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View Full Version : What's the best knife for clean cuts?


Chenernator
03-21-2010, 07:13 PM
What knives is everybody using to get their cleanest comp cut? Anyone using a cordless electric knife? If you've tried multiple knives let us know how each worked.

watertowerbbq
03-21-2010, 09:00 PM
Brand loyalty will probably come up in some of the responses, but I would think that the one common denominator would be a SHARP knife. It doesn't matter what the name on the blade is if the thing isn't razor sharp.

Watching Pitmaster's, electric knives get used by some top teams.

I think it's more a preference than anything.

Ford
03-21-2010, 09:27 PM
Dexter boning knife for ribs, 14" slicer for brisket.

SHARP - done at every contest even if I only used a knife to cut 12 slices of brisket.

big brother smoke
03-21-2010, 09:32 PM
I use a Forshner boning knife for ribs and 14" Graton slicer (Forschner)

butts
03-21-2010, 09:47 PM
Forged knife with a SHARP blade...

The brand is up to the user. I'd suggest going to a local store with several brand and seeing what you are comfortable with.

Heavenly Hog
03-22-2010, 08:36 AM
A good quality electric knife I find works best. Clean cuts every time!

The Giggler
03-22-2010, 08:43 AM
Dexter boning knife for ribs, 14" slicer for brisket.

SHARP - done at every contest even if I only used a knife to cut 12 slices of brisket.

I use Dexter Knives too. What do you use to sharpen them?

Chenernator
03-22-2010, 09:11 AM
A good quality electric knife I find works best. Clean cuts every time!

What brand?

kickassbbq
03-22-2010, 09:22 AM
A Sharp One!!!!!

Chenernator
03-22-2010, 12:58 PM
A Sharp One!!!!!

No chit, I never would have thought of that. How 'bout a brand?

Jacked UP BBQ
03-22-2010, 01:04 PM
No chit, I never would have thought of that. How 'bout a brand?

Brand don't mean chit. Just keep it sharp. It is also good for the knife to be longer then the meat it is cutting.

bam
03-22-2010, 04:12 PM
What brand?


Cuisinart electric corded Sonic makes a cordless one. I also use cutco that I got from my daughter's summer job.

Slamdunkpro
03-22-2010, 05:19 PM
For the types of cuts we're discussing, not only is sharp important, but also the thickness of the blade. You'll get a better cut from a thinner blade like a slicer or boning knife than you will from a chef's knife if the sharpness is equal. If you are manually slicing try to find a blade that's long enough that you can cut a slice in one pull.

Forged / stamped / machined blade makes no difference.

Badfrog
03-22-2010, 06:25 PM
Sort of like asking what is the best sauce!!! everyone is going to have their opinion, generally based on what they are used to using. My all around go to knife is a Henkel santoku... I can see where the thinness of the blade on a boning knife might be beneficial though...
As said before, SHARP is the key...

big brother smoke
03-22-2010, 09:12 PM
Maybe the question should be which knife is easier to keep sharp or sharpen.
What brand of forged, stamped or machine? I pick Forschner, because it is what most fishing charter crew members SOCAL use to clean fish. They get them razor sharp during/after filleting hundreds of fish in a trip (commercial). I cater, so, a knife being able to withstand some abuse and hold or regain an edge is critical for me.

monty3777
03-22-2010, 11:09 PM
Maybe the question should be which knife is easier to keep sharp or sharpen.
What brand of forged, stamped or machine? I pick Forschner, because it is what most fishing charter crew members SOCAL use to clean fish. They get them razor sharp during/after filleting hundreds of fish in a trip (commercial). I cater, so, a knife being able to withstand some abuse and hold or regain an edge is critical for me.

Now that's wisdom!

barbefunkoramaque
03-22-2010, 11:28 PM
I think dollar for dollar, a Zeldon Molecular Diffuser is the Knife of Choice. Makes a funny smell though as it separates the Molecules using high Prolareteurcon fission and you will need to be sure to bring some of those Hetron Preceptcar Packs in case the Breccamintar Trepectudructitar goes out in the middle of Boxing up. This tool of course as everyone knows glazes the slice as it cuts.

