View Full Version : Knife recommendations for competition
11-07-2011, 01:25 PM
I'm thinking about putting an electric knife specifically for bbq comps on my Christmas list. What I want to know is does a good electric knife make a big difference when cutting comp meats regarding presentation? I have some really good chef's knives and a good santoku and boning knife, but think that with brisket and ribs, a good electric knife may be better.
If you use an electric knife for your comp meat cutting I'd love to hear if you think it's that much better and which one you'd recommend.
Thanks in advance for the info!
Electric knives can be helpful for brisket and ribs, but there really aren't many high end products out there. Most of the market is consumer grade knives. Amongst these, I have found (by reading this site) that most people have had good luck with the Cuisinart. (Mine worked pretty good until I dropped it on the pavement. :oops:)
11-07-2011, 02:24 PM
I know you're asking about comps, and I don't compete...but I really don't like electric knives. I'd rather have the sensory feedback from a good sharp blade in my hand, and my eyes.
11-07-2011, 02:35 PM
Tablecraft makes a good electric/rechargeable knife. But a good set of forshners and some sharpening skills wins over electric.
11-08-2011, 02:25 AM
I'm not a fan of electric knives for competition. For holiday turkey, electric knives do a great job.
We use a 9" granton-edged slicer for brisket a 6" boning knife for ribs. We use these two blades for turn-ins.
For trimming chicken, we use a 2" paring knife and a 6" chefs knife.
For trimming ribs and brisket, we use a 9" chefs knife and a 6" chefs knife.
Pork trimming gets done by a 6" chefs knife.
All of our blades are made by Forschner and are sharpened often.
Bourbon Barrel BBQ
11-08-2011, 08:09 AM
I've got forschners and a cuisnart electric. I like them both.
Love my Forshners and Cuisanart for ribs and brisket.
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