cwiese
Knows what a fatty is.
What is the best knife to slice up a prime rib roast??
Prime Rib slicer
- Thread starter cwiese
- Start date
aawa
Babbling Farker
Best or most bang for your buck?
You can get some really expensive slicers such as Shun or Henkles etc and they are mighty fine knives that will cost you a pretty penny.
If you want a very cost effective knife that will hold its edge for a good price.
http://www.amazon.com/Victorinox-12...1382067867&sr=1-1&keywords=victorinox+slicing
You can get some really expensive slicers such as Shun or Henkles etc and they are mighty fine knives that will cost you a pretty penny.
If you want a very cost effective knife that will hold its edge for a good price.
http://www.amazon.com/Victorinox-12...1382067867&sr=1-1&keywords=victorinox+slicing
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The Wusthof Grand Brisket Slicer that the guys at the MABA had designed is an excellent knife. I haven't used it for prime rib, but I think it would be great.
http://mabbqa.com/zencart/index.php?main_page=product_info&cPath=1_4&products_id=1
http://mabbqa.com/zencart/index.php?main_page=product_info&cPath=1_4&products_id=1
A sharp knife.
retired trucker
is Blowin Smoke!
For a good meat slicer, you want it sharpened with a little "tooth" left in the blade edge. By "tooth" I mean sharp, but not polished edge sharp. With a little tooth left in the edge, it will slice into the meat better with less effort. Think of slicing a ripe tomato. With some tooth left in the edge, it will cut into the tomato easier than with a smooth polished edge. When you have sharpened it up correctly, a Q-tip will tend to hang slightly when drug along the edge.
If you have someone sharpen your knives tell them to leave the edges "toothy" and they should know what you want. I sharpen my meat cutting knives this way. I use an 8 inch chef knife for this and have great luck. I have a small knife sharpening business, and ask my customers what they are using their knifes for, so I can get them the edge they need for the task at hand.
Blessings,
Omar
If you have someone sharpen your knives tell them to leave the edges "toothy" and they should know what you want. I sharpen my meat cutting knives this way. I use an 8 inch chef knife for this and have great luck. I have a small knife sharpening business, and ask my customers what they are using their knifes for, so I can get them the edge they need for the task at hand.
Blessings,
Omar
fedex
Full Fledged Farker
I've got that one, great knife
TroyA65
is one Smokin' Farker
+1 I've got that one, great knife. I gonna use it today on some Brisket flat.
landarc
somebody shut me the fark up.
Wusthof Grand brisket slicer here. Best slicer for brisket, Prime rib, ribs and fatties.
Jaskew82
is Blowin Smoke!
http://www.amazon.com/Cuisinart-CEK...qid=1382101216&sr=8-4&keywords=electric+knife
Laugh all you want but that sucker gives me perfect cuts on ribs, brisket, prime rib, etc. Love it.
Laugh all you want but that sucker gives me perfect cuts on ribs, brisket, prime rib, etc. Love it.
dport7
is One Chatty Farker
I'm with "retired trucker" almost any knife that is sharpened correctly will cut meat just fine. I also sharpen a lot of knifes for people. Knowing what job they are going to use the tool for is important.
I have to say though, one of my favorites is the Marttiini fillet knife. Ive had one since I was a pup. Very sharp and very high quality steel.
http://www.marttiini.fi/en_GB
I have to say though, one of my favorites is the Marttiini fillet knife. Ive had one since I was a pup. Very sharp and very high quality steel.
http://www.marttiini.fi/en_GB
Packmanjim
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code3rrt
Babbling Farker
This is a great knife. I have one, mine is over 30 years old, made back when it was Forschner-Victorinix. I used it for around 12 years in the restaurant business (hard use) and since then just in my home kitchen. Here's what it looks like after 30 years of use:
Still a great knife.
KC
mep
Full Fledged Farker
This is the knife that I have. It is an awesome slicer.
cwiese
Knows what a fatty is.
Thanks everyone
