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nmayeux
10-07-2005, 11:36 AM
I am looking to buy a nice set of knives for competition next year. Currently, I use a set of Henckels, with a couple of Victorinox odds and ends, but they will stay in the kitchen. I have two questions regarding competition:

1. What brands do you prefer?

2. What particular types of knives do you carry to competitions?

I am willing to spend the money to buy a good set of knives, but at the same time will look for a deal. Craftsmanship, construction, duribility, and edge holding ability are very important to me. I prefer to sharpen with a steel, but input on knife sharpening at comps would also be helpful. You guys are the pros, and I appreciate your input.
Noah

RubbinButts
10-07-2005, 12:36 PM
We prefer Henckel or Wusthof.

spicewine
10-07-2005, 12:45 PM
I like my Henckels Chefs Knife, but I also have a Chef's Choice (Target Brand) that is a little softer and sharpens very nicely.

Ron_L
10-07-2005, 12:57 PM
How much money do you want to spend? I have Henckels at home, but for competitions, I have a camping set from Stanley that cost about $40 and is good enough for the occasional use.

My next set for home will probably be Forschner...

http://www.cutleryandmore.com/forschner.htm

chad
10-07-2005, 12:58 PM
Oh, my...another "here we go again" thread! :cool:

This topic has been beat on at least twice in the last year...but I'm not looking up the threads!! :twisted:

You don't need many knives for competition. A good slicer, a boning or utility knife and maybe a pareing knife. A chef's knife will get some use but you're not going to be doing a lot of knife work.

A good sharpener and steel are more important that the knives themselves.

Just about any decent knife will get the job done. I've got an inexpensive set of Farberware that I use - and if one get's "misplaced" I won't have to call in the cops for grand theft!

When I start replacing I'm going with the NSF approved knives at GFS or Sam's - the prices are right, the steel's ok, and they take a lot of abuse. I'm in the market for a good slicing knife - for brisket.

Like I said: a good sharpener (I've got a Chef's Choice manual) and steel are really important.

chad
10-07-2005, 01:04 PM
Ok, so I went and looked up one thread: :biggrin:

http://www.bbq-brethren.com/forum/showthread.php?t=9290&highlight=knives

BBQchef33
10-07-2005, 01:22 PM
For the comps, a good chef knife for all around use, and a very good slicing knife for the brisket. I have a 14" slicer(with kullens) that i use on the briskets and that does not come in the house.(comp only). Also, found that a good poulty shears or scissor works well for triming the thighs and making the skin look even. I take my henckels with me, but those are my day to day knives. I keep the slicer in the competition stuff though.

But honestly, I don think a seperate knife set of any higher quality than your day to day knives is needed. If anything, the comp knives get less use, so even mediocre steel will hold up, whereas my day to day are the better stuff. The slicer i got was a 40$ restaurant depot special that works perfectly.

Jeff_in_KC
10-07-2005, 02:01 PM
I use a couple of small knives for trimming chicken and a chef's knife for trimming fat on butts and brisket but for slicing for turn-in, I use an electric carving knife.

Neil
10-07-2005, 02:48 PM
I have a carbon steel slicer that you can put an extremely sharp edge on that has to be over 100 years old!! Works great but you do need to sharpen it after every use. My Nonno (Grandfather) brought it with him from Italy. He first came to America in 1906!

icemn62
10-07-2005, 06:13 PM
That is cool that you have something in the family that old, and it is still working

Sawdustguy
10-07-2005, 06:34 PM
Us Polocks use Henckel Professional S knives......Mainly because I got a set of them for my Birthday. :cool::wink: Their 10" Granton Slicer is fantastic, so is the 8" Santoku. I prefer it over a chefs knife.

Wayne
10-07-2005, 09:43 PM
You should look for a Japanese set made by Hattori Hanzo. Of course you may have to go to Japan to buy them. You can find information about Hattori Hanzo if you google him.

nmayeux
10-08-2005, 01:20 AM
You should look for a Japanese set made by Hattori Hanzo. Of course you may have to go to Japan to buy them. You can find information about Hattori Hanzo if you google him.

Those are a little outside of my league!! But if I ever decide to become a ninja...

smokincracker
10-08-2005, 06:53 PM
Noah

Good to see your getting rolling.
OK I got the fancy steel too but it stays home... just aint necessary.

I bought all the knifes I need in my Q trailer at Sam’s.
Russell International (High-Carbon)
They sharpen nice on a steel if you know how to use it and they won’t break the bank.

I made the decision to use these knifes after one of my Cutco’s walked at a contest.

Don’t get caught up in the who’s got the biggest knife contest!
No need.
Almost forgot I use a few pairs of scissors also...

willkat98
10-08-2005, 08:15 PM
I suggest "Chicago Cutlery"

Is is my go to knife

(not kidding. I leave the henkels for real work, but if I grab a knife, I grab the Chicago knife, 6 quick sharpening thingy's, and cut.)

