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cmohr74
01-24-2012, 08:29 PM
Once again the kid has questions. I have a set of knives at home that are my kitchen knives, but that's where they stay. If I were to go out and get a set of knives to bring with me for competition...or just for backyard q'ing, what would you recommend and what purpose do they serve you when competing?

cmohr74
01-24-2012, 08:56 PM
One of the reasons I ask is I saw the recent Smoke Signals talking about mad cow cutlery and the mundial style. The have quite a sale going on at 60% off some decent knives. Just curious on experienced Brethrens opinions.

PorkQPine
01-24-2012, 09:19 PM
I am still using the Victornox knives that were used by my grandfather who was a butcher and that was 50 years ago. I bought some of them to fill out what I needed over the last few years and they are the best for the price.

Ron_L
01-24-2012, 09:27 PM
Here are some recent threads on knives...

http://www.bbq-brethren.com/forum/showthread.php?t=123313
http://www.bbq-brethren.com/forum/showthread.php?t=122170
http://www.bbq-brethren.com/forum/showthread.php?t=122879

Also, here is a thread on a custom brisket slicer that is great!

http://www.bbq-brethren.com/forum/showthread.php?t=111704

lcbateman3
01-24-2012, 10:14 PM
I use the Mad Cow Cutlery and am very impressed with them. Now I would love to have one of those fancy brisket slicers, but wife won't let me pull the trigger on it.

Slamdunkpro
01-24-2012, 11:41 PM
We had a big discussion on this at a class this weekend. My Opinion FWIW:

You can do an entire KCBS event with an 8 inch chef's knife if you have some knife skills. You can acquire some knife skills by taking a class and spending a little time practicing on a bag of potatoes and some chicken thighs. If you are comfortable with your knife and it's sharp you can do it. Does a slicer (especially mine:becky:) make it easier? You bet. I would happily only take 3 sharp knives to an event: An 8 inch chef's, a 6 inch flexible utility(also mine, but hey:wink:) a slicer and a pair of kitchen scissors. In fact that's what I carry with the addition on a 7 inch flat bladed Nakiri style vegetable knife for trimming and scraping chicken (yeah, it's a vegetable knife but don't knock it until you've tried it. The blade configuration makes trimming and scraping chicken a breeze.

Add a good ceramic hone"steel" to that package and you have a great KCBS kit that won't break the bank. I use Wusthofs, but any good grade will do. I choose the German knives over the Japanese partially on price and partially on the face that I can catch a bone or a splinter with the German blades and not have to worry about chipping it. I want a blade that easy to sharpen and hard enough to hold a good edge for 5 or 6 events.

big brother smoke
01-25-2012, 01:00 AM
I use Forschners for trimming all four meats and Shuns for slicing, but other knives work as well. Knives being sharp and your comfort with them is key.

Crash
01-25-2012, 03:16 AM
We have used the Victorinox/Forschner product for many years and have no complaints. A 6" Chef's, 8" Chef's, and a Granton Edge 12" slicer work perfect for us at competitions. Doesnt break the bank either.

Slamdunk brings up a great point though, it really can all be done with one 8" Chef's knife.

Smokin Hoggz
01-25-2012, 07:58 AM
I've been using a set of Victorinox/Forschner for the past couple of years, my first knife from this set was the 14" slicer/graton edge and a 7" santuko, the rest of the set I got about a year later and it includes: 3-1/4-inch Parer, 5-inch Curved Boning, 8-inch Bread, 10-inch Meat Slicer, 10-inch Chef's, 10-inch Honing Steel, Canvas Knife Roll. Do I need all of these knives? No, but it's nice to know that I have them. These knives in my opinion are very good, they are actually better than the ones use every day at home, which is going to change very soon!!

rksylves
01-25-2012, 08:24 AM
Three knives are my core set for comps. Cuisinart 8" Chefs, 3" Paring (don't remember brand), and 12" Forschner for slicing.

I do have a Santuko (never use it), an extra paring (spare), and I just bought a 6" Chef's knife but I don't think I like it as much as the 8". I'm looking seriously at a Messermeister boning knife.

Great book on the subject, "An Edge in the Kitchen".

Russ

smokeyw
01-25-2012, 09:37 AM
I agree with all of the above choices but I use a knife often that has not been mentioned and I'm a little surprised. One of my go to knives is an 8" boning knife that I keep razor sharp. Does anyone use a boning knife besides me for trimming meat?

Slamdunkpro
01-25-2012, 10:46 AM
I agree with all of the above choices but I use a knife often that has not been mentioned and I'm a little surprised. One of my go to knives is an 8" boning knife that I keep razor sharp. Does anyone use a boning knife besides me for trimming meat?
I used to before I did the flex knife.

Alexa RnQ
01-25-2012, 10:58 AM
We are still using the same set of Forschners that I got for VQ after our very first class with QN4U: granton-edged slicer, santoku, boning knife, paring knife. We also keep a pair of poultry shears for doing odd jobs.

