Trying to build a decent knife collection.

Toast · 11-30-2012, 06:12 PM

Mods, not sure if this is the right place to post ....

Ever since I got serious about backyard BBQ a few years back, I've been trying to improve my equipment. The WSM changed my world along with accurate thermometers. Would bring in some good Q and proceed to hack it to pieces with dull knifes we had for years. A Friend suggested that we upgrade.

Started a couple of years back with a couple of Kerocera ceramics. They have helped alot but still not there. Went with a starter set of Henckels and a wood block. Hope to fill it about $1000 later.

I'm seeing the importance of good knifes and BBQ. Still learning.

Big Mike · 11-30-2012, 06:49 PM

I'm looking to do the same. The only decent knife I have is my 14" Forschner Slicer. I am mainly looking at Wusthoff, Henckel and Forschner/Victorinox. The problem is figuring out which one.

chrischandler71 · 11-30-2012, 07:54 PM

I asked for 3 victoronix for Christmas! We only have a set of kitchen aid that have been abused pretty good. I hope to get the slicer, chef, and pairing knife.

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pmanzi · 11-30-2012, 07:57 PM

Take a look at Global same price range as high end Henkels but I think they are balanced better.

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RAZORBACK JIM · 11-30-2012, 08:11 PM

I have several knives listed and one of my favorites is a Furi. I first saw this knife on a TV show with Rachal Ray. It is a great knife and is in the $50 range. I love it and use it more than the Wuhstoff's and Henckel's. It is soo sharp and easy to sharpen.

buccaneer · 11-30-2012, 08:12 PM

Global are good, thinner blades, and the handles will rotate in your hand if you use torsion and don't have the pinch grip locked.

ManakooraMan · 11-30-2012, 08:20 PM

Since you got the Henckel's you may want to keep wid euro knives since the angles between em and Asian knives are different if you're gonna go wid buying a sharpener or learnin how to do that manually (the ceramic Kyos don't count since you can't sharpen them yourself anyhow). The French Sabatiers are also a good value if you can find an older one which used to be hand forged. Forschner are good for stamped mass produced ones. Carbon steels hold an edge but you got commit to the upkeep.

landarc · 11-30-2012, 08:23 PM

Definitely a large slicer, 12 or 14 inches.

I also like a butcher (8"), breaking (6") or scimitar (10" or 12") for working with raw meat.

I also like small skinning type blades (3") for detail work.

buccaneer · 11-30-2012, 08:23 PM

Sabatiers: Be careful and inspect thoroughly.
They are usually faulty in some way, angles or gaps, or just slightly off centre.
Good steel, the crafting tho is a bit dodgy.

bigsapper · 11-30-2012, 08:24 PM

I've had that style of Henckel for 10 years. They are great knives, but that handle style (edges) wears on you pretty quickly for extended cutting chores.

ManakooraMan · 11-30-2012, 08:29 PM

the globals or macs or shuns are asian knives can be made "western style" depending on the tang and handle, but they are still sharpened at the traditional 18-22 degree. so just because an asian-manufactured knife looks "western" doesn't mean it is.

if looking domestic, supposedly chicago cutlery is good. though again would look for some old new stock type deal at goodwill or some needle in the haystack way for a forged in usa one.

for chinese cleavers and such, i have a couple of CCK treasures including the pigkiller that are priceless to me.

bottomline is you get nice knives you also have to get nice way to sharpen them. no shame in using an chef's choice machine.

Cloudsmoker · 11-30-2012, 08:44 PM

If you're serious, I'd buy the book: An Edge in the Kitchen, by Chad Ward. Have added a few since reading it, and everything he says is spot on and well supported. Great resource.

FWIW, I laid down the coin and bought a Mac MTH-80 (one of his recommendations), and it's my every day kitchen knife and I love it. Also recommend the Messermeister line for great value for outdoor cooking.

ManakooraMan · 11-30-2012, 08:47 PM

amen, macs and globals are tied as best all around mass produced knives in my book. global are supposedly better balanced, but their metal grip looks funky to me.

funman1 · 11-30-2012, 08:48 PM

Very good start, we have a block full of Henkels and will never look back.

big brother smoke · 11-30-2012, 08:54 PM

I personally am into Shun's. Buccaneer dislikes them

I also have a full arsenal of Forschner/Victronix knives.

11-30-2012, 06:12 PM	#1
Toast Babbling Farker Join Date: 03-17-12 Location: Shreveport, LA Downloads: 1 Uploads: 0	Trying to build a decent knife collection. Mods, not sure if this is the right place to post .... Ever since I got serious about backyard BBQ a few years back, I've been trying to improve my equipment. The WSM changed my world along with accurate thermometers. Would bring in some good Q and proceed to hack it to pieces with dull knifes we had for years. A Friend suggested that we upgrade. Started a couple of years back with a couple of Kerocera ceramics. They have helped alot but still not there. Went with a starter set of Henckels and a wood block. Hope to fill it about $1000 later. I'm seeing the importance of good knifes and BBQ. Still learning. __________________ Cooking Equipment: Weber WSM Weber Spirit S-320 Charbroil Oilless Turkey Fryer Weber GA Wife LuzziAnn 1956 model. Maverick ET-732 Superfast LSU Purple Thermapen

11-30-2012, 06:49 PM	#2
Big Mike Take a breath! Join Date: 10-12-07 Location: Dayton Ohio Downloads: 0 Uploads: 0	I'm looking to do the same. The only decent knife I have is my 14" Forschner Slicer. I am mainly looking at Wusthoff, Henckel and Forschner/Victorinox. The problem is figuring out which one. __________________ ROLL TIDE!!!! Big Mike Eagle River Barbecue Stumps Platinum 5 Trailer Chargriller Duo Grill Members Mark 8 Burner Gasser

