Trying to build a decent knife collection.

Happy Hapgood · 11-30-2012, 06:12 PM

Mods, not sure if this is the right place to post ....

Ever since I got serious about backyard BBQ a few years back, I've been trying to improve my equipment. The WSM changed my world along with accurate thermometers. Would bring in some good Q and proceed to hack it to pieces with dull knifes we had for years. A Friend suggested that we upgrade.

Started a couple of years back with a couple of Kerocera ceramics. They have helped alot but still not there. Went with a starter set of Henckels and a wood block. Hope to fill it about $1000 later.

I'm seeing the importance of good knifes and BBQ. Still learning.

Big Mike · 11-30-2012, 06:49 PM

I'm looking to do the same. The only decent knife I have is my 14" Forschner Slicer. I am mainly looking at Wusthoff, Henckel and Forschner/Victorinox. The problem is figuring out which one.

chrischandler71 · 11-30-2012, 07:54 PM

I asked for 3 victoronix for Christmas! We only have a set of kitchen aid that have been abused pretty good. I hope to get the slicer, chef, and pairing knife.

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pmanzi · 11-30-2012, 07:57 PM

Take a look at Global same price range as high end Henkels but I think they are balanced better.

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RAZORBACK JIM · 11-30-2012, 08:11 PM

I have several knives listed and one of my favorites is a Furi. I first saw this knife on a TV show with Rachal Ray. It is a great knife and is in the $50 range. I love it and use it more than the Wuhstoff's and Henckel's. It is soo sharp and easy to sharpen.

buccaneer · 11-30-2012, 08:12 PM

Global are good, thinner blades, and the handles will rotate in your hand if you use torsion and don't have the pinch grip locked.

ManakooraMan · 11-30-2012, 08:20 PM

Since you got the Henckel's you may want to keep wid euro knives since the angles between em and Asian knives are different if you're gonna go wid buying a sharpener or learnin how to do that manually (the ceramic Kyos don't count since you can't sharpen them yourself anyhow). The French Sabatiers are also a good value if you can find an older one which used to be hand forged. Forschner are good for stamped mass produced ones. Carbon steels hold an edge but you got commit to the upkeep.

landarc · 11-30-2012, 08:23 PM

Definitely a large slicer, 12 or 14 inches.

I also like a butcher (8"), breaking (6") or scimitar (10" or 12") for working with raw meat.

I also like small skinning type blades (3") for detail work.

buccaneer · 11-30-2012, 08:23 PM

Sabatiers: Be careful and inspect thoroughly.
They are usually faulty in some way, angles or gaps, or just slightly off centre.
Good steel, the crafting tho is a bit dodgy.

bigsapper · 11-30-2012, 08:24 PM

I've had that style of Henckel for 10 years. They are great knives, but that handle style (edges) wears on you pretty quickly for extended cutting chores.

ManakooraMan · 11-30-2012, 08:29 PM

the globals or macs or shuns are asian knives can be made "western style" depending on the tang and handle, but they are still sharpened at the traditional 18-22 degree. so just because an asian-manufactured knife looks "western" doesn't mean it is.

if looking domestic, supposedly chicago cutlery is good. though again would look for some old new stock type deal at goodwill or some needle in the haystack way for a forged in usa one.

for chinese cleavers and such, i have a couple of CCK treasures including the pigkiller that are priceless to me.

bottomline is you get nice knives you also have to get nice way to sharpen them. no shame in using an chef's choice machine.

Cloudsmoker · 11-30-2012, 08:44 PM

If you're serious, I'd buy the book: An Edge in the Kitchen, by Chad Ward. Have added a few since reading it, and everything he says is spot on and well supported. Great resource.

FWIW, I laid down the coin and bought a Mac MTH-80 (one of his recommendations), and it's my every day kitchen knife and I love it. Also recommend the Messermeister line for great value for outdoor cooking.

ManakooraMan · 11-30-2012, 08:47 PM

amen, macs and globals are tied as best all around mass produced knives in my book. global are supposedly better balanced, but their metal grip looks funky to me.

funman1 · 11-30-2012, 08:48 PM

Very good start, we have a block full of Henkels and will never look back.

big brother smoke · 11-30-2012, 08:54 PM

I personally am into Shun's. Buccaneer dislikes them

I also have a full arsenal of Forschner/Victronix knives.

11-30-2012, 06:12 PM	#1
Happy Hapgood somebody shut me the fark up. Join Date: 03-17-12 Location: Shreveport, Louisiana Name/Nickname : Mike	Trying to build a decent knife collection. Mods, not sure if this is the right place to post .... Ever since I got serious about backyard BBQ a few years back, I've been trying to improve my equipment. The WSM changed my world along with accurate thermometers. Would bring in some good Q and proceed to hack it to pieces with dull knifes we had for years. A Friend suggested that we upgrade. Started a couple of years back with a couple of Kerocera ceramics. They have helped alot but still not there. Went with a starter set of Henckels and a wood block. Hope to fill it about $1000 later. I'm seeing the importance of good knifes and BBQ. Still learning. __________________ Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast

11-30-2012, 06:49 PM	#2
Big Mike is one Smokin' Farker Join Date: 10-12-07 Location: Dayton Ohio	I'm looking to do the same. The only decent knife I have is my 14" Forschner Slicer. I am mainly looking at Wusthoff, Henckel and Forschner/Victorinox. The problem is figuring out which one. __________________ ROLL TIDE!!!! Big Mike Eagle River Barbecue Yoder YS640 Stumps Platinum 5 Trailer Members Mark 8 Burner Gasser

11-30-2012, 07:54 PM	#3
chrischandler71 is one Smokin' Farker Join Date: 05-21-11 Location: Athens, Georgia Name/Nickname : Chris	I asked for 3 victoronix for Christmas! We only have a set of kitchen aid that have been abused pretty good. I hope to get the slicer, chef, and pairing knife. Sent from my iPhone using Tapatalk __________________ Deep South GC28, Blackstone Griddle, Blue Performer 22.5 Weber Kettle, Weber Joe, Weber Spirit II gasser, and a few others!! LOL

11-30-2012, 07:57 PM	#4
pmanzi Knows what a fatty is. Join Date: 06-30-12 Location: Suwanee, GA	Take a look at Global same price range as high end Henkels but I think they are balanced better. Sent from my Galaxy Nexus using Tapatalk 2 __________________ -Phil [URL="https://www.facebook.com/pages/Saucy-Swine-and-Bovine/237631399624645"]Saucy Swine and Bovine[/URL] Oklahoma Joe Offset with Horizon Convection Plate Char-Griller Akorn Brinkmann Smoke & Grill Great Outdoors Smokey Mountain CyberQ WiFi

11-30-2012, 08:11 PM	#5
RAZORBACK JIM Full Fledged Farker Join Date: 12-08-10 Location: Maryville Tn	I have several knives listed and one of my favorites is a Furi. I first saw this knife on a TV show with Rachal Ray. It is a great knife and is in the $50 range. I love it and use it more than the Wuhstoff's and Henckel's. It is soo sharp and easy to sharpen. __________________ BUBBA KEG CONVECTION GRILL (2) CHAR-GRILLER AKORN WEBER GENESIS E 310 SS WEBER PERFORMER WEBER SMOKEY JOE SMOKINTEX PRO 1400 (2) BBQ GURU [COLOR=red]RED[/COLOR][COLOR=black] THERAPEN[/COLOR] PIT-MASTER IQ 110

11-30-2012, 08:12 PM	#6
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	Global are good, thinner blades, and the handles will rotate in your hand if you use torsion and don't have the pinch grip locked. __________________ Hold my dang beer...

11-30-2012, 08:20 PM	#7
ManakooraMan Knows what a fatty is. Join Date: 11-21-12 Location: Oahu, Hawaii	Since you got the Henckel's you may want to keep wid euro knives since the angles between em and Asian knives are different if you're gonna go wid buying a sharpener or learnin how to do that manually (the ceramic Kyos don't count since you can't sharpen them yourself anyhow). The French Sabatiers are also a good value if you can find an older one which used to be hand forged. Forschner are good for stamped mass produced ones. Carbon steels hold an edge but you got commit to the upkeep.

11-30-2012, 08:23 PM	#8
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Definitely a large slicer, 12 or 14 inches. I also like a butcher (8"), breaking (6") or scimitar (10" or 12") for working with raw meat. I also like small skinning type blades (3") for detail work. __________________ [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]

11-30-2012, 08:24 PM	#10
bigsapper Take a breath! Join Date: 06-09-11 Location: Plano, TX	I've had that style of Henckel for 10 years. They are great knives, but that handle style (edges) wears on you pretty quickly for extended cutting chores. __________________ El Quattro Cacti Chili & BBQ Team Large BGE

11-30-2012, 08:29 PM	#11
ManakooraMan Knows what a fatty is. Join Date: 11-21-12 Location: Oahu, Hawaii	the globals or macs or shuns are asian knives can be made "western style" depending on the tang and handle, but they are still sharpened at the traditional 18-22 degree. so just because an asian-manufactured knife looks "western" doesn't mean it is. if looking domestic, supposedly chicago cutlery is good. though again would look for some old new stock type deal at goodwill or some needle in the haystack way for a forged in usa one. for chinese cleavers and such, i have a couple of CCK treasures including the pigkiller that are priceless to me. bottomline is you get nice knives you also have to get nice way to sharpen them. no shame in using an chef's choice machine.

11-30-2012, 08:44 PM	#12
Cloudsmoker is one Smokin' Farker Join Date: 10-30-11 Location: Dallas, TX	If you're serious, I'd buy the book: An Edge in the Kitchen, by Chad Ward. Have added a few since reading it, and everything he says is spot on and well supported. Great resource. FWIW, I laid down the coin and bought a Mac MTH-80 (one of his recommendations), and it's my every day kitchen knife and I love it. Also recommend the Messermeister line for great value for outdoor cooking. __________________ Primo Kamado \| Pitmaker Safe \| Pitmaker Mobile \| Klose Mobile "On Fire" limited edition Thermapen

11-30-2012, 08:47 PM	#13
ManakooraMan Knows what a fatty is. Join Date: 11-21-12 Location: Oahu, Hawaii	amen, macs and globals are tied as best all around mass produced knives in my book. global are supposedly better balanced, but their metal grip looks funky to me.

11-30-2012, 08:48 PM	#14
funman1 On the road to being a farker Join Date: 09-03-12 Location: Sacramento, CA	Very good start, we have a block full of Henkels and will never look back. __________________ Professional Pyro.. No really; I get paid to blow stuff up...

11-30-2012, 08:54 PM	#15
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA	I personally am into Shun's. Buccaneer dislikes them I also have a full arsenal of Forschner/Victronix knives. __________________ Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers