Best Knives

Forschners for slicing and I bought something called a White Whale and nearly sliced of my finger tip over the week-end while trimming briskets.
 
Here is where I get my knives. www.cutleryandmore.com great prices and service on Forcshner knives. Look for a 12 in Granton edge slicer, for brisket. For ribs I like the 12 in cimeter.
 
I was given some of these for Christmas- so far really like them- Forcshner knives
 
I just ordered a couple of knives from this place-http://www.askthemeatman.com/cutlery.htm free shipping and some, what appeared to be, good deals if you bought some of their "combo's ". Forschner-victorinox..

ok on second thought, after going to the cutlery and more site....their prices are cheaper but they charge for shipping unless you order over certain amount. gonna have to cancel my one order and do some research!!
 
I sure like my Forschners, my former roomate, who is a professional Chef for large Resort at Lake Tahoe told me I couldn't go wrong with the commercial fibrox handles and the blades will remain sharp for quite some time even in commercial uses. As we say in Hot Rod lingo "Best bang for the Buck!"

BBQwrench
 
I tried a forschner's chef knife and for the money they cant be beat. I bought a set for the kitchen in the firehouse, I know they wil get abused and I wont get mad about it. A good sharpening once a year and your set. Personally at home I have a JA henckles Pro S 10 pcs set and I added a 8" Boning 10" ulitity/boning and a 12" chef to fill my block up

the forschners are great in a high volume setting where the knife will get tossed around but the Pro S feels great in your hand and are sharpe as a MF'er
 
I couldn't agree with you more.
The handles are excellent and they hold an edge forever.
I do have my favorite Slicer but it isn't nearly as versatile
as the Forchner's.

Weiser


bbqwrench said:
I sure like my Forschners, my former roomate, who is a professional Chef for large Resort at Lake Tahoe told me I couldn't go wrong with the commercial fibrox handles and the blades will remain sharp for quite some time even in commercial uses. As we say in Hot Rod lingo "Best bang for the Buck!"

BBQwrench
Click to expand...
 
So, I was watching my butcher cut meat apart today while waiting for some cryo's to come to the front. He was slicing thru like butter. I asked to see the knife he was using and he showed me something that looked very close to the link below. He told me he just has to hone it every other day or so and it stays sharp. Heck..for $17 is this what you guys are talking about? If so, I need one.

http://www.amazon.com/gp/product/B000IXHGG0/ref=ox_ya_oh_product
 
Gotta throw in another vote for Forschner, I recommend their 12 or 14" granton edge slicing knife for brisket. For ribs I typically use a 8" chef's knife, although most knives would work just fine for cutting a slab.

You'll also want a good steel to keep the edge nice and honed.
 
Geez, and for over 20 years I have been happily using my Chicago Cutlery set. Man, am I out of it.
 
I am fond of knives and make a few myself. I am doing a study now of Japanese style blades. These are two of my favorites: a MAC slicer and hankotsu. I use them for final presentation. They are very thin and wicked sharp. They are not for hacking on bone, but my goodness they are amazing. They are also not cheap, and getting more expensive.

I paid half the current price for the MAC slicer, it was a great deal then and one of my favorite knives. The MAC can be had shorter 8" as well. Check out Korin or Epicurian Edge. EE's prices have gone nutty over the past year. Sometimes it is better at japanesechefknives.

macbread.jpg


Japanese Butcher knife. I use it on whole animals mostly.
hankotsu.jpeg



http://korin.com/Styles/Boning-KnifeHankotsu
http://www.epicureanedge.com/shopexd.asp?id=83650
 
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