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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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11-28-2010, 04:15 PM | #1 |
is one Smokin' Farker
Join Date: 03-05-09
Location: Seaford, NY
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Best knife for bbq?
I need a new knife to use for bbq and I was wondering what the best type of all-purpose knife is best for preparing and cutting bbq'ed meat.
I'm not looking for the best name brand, but the best type of knife. I need a good knife for trimming the fat off of briskets and butts, slicing ribs and brisket, etc.
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[SIZE=3][COLOR=red][B]James [/B][/COLOR][/SIZE] [B]THE SMOKE 'N BARREL[/B] [COLOR=black][B]COMPETITION BBQ TEAM[/B][/COLOR][B] Seaford, NY[/B] Backwoods Party named Woody Weber One Touch Silver 22.5 (2x) Weber Smokey Mountain 18.5 (2x) Ugly Drum Smoker named Rusty [B][COLOR=red]Red[/COLOR][/B] Splash-Proof Super-Fast Thermapen [URL="http://www.thesmokenbarrel.blogspot.com/"]The Smoke 'N Barrel Blog[/URL] [URL="http://www.facebook.com/pages/The-Smoke-N-Barrel-Competition-BBQ-Team/124849310898216?v=wall#!/pages/The-Smoke-N-Barrel-Competition-BBQ-Team/124849310898216"]The Smoke 'N Barrel on Facebook[/URL] [URL="http://twitter.com/#!/thesmokenbarrel"]The Smoke 'N Barrel on Twitter[/URL] |
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11-28-2010, 04:46 PM | #2 |
is One Chatty Farker
Join Date: 07-20-08
Location: Clive, IA
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Cutleryandmore.com has a great selection. I dint know per se that there is a best overall knife for all BBQ as each provides their own specialty. Like a graton slicer for brisket or a boning knife for smaller detail work. I would also advise against buying a set as you probably won't use all them. Get ones that feel good in your hand. I'm pretty partial to forchner myself.
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FEC-100 Right Handed, FEC-100 Left Handed, Large BGE x2, Mini BGE Buster Dog BBQ - [url]http://www.busterdogbbq.com[/url] |
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11-28-2010, 04:47 PM | #3 |
is one Smokin' Farker
Join Date: 05-05-09
Location: Robbinsdale, MN
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I just use a plain old chef's knife.
Keep it sharp, though. Mine are fairly cheap and you can definitely tell when they are losing their edge
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John Originallly posted by BigButzBBQ If it makes your stomache growl and your heart scared as soon as you see it or smell it, it's got to be good! Last edited by MOS95B; 11-28-2010 at 05:30 PM.. |
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11-28-2010, 04:55 PM | #4 |
Full Fledged Farker
Join Date: 10-30-09
Location: Roxbury,NY
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I like a 12" chef's knife for prep & trimming work. For service, I prefer using an 8" or 10" carving knife.
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Frank Davis Cha Cha Hut BBQ : 43311 Route 28 (corner of Route 28 & County Road 38: Arkville, NY : [URL="http://chachahut.com"]chachahut.com[/URL] Backwoods Pro Jr. Backwoods Competitor busted Backwoods Fatboy Weber 22.5 Kettle some stainless wood fired thing |
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11-28-2010, 05:12 PM | #5 |
Babbling Farker
Join Date: 06-15-09
Location: Scituate, RI
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I use a 5" boning knife for trimming, an 8" chef's knife for cutting ribs and a 12" slicer for brisket. I'm not sure there is one knife that can do it all.
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Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller |
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11-28-2010, 05:58 PM | #6 |
is one Smokin' Farker
Join Date: 01-01-08
Location: Homer Glen, IL
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carving knife ...good quality 10"
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11-28-2010, 07:11 PM | #7 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Victronix fomerly known as a Forschner are affordable easy to sharpen knives.
