B
bbq lover
Guest
:mrgreen:hello all im looking for your input what knife do you use to cut ribs ?thanks
Last edited by a moderator:
Plowboy
somebody shut me the fark up.
Same knife I use to slice brisket and pork... 14" slicer with gratan edge.
B
bbq lover
Guest
thanks todd
kcpellethead
Full Fledged Farker
I want to be able to feel how tender my ribs actually are as I'm slicing them. So, I use a 6" curve boning knife - rigid, not flexible. Sometimes you try a rib off the end and it's the perfect tenderness, or even a little over done, but as you cut the ribs you discover that the middle of the slab is a little tight. It's easy to tell my the resistance you feel as you cut. This has saved me turning in tough ribs many times.
Rod
Rod
Sledneck
Full Fledged Farker
Thank Rod, that is the same knife that I use but now I have an explanation for it!:biggrin:
Jacked UP BBQ
Babbling Farker
I use whatevers clean!!!
Jeff_in_KC
somebody shut me the fark up.
Same as Rod... boning knife.
VA BBQ PIRATES
Knows what a fatty is.
Boning knife here too.
Indy Hogger
Found some matches.
I also use a boning knife, does a fine job.
Lately have been using a chefs knife or which one is sharp. I need a set of good knives. That is what I am asking from Santa. Will have to make sure I am extra good
Fatback Joe
Babbling Farker
I use an electric for my ribs at the comps. :icon_blush:
Bigmista
somebody shut me the fark up.
I've been using a smaller knife lately. Easier for me to work on the slight curve in spares without looking ragged.
B
bbq lover
Guest
thanks for all your input I was at a cookout and we had sharp knifes but the guy next to use his knife cut the ribs like butter so I thought I would ask the masses
Bentley
Babbling Farker
I like to use dental floss.. OK!
After that last turn in box at Clovis I will need to think hard about it for 2009, we are done for 2008. Started out using the 14 inch Forschner Granton, then went to the 10 inch Chefs knife. I have a friend in the CBBQA that competes and swears buy the 7 inch boning knife, may have to give that a try.
Did not read any posted before this, will be intrested in the responses.
Mod: Will definitly have to try the boning knife this weekend on the spares!
After that last turn in box at Clovis I will need to think hard about it for 2009, we are done for 2008. Started out using the 14 inch Forschner Granton, then went to the 10 inch Chefs knife. I have a friend in the CBBQA that competes and swears buy the 7 inch boning knife, may have to give that a try.
Did not read any posted before this, will be intrested in the responses.
Mod: Will definitly have to try the boning knife this weekend on the spares!
txschutte
Quintessential Chatty Farker
I use a cleaver in a rocking motion on the backside of my spares. Perfect everytime.
Muzzlebrake
Babbling Farker
lately I have been using my new Henkels ProS 12" chefs knife. I like the longer. wider knife because I like to keep the front of the blade down especially when making precision cuts. I like to "feel" my way when I am slicing as well by keeping a light grip on the handle and not using alot of pressure.
All of that being said I dont know that the knife itself is going to make that much of a difference. If its sharp and reasonably suited for the job its going to the job to the best of your ability. I think technique and knife skills are as, if not more important than the who makes your knife.
All of that being said I dont know that the knife itself is going to make that much of a difference. If its sharp and reasonably suited for the job its going to the job to the best of your ability. I think technique and knife skills are as, if not more important than the who makes your knife.
R
Rhapsody
Guest
i actually use a pair of all purpose snips. they work great and you get a nice straight cut and you can control so much better than a knife.
CajunSmoker
is One Chatty Farker
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i use a 10" chef's knife and rock it from front to back. Works great.
T
The Anchorman
Guest
This is the knife I use for my ribs.
The serrated portion goes right through like butter leaving a surprizingly clean cut.
http://www.knivesplus.com/forschner-sandwich-knife-fo-40721.html
The serrated portion goes right through like butter leaving a surprizingly clean cut.
http://www.knivesplus.com/forschner-sandwich-knife-fo-40721.html
R
Rick's Tropical Delight
Guest
for my entire competition career (two comps :biggrin
, i've used my wusthof culinar 8" carving knife but i think what's more important is how you actually place the slab on the board and apply the pressure....
the best cuts i've made were when the slab was meat side down on the board.
, i've used my wusthof culinar 8" carving knife but i think what's more important is how you actually place the slab on the board and apply the pressure....the best cuts i've made were when the slab was meat side down on the board.