Bigmista
03-23-2010, 12:12 AM
I think dollar for dollar, a Zeldon Molecular Diffuser is the Knife of Choice. Makes a funny smell though as it separates the Molecules using high Prolareteurcon fission and you will need to be sure to bring some of those Hetron Preceptcar Packs in case the Breccamintar Trepectudructitar goes out in the middle of Boxing up. This tool of course as everyone knows glazes the slice as it cuts.

So basically you are recommending a light saber.

barbefunkoramaque
03-23-2010, 01:28 AM
yes, then we are brethren like our temp probes can argue what color is best

So basically you are recommending a light saber.

topchefvt52
03-23-2010, 09:28 AM
No chit, I never would have thought of that. How 'bout a brand?

Best slicer I've come across in 30 years in the restaurant business. Aint cheap but it holds a very sharp edge and is easily resharpened.

http://www.cutleryandmore.com/details.asp?SKU=8063

moboy
03-23-2010, 11:15 AM
I us a 14" Forschner Cimeter knife for brisket, ribs and chicken. Been using it for several years and am always happy with the results.

RubMeTender
03-23-2010, 12:08 PM
Get the Cuisinart electric knife from BB&B, it's about $50.
Makes extremely clean cuts and no need to constantly sharpen.
No cordless electric knives last longer than one cooking season.

Forrest
03-23-2010, 07:10 PM
I use a 10" Cimeter but I would like to get a 14" slicer.

SHARP is absolutely necessary. You should try and cut in one direction with one slice. Sawing back and forth gives you funky looking cuts. To keep most of my kitchen knives sharp, I use a Chefs Choice brand electric sharpener called an EdgeSelect Professional.

smoken don
03-23-2010, 08:40 PM
After trying several knives we stated using an electric Mister Twister Knife.The action is very fast and you can buy 12" blades for it.
About 35.00 at Bass pro shops,Academy,etc.

DMDon
03-24-2010, 12:14 AM
Best slicer I've come across in 30 years in the restaurant business. Aint cheap but it holds a very sharp edge and is easily resharpened.

http://www.cutleryandmore.com/details.asp?SKU=8063


I use this one for ribs

http://www.cutleryandmore.com/details.asp?SKU=8059

Chenernator
03-28-2010, 10:19 PM
For the types of cuts we're discussing, not only is sharp important, but also the thickness of the blade. You'll get a better cut from a thinner blade like a slicer or boning knife than you will from a chef's knife if the sharpness is equal. If you are manually slicing try to find a blade that's long enough that you can cut a slice in one pull.

Forged / stamped / machined blade makes no difference.

Maybe the question should be which knife is easier to keep sharp or sharpen.
What brand of forged, stamped or machine? I pick Forschner, because it is what most fishing charter crew members SOCAL use to clean fish. They get them razor sharp during/after filleting hundreds of fish in a trip (commercial). I cater, so, a knife being able to withstand some abuse and hold or regain an edge is critical for me.

After trying several knives we stated using an electric Mister Twister Knife.The action is very fast and you can buy 12" blades for it.
About 35.00 at Bass pro shops,Academy,etc.

I use a 10" Cimeter but I would like to get a 14" slicer.

SHARP is absolutely necessary. You should try and cut in one direction with one slice. Sawing back and forth gives you funky looking cuts. To keep most of my kitchen knives sharp, I use a Chefs Choice brand electric sharpener called an EdgeSelect Professional.

Now we're talking farkers. All great suggestions and exactly what I was looking for. I did like the light saber suggestion, :laser:but I believe I'd lose appearance points for the cauterized edges

mmmmeat
03-28-2010, 10:36 PM
you could show us yer balla status, and invest in some KRAMER knives http://kramerknives.com/

a vid CBS did a while ago http://www.cbsnews.com/video/watch/?id=5738120n