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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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02-28-2013, 09:10 AM | #31 | |
Full Fledged Farker
Join Date: 02-07-12
Location: Washington, DC
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02-28-2013, 09:12 AM | #32 | |
is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
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Good thought on the kitchen store, yes find what you are comfortable with.
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42" WFO,[B][/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B] Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!! [COLOR=Red]My Build[/COLOR]: [URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL] "[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes |
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02-28-2013, 03:53 PM | #33 |
Full Fledged Farker
Join Date: 06-07-12
Location: kansas
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02-28-2013, 03:55 PM | #34 |
Full Fledged Farker
Join Date: 06-07-12
Location: kansas
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I gotta find me a place that will let me try out some knives or at least hold the package.
I might try on of the Sams Club knives and the worst thing that oculd happen is I mess it up by sharpening it wrong if I try sharpening my self. Any ideas on certain brands of Whetstones to use? |
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02-28-2013, 03:59 PM | #35 |
Full Fledged Farker
Join Date: 06-07-12
Location: kansas
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02-28-2013, 04:22 PM | #36 | |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Hold my dang beer... |
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02-28-2013, 04:24 PM | #37 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Sometimes I need a good cry and to lay in the fetal position and suck my thumb a bit...I live for thanks.
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Hold my dang beer... |
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02-28-2013, 05:24 PM | #38 |
is one Smokin' Farker
Join Date: 02-10-13
Location: Lafayette, LA
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If Victorinox knives are in a price range you are comfortable with I don't think you can go wrong. In my 30 years of selling this brand I can't recall anyone coming back to me saying they didn't like there knives. I would recommend an 8" chefs knife a 3 1/2" to 4" paring knife a 6" flexible boning knife and if you don't have a 10" butcher steel I would invest in that also. Unless you have a specific need for a cleaver it wouldn't be on my must have list. I like a butcher block for home knife storage. A knife bag is great if you use your knives away from home. I hope this helps.
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02-28-2013, 06:17 PM | #39 |
is one Smokin' Farker
Join Date: 07-10-11
Location: Saskatoon, SK
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http://www.cabelas.ca/product/9541/z...sman-knife-set
Love this set, for the price it is a really good set of knives and they sharpen easy.
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@kenthanson @devilmademeqit Devil made me Q it BBQ team |
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02-28-2013, 06:58 PM | #40 |
Babbling Farker
Join Date: 12-18-07
Location: Western burbs of Chicago, IL
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Re: General cooking knives
There are a lot of good videos on sharpening out there. Google and YouTube are your freinds.
Bestsharpeningstones.com and chefknivestogo.com both have decent stuff for sharpening supplies. From basic stones and strop to japanese choseras. If you're a bit obsessive like me you might want to look at apex edge pro or wicked edge. Google wicked edge Richmond addict for an interesting demo! Sent from my SAMSUNG-SGH-I897 using Tapatalk 2
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2 Skinny Cooks Competition Team [URL]http://2SkinnyCooks.blogspot.com[/URL] KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list :crazy: |
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02-28-2013, 08:14 PM | #41 |
is one Smokin' Farker
Join Date: 03-05-10
Location: Kansas City, MO
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I got a block with Victorinox knives (on sale) when a local BBQ store went out of business. I added a 7" santoku to the set. It's my "other half's favorite. I like the 8" chef's knife. The boning knife is handy as is the long slicer. I particularly like the handle material. Easier to change your grip than with rubber handles but less slippery than a wooden handle. Priced right, too.
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02-28-2013, 10:52 PM | #42 | |
is one Smokin' Farker
Join Date: 07-24-11
Location: Gadsden, Alabama
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I found a use for my Ginsu knife, I carry it in my Fishing Tackle Box. Invest a little time and learn to sharpen your own knives... THEN buy a few good knives. |
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02-28-2013, 10:58 PM | #43 |
Take a breath!
Join Date: 02-22-08
Location: Phoenix, AZ
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I would buy a 10" chef knife for around $75-$100, a decent curved blade 6" boning knife and then I would buy an Apex Edgepro. Starting out, a decent chef knife and boning knife can handle pretty much anything. The key is to keep them sharp and the Edgepro will excel at that. Additionally,a bread knife is great for slicing ribs and brisket so pick up a cheap dexter 10" one and you will be good to go.
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Little Miss BBQ |
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02-28-2013, 11:50 PM | #44 | |
is one Smokin' Farker
Join Date: 07-10-11
Location: Saskatoon, SK
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@kenthanson @devilmademeqit Devil made me Q it BBQ team |
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03-01-2013, 12:27 AM | #45 |
is One Chatty Farker
Join Date: 07-01-12
Location: Fredericksburg, VA
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i have several Victorinox's and Dexter-Russel's and i'm confident you'll be happy with them. great knives and i dont have to worry about losing a mortgage payment if(more like when) they go in the dishwasher.
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