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The BBQ BRETHREN FORUMS. (https://www.bbq-brethren.com/forum/index.php)
-   Q-talk (https://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Knives.... (https://www.bbq-brethren.com/forum/showthread.php?t=37301)

KC_Bobby 02-07-2008 11:43 AM
I'm going down to Ambrosi Bros on President's Day to get reloaded with good used knives for the new season. I'll spend around $20 and have enough knives to have different ones for each competition before putting them into general service.

thillin 02-07-2008 01:12 PM
Quote:
Originally Posted by boatnut (Post 555422)
i use electric to clean my fish :)
Only way to go. I remember days cleaning 200 fish alone with an fixed blade filet knife and a stone nearby and it was 102*. I was 13 - 15. When I had the money, i bought electric and never looked back for my fish filets.

Muzzlebrake 02-07-2008 01:51 PM
http://usa.jahenckels.com/img/item_img_180.jpg

I just presented these to my teammates for putting up with me......

Azinine 02-07-2008 02:30 PM
Dang! That's a great gift.

SP 02-07-2008 02:43 PM
Quote:
Originally Posted by Que'inKC (Post 555388)
You're probably on to something, but i just can't get them as sharp as I think they should be..
Take your knives to Ambrosi and get them sharpened. Then if they are not what you like, look at new ones. If you look at new ones, you asked what knives. In my comp knife roll I have a 6"boning, a 10" chefs, and a few slices and a cleaver. So, I would say a boning or paring, a chef 8"-10", and a good slicer would be a good start.

JamesTX 02-07-2008 03:05 PM
Quote:
Originally Posted by Muzzlebrake (Post 555571)
http://usa.jahenckels.com/img/item_img_180.jpg

I just presented these to my teammates for putting up with me......
What about all of us? We put up with you. Well, I'm fairly new here, but still.........

big brother smoke 02-07-2008 03:33 PM
Forschner are easier to sharpen!

DeanC 02-07-2008 03:36 PM
Quote:
Originally Posted by Que'inKC (Post 555340)
I'm really ignorant when it comes to knives..What would you recommend to use for trimming meat...

Such as trimming St. Louis style ribs or removing the back from a chicken...
I have a big cimeter (spelling?) that looks a lot like a small sword that I use for trimming St. Louis Ribs. I keep a 10 in chefs, two boning knives (both 6 inch, one flexible and one stiff), and a 12" granton slicer in my roll. Don't forget a good steel.

BBQ_MAFIA 02-07-2008 04:04 PM
Forschner are very good knives at a great price.

Jeremiah 02-09-2008 10:24 AM
Gotta add another vote for Forschner


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