Chenernator
Full Fledged Farker
What knives is everybody using to get their cleanest comp cut? Anyone using a cordless electric knife? If you've tried multiple knives let us know how each worked.
What's the best knife for clean cuts?
- Thread starter Chenernator
- Start date
watertowerbbq
is Blowin Smoke!
Brand loyalty will probably come up in some of the responses, but I would think that the one common denominator would be a SHARP knife. It doesn't matter what the name on the blade is if the thing isn't razor sharp.
Watching Pitmaster's, electric knives get used by some top teams.
I think it's more a preference than anything.
Watching Pitmaster's, electric knives get used by some top teams.
I think it's more a preference than anything.
Ford
is One Chatty Farker
Dexter boning knife for ribs, 14" slicer for brisket.
SHARP - done at every contest even if I only used a knife to cut 12 slices of brisket.
SHARP - done at every contest even if I only used a knife to cut 12 slices of brisket.
I use a Forshner boning knife for ribs and 14" Graton slicer (Forschner)
B
butts
Guest
Forged knife with a SHARP blade...
The brand is up to the user. I'd suggest going to a local store with several brand and seeing what you are comfortable with.
The brand is up to the user. I'd suggest going to a local store with several brand and seeing what you are comfortable with.
H
Heavenly Hog
Guest
A good quality electric knife I find works best. Clean cuts every time!
The Giggler
is one Smokin' Farker
I use Dexter Knives too. What do you use to sharpen them?
Chenernator
Full Fledged Farker
What brand?
kickassbbq
is Blowin Smoke!
A Sharp One!!!!!
Chenernator
Full Fledged Farker
No chit, I never would have thought of that. How 'bout a brand?
Jacked UP BBQ
Babbling Farker
Brand don't mean chit. Just keep it sharp. It is also good for the knife to be longer then the meat it is cutting.
bam
is Blowin Smoke!
Cuisinart electric corded Sonic makes a cordless one. I also use cutco that I got from my daughter's summer job.
Slamdunkpro
Babbling Farker
For the types of cuts we're discussing, not only is sharp important, but also the thickness of the blade. You'll get a better cut from a thinner blade like a slicer or boning knife than you will from a chef's knife if the sharpness is equal. If you are manually slicing try to find a blade that's long enough that you can cut a slice in one pull.
Forged / stamped / machined blade makes no difference.
Forged / stamped / machined blade makes no difference.
B
Badfrog
Guest
Sort of like asking what is the best sauce!!! everyone is going to have their opinion, generally based on what they are used to using. My all around go to knife is a Henkel santoku... I can see where the thinness of the blade on a boning knife might be beneficial though...
As said before, SHARP is the key...
As said before, SHARP is the key...
Maybe the question should be which knife is easier to keep sharp or sharpen.
What brand of forged, stamped or machine? I pick Forschner, because it is what most fishing charter crew members SOCAL use to clean fish. They get them razor sharp during/after filleting hundreds of fish in a trip (commercial). I cater, so, a knife being able to withstand some abuse and hold or regain an edge is critical for me.
What brand of forged, stamped or machine? I pick Forschner, because it is what most fishing charter crew members SOCAL use to clean fish. They get them razor sharp during/after filleting hundreds of fish in a trip (commercial). I cater, so, a knife being able to withstand some abuse and hold or regain an edge is critical for me.
monty3777
is Blowin Smoke!
Now that's wisdom!
B
barbefunkoramaque
Guest
I think dollar for dollar, a Zeldon Molecular Diffuser is the Knife of Choice. Makes a funny smell though as it separates the Molecules using high Prolareteurcon fission and you will need to be sure to bring some of those Hetron Preceptcar Packs in case the Breccamintar Trepectudructitar goes out in the middle of Boxing up. This tool of course as everyone knows glazes the slice as it cuts.
Bigmista
somebody shut me the fark up.
So basically you are recommending a light saber.
B
barbefunkoramaque
Guest
T
topchefvt52
Guest
Best slicer I've come across in 30 years in the restaurant business. Aint cheap but it holds a very sharp edge and is easily resharpened.
http://www.cutleryandmore.com/details.asp?SKU=8063
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