MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 01-17-2014, 04:55 PM   #16
DaveAlvarado
is One Chatty Farker
 
Join Date: 12-23-13
Location: DFW, TX
Default

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.
DaveAlvarado is offline   Reply With Quote




Old 01-17-2014, 04:57 PM   #17
bproffer
Take a breath!
 
Join Date: 09-12-07
Location: Bakersfield, CA
Default

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.
__________________
Kamado Joe Big Joe, Yoder YS1500, Cookshack FEC-100, Weber Genesis.
bproffer is offline   Reply With Quote


Old 01-17-2014, 05:15 PM   #18
pjayt
Full Fledged Farker

 
pjayt's Avatar
 
Join Date: 01-08-14
Location: Dothan, Al.
Default

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
__________________
Percy's backyard BBQ,
Lang 36 Stretch Deluxe
2 burner Tejas cook stand/griddle
Titan Santa Maria, RiverGrille cowboy grill
Blaze Professional Portable w/ pedestal
Thermapen one, Maverick Pro Temp PT100
Weston Pro-2300 vacuum packer
pjayt is offline   Reply With Quote


Old 01-17-2014, 05:32 PM   #19
JamieK
On the road to being a farker
 
Join Date: 12-17-13
Location: Nanaimo, BC, Canada
Default

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.
__________________
Who Dat UDS, Weber OTS 22.5" Kettle, Big Chief Elec Smoker, Maverick ET-732
JamieK is offline   Reply With Quote


Old 01-17-2014, 05:48 PM   #20
Untraceable
Babbling Farker
 
Join Date: 05-19-11
Location: EAD
Default

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.
Untraceable is offline   Reply With Quote


Old 01-17-2014, 05:51 PM   #21
YetiDave
is one Smokin' Farker
 
Join Date: 07-23-13
Location: Manchester, UK
Default

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
__________________
Pro Q Excel 20 / UDS / Maverick ET-732 / Thermapen / Pro Q CSG
YetiDave is offline   Reply With Quote


Thanks from:--->
Old 01-17-2014, 05:57 PM   #22
dwfisk
Quintessential Chatty Farker

 
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
Default

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.
Quote:
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.
__________________
I'm Dave
Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear.
dwfisk is offline   Reply With Quote


Thanks from:--->
Old 01-17-2014, 06:02 PM   #23
popeye
is one Smokin' Farker

 
Join Date: 01-08-13
Location: michigan
Default

i have several knifes. BUT my go to is 8"chefs knife .
__________________
I'm Al
brinkman smoky mountin vertical .
cobb grill
smoky joe
popeye is offline   Reply With Quote


Old 01-17-2014, 06:17 PM   #24
2dumb2kwit
Full Fledged Farker
 
Join Date: 04-03-11
Location: Elizabeth City, NC.
Default

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.)
__________________
Writer of wrongs.
2dumb2kwit is offline   Reply With Quote


Old 01-17-2014, 06:29 PM   #25
bbqgeekess
Babbling Farker
 
Join Date: 07-06-13
Location: Oklahoma
Default

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.
__________________
18.5" WSM and 22.5" OTG.

Last edited by bbqgeekess; 01-17-2014 at 06:47 PM..
bbqgeekess is offline   Reply With Quote


Thanks from: --->
Old 01-17-2014, 06:41 PM   #26
landarc
somebody shut me the fark up.
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

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
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less
[/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed]
[COLOR=Pink]SSS[/COLOR]
[/COLOR][/SIZE]
landarc is offline   Reply With Quote


Old 01-17-2014, 06:44 PM   #27
tish
Quintessential Chatty Farker
 
tish's Avatar
 
Join Date: 11-13-11
Location: york, pa
Default

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.
__________________
*When all else fails, just ask yourself ?Quid faceret Gore et Landarc??
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Just a little pyro at heart! Who's got the hot dogs?
Bubba Keg, Weber Genesis E-310 NG
Mini WSM, Shhh!!! Michael's surprise
Cornflower Blue Thermapen Might not be the fastest, but it sure is the prettiest!
~~~~~~~~~~~~~~~~~~
Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!
tish is offline   Reply With Quote


Old 01-17-2014, 07:23 PM   #28
Teleking
is One Chatty Farker
 
Join Date: 11-10-08
Location: Maine
Default

Quote:
Originally Posted by Chopper Duke View Post

Then, The other day I decided to stop by Bed, Bath and Beyond the other day
Department of redundancy Department
Teleking is offline   Reply With Quote


Old 01-17-2014, 07:45 PM   #29
Chopper Duke
Got Wood.
 
Chopper Duke's Avatar
 
Join Date: 12-30-13
Location: Metro ATL
Default

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.
__________________
Party Gator, Char Griller Duo w/ firebox
Chopper Duke is offline   Reply With Quote


Old 01-17-2014, 08:07 PM   #30
buccaneer
somebody shut me the fark up.
 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: The Never Never.
Default

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.
__________________
Hold my dang beer...

Last edited by buccaneer; 01-17-2014 at 10:29 PM..
buccaneer is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 10:08 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts