what knife do you use to cut ribs

[Muzzlebrake]

lately I have been using my new Henkels ProS 12" chefs knife. I like the longer. wider knife because I like to keep the front of the blade down especially when making precision cuts. I like to "feel" my way when I am slicing as well by keeping a light grip on the handle and not using alot of pressure.

All of that being said I dont know that the knife itself is going to make that much of a difference. If its sharp and reasonably suited for the job its going to the job to the best of your ability. I think technique and knife skills are as, if not more important than the who makes your knife.

[Rhapsody]

i actually use a pair of all purpose snips. they work great and you get a nice straight cut and you can control so much better than a knife.

[CajunSmoker]

i use a 10" chef's knife and rock it from front to back. Works great.

[The Anchorman]

This is the knife I use for my ribs.
The serrated portion goes right through like butter leaving a surprizingly clean cut.

http://www.knivesplus.com/forschner-...-fo-40721.html

for my entire competition career (two comps ), i've used my wusthof culinar 8" carving knife but i think what's more important is how you actually place the slab on the board and apply the pressure....

the best cuts i've made were when the slab was meat side down on the board.

[blues_n_cues]

the bowie in the middle- somwwtimes the camo handle= depends on the cook & pork or beef. the bowie always makes a great show.

[bbq lover]

very nice set there blues

[Meat Burner]

I just use my pocket knife after cleaning with alcohol. Good ribs cut easy!

[jestridge]

whatever I have handy

[Trucky1008]

I use either my 12" Forschner Slicer or 6" boning knife. I like the idea of cutting them meat down, I'll have to give that a try.

[Monty]

9" Shun Classic Hollow-Ground Slicer

[Professor Salt]

Originally Posted by Muzzlebrake

lately I have been using my new Henkels ProS 12" chefs knife. I like the longer. wider knife because I like to keep the front of the blade down especially when making precision cuts. I like to "feel" my way when I am slicing as well by keeping a light grip on the handle and not using alot of pressure.

All of that being said I dont know that the knife itself is going to make that much of a difference. If its sharp and reasonably suited for the job its going to the job to the best of your ability. I think technique and knife skills are as, if not more important than the who makes your knife.

I will second everything Muzzlebrake said, with the exception that I use a 10" chef's knife.

[backporchbbq]

I like using the chef's knife. I really have nothing to compare it too since I have not used anything else. Would be willing to try something, but want to try it before I buy it.

[Bigmista]

Originally Posted by blues_n_cues

the bowie in the middle- somwwtimes the camo handle= depends on the cook & pork or beef. the bowie always makes a great show.

Somebody's been watching "The Knife Show".

Originally Posted by Monty

9" Shun Classic Hollow-Ground Slicer

Show-off.

[blues_n_cues]

Originally Posted by Bigmista

Somebody's been watching "The Knife Show".



Show-off.

oh gee thanx bro- ya should blow a rib across it... long live the alamo