like Striped Bass and Redfish is easier with this knife, and you have more control over the knife, so I find the filleting I get with it far superior to the ones I obtain with Among my other Dexters are a Cutco Fillet, a Forschner, a Wustof, and several others, but the S-model seems to be the most unusual. A 138 is what I use for fish with tough scales or skin. It may be of some help
Selected User Reviews For Dexter-Russell Sani-Safe Cook's Style Parer, Carbon Steel Blade, 3.25-Inch
The blade is awesome, but I'm concerned about the health of the wood where the blade meets the wood, and there seems to be decay near the blade. There is no better version than this one with the plastic handle. I also ordered the seven inch thin blade in order to get more detailed fillets. When it comes to chunky slabs, this gets the job done. Leaving these blades untreated will cause them to rust. Washing and drying immediately is our priority, and it does not cause a problem. We cleaned the rust off the first one with vinegar and steel wool, and the procedure It is now being taken better care of. A WAY TO KEEP AN EDGE LIKE Definitely buying again in the future!.
It is a quality one. Here is a review for a quality and reasonably priced commercial food prep knife. I felt a little silly writing it. The knife is nothing more than a paring knife. It was about 20 years ago that I bought one of these from a food service supplier near the place I worked. Everyday, I use it for one thing or another, and once I dinged it when I used it for something I'm not intended to This particular nonstick surface worked perfectly for preparing food. I ground out the ding and it did not affect the work. It was while preparing food for a job that I decided to see if they still made these, not expecting them to be available after all this time. The black print on the blade of my 20-year-old knife was still apparent. Google told me that the old knife is still valid, so I looked on the web. Getting it was just a matter of clicking The metals are the same as my old one, the same carbon steel, and the same grade of stainless steel, not the cheaper grade. My first paring knife was more of a novelty for all those years before I got this one. Their awkward feel in my hand, the thick blade and thick handle, and their long, stubby handle never appealed to me. The paring knives were simply too short for my hands due to having slightly bigger hands for a woman, as well as long fingers. Peeling cooked potatoes for potato salad, I found the wood handles slippery/slimy, so as long as I didn't rinse off the handles frequently I would cut used a utility knife to pare, as the blade was too long for my hand, but I was able to do it without slicing my finger off. This knife's ridges make it an excellent tool for removing potato jackets because they allow for easy slipping off of cooked potatoes. The knife is thin, narrow, and offset from the handle so I don't have to rinse it even once I can peel ten pounds of potatoes without rinsing it off once and my hand doesn't slip at all. Even though it is very sharp, I have never cut myself even when there was a lot of speed in it. When using other paring knives to core quartered apples, it was self-inflicted abuse. The blade is so thin and flat that you are able to slide it right under your core and back up in a fluid motion without cutting In addition, it's made of Even though a material is thin, it does not mean that it is bendy. The handle is made of hard plastic for a reason The machine is designed for food preparation in the commercial sector. I love the handle, it is sanitary, and it doesn't harbor funky stuff around the blade or where the handle meets the blade. Even though I am an average cook, this knife stands out from the crowd. Buy a spare and store it in your toolbox or utility drawer so you have it for when the time comes. Your life would be so much easier if you had one with you.
My family and I bought this knife as well as the thinner/smaller fillet knife by Dexter Russell. It isn't very often that I can use either of them as I'm a bad fisherman. On our Thanksgiving 2015 trip, my dad and I spent 12 hours on a head boat out of North Carolina and caught close to 40 fish. We used two knives, one for filleting and one for skinning. When I used the other knife, I was able to hold the edge much better after about 10 fish whereas the 8in wide knife began chipping after about 10. Eventually, the dullness of the knife forced us to give up using it. The other has been relatively easy to sharpen, but the other has proven extremely time-consuming. This knife has been used along with the other, it has been washed, and it has been sharpened with the same. While the other knife is shiny and free of rust, this one is marked with rust. While it has been amazing and has broken bones and filleted big fish, although it had its disadvantages. My intention is to purchase another one to see if there is a difference, but after that, I would move on to another.
Like the other Dexter products I own, it is top notch. easily, and lasts a long time between re-sharpenings. Surely with the aid of a bit of steel honing. There are a number of fillet knives that I use, but this is my favorite for large snapper and redfish, but I have also handled large amberjack, ling, tuna, and thick skinned trigger fish Filet knives are not the best choice for cleaning thin-skinned fish like speckled trout. These are for thick-skinned fish, which will cut around scales or through them. I can use them to cut big pieces of meat and clean wild game too. The knife is very good quality and the 18 bucks I spent on it was worth it. If I purchased the knife for $30 or more, I would even consider it a good investment. With Dexter, you always get a great product that is made in the USA for a great price. The knife is not a fancy red super hype knife that will cost 50 dollars, but it is a high-quality, 20 dollar workhorse that will bring you great satisfaction With my kitchen, I have a very hard time beating the quality of Japanese and German steel. The only thing amiss is that the ship was brought to the dock and mishandled This Dexter can not be beaten, even when it is used occasionally. go looking at the old charter school and commercial guys. Also, look at the commercial kitchens around the country, and you'll see what I mean.
There is another Dexter in my possession- Years ago, I purchased Russell knives, which I have loved since then. There was a significant disappointment with this knife. As soon as it came out of the box, it wasn't as sharp as the rest of my As soon as it was washed for the first time, It is possible I am expecting too much from a $20 knife. I assumed it would be similar to my older Dexter-type knives. Those knives are Russell.
These are great knives. We almost never need a flexible flexible blade, like those we find in many When compared with like knives that are lightweight, this blade is definitely stiff. In the end, I was only able to clean a few dozen fish before the knife fell into the canal and I was never able to retrieve Fortunately, Dexter did not have to repeat his surgery because I re-supervised his surgeries The next one is on its way. There is no need to sharpen it very often and it stays sharp for a long time, which is something that is very uncommon.
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