BBQ knives - Page 5

Big Ace · 09-05-2010, 08:11 PM

Quote:

Originally Posted by T-Man

Forschner 5" curved semi flex boning knife,a really good all around knife...

I just picked up one of those last week, it's great knife!

Bigmista · 09-05-2010, 08:16 PM

Forschner 12" Granton for slicing, Lasting Cut Flex boning knife for trimming, 10" Dexter Chef's knife for everything else.

monty3777 · 09-05-2010, 08:19 PM

The same steel used to make Wusthofs and Henkels is used to make Forschner Victronox (sp). German knives may give you a little extra weight (which may be a good or bad thing depending on what you are using the knife for). However, as far as quality - no real difference.

If you want a good knife and also want to spend all the extra money you got burning a hole in your pocket I'd suggest ditching the soft German steel and going with the western style Japanese knives that are now on the market. For the same price as an overpriced Wusthof you can now buy a Tojiro, Shun, or MAC. That's the only way I let go of close to $100 for any shiv. For everyday BBQ, Forschner all the way - and then some.

My $.02.

rlt · 09-05-2010, 08:23 PM

Bought my wife a Viking professional 8 in Santoku, and it is THE knife in our kitchen. We use it for almost everything.

deepsouth · 09-05-2010, 08:48 PM

Quote:

Originally Posted by crocker84

I second the Shuns. Really good stuff.

i have two ken onion shun's and i wouldn't trade them for the world. i do want to get the smaller kitchen knife and paring knife and i think i'll be set.

Chef Jim · 09-06-2010, 09:19 AM

Good Knives are a must have in my kitchen, BUT, a good Kinfe sharpener is also a must. There are many out there, and for about a hundred bucks you can get a really good one.

I use a Wart Hog and it keeps my knives sharp all the time, even the cheap ones.

If you are going to spend money on a Knife you should be able to sharpen it yourself.

Just my .02

Strike BBQ · 10-17-2010, 07:23 PM

I got the Kiwi knifes and they are great. The blades are thin, but these are some of the sharpest blades I ever used.

douglaslizard · 10-18-2010, 08:00 AM

http://www.madcowcutlery.com/store/p...s-132p1573.htm
i use these and some rada cutlery and the cuisinart cordless.

che22879 · 10-18-2010, 09:58 AM

I got a free set as a gift from Omaha Steaks and they work great! Cant remember the brand. I do want to get a big knife like the guy on the BBQPitboys videos.

CarolinaQue · 10-18-2010, 10:41 AM

I second the opinion of Shun superiority for home knife use. Just remember that you get what you pay for. With Shuns, you can send them in at any time and they'll resharpen them for free. I send mine in about once a year and use a honing steel between uses. But I also agree that a good electric knife is nice and makes easy work of a lot of slicing!!!

Stoke&Smoke · 10-18-2010, 10:49 AM

I have a ton of different brands in our knife roll, many are the Sam's club knives...the one I find myself using the most though, is a Rapala filet knife. Very inexpensive, VERY sharp, and really flexible. I use a large chef knife or cleaver to separate ribs from tips, but for almost everything else, that little rapala does a great job. Trimming and slicing ribs, cutting money muscle, boning chicken, only thing I don't really use it for is slicing brisket. I have a 14" granton edge slicer for that.

Mark · 10-18-2010, 11:20 AM

I prefer the Victorinox style Chef's Knife with Fibrox Handle because of the non slip grip. Also relatively inexpensive and hold a good edge.

Big_T_BBQ · 10-25-2010, 05:31 PM

I just got the Forschner 12" Granton (Hollow) edged butcher knife (model 40636):

And the Forschner 14" Granton (hollow) edged slicing knife (model 40646):

Both are incredible - the cut like a hot chainsaw through butter. I highly recommend either or both.

trevthebear · 10-25-2010, 06:21 PM

I use the knives I bought for culinary school, a combination of victoriaknox and henkles professional (yellow handled) and the chef knife I bought myself for graduation a 10" global chef knife.