As mentioned above, it's not about how many different knives you have; it's about the knife being impeccably sharp, and you having a lot of practice under your belt, and a steady hand.

ique
01-25-2012, 11:27 AM
I agree with all of the above choices but I use a knife often that has not been mentioned and I'm a little surprised. One of my go to knives is an 8" boning knife that I keep razor sharp. Does anyone use a boning knife besides me for trimming meat?

Yeah, thats one of my go-to knifes especially for trimming briskets. I use:

-10" chefs knife
- 8" flexible boning knife
- 12" Slicing knife - the MABBQ knife is great
- Kitchen Shears

El Pistolero
01-25-2012, 12:04 PM
I use the Mad Cow Cutlery and am very impressed with them. Now I would love to have one of those fancy brisket slicers, but wife won't let me pull the trigger on it.

Does anyone know if Mad Cow Cutlery is still around? They let their domain expire.

SCSmoke
01-25-2012, 01:44 PM
I understand that you want to keep your kitchen knives at home. I would say that I was the same way. I do not know your current financial situation and don't know if buying a whole new set of knives is no problem. For me it was much cheaper to go and get a professional knife bag that every chef uses to take their knives to and from work. This way I can take the knives I am have already purchased and am comfortable with to and from a contest without spending an extra few hundred bucks. Just an idea....

cmohr74
01-25-2012, 02:19 PM
Was just looking on the mad cow cutlery this morning. As posted earlier, they are having a big sale on white handle Mundial knives (up to 62% off)

NRA4Life
01-25-2012, 02:43 PM
cmohr74 - I know you have a Restaurant Depot right by you there near Chicago. Why don't you go in there and get some Dexter Russel knives? They are reasonably priced and will do the job for you without breaking the bank.

BoneDaddy's
01-25-2012, 05:10 PM
Was just looking on the mad cow cutlery this morning. As posted earlier, they are having a big sale on white handle Mundial knives (up to 62% off)


Where did you see it? Website is gone

jaestar
01-25-2012, 06:47 PM
This works for me. I just checked the site and ordered some knives last night.

http://www.madcowcutlery.com/

El Pistolero
01-25-2012, 07:29 PM
Where did you see it? Website is gone

Website is back up now.

cmohr74
01-25-2012, 09:06 PM
cmohr74 - I know you have a Restaurant Depot right by you there near Chicago. Why don't you go in there and get some Dexter Russel knives? They are reasonably priced and will do the job for you without breaking the bank.
Only problem with the restaurant depot is that you need a certificate of authority (business license) or proof that you represent a non-profit organization. I got neither.

Captain P.J.
01-25-2012, 09:28 PM
Only problem with the restaurant depot is that you need a certificate of authority (business license) or proof that you represent a non-profit organization. I got neither.

If your a member of the KCBS you can get in.

NRA4Life
01-26-2012, 09:17 AM
Only problem with the restaurant depot is that you need a certificate of authority (business license) or proof that you represent a non-profit organization. I got neither.

You can get a 1 day pass to RD anytime you want by using the coupon located on the KCBS website if you are a KCBS member.

Check out this thread on Dexter's in QTalk: http://www.bbq-brethren.com/forum/showthread.php?t=105828

speedrcer1
01-26-2012, 11:03 AM
Another plus for the RD sold Dexter knives. They also have some of the higher grade ones on RD's web site. I just ordered 2 and so far I love them.
Just got a higher quality Chef's knife and a Santoku knife.
BUT, they are no longer all made in the USA. Just see the Dexter web site.

cmohr74
01-27-2012, 04:50 AM
I've been meaning to check this restaurant depot place anyways. Now I have all the more reasoning. Thanks for the tip.

bookie
01-27-2012, 05:26 AM
I like the Sabatier K line of knives. Been around forever. I use the carbon steel. You have to take care in cleaning them, but take an edge quick.
Made in France, but there's an outlet store in the U.S.
http://ksabatieroutlet.com/index.php

Stoke&Smoke
01-27-2012, 01:07 PM
I've been meaning to check this restaurant depot place anyways. Now I have all the more reasoning. Thanks for the tip.

You'll find your meat choices to be better there than Sams or Cosco
also, and it's a ball to just roam around and check out what they have!

I go to the Lombard one, but DesPlaines looks to be the nearest to you

Ron_L
01-27-2012, 01:14 PM
I've been meaning to check this restaurant depot place anyways. Now I have all the more reasoning. Thanks for the tip.

I have a membership and I need an excuse to go there to look for beef ribs, so we could possibly meet at the Lombard location. How about before the Sunday lunch at Sweet Baby Ray's. Maybe 9:30 or 10:00am?

Or, we can work something out during the week.

FatBoyz
01-27-2012, 04:54 PM
I will have custom hand made knives for sale this year and profetional sharpaning. so if you in need of a knive sooner pm me and i can get you what you want .... im proud to see my speeling is still good lol

Golden Toad BBQ
01-27-2012, 07:20 PM
I carry too many knives with me to comps. Here's what I actually use...

Chef's Knives & Slicing Knives are Mundial and Victorinox...
Boning Knives are Henkels (I think they were on sale somewhere)...
And my favorite prep knife is a cheap fish fillet knife that I bought at WalMart...
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