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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 12-19-2008, 12:03 PM   #46
Sidw
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Quote:
Originally Posted by tonto1117 View Post
We have the Chef's Choice model 130 Professional Sharpening station. Would highly reccomend it to anyone, makes quick work of keeping all of are knives very sharp!

We have the CC model 110 - similar but earlier version I believe. I read some real good reviews regarding the model 110, but I stll have not been able to get an edge I am happy with. I do think it is an operator thing and not a product issue though. Dang - I can't cook or sharpen knives
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Unread 12-19-2008, 12:14 PM   #47
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There's a place about 10 minutes from my house that sharpens knives and will even do it while you wait if you so desire. I had my Forschner slicer, Santoku, boning knife and paring knife done and it set me back about $9.00 for the lot. I love having gadgets but I think I'll leave the knife sharpening to the experts and just stick with honing them myself with my steel.
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Unread 12-19-2008, 12:25 PM   #48
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Quote:
Originally Posted by Sidw View Post
We have the CC model 110 - similar but earlier version I believe. I read some real good reviews regarding the model 110, but I stll have not been able to get an edge I am happy with. I do think it is an operator thing and not a product issue though. Dang - I can't cook or sharpen knives

HA! Cant cook, thats a good one!

I bought the CC 300 and love it. $80 I think it was. It takes a few minutes to get a new knife ground down to fit the sharpener right but after you get the knife set, it doesnt take much time to keep them super sharp. It came with a hand held serrated sharpener that really does a good job too.
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Unread 12-27-2008, 03:03 PM   #49
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Quote:
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HA! Cant cook, thats a good one!

I bought the CC 300 and love it. $80 I think it was. It takes a few minutes to get a new knife ground down to fit the sharpener right but after you get the knife set, it doesnt take much time to keep them super sharp. It came with a hand held serrated sharpener that really does a good job too.

I didn't think you were allowed to carry anything sharp - did the judge back-off on that ruling?
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Unread 12-27-2008, 07:05 PM   #50
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#2 pencil eyeball it a good sharp carving knife with fluted edge only used for brisket
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Unread 01-02-2010, 08:07 AM   #51
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Ditto on the Forschner slicing knife, they are about $40 bucks -- a great deal. You can also wash them in the dishwasher and they re-sharpen easily.
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Unread 02-02-2010, 10:22 AM   #52
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Quote:
Originally Posted by smokincracker View Post
Uniform Slices
Jimmy, nice lookin' brisket. I'm curious, is that from The Jack?

Congrats on beating Myron and team Bub-Ba-Q. I know of
both and they're both on their game this past season. Great
job (at the Jack)!!!

I did also notice, you guys are from Florida and competing in
The Jack (Tennessee), all areas where judges are more accustomed
(from what I've personally experienced) seeing boxes sans garnish.

I wonder if folks from IA or MO see the same frequently? <--- this
is just a curiosity question; not trying to make a point whatsoever.
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Unread 02-03-2010, 05:42 AM   #53
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On BBQ Pitmasters a few of the teams seem to have a white and blue cutting board with measurements on it. Am I correct? If so, what is it called and where do I find it? Thanks!
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Unread 02-03-2010, 06:13 AM   #54
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Quote:
Originally Posted by wickedbbq'r View Post
On BBQ Pitmasters a few of the teams seem to have a white and blue cutting board with measurements on it. Am I correct? If so, what is it called and where do I find it? Thanks!
http://www.cutandtoss.com/pricing.htm
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Unread 02-03-2010, 08:21 AM   #55
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I figure the best way is to grab a laser chalk line and a fine edged table saw.
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Unread 02-03-2010, 12:26 PM   #56
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I use the Forschner Fibrox slicing knife with the hollow edge...it's relatively inexpensive (around $40) and it slices very nicely. It's also easy to sharpen.
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Unread 02-03-2010, 01:03 PM   #57
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Quote:
Originally Posted by Lake Dogs View Post
Jimmy, nice lookin' brisket. I'm curious, is that from The Jack?

Congrats on beating Myron and team Bub-Ba-Q. I know of
both and they're both on their game this past season. Great
job (at the Jack)!!!

I did also notice, you guys are from Florida and competing in
The Jack (Tennessee), all areas where judges are more accustomed
(from what I've personally experienced) seeing boxes sans garnish.

I wonder if folks from IA or MO see the same frequently? <--- this
is just a curiosity question; not trying to make a point whatsoever.
Jimmy and Chris, My sincere apologies to you both. In a complete
dain-bramaged moment, clicking back and forth between your two
URL's (on your signatures), I obviously confused you. My bad,
and my apologies. Sorry!

For those needing/requiring a road map as to how on earth someone
could unimaginably do something so stupid, I offer this pic:

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Unread 02-03-2010, 02:54 PM   #58
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Quote:
Originally Posted by Sidw View Post
I didn't think you were allowed to carry anything sharp - did the judge back-off on that ruling?
That's Hilarious!! Now I understand why they say Mike's the sharp One :),,,,,,Gotta Love those Perry Brothers !!!
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