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Unread 01-17-2014, 05:15 PM   #18
On the road to being a farker

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Join Date: 01-08-14
Location: Dothan, Al.
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Wustof, Henckel, Victornox, they are all good knives be careful you are getting what you think knives require a lot of research all of these company's make both stamped and
forged knives the stamped ones are 1/3 the price.
I chose Dexter Russell because they are American made.
The knife needs to be stain free carbon steel for resharpening stainless steel
cannot not be resharpened well, I like a diamond coated butcher steel to keep blades sharp Dexter also makes forged knives I have 8" chefs Connissure model for looking at I use their 9" santuko with granton edge V-lo model for my go to and a thin blade 6" boning
knife V-lo for most of my prep work they also have 12" granton edge slicer thats wonderful on brisket slicing
Percy's backyard BBQ, Lang 36 Hybrid Deluxe,
Brinkman Trail master 57" Vertical
Maverick Pro Temp PT100
Weston Pro-2300 vacuum packer
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