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Knives....

Q

Que'inKC

Guest
I'm looking to purchase some good quality knives to assist in the trimming of meat. I've been struggling for sometime with my present knives and I just want something different...I've watched cooking shows and their knives just cut through meat like butta...

What brand do you recommend? I don't want the best, but not the worst
What knives should I get? I don't really want an whole set..

Thanks for the advice...Jeff
 
I use russell dexters, good and cheap. Ever try ceramic knives?
 
For my Q I have Forchner with the fibrox handles. They are very affordible and do a great job. Since you are in KC got to Ambrosi Bros. on 32nd Main. They have the best seclection of knive and will sell you what you need. Plus they are the place to go to get them sharpened. I go ever 6 months to a year and use a diamond steel on them before I use them. That makes it go through the meat "like butter". If you want to go high end they have those knives too.
http://www.cutleryandmore.com/prodlist.asp?BrandID=6&LineID=18

High end German (my favorite)
http://www.cutleryandmore.com/classic.htm

Best Jap blades IMHO
http://www.cutleryandmore.com/mac.htm
 
A quality knife is a great place to start. To maintain that quality you need to do a little maintenance. Use a steel now and then, as needed, to maintain a good edge. Use a good surface to preserve your edge. Sharpen them as needed with a stone or sharpening system that will give you a nice edge, without damaging the blade....or take them to a reputable pro and have them sharpened.
 
I use my grandmother's old electric knife. Makes it so nice to cut things up - especially briskets. Not the same as a handheld knife, but still very useful.
 
I bought a two knife set of Tramontina knives at Sam's. I must say that for the 20 bucks I spent they are some decent knives. They hold an edge very well and the large plastic handles make working with them very easy. We used these when we would harvest a hog and they would cut up the skin for cracklins with ease. All it takes is a good steel to put an edge back on them.
http://www.samsclub.com/shopping/navigate.do?dest=5&item=207188
 
SP said:
For my Q I have Forchner with the fibrox handles. They are very affordible and do a great job. Since you are in KC got to Ambrosi Bros. on 32nd Main. They have the best seclection of knive and will sell you what you need. Plus they are the place to go to get them sharpened. I go ever 6 months to a year and use a diamond steel on them before I use them. That makes it go through the meat "like butter". If you want to go high end they have those knives too.
http://www.cutleryandmore.com/prodlist.asp?BrandID=6&LineID=18

High end German (my favorite)
http://www.cutleryandmore.com/classic.htm

Best Jap blades IMHO
http://www.cutleryandmore.com/mac.htm
Click to expand...

Super advice here, Ambrosi Brothers rocks, the knives are scary sharp when you pick them up. I use the Forschner's as well.
 
DeanC said:
Super advice here, Ambrosi Brothers rocks, the knives are scary sharp when you pick them up. I use the Forschner's as well.
Click to expand...

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...
 
Are your current knives sharp? They may be decent knives, just a little dull.
 
JamesTX said:
I use my grandmother's old electric knife. Makes it so nice to cut things up - especially briskets. Not the same as a handheld knife, but still very useful.
Click to expand...

i use electric to clean my fish :)
 
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.
 
boatnut said:
i use electric to clean my fish :)
Click to expand...

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.
 
item_img_180.jpg


I just presented these to my teammates for putting up with me......
 
Que'inKC said:
You're probably on to something, but i just can't get them as sharp as I think they should be..
Click to expand...

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.
 
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