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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 02-07-2008, 07:23 AM   #1
Que'inKC
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Default Knives....

I'm looking to purchase some good quality knives to assist in the trimming of meat. I've been struggling for sometime with my present knives and I just want something different...I've watched cooking shows and their knives just cut through meat like butta...

What brand do you recommend? I don't want the best, but not the worst
What knives should I get? I don't really want an whole set..

Thanks for the advice...Jeff
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Unread 02-07-2008, 07:54 AM   #2
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Here's three previous discussions to get you started. There are more out there. Just search on "knives" or a specific knife brand life "Wusthof", "Shun", Henckels", etc.

http://www.bbq-brethren.com/forum/sh...ghlight=knives

http://www.bbq-brethren.com/forum/sh...hlight=brisket

http://www.bbq-brethren.com/forum/sh...d.php?p=522430
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Unread 02-07-2008, 08:12 AM   #3
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I use russell dexters, good and cheap. Ever try ceramic knives?
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Unread 02-07-2008, 08:16 AM   #4
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Quote:
Originally Posted by Ron_L View Post
Here's three previous discussions to get you started. There are more out there. Just search on "knives" or a specific knife brand life "Wusthof", "Shun", Henckels", etc.

http://www.bbq-brethren.com/forum/sh...ghlight=knives

http://www.bbq-brethren.com/forum/sh...hlight=brisket

http://www.bbq-brethren.com/forum/sh...d.php?p=522430
Thanks for the links...I guess I should have used the search function first...
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Unread 02-07-2008, 08:32 AM   #5
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For my Q I have Forchner with the fibrox handles. They are very affordible and do a great job. Since you are in KC got to Ambrosi Bros. on 32nd Main. They have the best seclection of knive and will sell you what you need. Plus they are the place to go to get them sharpened. I go ever 6 months to a year and use a diamond steel on them before I use them. That makes it go through the meat "like butter". If you want to go high end they have those knives too.
http://www.cutleryandmore.com/prodli...ID=6&LineID=18

High end German (my favorite)
http://www.cutleryandmore.com/classic.htm

Best Jap blades IMHO
http://www.cutleryandmore.com/mac.htm
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Unread 02-07-2008, 08:36 AM   #6
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A quality knife is a great place to start. To maintain that quality you need to do a little maintenance. Use a steel now and then, as needed, to maintain a good edge. Use a good surface to preserve your edge. Sharpen them as needed with a stone or sharpening system that will give you a nice edge, without damaging the blade....or take them to a reputable pro and have them sharpened.
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Unread 02-07-2008, 08:37 AM   #7
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I use my grandmother's old electric knife. Makes it so nice to cut things up - especially briskets. Not the same as a handheld knife, but still very useful.
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Unread 02-07-2008, 09:36 AM   #8
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I bought a two knife set of Tramontina knives at Sam's. I must say that for the 20 bucks I spent they are some decent knives. They hold an edge very well and the large plastic handles make working with them very easy. We used these when we would harvest a hog and they would cut up the skin for cracklins with ease. All it takes is a good steel to put an edge back on them.
http://www.samsclub.com/shopping/nav...=5&item=207188
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Unread 02-07-2008, 09:49 AM   #9
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Quote:
Originally Posted by JamesTX View Post
I use my grandmother's old electric knife. Makes it so nice to cut things up - especially briskets.
And it makes those neat lines in the cuts too!!
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Unread 02-07-2008, 10:04 AM   #10
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Quote:
Originally Posted by SP View Post
For my Q I have Forchner with the fibrox handles. They are very affordible and do a great job. Since you are in KC got to Ambrosi Bros. on 32nd Main. They have the best seclection of knive and will sell you what you need. Plus they are the place to go to get them sharpened. I go ever 6 months to a year and use a diamond steel on them before I use them. That makes it go through the meat "like butter". If you want to go high end they have those knives too.
http://www.cutleryandmore.com/prodli...ID=6&LineID=18

High end German (my favorite)
http://www.cutleryandmore.com/classic.htm

Best Jap blades IMHO
http://www.cutleryandmore.com/mac.htm
Super advice here, Ambrosi Brothers rocks, the knives are scary sharp when you pick them up. I use the Forschner's as well.
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Unread 02-07-2008, 10:08 AM   #11
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Quote:
Originally Posted by DeanC View Post
Super advice here, Ambrosi Brothers rocks, the knives are scary sharp when you pick them up. I use the Forschner's as well.
I'm really ignorant when it comes to knives..What would you recommend to use for trimming meat...

Such as trimming St. Louis style ribs or removing the back from a chicken...
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Unread 02-07-2008, 10:19 AM   #12
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Are your current knives sharp? They may be decent knives, just a little dull.
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Unread 02-07-2008, 10:47 AM   #13
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Quote:
Originally Posted by Divemaster View Post
And it makes those neat lines in the cuts too!!
Ha! I'm just there to eat it, not make love to it.
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Unread 02-07-2008, 10:51 AM   #14
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Quote:
Originally Posted by Azinine View Post
Are your current knives sharp? They may be decent knives, just a little dull.
You're probably on to something, but i just can't get them as sharp as I think they should be..
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Unread 02-07-2008, 11:24 AM   #15
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Quote:
Originally Posted by JamesTX View Post
I use my grandmother's old electric knife. Makes it so nice to cut things up - especially briskets. Not the same as a handheld knife, but still very useful.
i use electric to clean my fish :)
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