MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 02-14-2018, 05:08 PM   #16
JayQ
On the road to being a farker
 
Join Date: 03-25-17
Location: Atmore, Al
Default

Quote:
Originally Posted by One Drop View Post
Granton for me, for any large cuts. I have the Victorinox 14" ham slicer.
Finally decided on this Victorinox 12" granton. I got a couple briskets to cook this weekend so I’m hoping it will be here on time. The wooden handle sold me.

https://www.amazon.com/dp/B0000CFDCO...a-351460502836
__________________
OKJ Longhorn, Memphis Pro and WSM
JayQ is offline   Reply With Quote


Thanks from:--->


Old 02-15-2018, 03:57 AM   #17
One Drop
On the road to being a farker
 
Join Date: 10-25-17
Location: Swiss Alps
Default

Quote:
Originally Posted by JayQ View Post
Finally decided on this Victorinox 12" granton. I got a couple briskets to cook this weekend so I’m hoping it will be here on time. The wooden handle sold me.

https://www.amazon.com/dp/B0000CFDCO...a-351460502836
Beautiful. I tend to go for the plastic handles for purely practical reasons (grip, mostly), but the wood ones are very resistant to moisture and grease, and look a million times better.

I like Victorinox knives because they hold a good edge, and tend to be thinner and have a shallower V to the leading edge. Easy to keep sharp and they cut cleaner. And they are great value, especially here in Switzerland.

I also use their Chef knife, small paring knife, and bread knife at home, they do the jobbed don't have to be babied. I actually put the serrated bread knives on a steel, though you are not supposed to. Works for me.
__________________
If you ain't cooking, you ain't good looking.
One Drop is offline   Reply With Quote


Old 02-15-2018, 04:51 AM   #18
Czarbecue
Babbling Farker

 
Czarbecue's Avatar
 
Join Date: 06-24-17
Location: Loganville, GA
Name/Nickname : Viet King Cong
Default

Quote:
Originally Posted by JayQ View Post
Finally decided on this Victorinox 12" granton. I got a couple briskets to cook this weekend so I’m hoping it will be here on time. The wooden handle sold me.


Well damn. That puts my 14” ICEL knife to shame. I thought I was going all out on a $40 knife.
__________________
Boathouse Smokers Big Black Cabinet
Hunsaker Smokers 110 Gallon Vortex Clone
Oklahoma Joe Bandera Trailer
Masterbuilt ThermoTemp
Weber Q2200
Tejas Smokers Triple Burner Hot Plate
Roccbox Pizza Oven
Blackstone 17" Griddle
Czarbecue is online now   Reply With Quote


Old 02-15-2018, 10:53 AM   #19
CarterK
On the road to being a farker
 
Join Date: 08-27-12
Location: Raleigh, NC
Default

Granton for me. I bought a Dexter 12" slicer at the local restaurant supply and have been very happy with it. Great for bacon too.

https://www.centralrestaurant.com/So...caArheEALw_wcB
CarterK is offline   Reply With Quote


Thanks from:--->
Old 02-15-2018, 11:42 AM   #20
BigDon
Knows what a fatty is.
 
Join Date: 05-18-14
Location: Clayton, NC
Default

I was struggling with the same question on the granton. Do you guys feel the 14" is too big? Would a 12" be a enough for mostly brisket?
BigDon is offline   Reply With Quote


Old 02-15-2018, 12:08 PM   #21
upStomp
Full Fledged Farker

 
upStomp's Avatar
 
Join Date: 05-27-14
Location: North Central MA
Default

12" Granton for me. The only time I bring out a serrated edge is when splitting or spatchcocking chickens.
__________________
Weber Kettle 22.5 ↑ WSM 18.5 ↑ WSM 22.5 ↑ Assorted Portables

Just call me "thread killer".
upStomp is offline   Reply With Quote


Old 02-15-2018, 12:26 PM   #22
KevinJ
Quintessential Chatty Farker

 
KevinJ's Avatar
 
Join Date: 07-09-15
Location: Pensacola, FL
Default

Quote:
Originally Posted by JayQ View Post
Finally decided on this Victorinox 12" granton. I got a couple briskets to cook this weekend so I’m hoping it will be here on time. The wooden handle sold me.

https://www.amazon.com/dp/B0000CFDCO...a-351460502836
I have the Victorinox Fibrox Pro 12" Granton.
__________________
MAK Grills 1 Star General w/Flame Zone
Weber Performer/Slow 'N Sear/Vortex
Weber Go-Anywhere


All American Moinkballer
KevinJ is offline   Reply With Quote


Old 02-15-2018, 04:04 PM   #23
Cook
is Blowin Smoke!
 
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
Default

Quote:
Originally Posted by BigDon View Post
I was struggling with the same question on the granton. Do you guys feel the 14" is too big? Would a 12" be a enough for mostly brisket?
The size of your cutting board/cutting area usually dictates how large of a knife is too large. So 14" is not too big as long as you have enough room to pull a full stroke. If you're not using the whole blade, and still sawing your way though, then a 14" is a waste of steel.

That is exactly why I rarely use my 12" chef's knife. I have a board large enough for it, but it's damn heavy and takes up a lot of real estate on the counter. It's much easier for me to grab a small board & wield an 8" or 10" chef's for quick prep.

Granton over a serated edge for sure. You're not going to really sharpen a serated edge adequately. A smooth edge can be sharpened, and even re-profiled if you so desire. The grantons (dimples) give you less drag through the meat because of less surface area touching as the knife is pulled through.
__________________
"Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook
Cook is offline   Reply With Quote


Thanks from: --->
Old 02-15-2018, 05:50 PM   #24
BeardedBassGuy
Full Fledged Farker
 
Join Date: 09-27-17
Location: Grand Prairie, Tx
Default

Quote:
Originally Posted by Czarbecue View Post
Somewhat on topic, I have a 14" Granton edge and sometimes I think it is too big. Cue all the "she said" jokes but I have to clear out some real estate to wield that thing.
Same, I really wish I had done 11 or 12" instead.
BeardedBassGuy is online now   Reply With Quote


Old 02-15-2018, 07:06 PM   #25
Smoking Piney
Babbling Farker


 
Smoking Piney's Avatar
 
Join Date: 10-24-15
Location: South Jersey Pine Barrens
Default

Granton for me.

Serrated pulls the bark apart into chunks.
__________________
John

Assassin 24
XL BGE
Weber Kettle with rotisserie and Vortex
AMNPS
Smoking Piney is online now   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 01:24 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts