Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


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.

Thread Tools
Unread 01-24-2014, 12:47 PM   #1
Wandering around with a bag of matchlight, looking for a match.
Join Date: 01-24-14
Location: Wilson, ny
Downloads: 0
Uploads: 0
Default knives

I am looking for three knives, one for slicing brisket, one for slicing ribs, and one for trimming, what would you recommend?
johnmiller is offline   Reply With Quote

Unread 01-24-2014, 12:56 PM   #2
somebody shut me the fark up.

landarc's Avatar
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0

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
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote

Unread 01-24-2014, 01:13 PM   #3
Is lookin for wood to cook with.
Join Date: 01-11-14
Location: College Station, TX
Downloads: 0
Uploads: 0

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...

UDS - FEC 100 - Trailer Mounted Homemade Reverse Flow - 6gal R&V Cajun Fryer - Weber Genesis

Last edited by BBQLew; 01-24-2014 at 01:15 PM.. Reason: Incorrectly reference knife in above post
BBQLew is offline   Reply With Quote

Unread 01-24-2014, 01:23 PM   #4
Knows what a fatty is.

pjayt's Avatar
Join Date: 01-08-14
Location: Dothan, Al.
Downloads: 0
Uploads: 0

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
Percy's backyard BBQ, Lang 36 Hybrid Deluxe,
Brinkman Trail master 57" Vertical
Maverick Pro Temp PT100
Weston Pro-2300 vacuum packer
pjayt is offline   Reply With Quote

Unread 01-24-2014, 01:46 PM   #5
Quintessential Chatty Farker
Bludawg's Avatar
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0

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
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is offline   Reply With Quote

Unread 01-24-2014, 02:01 PM   #6
Knows what a fatty is.

wrenfro12's Avatar
Join Date: 09-25-12
Location: woodstock, ga
Downloads: 0
Uploads: 0

I love the Victorinox ocom-20
Wilbur's Been Smokin' Somethin'
Woodstock, GA
wrenfro12 is offline   Reply With Quote

Unread 01-24-2014, 02:32 PM   #7
Babbling Farker

fnbish's Avatar
Join Date: 01-10-11
Location: Lawrenceville, GA
Downloads: 0
Uploads: 0

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.
Shirley Fabrication Offset Awesome Pit
22.5 WSM
Backwoods G2 Party & G2 Chubby
Big Green Egg XL
Weber 18.5 Kettle
"Tenacious Q" Competition Team
Follow Tenacious Q on Facebook!!
fnbish is offline   Reply With Quote

Unread 01-24-2014, 02:56 PM   #8
Full Fledged Farker
Join Date: 07-09-12
Location: Middlesex NJ
Downloads: 0
Uploads: 0

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.
Proud owner of:

22.5 OTS, 22.5 WSM, SJG (and soon to have the tamale pot mini-WSM conversion built)

Stealth gray Thermopen

jamus34 is offline   Reply With Quote

Unread 01-24-2014, 02:59 PM   #9
is one Smokin' Farker

K-JUN's Avatar
Join Date: 02-10-13
Location: Lafayette, LA
Downloads: 0
Uploads: 0

I have tons of knives, but the three I go to the most are.

Victorinox Fibrox 8-Inch Chef's Knife

Victorinox 6-Inch Curved Boning Knife, Fibrox Handle

Victorinox 12-Inch Granton Edge Slicing Knife with Fibrox Handle

If you don't have a steel you need one. Use it before every use to maintain the edge.
Enter An International Cook Off From Your Home.


Cajun Grill by Percy Guidry; 22.5" WSM; GMG Daniel Boone; Crown Verity Gaser
K-JUN is offline   Reply With Quote

Unread 01-24-2014, 03:00 PM   #10
Full Fledged Farker
Join Date: 07-19-13
Location: Chesapeake, VA
Downloads: 0
Uploads: 0

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.
US Navy. WSM 18.5", Stumps Smoker Baby, SF 24x48 RF, Weber OTG.
GoolsbyMD is offline   Reply With Quote

Unread 01-24-2014, 03:54 PM   #11
is one Smokin' Farker
Join Date: 01-08-13
Location: Georgia
Downloads: 0
Uploads: 0

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:

Kamado Joe Big Joe, Char-Griller Akorn, Maverick ET-732, Splash-Proof Superfast Thermapen
DubfromGA is offline   Reply With Quote

Unread 01-24-2014, 04:40 PM   #12
Quintessential Chatty Farker

buccaneer's Avatar
Join Date: 10-23-10
Location: Sunset City Western Australia
Downloads: 0
Uploads: 0

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!!
The only current member banned for life!
I could help being the way I am, but the problem is...there is nobody else willing to do it.
buccaneer is offline   Reply With Quote

Unread 01-24-2014, 04:51 PM   #13
Full Fledged Farker
LongTong's Avatar
Join Date: 02-02-11
Location: South Orange County CA
Downloads: 0
Uploads: 0

The Victorinox forged series hold an edge better than the stamped ones but you a limited selection of styles. Plus, they cost more...
Ubi fumus, ibi ignis
LongTong is offline   Reply With Quote

Unread 01-24-2014, 06:23 PM   #14
Got Wood.

ShizuokaMark's Avatar
Join Date: 01-19-14
Location: Fukuroi, Japan
Downloads: 0
Uploads: 0
Default Japanese knives

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.
ShizuokaMark is online now   Reply With Quote

Unread 01-24-2014, 06:48 PM   #15
Full Fledged Farker

EverettBBQ's Avatar
Join Date: 08-06-13
Location: Overland Park, KS
Downloads: 0
Uploads: 0

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
Smoker - Rebel 17
Smoker Temp Control - Pitmaster IQ 110
Maverick Redi Chek
Thermapen- Red
BBQ Team - Dixie Boys BBQ
Grill - Weber SUMMIT E-670
KCBS member and CBJ
EverettBBQ is offline   Reply With Quote


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 03:16 AM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts