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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 09-05-2010, 08:11 PM   #61
Big Ace
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Quote:
Originally Posted by T-Man View Post
Forschner 5" curved semi flex boning knife,a really good all around knife...
I just picked up one of those last week, it's great knife!

Last edited by Big Ace; 09-05-2010 at 08:12 PM.. Reason: fixed spelling error
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Unread 09-05-2010, 08:16 PM   #62
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Forschner 12" Granton for slicing, Lasting Cut Flex boning knife for trimming, 10" Dexter Chef's knife for everything else.
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Unread 09-05-2010, 08:19 PM   #63
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The same steel used to make Wusthofs and Henkels is used to make Forschner Victronox (sp). German knives may give you a little extra weight (which may be a good or bad thing depending on what you are using the knife for). However, as far as quality - no real difference.

If you want a good knife and also want to spend all the extra money you got burning a hole in your pocket I'd suggest ditching the soft German steel and going with the western style Japanese knives that are now on the market. For the same price as an overpriced Wusthof you can now buy a Tojiro, Shun, or MAC. That's the only way I let go of close to $100 for any shiv. For everyday BBQ, Forschner all the way - and then some.

My $.02.
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Unread 09-05-2010, 08:23 PM   #64
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Bought my wife a Viking professional 8 in Santoku, and it is THE knife in our kitchen. We use it for almost everything.
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Unread 09-05-2010, 08:48 PM   #65
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Quote:
Originally Posted by crocker84 View Post
I second the Shuns. Really good stuff.
i have two ken onion shun's and i wouldn't trade them for the world. i do want to get the smaller kitchen knife and paring knife and i think i'll be set.
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Unread 09-06-2010, 09:19 AM   #66
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Good Knives are a must have in my kitchen, BUT, a good Kinfe sharpener is also a must. There are many out there, and for about a hundred bucks you can get a really good one.

I use a Wart Hog and it keeps my knives sharp all the time, even the cheap ones.

If you are going to spend money on a Knife you should be able to sharpen it yourself.

Just my .02
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Unread 10-17-2010, 07:23 PM   #67
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I got the Kiwi knifes and they are great. The blades are thin, but these are some of the sharpest blades I ever used.
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Unread 10-18-2010, 08:00 AM   #68
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http://www.madcowcutlery.com/store/p...s-132p1573.htm
i use these and some rada cutlery and the cuisinart cordless.
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Unread 10-18-2010, 09:58 AM   #69
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I got a free set as a gift from Omaha Steaks and they work great! Cant remember the brand. I do want to get a big knife like the guy on the BBQPitboys videos.
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Unread 10-18-2010, 10:41 AM   #70
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I second the opinion of Shun superiority for home knife use. Just remember that you get what you pay for. With Shuns, you can send them in at any time and they'll resharpen them for free. I send mine in about once a year and use a honing steel between uses. But I also agree that a good electric knife is nice and makes easy work of a lot of slicing!!!
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Unread 10-18-2010, 10:49 AM   #71
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I have a ton of different brands in our knife roll, many are the Sam's club knives...the one I find myself using the most though, is a Rapala filet knife. Very inexpensive, VERY sharp, and really flexible. I use a large chef knife or cleaver to separate ribs from tips, but for almost everything else, that little rapala does a great job. Trimming and slicing ribs, cutting money muscle, boning chicken, only thing I don't really use it for is slicing brisket. I have a 14" granton edge slicer for that.
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Unread 10-18-2010, 11:20 AM   #72
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I prefer the Victorinox style Chef's Knife with Fibrox Handle because of the non slip grip. Also relatively inexpensive and hold a good edge.
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Unread 10-25-2010, 05:31 PM   #73
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I just got the Forschner 12" Granton (Hollow) edged butcher knife (model 40636):



And the Forschner 14" Granton (hollow) edged slicing knife (model 40646):



Both are incredible - the cut like a hot chainsaw through butter. I highly recommend either or both.
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Unread 10-25-2010, 06:21 PM   #74
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I use the knives I bought for culinary school, a combination of victoriaknox and henkles professional (yellow handled) and the chef knife I bought myself for graduation a 10" global chef knife.
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