knives

johnmiller · 01-24-2014, 12:47 PM

I am looking for three knives, one for slicing brisket, one for slicing ribs, and one for trimming, what would you recommend?

landarc · 01-24-2014, 12:56 PM

For slicing brisket, I use the Wusthof Grand Slicer from the Mid-Atlantic Barbeque Association.

For slicing ribs, I either use the Wusthof, or my old carbon steel Gyuto Chef knife

For trimming, I use a 6" stiff boning knife from Dexter-Russel Sani-safe, or a small caping knife, similar to Schrade Old-timer Sharpfinger, except mine is hand made

BBQLew · 01-24-2014, 01:13 PM

For brisket you really can't do any better than the Wusthof classic super slicer in my opinion, personally I prefer the 10" serrated version with the rounded end. I think you'll be pleased with any of the Wusthof ones though...

pjayt · 01-24-2014, 01:23 PM

Dexter Russell V-Lo Duo Edge 12 or 14 inch slicer easy to keep sharp holds edge good
under 50.00 wont brake the bank made in the USA

Bludawg · 01-24-2014, 01:46 PM

Victornox 3" & 6" semi stiff boning knives. Trim & prep
Victornox 10" scimitar Brisket & Rib disassembly
Messimeister 7" suntoko General prep also makes a good slicer

wrenfro12 · 01-24-2014, 02:01 PM

I love the Victorinox

http://www.amazon.com/gp/product/B00...lrenfr ocom-20

Jason TQ · 01-24-2014, 02:32 PM

Quote:

Originally Posted by wrenfro12

I love the Victorinox

http://www.amazon.com/gp/product/B00...lrenfr ocom-20

I really like mine as well. I use it for slicing both brisket and ribs. So I say you don't need a separate knife for cutting each. Which then give you an additional 3rd knife to pick up

.

I do most of my trimming with a 8in chefs knife. Can't go wrong with either a wusthof or henckles for that. Though there a lots of brand folks like.

jamus34 · 01-24-2014, 02:56 PM

I have the 12" slicer which I haven't used yet and the 8" chefs (both Victorinox) that I'm quickly falling in love with.

I want to grab the 6" boning knife too and I think I'll be set then.

K-JUN · 01-24-2014, 02:59 PM

I have tons of knives, but the three I go to the most are.

Victorinox Fibrox 8-Inch Chef's Knife
http://www.amazon.com/Victorinox-Swi...ox+chefs+knife

Victorinox 6-Inch Curved Boning Knife, Fibrox Handle
http://www.amazon.com/Victorinox-Cut...x+boning+knife

Victorinox 12-Inch Granton Edge Slicing Knife with Fibrox Handle
http://www.amazon.com/Victorinox-12-...+slicing+knife

If you don't have a steel you need one. Use it before every use to maintain the edge.

GoolsbyMD · 01-24-2014, 03:00 PM

I only use two knives. Victorinox 12" granton slicer and a 6" deboner knife. But I don't trim huge pieces just touch up briskest, cut st.loius style. Slicer makes turkey's a breeze.

Those are the exact two up there.

DubfromGA · 01-24-2014, 03:54 PM

Victorinox 12" granton slicer for brisket has been an excellent weapon for me.

Their 8" chef knife and 6" curved thick blade trimmer work wonders on most everything else.

I keep them in a drawer block that my family knows to stay away from.

I was also given a Wustof Grand Prix II 6" chef knife for Christmas by my mom. It is sweet.

The Victorinox brand is about the best in stamped blades that I've found. Edges hold very well and they are fairly priced.

That 12" was a game-changer for my brisket cooks, though.

It's in the background in this recently cooked pork loin pic:

buccaneer · 01-24-2014, 04:40 PM

Best possible bang for your buck
11.8 Gyuto-Fujiwara made.
Master of slicing brisket, but also most other jobs requiring a blade in the kitchen

Petty knife

and the best tool for job I own
The Boning knife...unbelievable!!

LongTong · 01-24-2014, 04:51 PM

The Victorinox forged series hold an edge better than the stamped ones but you a limited selection of styles. Plus, they cost more...

ShizuokaMark · 01-24-2014, 06:23 PM

Speaking of great knives. Once we get our joint up and running, if anyone is able to make the journey over here, we could make a 2 hour road trip up to Seki city in Gifu prefecture, the hub of Japanese cutlery production since the 13th century.

EverettBBQ · 01-24-2014, 06:48 PM

All are great knifes.
I have a 35 year old set of Chicago Cutlery.
They are great.
No matter how great they are, you are going to need to keep them sharp.
Sorry, no knife will stay sharp forever

I have a Chef's Choice 130 Professional Knife-Sharpening Station.
Not the cheapest knife sharpener, but wii not break the bank

Give your knifes some love, and you will love them

01-24-2014, 12:47 PM	#1
johnmiller Wandering around with a bag of matchlight, looking for a match. Join Date: 01-24-14 Location: Wilson, ny	knives I am looking for three knives, one for slicing brisket, one for slicing ribs, and one for trimming, what would you recommend?