09-05-2010, 08:16 PM	#62
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	Forschner 12" Granton for slicing, Lasting Cut Flex boning knife for trimming, 10" Dexter Chef's knife for everything else. __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

09-05-2010, 08:19 PM	#63
monty3777 is One Chatty Farker Join Date: 07-13-08 Location: Happytown, IA	The same steel used to make Wusthofs and Henkels is used to make Forschner Victronox (sp). German knives may give you a little extra weight (which may be a good or bad thing depending on what you are using the knife for). However, as far as quality - no real difference. If you want a good knife and also want to spend all the extra money you got burning a hole in your pocket I'd suggest ditching the soft German steel and going with the western style Japanese knives that are now on the market. For the same price as an overpriced Wusthof you can now buy a Tojiro, Shun, or MAC. That's the only way I let go of close to $100 for any shiv. For everyday BBQ, Forschner all the way - and then some. My $.02. __________________ John 21:9

09-05-2010, 08:23 PM	#64
rlt On the road to being a farker Join Date: 01-22-10 Location: Fort Lostinthewoods, MO	Bought my wife a Viking professional 8 in Santoku, and it is THE knife in our kitchen. We use it for almost everything. __________________ Large BGE & One super duper screamin' fast green thermapen. It matches my BGE...Sort of!

09-06-2010, 09:19 AM	#66
Chef Jim Babbling Farker Join Date: 02-07-10 Location: Tequesta, Florida	Good Knives are a must have in my kitchen, BUT, a good Kinfe sharpener is also a must. There are many out there, and for about a hundred bucks you can get a really good one. I use a Wart Hog and it keeps my knives sharp all the time, even the cheap ones. If you are going to spend money on a Knife you should be able to sharpen it yourself. Just my .02 __________________ Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR]

10-18-2010, 08:00 AM	#68
douglaslizard Full Fledged Farker Join Date: 02-17-09 Location: willacoochee ga.	http://www.madcowcutlery.com/store/p...s-132p1573.htm i use these and some rada cutlery and the cuisinart cordless. __________________ Mojo Smokehouse BBQ Team 22.5" WSM 18" WSM 22.5" Weber OTS bbq pro offset smoker bbq grillware stainless charcoal grill 2 ecbs 120 Gallon stickburner GO GATORS

10-17-2010, 07:23 PM	#67
Strike BBQ On the road to being a farker Join Date: 03-16-10 Location: Odenton, MD	I got the Kiwi knifes and they are great. The blades are thin, but these are some of the sharpest blades I ever used.

10-18-2010, 09:58 AM	#69
che22879 is one Smokin' Farker Join Date: 07-09-10 Location: Los Angeles Ca	I got a free set as a gift from Omaha Steaks and they work great! Cant remember the brand. I do want to get a big knife like the guy on the BBQPitboys videos. __________________ 2 Masterbuilt XL Smokehouse Smokers, Master Forge Smoker, Charbroil gas grill.

10-18-2010, 10:41 AM	#70
CarolinaQue is Blowin Smoke! Join Date: 06-23-07 Location: North Berwick, ME	I second the opinion of Shun superiority for home knife use. Just remember that you get what you pay for. With Shuns, you can send them in at any time and they'll resharpen them for free. I send mine in about once a year and use a honing steel between uses. But I also agree that a good electric knife is nice and makes easy work of a lot of slicing!!!

10-18-2010, 10:49 AM	#71
Stoke&Smoke Babbling Farker Join Date: 12-18-07 Location: Western burbs of Chicago, IL	I have a ton of different brands in our knife roll, many are the Sam's club knives...the one I find myself using the most though, is a Rapala filet knife. Very inexpensive, VERY sharp, and really flexible. I use a large chef knife or cleaver to separate ribs from tips, but for almost everything else, that little rapala does a great job. Trimming and slicing ribs, cutting money muscle, boning chicken, only thing I don't really use it for is slicing brisket. I have a 14" granton edge slicer for that. __________________ 2 Skinny Cooks Competition Team [URL]http://2SkinnyCooks.blogspot.com[/URL] KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list :crazy:

10-18-2010, 11:20 AM	#72
Mark somebody shut me the fark up. Join Date: 08-13-03 Location: St. Peters MO: 38.786730,-90.642551 Name/Nickname : Mark	I prefer the Victorinox style Chef's Knife with Fibrox Handle because of the non slip grip. Also relatively inexpensive and hold a good edge. __________________ Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality.

10-25-2010, 05:31 PM	#73
Big_T_BBQ Full Fledged Farker Join Date: 02-16-10 Location: San Jose, CA	I just got the Forschner 12" Granton (Hollow) edged butcher knife (model 40636): And the Forschner 14" Granton (hollow) edged slicing knife (model 40646): Both are incredible - the cut like a hot chainsaw through butter. I highly recommend either or both.

10-25-2010, 06:21 PM	#74
trevthebear Knows what a fatty is. Join Date: 02-12-10 Location: Calgary, Canada	I use the knives I bought for culinary school, a combination of victoriaknox and henkles professional (yellow handled) and the chef knife I bought myself for graduation a 10" global chef knife. __________________ Smoke Rustlers BBQ

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