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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 02-07-2008, 11:43 AM   #16
KC_Bobby
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I'm going down to Ambrosi Bros on President's Day to get reloaded with good used knives for the new season. I'll spend around $20 and have enough knives to have different ones for each competition before putting them into general service.
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Unread 02-07-2008, 01:12 PM   #17
thillin
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Quote:
Originally Posted by boatnut View Post
i use electric to clean my fish :)
Only way to go. I remember days cleaning 200 fish alone with an fixed blade filet knife and a stone nearby and it was 102*. I was 13 - 15. When I had the money, i bought electric and never looked back for my fish filets.
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Unread 02-07-2008, 01:51 PM   #18
Muzzlebrake
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I just presented these to my teammates for putting up with me......
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Unread 02-07-2008, 02:30 PM   #19
Azinine
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Dang! That's a great gift.
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Unread 02-07-2008, 02:43 PM   #20
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Quote:
Originally Posted by Que'inKC View Post
You're probably on to something, but i just can't get them as sharp as I think they should be..
Take your knives to Ambrosi and get them sharpened. Then if they are not what you like, look at new ones. If you look at new ones, you asked what knives. In my comp knife roll I have a 6"boning, a 10" chefs, and a few slices and a cleaver. So, I would say a boning or paring, a chef 8"-10", and a good slicer would be a good start.
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Unread 02-07-2008, 03:05 PM   #21
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Quote:
Originally Posted by Muzzlebrake View Post


I just presented these to my teammates for putting up with me......
What about all of us? We put up with you. Well, I'm fairly new here, but still.........
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Unread 02-07-2008, 03:33 PM   #22
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Forschner are easier to sharpen!
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Unread 02-07-2008, 03:36 PM   #23
DeanC
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Quote:
Originally Posted by Que'inKC View Post
I'm really ignorant when it comes to knives..What would you recommend to use for trimming meat...

Such as trimming St. Louis style ribs or removing the back from a chicken...
I have a big cimeter (spelling?) that looks a lot like a small sword that I use for trimming St. Louis Ribs. I keep a 10 in chefs, two boning knives (both 6 inch, one flexible and one stiff), and a 12" granton slicer in my roll. Don't forget a good steel.
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Unread 02-07-2008, 04:04 PM   #24
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Forschner are very good knives at a great price.
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Unread 02-09-2008, 10:24 AM   #25
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Gotta add another vote for Forschner
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