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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 05-20-2009, 08:09 PM   #31
Weiser
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I couldn't agree with you more.
The handles are excellent and they hold an edge forever.
I do have my favorite Slicer but it isn't nearly as versatile
as the Forchner's.

Weiser


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Originally Posted by bbqwrench View Post
I sure like my Forschners, my former roomate, who is a professional Chef for large Resort at Lake Tahoe told me I couldn't go wrong with the commercial fibrox handles and the blades will remain sharp for quite some time even in commercial uses. As we say in Hot Rod lingo "Best bang for the Buck!"

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Unread 05-20-2009, 09:21 PM   #32
BFoster
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So, I was watching my butcher cut meat apart today while waiting for some cryo's to come to the front. He was slicing thru like butter. I asked to see the knife he was using and he showed me something that looked very close to the link below. He told me he just has to hone it every other day or so and it stays sharp. Heck..for $17 is this what you guys are talking about? If so, I need one.

http://www.amazon.com/gp/product/B00..._ya_oh_product
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Unread 05-20-2009, 10:33 PM   #33
PatioDaddio
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First choice: Forschner

Second choice: Dexter-Russell Sofgrip Duo-Edge

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Unread 05-21-2009, 09:17 AM   #34
Jeremiah
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Gotta throw in another vote for Forschner, I recommend their 12 or 14" granton edge slicing knife for brisket. For ribs I typically use a 8" chef's knife, although most knives would work just fine for cutting a slab.

You'll also want a good steel to keep the edge nice and honed.
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Unread 05-21-2009, 01:15 PM   #35
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Geez, and for over 20 years I have been happily using my Chicago Cutlery set. Man, am I out of it.
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Unread 05-21-2009, 04:09 PM   #36
Arthur D
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I am fond of knives and make a few myself. I am doing a study now of Japanese style blades. These are two of my favorites: a MAC slicer and hankotsu. I use them for final presentation. They are very thin and wicked sharp. They are not for hacking on bone, but my goodness they are amazing. They are also not cheap, and getting more expensive.

I paid half the current price for the MAC slicer, it was a great deal then and one of my favorite knives. The MAC can be had shorter 8" as well. Check out Korin or Epicurian Edge. EE's prices have gone nutty over the past year. Sometimes it is better at japanesechefknives.



Japanese Butcher knife. I use it on whole animals mostly.



http://korin.com/Styles/Boning-KnifeHankotsu
http://www.epicureanedge.com/shopexd.asp?id=83650
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