slicing brisket and ribs(knife)

rookiedad · 12-27-2007, 10:01 AM

i got a dexter slicing knife for brisket and rib slicing in comps. it was about fourteen inches long and had the rounded tip with channels in the blade. the balde was also very wide so it tracked nicely through the meat. the problem was the edge disintegrated after the first use leaving little chips in the blade. anyone know of a real quality knife with these characteristics?

thanks,
phil

Plowboy · 12-27-2007, 10:03 AM

Look at the Forschner knives. I'm surprised a Dexter would do that.

cmcadams · 12-27-2007, 10:18 AM

I'm thinking of one of these for slicing that sort of thing:

http://www.cutleryandmore.com/details.asp?SKU=8209

The edge is very durable, sharpened only on one side, at slightly less than 16 degrees (the reverse side is not only not sharpened, it's slightly concave). This is one scary sharp knife! But it supposedly only cuts by pulling it across the meat. It won't cut pushing it.

Ford · 12-27-2007, 10:33 AM

Quote:

Originally Posted by Plowboy

Look at the Forschner knives. I'm surprised a Dexter would do that.

Ditto on Forschner - their 14" is amazing. I agree on the Dexter and he should send it back. No way the knife blade should chip ever unless somebody starts hacking on bones.

The Pickled Pig · 12-27-2007, 11:05 AM

12" Forschner Kullenschliffe w/ Granton edge

butts a fire · 12-27-2007, 12:21 PM

Just get an electric filet knife.

Jeremiah · 12-27-2007, 01:31 PM

Slicing knife with granton edge, Forschner is usually my go to brand. Happy with everything I've got of theirs with the exception of their cleaver.

chinesebob · 12-27-2007, 02:07 PM

Temporary HiJack MOD: We should get paid ad fees by these companies. I looked into the Shun's Elite last night and this year actually talked my wife into using those as my gifts from our kids for the majors - father's day, bday, Christmas.

She of course gets to follow the camera lens list......

On Topic MOD: I'd head to a bed bath & beyond, linen and things, or a sur la table and try them out to see if you find one. You could also go to a BBQ joint or a chop house(Ruth Chris, Peter Luger's for NYC, or any of the nicer places) if you know someone and ask them what they use. They might be using a cheaper brand but that would be a case to try(literally) before you decide thing.

Henkel pro series for us with a santoku edge for now....

2847.jpg

Jaberwabee · 12-28-2007, 12:15 AM

I just got this one from my sister for Christmas.

10" Granton Slicer

Smokin Gator · 12-28-2007, 07:08 AM

I know The Kapn is on vacation, but hopefully he will chime in. The one he has is awesome.

Mitch · 12-28-2007, 07:19 AM

Dollar for dollar, you can't beat a food service industry knife. Go to Sysco (or whoever is in your area) and get a carving knife. It will have a polypropylene handle, be sharp as H*ll , and be inexpensive.

Meat cutters and resturant cooks don't use Wusthof, Hencle, or forschner. They use no name industry knives that work and sharpen easy.

Plowboy · 12-28-2007, 07:22 AM

Quote:

Originally Posted by Jaberwabee

I just got this one from my sister for Christmas.

10" Granton Slicer

Excellent knife. I have a stamped Wusthof version of the same knife. Its actually one of my most versatile knives. I use it to trim briskets and slice ribs in addition to being a big meat slicer.

HoDeDo · 12-28-2007, 07:48 AM

Mokan turned me on to the Forchner Granton Edge slicer too. You can get the 10" for roughly $35 and the 12" for $42, if I recall. If you want a link, just PM me, I hunted down pricing on these from several knife sites, as well as a local dealer in Atchison, KS. That knife rocks, and leaves none of the rough edges on meat that an electric knife will. Smooth, picture perfect slices. And no disintegrating edge!!

ole'e · 12-28-2007, 08:22 AM

We tend to use a chefs knife on fribs, for when you get into the bone or cartalige and a slicer on the brisket. We like the forschner brand.
Eric

SP · 12-28-2007, 08:26 AM

I have the Forchner as well but if you want to go crazy I use this for show.
http://www.bbq-brethren.com/forum/sh...ighlight=knife

12-27-2007, 10:01 AM	#1
rookiedad is One Chatty Farker Join Date: 07-21-05 Location: patchogue, n.y. Downloads: 0 Uploads: 0	slicing brisket and ribs(knife) i got a dexter slicing knife for brisket and rib slicing in comps. it was about fourteen inches long and had the rounded tip with channels in the blade. the balde was also very wide so it tracked nicely through the meat. the problem was the edge disintegrated after the first use leaving little chips in the blade. anyone know of a real quality knife with these characteristics? thanks, phil

12-27-2007, 10:03 AM	#2
Plowboy somebody shut me the fark up. Join Date: 10-09-06 Location: Blue Springs, MO Downloads: 0 Uploads: 0	Look at the Forschner knives. I'm surprised a Dexter would do that. __________________ Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler

12-27-2007, 10:18 AM	#3
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio Downloads: 0 Uploads: 0	I'm thinking of one of these for slicing that sort of thing: http://www.cutleryandmore.com/details.asp?SKU=8209 The edge is very durable, sharpened only on one side, at slightly less than 16 degrees (the reverse side is not only not sharpened, it's slightly concave). This is one scary sharp knife! But it supposedly only cuts by pulling it across the meat. It won't cut pushing it. __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

