Originally Posted by kevinc
Get the Victorinox 8" Chefs knife and the Victorinox boning knife as well.
The boning knife is razor sharp and is really useful for trimming up pork butts given the size, flexibility and sharpness of the blade.
The chefs knife relatively inexpensive, holds its edge really well and the nonslip handle is great when your hands are messy.
I have both of these and a 10" Wusthof slicer.
"Just because your right doesn't mean I'm wrong"
Weber 22" WSM
Weber 14" WSM
Weber Smokey Joe
The fastest red back-lit Thermapen ever made