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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 12-14-2011, 12:04 PM   #1
BasicPatrick
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Default Competition Quality Slicing Knives

The more I compete the more I realize the importance of knife skills in competition BBQ.

Being a professional angler I have intimate knowledge of how a good knife in the right hands is truely a precision instrament. I was happily suprised this past season when my many years of being able to separate the delicate skin of a Haddock from the filet was mere preparation for removing the layer of fat from the underside of a Chicken thigh. Yes, I filet the fat layer from the true opaque skin.

I may know exactly what knife I want to skin fish and prep thighs; but my experience of slicing is that of a true rookie.

I have used all kinds of filet knives ranging from $5 to $500. I choose a good old fashioned sani handled Dexter Russell. Perfect flex in the right places, durable, easy to sharpen to the needed edge and affordable.

Today I am shopping for a knife (or knives) to make the needed tear free razors edge slices of Brisket and Ribs.

What knives are youl using to perform these tasks?

Is there a difference between the $20 wholesale 14" Granton slicers vs the Forschner for $67 vs the Wustof being sold by FBA on this site vs the higher end knives?

Inform Me...Please
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Unread 12-14-2011, 12:26 PM   #2
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There is a new knife made by Wustoff and sold by MABA that has a lot of people excited. It's a bit too pricey for me personally (~$150 I think), but you can go to their website to see it. I believe it's 14" long.

A lot of ppl around here like the 12" slicer from Victronox with the Fibrox handle. It used cost around $40, but Amazon now has it for about $46. I'm not sure if that's an across the board increase. Local restraunt supply also used to have it for $40 + tax.

Personally, I have a similar knife with a Sofgrip handle from Next Day Gourmet. It's still $39, and I've never had a problem with it. I haven't really had the opportunity to compare the Victronox to the NDG, but the NDG slices brisket and ribs fine.

Some teams also use an electric slicer. I don't, but keep that in mind. If you go the electric slicer route, I think it's important that you think about one with a long enough blade to get through a brisket, and you would probably want enough extra blades to cut everything. As a non-user of those though, you'd have to ask others.

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Unread 12-14-2011, 12:37 PM   #3
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I want that MABA knife, but, I am using either a 10" sushi knife, or an old Flint slicer with a weird thin blade that makes perfect slices.
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Unread 12-14-2011, 12:47 PM   #4
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Dexter-Russel or Wusthof scalloped edge slicer....I carry two, both of them only cut brisket or mm
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Unread 12-14-2011, 01:11 PM   #5
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Let me take a shot at this
(In case you don't know, I designed the Wusthof slicer, and it's MABA not FBA that's distributing them)

Is there a difference other than blade shape, yeah. The Wusthof is thinner, a little more flexible and harder than the DR or the Forschner. I have a DR and a Forschner, when I started the Wusthof project I used those two as a benchmark. I spent a lot of time cutting the edges on the two slicers with my Edgepro and these were my findings:

  • I had trouble keeping a satisfactory slicing edge on the DR - it just rolled over too easily. I'd have to steel it 2 or 3 times when cutting down one brisket and it didn't last that long between actual sharpenings.It also had a lot of drag and tore the edges of the brisket more than the Forschner.
  • The Forschner kept a better edge at a shallower angle but the blade was almost 3mm thick causing some tearing when I got down into the brisket. It was easier to sharpen than the DR but there was still some stainless steel "rebound" on the edge.
The blade shape is still the biggest difference - I wanted a blade where I could cut a full brisket slice with one stroke, not drag my knuckles on the table and not tear the edges of the brisket. The Wusthof is easier to sharpen to a keener edge and doesn't require as much steeling as the other two (and, for the price difference I would expect that)


Hope this helps



Quote:
Originally Posted by BasicPatrick View Post
The more I compete the more I realize the importance of knife skills in competition BBQ.

Being a professional angler I have intimate knowledge of how a good knife in the right hands is truely a precision instrament. I was happily suprised this past season when my many years of being able to separate the delicate skin of a Haddock from the filet was mere preparation for removing the layer of fat from the underside of a Chicken thigh. Yes, I filet the fat layer from the true opaque skin.

I may know exactly what knife I want to skin fish and prep thighs; but my experience of slicing is that of a true rookie.

I have used all kinds of filet knives ranging from $5 to $500. I choose a good old fashioned sani handled Dexter Russell. Perfect flex in the right places, durable, easy to sharpen to the needed edge and affordable.

Today I am shopping for a knife (or knives) to make the needed tear free razors edge slices of Brisket and Ribs.

What knives are youl using to perform these tasks?

Is there a difference between the $20 wholesale 14" Granton slicers vs the Forschner for $67 vs the Wustof being sold by FBA on this site vs the higher end knives?

Inform Me...Please
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Unread 12-14-2011, 02:03 PM   #6
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I use Mundial, great hand weight and IMO of very good quality. I will be adding a couple Kyocera ceramics to my knife bag here shortly also.

Hope this helps,
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Unread 12-14-2011, 02:27 PM   #7
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Unread 12-14-2011, 02:31 PM   #8
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I'm currently using that 12" Victorinox granton w/Fibrox handle that dmprantz mentioned and it's suiting my needs...for now. As soon as I can justify the expense, I'm really hoping to get one of Slamdunkpro's brisket slicers.
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Unread 12-14-2011, 02:41 PM   #9
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Thanks for chiming in. Mould you mind comparing it to the Victronix as well? Is it significantly thinner?
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Unread 12-14-2011, 03:06 PM   #10
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And a minor hijack... any comments on best option to sharpen these scalloped type slicers?
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Unread 12-14-2011, 03:24 PM   #11
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Quote:
Originally Posted by ique View Post
And a minor hijack... any comments on best option to sharpen these scalloped type slicers?
If you're asking about your Glestain beef slicer use a flat stone on the back then you have to do each cut with a 3/8" square or triangular stone, then knock the burr off the back with a light pass from the flat stone.
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Unread 12-14-2011, 03:27 PM   #12
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Quote:
Originally Posted by Cloudsmoker View Post
Thanks for chiming in. Mould you mind comparing it to the Victronix as well? Is it significantly thinner?
Forschner & Victorinox are the exact same knife.
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Unread 12-14-2011, 03:54 PM   #13
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Gotcha (which also explains what you posted perfectly).
Thanks
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Unread 12-14-2011, 04:08 PM   #14
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Chris, the man that was at Lexington in March from Boston did an awesome job of cleaning up and sharping all of my knives, even the scalloped edge samom slicer i use on the ribs. I think the company was Stoddards ?



Quote:
Originally Posted by ique View Post
And a minor hijack... any comments on best option to sharpen these scalloped type slicers?
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Unread 12-14-2011, 04:23 PM   #15
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We use the Forschner. It also is the slicing knife that Americas Test Kitchen found to be the best after extensive testing.
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