So what is everyone using for a "trimming" knife, not even sure thats the proper term. In other words, what are you using to trim fat and the grey/brown parts of big pieces of meat. I have a little 4" knife that came in a set of knives. It works okay but always needs to be sharpened and prefer something a little longer. Will mainly be used for Pork shoulders, briskett, pork tenderloin and skirt steak.