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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-17-2014, 04:55 PM   #16
DaveAlvarado
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I've become a fan of buying knives at the restaurant supply store. Better grips, nice sharp blades, and cheap. Downside is they look like they belong in a restaurant kitchen instead of a showroom. But hey, they work great.

I have some santokus and personally don't prefer them. Give me a heavy chef's knife any day as a go-to blade. For BBQ, I've bought specialty stuff--a 10" scimitar and 6" boning knife for general carving of raw meats, a 4" utility for close-in work on pockets of fat, and a 12" granton edge slicer for slicing briskets. Turns out the tools that butchers use really are the right tools for the job when it comes to cutting big hunks of meat.
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Unread 01-17-2014, 04:57 PM   #17
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When I am at home, I use my Japanese Shun knives. They stay in the home. When I am catering or outdoors I use the Victorinox knives with the fibrox handles. They hold a decent edge, easy to grip with messy hands and are cheap enough that if it gets dropped or banged around, I don't cringe. Just remember to properly hone the blade to keep the edge nice before each use and it will last a long time between sharpening.
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Unread 01-17-2014, 05:15 PM   #18
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Wustof, Henckel, Victornox, they are all good knives be careful you are getting what you think knives require a lot of research all of these company's make both stamped and
forged knives the stamped ones are 1/3 the price.
I chose Dexter Russell because they are American made.
The knife needs to be stain free carbon steel for resharpening stainless steel
cannot not be resharpened well, I like a diamond coated butcher steel to keep blades sharp Dexter also makes forged knives I have 8" chefs Connissure model for looking at I use their 9" santuko with granton edge V-lo model for my go to and a thin blade 6" boning
knife V-lo for most of my prep work they also have 12" granton edge slicer thats wonderful on brisket slicing
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Unread 01-17-2014, 05:32 PM   #19
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I have a Henckel set that includes a Santoku, and although it is great for chopping vegs and cheese, if I could only have one knife from the set it would be the 8" chefs knife.

My advice would be to go with the best quality Chefs knife you can afford, then when you are ready buy a decent set that includes the rest.

This is the newer version of the knife set I currently own and am quite happy with it.
http://www.costco.ca/J.A.-Henckels-1...100026439.html

I also have a Wusthof Chef 8" Knife, and notice no difference between the Henckel, other than the Wusthof is a tad heavier.
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Unread 01-17-2014, 05:48 PM   #20
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I use my santuko I bet 10:1 over my chefs. Both Wustoff Classics.

FYI, Take the ability to handle dish washers into factor if you have one. Ive busted the handle on my santuko classic in there.

No matter what grade of a knife you go with, a sharp knife is always better. If your really looking at a BBQ knife, heavy usage knife, look at the victinox, F Dicks, Kershaw Filet Knives. A Shun is no good if your afraid to drop it or leave it in a tub for a month.
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Unread 01-17-2014, 05:51 PM   #21
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IMHO your ability to sharpen a knife is just as it important, if not even more important than the knife itself. I have a bunch of cheap Chinese cleavers that I've put edges on that will shave arm hair and the knives cost no more than £10 each
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Unread 01-17-2014, 05:57 PM   #22
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Quote:
Originally Posted by kevinc View Post
Get the Victorinox 8" Chefs knife and the Victorinox boning knife as well.

The boning knife is razor sharp and is really useful for trimming up pork butts given the size, flexibility and sharpness of the blade.

The chefs knife relatively inexpensive, holds its edge really well and the nonslip handle is great when your hands are messy.
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Originally Posted by Al Czervik View Post
For $50 you could get both the Victorinox chef knife and a 5" or 6" boning knife... I have both (plus a 12" cimeter) and they all serve me well. I have also noted a number of posts in "knife" threads from professional butchers about Victorinox blades and how much they like them considering how much they use them on a daily basis.
Quote:
Originally Posted by Al Czervik View Post
Yeah... What kevin said while I was in the middle composing my opinion.
Yep, yep & yep! When my son went through his first agriculture undergraduate degree then his DVM, he carried both in the meats & large animal anatomy labs and did more butchering in a year than most of us would do in a lifetime. The Victorinox 8" boning and chef's knives were sharpened daily and stood up to VERY heavy use, I still have them in my arsenal, they still sharpen well and hold a good edge and I have bought a few more, they are great for he price.
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Unread 01-17-2014, 06:02 PM   #23
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i have several knifes. BUT my go to is 8"chefs knife .
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Unread 01-17-2014, 06:17 PM   #24
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I hate to admit it, but my go to is a cheep flimsy "KIWI".
(The 11" pointy end. http://www.wokshop.com/HTML/products...wi-knives.html )

