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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-24-2014, 12:47 PM   #1
johnmiller
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I am looking for three knives, one for slicing brisket, one for slicing ribs, and one for trimming, what would you recommend?
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Unread 01-24-2014, 12:56 PM   #2
landarc
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For slicing brisket, I use the Wusthof Grand Slicer from the Mid-Atlantic Barbeque Association.

For slicing ribs, I either use the Wusthof, or my old carbon steel Gyuto Chef knife

For trimming, I use a 6" stiff boning knife from Dexter-Russel Sani-safe, or a small caping knife, similar to Schrade Old-timer Sharpfinger, except mine is hand made
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Unread 01-24-2014, 01:13 PM   #3
BBQLew
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For brisket you really can't do any better than the Wusthof classic super slicer in my opinion, personally I prefer the 10" serrated version with the rounded end. I think you'll be pleased with any of the Wusthof ones though...


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Last edited by BBQLew; 01-24-2014 at 01:15 PM.. Reason: Incorrectly reference knife in above post
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Unread 01-24-2014, 01:23 PM   #4
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Dexter Russell V-Lo Duo Edge 12 or 14 inch slicer easy to keep sharp holds edge good
under 50.00 wont brake the bank made in the USA
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Unread 01-24-2014, 01:46 PM   #5
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Victornox 3" & 6" semi stiff boning knives. Trim & prep
Victornox 10" scimitar Brisket & Rib disassembly
Messimeister 7" suntoko General prep also makes a good slicer
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Unread 01-24-2014, 02:01 PM   #6
wrenfro12
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I love the Victorinox

http://www.amazon.com/gp/product/B00...lrenfr ocom-20
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Unread 01-24-2014, 02:32 PM   #7
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Quote:
Originally Posted by wrenfro12 View Post
I really like mine as well. I use it for slicing both brisket and ribs. So I say you don't need a separate knife for cutting each. Which then give you an additional 3rd knife to pick up .

I do most of my trimming with a 8in chefs knife. Can't go wrong with either a wusthof or henckles for that. Though there a lots of brand folks like.
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Unread 01-24-2014, 02:56 PM   #8
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I have the 12" slicer which I haven't used yet and the 8" chefs (both Victorinox) that I'm quickly falling in love with.

I want to grab the 6" boning knife too and I think I'll be set then.
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Unread 01-24-2014, 02:59 PM   #9
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I have tons of knives, but the three I go to the most are.

Victorinox Fibrox 8-Inch Chef's Knife
http://www.amazon.com/Victorinox-Swi...ox+chefs+knife

Victorinox 6-Inch Curved Boning Knife, Fibrox Handle
http://www.amazon.com/Victorinox-Cut...x+boning+knife

Victorinox 12-Inch Granton Edge Slicing Knife with Fibrox Handle
http://www.amazon.com/Victorinox-12-...+slicing+knife


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Unread 01-24-2014, 03:00 PM   #10
GoolsbyMD
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I only use two knives. Victorinox 12" granton slicer and a 6" deboner knife. But I don't trim huge pieces just touch up briskest, cut st.loius style. Slicer makes turkey's a breeze.

Those are the exact two up there.
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Unread 01-24-2014, 03:54 PM   #11
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Victorinox 12" granton slicer for brisket has been an excellent weapon for me.

Their 8" chef knife and 6" curved thick blade trimmer work wonders on most everything else.

I keep them in a drawer block that my family knows to stay away from.



I was also given a Wustof Grand Prix II 6" chef knife for Christmas by my mom. It is sweet.


The Victorinox brand is about the best in stamped blades that I've found. Edges hold very well and they are fairly priced.


That 12" was a game-changer for my brisket cooks, though.

It's in the background in this recently cooked pork loin pic:

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Unread 01-24-2014, 04:40 PM   #12
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Best possible bang for your buck
11.8 Gyuto-Fujiwara made.
Master of slicing brisket, but also most other jobs requiring a blade in the kitchen


Petty knife


and the best tool for job I own
The Boning knife...unbelievable!!
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Unread 01-24-2014, 04:51 PM   #13
LongTong
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The Victorinox forged series hold an edge better than the stamped ones but you a limited selection of styles. Plus, they cost more...
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Unread 01-24-2014, 06:23 PM   #14
ShizuokaMark
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Speaking of great knives. Once we get our joint up and running, if anyone is able to make the journey over here, we could make a 2 hour road trip up to Seki city in Gifu prefecture, the hub of Japanese cutlery production since the 13th century.
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Unread 01-24-2014, 06:48 PM   #15
EverettBBQ
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All are great knifes.
I have a 35 year old set of Chicago Cutlery.
They are great.
No matter how great they are, you are going to need to keep them sharp.
Sorry, no knife will stay sharp forever
I have a Chef's Choice 130 Professional Knife-Sharpening Station.
Not the cheapest knife sharpener, but wii not break the bank
Give your knifes some love, and you will love them
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