01-24-2014, 12:56 PM	#2
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	For slicing brisket, I use the Wusthof Grand Slicer from the Mid-Atlantic Barbeque Association. For slicing ribs, I either use the Wusthof, or my old carbon steel Gyuto Chef knife For trimming, I use a 6" stiff boning knife from Dexter-Russel Sani-safe, or a small caping knife, similar to Schrade Old-timer Sharpfinger, except mine is hand made __________________ [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]

01-24-2014, 01:13 PM	#3
BBQLew Is lookin for wood to cook with. Join Date: 01-11-14 Location: College Station, TX	For brisket you really can't do any better than the Wusthof classic super slicer in my opinion, personally I prefer the 10" serrated version with the rounded end. I think you'll be pleased with any of the Wusthof ones though... __________________ UDS - FEC 100 - Trailer Mounted Homemade Reverse Flow - 6gal R&V Cajun Fryer - Weber Genesis Last edited by BBQLew; 01-24-2014 at 01:15 PM.. Reason: Incorrectly reference knife in above post

01-24-2014, 01:23 PM	#4
pjayt Full Fledged Farker Join Date: 01-08-14 Location: Dothan, Al.	Dexter Russell V-Lo Duo Edge 12 or 14 inch slicer easy to keep sharp holds edge good under 50.00 wont brake the bank made in the USA __________________ 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

01-24-2014, 01:46 PM	#5
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	Victornox 3" & 6" semi stiff boning knives. Trim & prep Victornox 10" scimitar Brisket & Rib disassembly Messimeister 7" suntoko General prep also makes a good slicer __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

01-24-2014, 02:01 PM	#6
wrenfro12 Full Fledged Farker Join Date: 09-25-12 Location: Woodstock, Ga	I love the Victorinox http://www.amazon.com/gp/product/B00...lrenfr ocom-20 __________________ Pitmaster - Atlanta BBQ Club competition team Wilbur's Been Smokin' Somethin' Woodstock, GA wilbursbbq.com

01-24-2014, 02:56 PM	#8
jamus34 Full Fledged Farker Join Date: 07-09-12 Location: Milford, NJ	I have the 12" slicer which I haven't used yet and the 8" chefs (both Victorinox) that I'm quickly falling in love with. I want to grab the 6" boning knife too and I think I'll be set then. __________________ Proud owner of: 22.5 OTS, 22.5 WSM, SJG (and soon to have the tamale pot mini-WSM conversion built) Stealth gray Thermopen

01-24-2014, 02:59 PM	#9
K-JUN is one Smokin' Farker Join Date: 02-10-13 Location: Lafayette, LA	I have tons of knives, but the three I go to the most are. Victorinox Fibrox 8-Inch Chef's Knife http://www.amazon.com/Victorinox-Swi...ox+chefs+knife Victorinox 6-Inch Curved Boning Knife, Fibrox Handle http://www.amazon.com/Victorinox-Cut...x+boning+knife Victorinox 12-Inch Granton Edge Slicing Knife with Fibrox Handle http://www.amazon.com/Victorinox-12-...+slicing+knife If you don't have a steel you need one. Use it before every use to maintain the edge. __________________ [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][B][COLOR="Red"]Enter An International Cook Off From Your Home.[/COLOR][/B] [/URL] Brady Cajun Grill by Percy Guidry; 22.5" WSM; GMG Daniel Boone; Crown Verity Gaser

01-24-2014, 03:00 PM	#10
GoolsbyMD Full Fledged Farker Join Date: 07-19-13 Location: Chesapeake, VA	I only use two knives. Victorinox 12" granton slicer and a 6" deboner knife. But I don't trim huge pieces just touch up briskest, cut st.loius style. Slicer makes turkey's a breeze. Those are the exact two up there. __________________ US Navy. WSM 18.5", Stumps Smoker Baby, SF 24x48 RF, Weber OTG.

01-24-2014, 03:54 PM	#11
DubfromGA is One Chatty Farker Join Date: 01-08-13 Location: Georgia	Victorinox 12" granton slicer for brisket has been an excellent weapon for me. Their 8" chef knife and 6" curved thick blade trimmer work wonders on most everything else. I keep them in a drawer block that my family knows to stay away from. I was also given a Wustof Grand Prix II 6" chef knife for Christmas by my mom. It is sweet. The Victorinox brand is about the best in stamped blades that I've found. Edges hold very well and they are fairly priced. That 12" was a game-changer for my brisket cooks, though. It's in the background in this recently cooked pork loin pic: __________________ Kamado Joe BigJoe & JoeJr, Weber WSM 22.5, Master-Touch 22, Jumbo Joe, Old Country Pecos, Weber Chimneys (steak cooking machines) :bounce:

01-24-2014, 04:40 PM	#12
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	Best possible bang for your buck 11.8 Gyuto-Fujiwara made. Master of slicing brisket, but also most other jobs requiring a blade in the kitchen Petty knife and the best tool for job I own The Boning knife...unbelievable!! __________________ Hold my dang beer...

01-24-2014, 04:51 PM	#13
LongTong is one Smokin' Farker Join Date: 02-02-11 Location: The Rehab Riviera, CA	The Victorinox forged series hold an edge better than the stamped ones but you a limited selection of styles. Plus, they cost more... __________________ Ubi fumus, ibi ignis

01-24-2014, 06:23 PM	#14
ShizuokaMark Knows what a fatty is. Join Date: 01-19-14 Location: Fukuroi, Japan	Japanese knives Speaking of great knives. Once we get our joint up and running, if anyone is able to make the journey over here, we could make a 2 hour road trip up to Seki city in Gifu prefecture, the hub of Japanese cutlery production since the 13th century.

01-24-2014, 06:48 PM	#15
EverettBBQ Full Fledged Farker Join Date: 08-06-13 Location: Overland Park, KS	All are great knifes. I have a 35 year old set of Chicago Cutlery. They are great. No matter how great they are, you are going to need to keep them sharp. Sorry, no knife will stay sharp forever I have a Chef's Choice 130 Professional Knife-Sharpening Station. Not the cheapest knife sharpener, but wii not break the bank Give your knifes some love, and you will love them __________________ Smoker - Rebel 28 Smoker Temp Control - Cyber Q Maverick Redi Chek Thermapen- [COLOR="Red"]Red[/COLOR] BBQ Team - Cool Blue Q Grill - Weber SUMMIT E-670 KCBS member and CBJ