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Info on knives
Posted: Thu Nov 17, 2016 8:50 pm
by ChileFarmer
Knives or what ever is best. I have been around butchering animals most all my life. I still have trouble removing the silver skin with any ease. For me it is always slow. Maybe I am just to picky and want it all off. I have a huge collection of knives. None work very well at this task. Whats your choice. CF
Re: Info on knives
Posted: Thu Nov 17, 2016 8:56 pm
by woodenvisions
I've had the best luck with a Paring Knife, and a paper towel for a good grip...
Re: Info on knives
Posted: Thu Nov 17, 2016 9:48 pm
by TX1911
Ditto on the paring knife. A very very sharp paring knife.
Re: Info on knives
Posted: Fri Nov 18, 2016 7:02 am
by OldUsedParts
CF, I keep a pair of catfish skinners in my Kitchen Tool drawer and they work great for the occasional odd job such as that thin membrane.
These might even be a Collectors Item by now
Re: Info on knives
Posted: Fri Nov 18, 2016 7:14 am
by castironchris
I do the same OUP. In fact, mine get more use as rib skinners than catfish skinners by a long shot!!
Re: Info on knives
Posted: Fri Nov 18, 2016 8:08 am
by OldUsedParts
'Zactly
Re: Info on knives
Posted: Fri Nov 18, 2016 10:34 am
by Txdragon
Methinks OUP is on to something
I actually haven't seen a set of those since I was 9 or 10. Anywho, I use a boning or filet knife for silver skin myself. I wouldn't mind a shot at the skinning pliers though. I would probably freeze the piece intended to be "skinned" first, if possible (to keep from ripping the muscle to shreds).
Re: Info on knives
Posted: Fri Nov 18, 2016 10:55 am
by OldUsedParts
Txdragon wrote: I actually haven't seen a set of those since I was 9 or 10. .
HEY are you incenerat'n sump'n
Pssst
"lift with pliers then gently trim away with sharp instrument (aka knife)"
Re: Info on knives
Posted: Fri Nov 18, 2016 11:01 am
by Txdragon
OldUsedParts wrote:Pssst "lift with pliers then gently trim away with sharp instrument (aka knife)"
I suppose I hadn't thought of that. Momentary lapse in judgement. lol! I have tried peeling it away, just like the rib membrane, only to have chunks torn from the underlying meat
Lift and cut.. Check!
Re: Info on knives
Posted: Fri Nov 18, 2016 11:09 am
by Txdragon
OldUsedParts wrote:Txdragon wrote: I actually haven't seen a set of those since I was 9 or 10. .
HEY are you incenerat'n sump'n
Pssst
"lift with pliers then gently trim away with sharp instrument (aka knife)"
Who, me?! Nossir!!
Re: Info on knives
Posted: Sat Nov 19, 2016 9:05 pm
by The Smoking Gun
Imho a sharp filet knife is the way to go. I do use a paper towel for the slippery stuff too. But a sharp filet or boning knife is my go to.
The trick is to pull and use the tip of the knife as you're going along.
Re: Info on knives
Posted: Sun Nov 20, 2016 3:51 pm
by CaptJack
my new boning/prep knife that i've had about 6 months
i really like it
Re: Info on knives
Posted: Sun Nov 20, 2016 8:42 pm
by ChileFarmer
CaptJack wrote:my new boning/prep knife that i've had about 6 months
i really like it
Capt. Looks like a good knife, Would you know the model number ? And is the blade flexible? Might just be what I am looking for. Thanks CF
Re: Info on knives
Posted: Sun Nov 20, 2016 10:24 pm
by CaptJack
ChileFarmer wrote:CaptJack wrote:my new boning/prep knife that i've had about 6 months
i really like it
Capt. Looks like a good knife, Would you know the model number ? And is the blade flexible? Might just be what I am looking for. Thanks CF
it's about as flexible as most 6" boning knives, but not as flexible as my 6" fillet knife
the shape and the angle of the handle to the blade is incredible!!
an incredible prep knife to the cutting board
note: it says they are temporarily out of the 6" model
but do have some of the 5" models in stock
https://www.amazon.com/Victorinox-Handl ... ible+Knife