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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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01-24-2014, 12:47 PM | #1 |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 01-24-14
Location: Wilson, ny
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knives
I am looking for three knives, one for slicing brisket, one for slicing ribs, and one for trimming, what would you recommend?
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01-24-2014, 12:56 PM | #2 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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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
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01-24-2014, 01:13 PM | #3 |
Is lookin for wood to cook with.
Join Date: 01-11-14
Location: College Station, TX
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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...
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01-24-2014, 01:23 PM | #4 |
Full Fledged Farker
Join Date: 01-08-14
Location: Dothan, Al.
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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
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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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01-24-2014, 01:46 PM | #5 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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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
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01-24-2014, 02:01 PM | #6 |
Full Fledged Farker
Join Date: 09-25-12
Location: Woodstock, Ga
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Pitmaster - Atlanta BBQ Club competition team Wilbur's Been Smokin' Somethin' Woodstock, GA wilbursbbq.com |
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01-24-2014, 02:32 PM | #7 | |
somebody shut me the fark up.
Join Date: 01-10-11
Location: Lawrenceville, GA
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Quote:
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.
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01-24-2014, 02:56 PM | #8 |
Full Fledged Farker
Join Date: 07-09-12
Location: Milford, NJ
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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.
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Proud owner of: 22.5 OTS, 22.5 WSM, SJG (and soon to have the tamale pot mini-WSM conversion built) Stealth gray Thermopen |
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01-24-2014, 02:59 PM | #9 |
is one Smokin' Farker
Join Date: 02-10-13
Location: Lafayette, LA
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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.
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01-24-2014, 03:00 PM | #10 |
Full Fledged Farker
Join Date: 07-19-13
Location: Chesapeake, VA
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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.
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01-24-2014, 03:54 PM | #11 |
is One Chatty Farker
Join Date: 01-08-13
Location: Georgia
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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:
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01-24-2014, 04:40 PM | #12 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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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!!
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01-24-2014, 04:51 PM | #13 |
is one Smokin' Farker
Join Date: 02-02-11
Location: The Rehab Riviera, CA
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The Victorinox forged series hold an edge better than the stamped ones but you a limited selection of styles. Plus, they cost more...
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01-24-2014, 06:23 PM | #14 |
Knows what a fatty is.
Join Date: 01-19-14
Location: Fukuroi, Japan
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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.
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01-24-2014, 06:48 PM | #15 |
Full Fledged Farker
Join Date: 08-06-13
Location: Overland Park, KS
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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
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