11-30-2012, 07:54 PM	#3
chrischandler71 Full Fledged Farker Join Date: 05-21-11 Location: Athens, Georgia Downloads: 0 Uploads: 0	I asked for 3 victoronix for Christmas! We only have a set of kitchen aid that have been abused pretty good. I hope to get the slicer, chef, and pairing knife. Sent from my iPhone using Tapatalk __________________ Lang 60D,Backwoods Chubby, Medium Big Green Egg, Blue Performer,22.5 Weber Kettle, Smokey Joe

11-30-2012, 07:57 PM	#4
pmanzi Knows what a fatty is. Join Date: 06-30-12 Location: Suwanee, GA Downloads: 0 Uploads: 0	Take a look at Global same price range as high end Henkels but I think they are balanced better. Sent from my Galaxy Nexus using Tapatalk 2 __________________ -Phil Saucy Swine and Bovine Oklahoma Joe Offset with Horizon Convection Plate Brinkmann Smoke & Grill Great Outdoors Smokey Mountain CyberQ WiFi

11-30-2012, 08:11 PM	#5
RAZORBACK JIM Full Fledged Farker Join Date: 12-08-10 Location: Maryville Tn Downloads: 0 Uploads: 0	I have several knives listed and one of my favorites is a Furi. I first saw this knife on a TV show with Rachal Ray. It is a great knife and is in the $50 range. I love it and use it more than the Wuhstoff's and Henckel's. It is soo sharp and easy to sharpen. __________________ BUBBA KEG CONVECTION GRILL (2) VISION GRILLS KAMADO PRO CERAMIC CHAR-GRILLER AKORN WEBER GENESIS E 310 SS WEBER PERFORMER (2) WEBER SMOKEY JOE (3) SMOKINTEX PRO 1400 (2) BBQ GURU RED THERAPEN PIT-MASTER IQ 110

11-30-2012, 08:12 PM	#6
buccaneer Babbling Farker Join Date: 10-23-10 Location: Sunset City Western Australia Downloads: 0 Uploads: 0	Global are good, thinner blades, and the handles will rotate in your hand if you use torsion and don't have the pinch grip locked. __________________ The only current member banned for life! Why is there a sign on vending machines at Buddhist Temples saying "Change Is Inevitable?"

11-30-2012, 08:20 PM	#7
ManakooraMan Knows what a fatty is. Join Date: 11-21-12 Location: Oahu, Hawaii Downloads: 0 Uploads: 0	Since you got the Henckel's you may want to keep wid euro knives since the angles between em and Asian knives are different if you're gonna go wid buying a sharpener or learnin how to do that manually (the ceramic Kyos don't count since you can't sharpen them yourself anyhow). The French Sabatiers are also a good value if you can find an older one which used to be hand forged. Forschner are good for stamped mass produced ones. Carbon steels hold an edge but you got commit to the upkeep.

11-30-2012, 08:23 PM	#8
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Definitely a large slicer, 12 or 14 inches. I also like a butcher (8"), breaking (6") or scimitar (10" or 12") for working with raw meat. I also like small skinning type blades (3") for detail work. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

11-30-2012, 08:24 PM	#10
bigsapper Full Fledged Farker Join Date: 06-09-11 Location: Plano, TX Downloads: 0 Uploads: 0	I've had that style of Henckel for 10 years. They are great knives, but that handle style (edges) wears on you pretty quickly for extended cutting chores. __________________ El Quattro Cacti Chili & BBQ Team Large BGE

11-30-2012, 08:29 PM	#11
ManakooraMan Knows what a fatty is. Join Date: 11-21-12 Location: Oahu, Hawaii Downloads: 0 Uploads: 0	the globals or macs or shuns are asian knives can be made "western style" depending on the tang and handle, but they are still sharpened at the traditional 18-22 degree. so just because an asian-manufactured knife looks "western" doesn't mean it is. if looking domestic, supposedly chicago cutlery is good. though again would look for some old new stock type deal at goodwill or some needle in the haystack way for a forged in usa one. for chinese cleavers and such, i have a couple of CCK treasures including the pigkiller that are priceless to me. bottomline is you get nice knives you also have to get nice way to sharpen them. no shame in using an chef's choice machine.

11-30-2012, 08:44 PM	#12
Cloudsmoker Full Fledged Farker Join Date: 10-30-11 Location: Dallas, TX Downloads: 1 Uploads: 0	If you're serious, I'd buy the book: An Edge in the Kitchen, by Chad Ward. Have added a few since reading it, and everything he says is spot on and well supported. Great resource. FWIW, I laid down the coin and bought a Mac MTH-80 (one of his recommendations), and it's my every day kitchen knife and I love it. Also recommend the Messermeister line for great value for outdoor cooking. __________________ Primo Kamado \| Pitmaker Vault \| Klose Mobile Michigan Blue Thermopen

11-30-2012, 08:47 PM	#13
ManakooraMan Knows what a fatty is. Join Date: 11-21-12 Location: Oahu, Hawaii Downloads: 0 Uploads: 0	amen, macs and globals are tied as best all around mass produced knives in my book. global are supposedly better balanced, but their metal grip looks funky to me.

11-30-2012, 08:48 PM	#14
funman1 On the road to being a farker Join Date: 09-03-12 Location: Sacramento, CA Downloads: 0 Uploads: 0	Very good start, we have a block full of Henkels and will never look back. __________________ Professional Pyro.. No really; I get paid to blow stuff up...

11-30-2012, 08:54 PM	#15
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	I personally am into Shun's. Buccaneer dislikes them I also have a full arsenal of Forschner/Victronix knives. __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"