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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 04-26-2009, 01:58 PM   #1
buckinbbq
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Default Best Knives

What is the best knife out there and style of knives for slicing Briskets and Ribs?
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Unread 04-26-2009, 02:07 PM   #2
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IMHO - A person gets what they pay for. However, a recent issue of Chef's gave the the Forchner commercial/black handle knives a great review & they are pretty cheap! I bought some and agree. They are easy to sharpen and maintain an edge really well.

The Wustof or Henkel breands always work well. There are a million out there - just get a comfortable angle & handle.
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Unread 04-26-2009, 02:08 PM   #3
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Oh yeah - Style: Hollow ground slicer at least 8" SUPER SHARP!!!!
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Unread 04-26-2009, 02:11 PM   #4
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Quote:
Originally Posted by OakPit View Post
IMHO - A person gets what they pay for. However, a recent issue of Chef's gave the the Forchner commercial/black handle knives a great review & they are pretty cheap! I bought some and agree. They are easy to sharpen and maintain an edge really well.

The Wustof or Henkel breands always work well. There are a million out there - just get a comfortable angle & handle.
Yep, the Forchners are some really good knives and the synthetic handles can take more abuse than wood.

I picked up a 12" slicer and it's what I use at comps. Sharp as all get out. Use it to slice falling apart brisket and ribs. I have about 6 different brands of knives. And a favorite for each different application. So get out there and hold some in your hand and decide how much or less you want to spend.
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Unread 04-26-2009, 02:29 PM   #5
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Do you use the slicer for both briskets and ribs??
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Unread 04-26-2009, 02:53 PM   #6
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Quote:
Originally Posted by OakPit View Post
IMHO - A person gets what they pay for. However, a recent issue of Chef's gave the the Forchner commercial/black handle knives a great review & they are pretty cheap! I bought some and agree. They are easy to sharpen and maintain an edge really well.

The Wustof or Henkel breands always work well. There are a million out there - just get a comfortable angle & handle.
I concur! I have several of the Forschners
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Unread 04-26-2009, 03:05 PM   #7
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I take it everyone is talking about a granton slicer?
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Unread 04-26-2009, 03:21 PM   #8
thillin
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Quote:
Originally Posted by buckinbbq View Post
Do you use the slicer for both briskets and ribs??
Yep. Ribs are usually falling off the bone. It needs to be sharp or electric at the comps I go to. Judges like brisket and ribs that crumble or fall off the bone.
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Unread 04-26-2009, 03:22 PM   #9
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
I take it everyone is talking about a granton slicer?
Yep. Mine has made it through 4 comps and doesn't skip a beat. Sort of scares me to wash it. Got to keep both eyes on the blade and fingers. Afer a fer beers, i let GrumpysQ(Mike) wash it.
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Unread 04-26-2009, 04:16 PM   #10
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Check out Bark River Knives. Heck of a knife and they have a lifetime warranty to boot. Can't say enough good things about them and I use them for everything. I've gotten rid of all my other kitchen (and hunting) knives.

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Unread 04-26-2009, 06:16 PM   #11
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Here, is some knife pron. A good knife is a pleasure to use.
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Unread 04-26-2009, 08:41 PM   #12
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I agree OakPit!
I love my cheap Forchner knives, nothing better for the money
in my opinion. They hold a good edge and straighten out well.
I have a 10" Wustof slicer that I use for Brisket only. Very nice knife.

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Quote:
Originally Posted by OakPit View Post
IMHO - A person gets what they pay for. However, a recent issue of Chef's gave the the Forchner commercial/black handle knives a great review & they are pretty cheap! I bought some and agree. They are easy to sharpen and maintain an edge really well.

The Wustof or Henkel breands always work well. There are a million out there - just get a comfortable angle & handle.
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Unread 04-26-2009, 08:57 PM   #13
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America's Test Kitchen is right with the Victorinox fibrox handle models. I bought a bunch of different styles and they are all AMAZING and CHEAP!!

7" Santoku w/ graton, 12" slicer w/ granton, 6" boning, 8" chefs. All hold razor edge and sharpen up real nice.
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Unread 04-26-2009, 09:08 PM   #14
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Here's Mine
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Unread 04-26-2009, 10:14 PM   #15
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Quote:
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Here's Mine
Nice assortment of knives. I have the snow flake pattern, no two knives from the same manufacture.
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