(But then again, I am also addicted to ol' hickory knives.)
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Unread 01-17-2014, 06:29 PM   #25
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Buy the 8 inch Victorinox Chef's Knife, the Victorinox boning knife and the Victornix paring knife.. that's all you need. The Chef's knife is sharp enough to cut bread--no need for bread knife. Oh and you need a honing steel / knife sharpener.
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Unread 01-17-2014, 06:41 PM   #26
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The 8" Chef knife is the best all around choice. It will handle better and with some skill, do far more than a Santoku. The Santoku is a compromise knife designed in Japan to replace competently, several specialist knives.

The Henckels at BB&B is their mid-grade knife. Worth what you'll pay. I have a 10" Decter-Russel Sani-safe, my preferred workhorse travel knife that I keep to protect my better knife from renter. If you really are a spend once guy, I consider Wusthof or Messermeister the better western style knives. They are far better than any listed so far. Much better than Victorinox or DR. But 2x cost
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Unread 01-17-2014, 06:44 PM   #27
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I researched for a long time before I bought my complete set of Henckel knives, and I use the heck out of them every single day. They are very nice. But if I had it to do over again? I'd probably get either the Dexter Russells or the Victorinox, depending on what was available. The DRs would be my first choice.
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Unread 01-17-2014, 07:23 PM   #28
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Quote:
Originally Posted by Chopper Duke View Post

Then, The other day I decided to stop by Bed, Bath and Beyond the other day
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Unread 01-17-2014, 07:45 PM   #29
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Quote:
Originally Posted by bbqgeekess View Post
Buy the 8 inch Victorinox Chef's Knife, the Victorinox boning knife and the Victornix paring knife.. that's all you need. The Chef's knife is sharp enough to cut bread--no need for bread knife. Oh and you need a honing steel / knife sharpener.
I've found this set on Amazon and have a prime account which is nice for free 2 day shipping. Would the slicer be an okay alternative to the boning knife for immediate use?
Victorinox 3-Piece Chef's Set

Quote:
Originally Posted by landarc View Post
The 8" Chef knife is the best all around choice. It will handle better and with some skill, do far more than a Santoku. The Santoku is a compromise knife designed in Japan to replace competently, several specialist knives.

The Henckels at BB&B is their mid-grade knife. Worth what you'll pay. I have a 10" Decter-Russel Sani-safe, my preferred workhorse travel knife that I keep to protect my better knife from renter. If you really are a spend once guy, I consider Wusthof or Messermeister the better western style knives. They are far better than any listed so far. Much better than Victorinox or DR. But 2x cost
I looked hard at the DR knives and am still considering them. This is the one I was looking at but Amazon doesn't have a lot of information listed on them.
Dexter Russell Professional Forged Chef's Knife

Quote:
Originally Posted by Teleking View Post
Department of redundancy Department
I caught that after I posted it from my iPad sitting at lunch with my two sons under two. It wasn't worth fixing.
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Unread 01-17-2014, 08:07 PM   #30
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http://www.amazon.com/Victorinox-Swiss-Classic-Chefs-Knife/dp/B0061SWV8Y/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1390010363&sr=1-2&keywords=victorinox+8%22

http://www.amazon.com/Swiss-Army-Bra...inox+vegetable

If you want to go cheap. I wouldn't get the set.
I'd buy these, they will cover most kitchen duties.
The little victorinox paring is used daily by me, peeling, deveining shrimp, coring, many uses, a nifty knife, even for tomatoes.

Cooks Illustrated, I'm not sure what the deal is .... I like and own Victorinox knives and have done so for decades, they are great bang for the buck.
They may even be better than some common higher end western knives, but comparing them to any of my good knives is just absurd.
Like comparing a Ford Pinto to a Audi RS8 or a Veyyron.

A ridiculous notion in every way .
I let friends drive the Pinto's.

Now, about boning knives, looks like you can buy one for around $20 from Victorinox.
Again, personal, but I adore the Japanese design for these tasks and would never use a western one again.
That will cost you tho.
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