Pat LaFrieda's Essential Butcher's Knives: Cimeter and Boning

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Pat LaFrieda Jr. was dubbed "the magician of meat" by New York Magazine. He is a third-generation butcher and the CEO of Pat LaFrieda Meat Purveyors. LaFrieda supplies meat to more than 500 of the most renowned restaurants in New York City (Minetta Tavern, Butter) and has more than 1000 customers nationally (Shake Shack).
In this video, Pat Jr. explains the only two knives he needs to butcher an animal properly.
If you'd like to see how Pat Jr. cuts a specific steak (skirt, New York, flat iron, hanger, etc.) watch the entire at skl.sh/yt-patlafrieda.
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[@bionicsjw]

In 1978 I was working at restaurant in Boulder Colorado. I bought 3 knives that summer from our knife purveyor. One was a 10" Chef knife and the other two were 5' and 7" boning knives all by Victorinox and Forschner/Victorinox. I still have them 41 years later and the boning Knives are in good condition. The Chef's Knife is pristine. While I now have Yaxcell Super Gou Knives for most of my cooking needs, my family can use the 40 year old Victorinox knives because they are so durable.

[@davidroyer2258]

Pat speaks the truth. Nearly thirty years of experience here that agree with him. Steak knife and boning knife will see you through. I used Forschner for my entire career and have always rejected others.

[@enyceofnyc]

Is a 10” breaking knife able to do the job of a Cimeter?

[@vadimsky]

@@enyceofnyc there're 10, 12 and 14" forschner cimeters. Blade is x1.5 wider, cutting edge has slightly steeper sweep.

[@chrismatney1397]

I like breaking knives. Idk why. Can anyone on here compare by experience victorinox vs dalstrong? We typically used victorinox but recently switched to another brand I don’t like I absolutely hate I won’t slander someone else’s name but the dalstrongs seem to have a good name

[@ScaryRevenant]

I’ve heard Dalstrong handles are slippery and not ideal for professional meat cutting

[@fpv88hsv]

Amen