12-27-2007, 11:05 AM	#5
The Pickled Pig is One Chatty Farker Join Date: 06-21-07 Location: Overland Park, KS Downloads: 0 Uploads: 0	12" Forschner Kullenschliffe w/ Granton edge __________________ Paul Ostrom The Pickled Pig Twitter - @ThePickledPig CBJ, WSM, UDS Cookers, Weber Gasser, Weber One Touch Gold Kettle,

12-27-2007, 12:21 PM	#6
butts a fire is one Smokin' Farker Join Date: 06-13-07 Location: Parkville, Mo Downloads: 0 Uploads: 0	Just get an electric filet knife. __________________ Chad B Butts A Fire BBQ Team NB Bandera Webber Kettle Backwoods Party Pro Q Excel 20

12-27-2007, 01:31 PM	#7
Jeremiah is one Smokin' Farker Join Date: 09-10-07 Location: Staten Island, NY Downloads: 0 Uploads: 0	Slicing knife with granton edge, Forschner is usually my go to brand. Happy with everything I've got of theirs with the exception of their cleaver. __________________ \m/ Heavy Metal BBQ \m/

12-27-2007, 02:07 PM	#8
chinesebob is One Chatty Farker Join Date: 04-07-07 Location: Westerville,OH Downloads: 0 Uploads: 0	Temporary HiJack MOD: We should get paid ad fees by these companies. I looked into the Shun's Elite last night and this year actually talked my wife into using those as my gifts from our kids for the majors - father's day, bday, Christmas. She of course gets to follow the camera lens list...... On Topic MOD: I'd head to a bed bath & beyond, linen and things, or a sur la table and try them out to see if you find one. You could also go to a BBQ joint or a chop house(Ruth Chris, Peter Luger's for NYC, or any of the nicer places) if you know someone and ask them what they use. They might be using a cheaper brand but that would be a case to try(literally) before you decide thing. Henkel pro series for us with a santoku edge for now.... 2847.jpg __________________ Chinesebob - Central Ohio A Chinese speaking white guy in search of the perfect bbq.

12-28-2007, 12:15 AM	#9
Jaberwabee is One Chatty Farker Join Date: 11-21-06 Location: Wichita, KS Downloads: 0 Uploads: 0	I just got this one from my sister for Christmas. 10" Granton Slicer __________________ Oct 2011 Update. (it changes) 2 WSM's 1 of each (18.5, 22.5) 2 UDS's Gone, (Brother in Law took them....FARKER) 1 Rib Machine Chargriller Pro Hella Mod (Retired) 2 Bubba Keg (One HOT MOTHER, One LOW N SLOW) 1 22" Performer Yoder YS-640 is the next cooking device.

12-28-2007, 07:08 AM	#10
Smokin Gator Babbling Farker Join Date: 12-01-06 Location: Fernandina Beach FL Downloads: 0 Uploads: 0	I know The Kapn is on vacation, but hopefully he will chime in. The one he has is awesome. __________________ [SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE] ______________________________________________ -Brent Smokin Gators BBQ Team Medium Amazin' Blue Spicewine - It's a Swamp Thing UDS Large BGE - Adopted Medium BGE - Adopted Weber 22 inch w/mods Weber SJP Stoker Weber Genesis Silver C Gasser Constant wood lurker FBA CBJ

12-28-2007, 07:19 AM	#11
Mitch is One Chatty Farker Join Date: 10-22-07 Location: Lincoln NE Downloads: 0 Uploads: 0	Dollar for dollar, you can't beat a food service industry knife. Go to Sysco (or whoever is in your area) and get a carving knife. It will have a polypropylene handle, be sharp as H*ll , and be inexpensive. Meat cutters and resturant cooks don't use Wusthof, Hencle, or forschner. They use no name industry knives that work and sharpen easy. __________________ Gator Pit Entertainer Stumps GF223 Lg. BGE

12-28-2007, 07:48 AM	#13
HoDeDo Babbling Farker Join Date: 02-19-06 Location: Kansas City Downloads: 0 Uploads: 0	Mokan turned me on to the Forchner Granton Edge slicer too. You can get the 10" for roughly $35 and the 12" for $42, if I recall. If you want a link, just PM me, I hunted down pricing on these from several knife sites, as well as a local dealer in Atchison, KS. That knife rocks, and leaves none of the rough edges on meat that an electric knife will. Smooth, picture perfect slices. And no disintegrating edge!! __________________ Andy /Smoke on Wheels Competition BBQ - www.smokeonwheels.com

12-28-2007, 08:22 AM	#14
ole'e On the road to being a farker Join Date: 05-07-05 Location: Spring Hill, KS Downloads: 0 Uploads: 0	brisket rib slicing We tend to use a chefs knife on fribs, for when you get into the bone or cartalige and a slicer on the brisket. We like the forschner brand. Eric __________________ Eric Westervelt Ribs 4 U Backwoods Competitor Louisiana Gill 680 26 ft Work and Play

12-28-2007, 08:26 AM	#15
SP is one Smokin' Farker Join Date: 05-20-06 Location: Kansas City Downloads: 0 Uploads: 0	I have the Forchner as well but if you want to go crazy I use this for show. http://www.bbq-brethren.com/forum/sh...ighlight=knife __________________ [COLOR=blue]Clay[/COLOR] [COLOR=blue]The Original Sauced Pigs BBQ Team[/COLOR] [COLOR=#0000ff]2 Homemade Smokers (1 for Sale) [URL]http://i49.photobucket.com/albums/f265/123sauced/Smoker.jpg[/URL][/COLOR] [COLOR=#0000ff]Weber Kettle[/COLOR] [COLOR=#0000ff]Brinkmann Smoke n Pitt[/COLOR] [COLOR=#0000ff]Charbroil Gasser[/COLOR]

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