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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. |
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01-17-2014, 04:55 PM | #16 |
is One Chatty Farker
Join Date: 12-23-13
Location: DFW, TX
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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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01-17-2014, 04:57 PM | #17 |
Take a breath!
Join Date: 09-12-07
Location: Bakersfield, CA
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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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Kamado Joe Big Joe, Yoder YS1500, Cookshack FEC-100, Weber Genesis. |
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01-17-2014, 05:15 PM | #18 |
Full Fledged Farker
Join Date: 01-08-14
Location: Dothan, Al.
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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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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 |
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01-17-2014, 05:32 PM | #19 |
On the road to being a farker
Join Date: 12-17-13
Location: Nanaimo, BC, Canada
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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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01-17-2014, 05:48 PM | #20 |
Babbling Farker
Join Date: 05-19-11
Location: EAD
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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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01-17-2014, 05:51 PM | #21 |
is one Smokin' Farker
Join Date: 07-23-13
Location: Manchester, UK
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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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Pro Q Excel 20 / UDS / Maverick ET-732 / Thermapen / Pro Q CSG |
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01-17-2014, 05:57 PM | #22 | ||
Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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Quote:
Quote:
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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. |
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01-17-2014, 06:02 PM | #23 |
is one Smokin' Farker
Join Date: 01-08-13
Location: michigan
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i have several knifes. BUT my go to is 8"chefs knife .
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I'm Al brinkman smoky mountin vertical . cobb grill smoky joe |
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01-17-2014, 06:17 PM | #24 |
Full Fledged Farker
Join Date: 04-03-11
Location: Elizabeth City, NC.
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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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Writer of wrongs. |
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01-17-2014, 06:29 PM | #25 |
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma
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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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18.5" WSM and 22.5" OTG. Last edited by bbqgeekess; 01-17-2014 at 06:47 PM.. |
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01-17-2014, 06:41 PM | #26 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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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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[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] |
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01-17-2014, 06:44 PM | #27 |
Quintessential Chatty Farker
Join Date: 11-13-11
Location: york, pa
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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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01-17-2014, 07:23 PM | #28 |
is One Chatty Farker
Join Date: 11-10-08
Location: Maine
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01-17-2014, 07:45 PM | #29 | ||
Got Wood.
Join Date: 12-30-13
Location: Metro ATL
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Quote:
Victorinox 3-Piece Chef's Set Quote:
Dexter Russell Professional Forged Chef's Knife 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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01-17-2014, 08:07 PM | #30 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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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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Hold my dang beer... Last edited by buccaneer; 01-17-2014 at 10:29 PM.. |
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