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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 03-21-2010, 07:13 PM   #1
Chenernator
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Default What's the best knife for clean cuts?

What knives is everybody using to get their cleanest comp cut? Anyone using a cordless electric knife? If you've tried multiple knives let us know how each worked.
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Unread 03-21-2010, 09:00 PM   #2
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Brand loyalty will probably come up in some of the responses, but I would think that the one common denominator would be a SHARP knife. It doesn't matter what the name on the blade is if the thing isn't razor sharp.

Watching Pitmaster's, electric knives get used by some top teams.

I think it's more a preference than anything.
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Unread 03-21-2010, 09:27 PM   #3
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Dexter boning knife for ribs, 14" slicer for brisket.

SHARP - done at every contest even if I only used a knife to cut 12 slices of brisket.
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Unread 03-21-2010, 09:32 PM   #4
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I use a Forshner boning knife for ribs and 14" Graton slicer (Forschner)
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Unread 03-21-2010, 09:47 PM   #5
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Forged knife with a SHARP blade...

The brand is up to the user. I'd suggest going to a local store with several brand and seeing what you are comfortable with.
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Unread 03-22-2010, 08:36 AM   #6
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A good quality electric knife I find works best. Clean cuts every time!
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Unread 03-22-2010, 08:43 AM   #7
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Quote:
Originally Posted by Ford View Post
Dexter boning knife for ribs, 14" slicer for brisket.

SHARP - done at every contest even if I only used a knife to cut 12 slices of brisket.
I use Dexter Knives too. What do you use to sharpen them?
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Unread 03-22-2010, 09:11 AM   #8
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Quote:
Originally Posted by Heavenly Hog View Post
A good quality electric knife I find works best. Clean cuts every time!
What brand?
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Unread 03-22-2010, 09:22 AM   #9
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A Sharp One!!!!!
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Unread 03-22-2010, 12:58 PM   #10
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Quote:
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A Sharp One!!!!!
No chit, I never would have thought of that. How 'bout a brand?
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Unread 03-22-2010, 01:04 PM   #11
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Quote:
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No chit, I never would have thought of that. How 'bout a brand?
Brand don't mean chit. Just keep it sharp. It is also good for the knife to be longer then the meat it is cutting.
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Unread 03-22-2010, 04:12 PM   #12
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Quote:
Originally Posted by Chenernator View Post
What brand?

Cuisinart electric corded Sonic makes a cordless one. I also use cutco that I got from my daughter's summer job.
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Unread 03-22-2010, 05:19 PM   #13
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For the types of cuts we're discussing, not only is sharp important, but also the thickness of the blade. You'll get a better cut from a thinner blade like a slicer or boning knife than you will from a chef's knife if the sharpness is equal. If you are manually slicing try to find a blade that's long enough that you can cut a slice in one pull.

Forged / stamped / machined blade makes no difference.
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Unread 03-22-2010, 06:25 PM   #14
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Sort of like asking what is the best sauce!!! everyone is going to have their opinion, generally based on what they are used to using. My all around go to knife is a Henkel santoku... I can see where the thinness of the blade on a boning knife might be beneficial though...
As said before, SHARP is the key...
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Unread 03-22-2010, 09:12 PM   #15
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Maybe the question should be which knife is easier to keep sharp or sharpen.
What brand of forged, stamped or machine? I pick Forschner, because it is what most fishing charter crew members SOCAL use to clean fish. They get them razor sharp during/after filleting hundreds of fish in a trip (commercial). I cater, so, a knife being able to withstand some abuse and hold or regain an edge is critical for me.
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