So my advice? If you compete, whatever you use, bring the sharpening tool

Jeff_in_KC
10-09-2005, 12:13 AM
No other mention of electric knives? Does anyone else use them at comp? It just seemed to go a lot more smoothly with the electric.

nmayeux
10-09-2005, 12:17 AM
Jeff,
I use an electric knife to filet fish, but I don't trust myself with it during a competition. As quick as that thing cuts, I could mess up a couple of days work in a hurry! I'm sure it would just take practice, as I am very comfortable with using it with fish.

nmayeux
10-09-2005, 05:51 PM
Thanks for the advice, and sorry Dave for beating your dead horse:twisted: ! I picked up a set of Chicago Cutlery knives today. I had gone to Target to pick up a broom, and strolled by the knife isle. Suprisingly they had a pretty good selection of cutlery, with Henckels, Victorinox, and Chicago Cutlery. However, when reading the labels, all these knives are made in China, with the exception of a Victorinox set, and a couple of high end single Henckels. I had no idea that any of the major makers would source out to China:frown: . Anyway, the stainless handled Chicago Cutlery set caught my eye because they are one-piece(looked easy to clean), and they were on sale for $39.00, saving me at least $60.00:-P ! Anyway, thanks again for the advice, and hats off to ChiBill!

Noah

willkat98
10-09-2005, 06:23 PM
No hat off needed.

Chicago Cutlery is a decent knife. Nothing more.

What makes my CC knives shine is the sharpening (or is it honing) Henkel stick.

The Professional S line of Henkels comes with a sharpener/honer. I use it on all my knives. My Chicago Cutlery knives were good. After I honed them, they are a great every day knife now

nmayeux
10-09-2005, 07:24 PM
CC knives are Consumer Reports best pick, and rated 10th overall in the november issue. For the price, they performed better than several top names that cost several times more. Anyway, I guess I would be a little timid to have a $400.00 set of knives sitting out in the open for a couple of days.

Jeff_in_KC
10-09-2005, 07:28 PM
Jeff,
I use an electric knife to filet fish, but I don't trust myself with it during a competition. As quick as that thing cuts, I could mess up a couple of days work in a hurry! I'm sure it would just take practice, as I am very comfortable with using it with fish.

You'd probably be fine with it, Noah, especially given your comfort level with the electric knife on fish. I'm the same way... used it a LOT for filleting fish and I'm sure I just got comfortable enough that using it on ribs and brisket seemed no big deal. Of course I also practiced a lot with it on ribs and brisket at home before I ever showed up at the AR with it.

CarbonToe
10-10-2005, 04:40 AM
You should look for a Japanese set made by Hattori Hanzo. Of course you may have to go to Japan to buy them. You can find information about Hattori Hanzo if you google him.

Hahahahaha

I love Global Knives. I use mainly the 7" Veg Knife (G5) for most thing's but when carving I use the G8 and the G13.

jt
10-10-2005, 02:14 PM
You should look for a Japanese set made by Hattori Hanzo. Of course you may have to go to Japan to buy them. You can find information about Hattori Hanzo if you google him.
Is this the guy that made the Bride's sword? :-D

nmayeux
10-10-2005, 04:30 PM
Yup!

brdbbq
10-14-2005, 09:22 AM
What do you all think ?

http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item=4410861201&ssPageName=ADME:B:EF:US:1

CarbonToe
10-14-2005, 11:39 AM
"few small knicks in the blade" - I'd avoid

You really should go to your local store and touch, feel and caress your knife - then you'll know if she's right for you!!! :tongue:

brdbbq
10-14-2005, 11:43 AM
Kind of late for that

Sawdustguy
10-14-2005, 01:17 PM
At $81 I would go with a Henkels Profesional S series or Wustoff knife. They are some of the finest knives in the world. You could get a Henckels Professional S 7" Santoku for $89 from Amazon and the knife is brand new and in perfect shape.

in2que
10-14-2005, 01:51 PM
I picked up a Forschner 6" boning knife and for only $15, I am real happy with the performance and the way it feels.

http://www.cutleryandmore.com/details.asp?SKU=3496

I have Henkels 4 Star I use too and they are great. Just pay a lot more for them than the Forschner.

CarbonToe
10-15-2005, 05:38 AM
Kind of late for that

It's never too late for buying more equipment!!!!! :tongue:

brdbbq
10-17-2005, 08:34 AM
Didn't have a chance to go into the story behind this last week lot's of broken radio. Anyhow wife saw it on Ebay with time about up on the auction her and two other guys. She outbid one guy by $0.88 to win the auction. He emails her and says fark you. She emails him back and says I will take $150 for it the retail value. He replies and says Ha HA but you got one hell of a buy. This was last Thursday. Then the sumbitch emails het this AM and offers $120 for it. We paid $80.88. What do you all think we should do ?

BrooklynQ
10-17-2005, 10:09 AM
Didn't have a chance to go into the story behind this last week lot's of broken radio. Anyhow wife saw it on Ebay with time about up on the auction her and two other guys. She outbid one guy by $0.88 to win the auction. He emails her and says fark you. She emails him back and says I will take $150 for it the retail value. He replies and says Ha HA but you got one hell of a buy. This was last Thursday. Then the sumbitch emails het this AM and offers $120 for it. We paid $80.88. What do you all think we should do ?

I'd email him back and tell him to fark off.

Smoker
10-17-2005, 10:13 AM
I'd email him back and tell him to fark off.

I'm with Rob.... But I'd make SURE to use the CORRECT street spelling of fark.