You need at least 3 good knives in my opinion, if, I had to pick three here they are: 1. 6" boning knife (trimming) 2. 8" chef knife (Cutting, slicing, trimming and chopping) 3. 12" or 14" Graton Slicer (scallop edge). (Slicing)
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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 |
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11-28-2010, 07:37 PM | #8 |
is Blowin Smoke!
Join Date: 12-01-05
Location: Universal City, Texas
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1 knife to trim
1 electric knife to slice 1 knife to rule them all |
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11-28-2010, 08:59 PM | #9 |
Quintessential Chatty Farker
Join Date: 06-03-10
Location: Shawnee, KS
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For the money, I love Kiwi knives. For under $10 you can get a larger chef knife and a smaller paring knife. With a little care, these knives will work great and are extremely sharp. I can trim up a St. Louis cut of spares with little effort and I only have to be careful of cutting into/through bone. These are thin metal and probably would not hold up to heavy use but are great for home or small event usage.
http://www.wokshop.com/HTML/products...wi-knives.html
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Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson |
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11-28-2010, 09:24 PM | #10 |
On the road to being a farker
Join Date: 01-22-10
Location: Fort Lostinthewoods, MO
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As others have said, get yourself a 12 or 14in scalloped edge slicer, a 5 or 6 in utility/chef's knife, and an 8 in chef's knife. Personally I prefer an 8in santoku, but that is my opinion.
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Large BGE & One super duper screamin' fast green thermapen. It matches my BGE...Sort of! |
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11-28-2010, 09:36 PM | #11 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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I think the first knife should be an 8 inch chef knife. After that I find I use my paring knife second most (get a good one, you will love yourself for it). Then a 12-inch slicing knife or a boning knife. After that, just try and complete a set I suppose, or whatever you feel you're missing the most. Just my opinion, based on what I find I use.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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11-28-2010, 10:09 PM | #12 |
is Blowin Smoke!
Join Date: 03-17-08
Location: Fort Mill, SC
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We use Dexter-Russell knives the Sani-Safe product line, a 12" roast slicer, 10" chef's knife, a 7" fillet knife and a Mundial 12" Butcher's knife. Mundial is made in Brazil and NSF approved, very comparable in quality to the Dexter Russell, but more moderately priced. I picked it up this week at store called "Kitchen and Company", in Asheville, NC. We like the plastic handle, especially to use in competition and outdoors. They also are available on-line at http://kitchenandcompany.com/housewa...al-knives.html
IMO, pick up a knife roll or storage case, to store and transport your knives and keep them in good condition.
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Butts-N-Gutts BBQ Team UDS (born on July 2008 ) Custom Brick BBQ grill Weber 22.5 Blue Kettle (CL rescue) Turkey Fryer Superbly accurate, ferociously fast, RED THERMAPEN "Certified MOINK Ball Maker" 2008 www.southerntreats.blogspot.com |
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11-29-2010, 01:25 AM | #13 | |
Found some matches.
Join Date: 10-10-10
Location: Concord, Ca
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11-29-2010, 06:52 AM | #14 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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I use a plain old (very sharp) chefs knife for prep.
For slicing ribs and brisket, we use a granton slicer (I think ours is 11 inch) that is as sharp as a razor.
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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11-29-2010, 12:20 PM | #15 | |
somebody shut me the fark up.
Join Date: 07-10-05
Location: NORTH BERGEN, NEW JERSEY
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I agree with Big Brother Smoke but use a 10" Chefs knive.
Quote:
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Guido Lang 60 Lang 84 Deluxe Warmer with Chargrill Large Spicewine Large BGE XL - BGE Med. BGE ( Bought it for my son Vincenzo) Brinkman Snp Brinkman ECB GOSM Weber Kettle Kenmore Elite Gasser Camp Chef Outdoor Stove Blackstone Pizza Oven Blackstone 36" Griddle 1-Banjo |
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BBQ Knives, Cutlery, knives |
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