Big Ace
Full Fledged Farker
I just picked up one of those last week, it's great knife!
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BBQ knives
- Thread starter beertender55
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I just picked up one of those last week, it's great knife!
monty3777
is Blowin Smoke!
The same steel used to make Wusthofs and Henkels is used to make Forschner Victronox (sp). German knives may give you a little extra weight (which may be a good or bad thing depending on what you are using the knife for). However, as far as quality - no real difference.
If you want a good knife and also want to spend all the extra money you got burning a hole in your pocket I'd suggest ditching the soft German steel and going with the western style Japanese knives that are now on the market. For the same price as an overpriced Wusthof you can now buy a Tojiro, Shun, or MAC. That's the only way I let go of close to $100 for any shiv. For everyday BBQ, Forschner all the way - and then some.
My $.02.
If you want a good knife and also want to spend all the extra money you got burning a hole in your pocket I'd suggest ditching the soft German steel and going with the western style Japanese knives that are now on the market. For the same price as an overpriced Wusthof you can now buy a Tojiro, Shun, or MAC. That's the only way I let go of close to $100 for any shiv. For everyday BBQ, Forschner all the way - and then some.
My $.02.
deepsouth
somebody shut me the fark up.
i have two ken onion shun's and i wouldn't trade them for the world. i do want to get the smaller kitchen knife and paring knife and i think i'll be set.
Chef Jim
Babbling Farker
Good Knives are a must have in my kitchen, BUT, a good Kinfe sharpener is also a must. There are many out there, and for about a hundred bucks you can get a really good one.
I use a Wart Hog and it keeps my knives sharp all the time, even the cheap ones.
If you are going to spend money on a Knife you should be able to sharpen it yourself.
Just my .02
I use a Wart Hog and it keeps my knives sharp all the time, even the cheap ones.
If you are going to spend money on a Knife you should be able to sharpen it yourself.
Just my .02
Strike BBQ
Knows what a fatty is.
I got the Kiwi knifes and they are great. The blades are thin, but these are some of the sharpest blades I ever used.
douglaslizard
Full Fledged Farker
http://www.madcowcutlery.com/store/pc/Competition-BBQ-Knife-Set-with-Mundial-Mundigrips-132p1573.htm
i use these and some rada cutlery and the cuisinart cordless.
i use these and some rada cutlery and the cuisinart cordless.
CarolinaQue
is One Chatty Farker
I second the opinion of Shun superiority for home knife use. Just remember that you get what you pay for. With Shuns, you can send them in at any time and they'll resharpen them for free. I send mine in about once a year and use a honing steel between uses. But I also agree that a good electric knife is nice and makes easy work of a lot of slicing!!!
Stoke&Smoke
Babbling Farker
I have a ton of different brands in our knife roll, many are the Sam's club knives...the one I find myself using the most though, is a Rapala filet knife. Very inexpensive, VERY sharp, and really flexible. I use a large chef knife or cleaver to separate ribs from tips, but for almost everything else, that little rapala does a great job. Trimming and slicing ribs, cutting money muscle, boning chicken, only thing I don't really use it for is slicing brisket. I have a 14" granton edge slicer for that.
Big_T_BBQ
Full Fledged Farker
I just got the Forschner 12" Granton (Hollow) edged butcher knife (model 40636):
And the Forschner 14" Granton (hollow) edged slicing knife (model 40646):
Both are incredible - the cut like a hot chainsaw through butter. I highly recommend either or both.
And the Forschner 14" Granton (hollow) edged slicing knife (model 40646):
Both are incredible - the cut like a hot chainsaw through butter. I highly recommend either or both.
T
trevthebear
Guest
I use the knives I bought for culinary school, a combination of victoriaknox and henkles professional (yellow handled) and the chef knife I bought myself for graduation a 10" global chef knife.
