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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 11-28-2010, 04:15 PM   #1
Anchors Smokeshop
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Default Best knife for bbq?

I need a new knife to use for bbq and I was wondering what the best type of all-purpose knife is best for preparing and cutting bbq'ed meat.
I'm not looking for the best name brand, but the best type of knife. I need a good knife for trimming the fat off of briskets and butts, slicing ribs and brisket, etc.
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Unread 11-28-2010, 04:46 PM   #2
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Cutleryandmore.com has a great selection. I dint know per se that there is a best overall knife for all BBQ as each provides their own specialty. Like a graton slicer for brisket or a boning knife for smaller detail work. I would also advise against buying a set as you probably won't use all them. Get ones that feel good in your hand. I'm pretty partial to forchner myself.
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Unread 11-28-2010, 04:47 PM   #3
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I just use a plain old chef's knife.



Keep it sharp, though. Mine are fairly cheap and you can definitely tell when they are losing their edge
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Unread 11-28-2010, 04:55 PM   #4
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I like a 12" chef's knife for prep & trimming work. For service, I prefer using an 8" or 10" carving knife.

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Unread 11-28-2010, 05:12 PM   #5
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I use a 5" boning knife for trimming, an 8" chef's knife for cutting ribs and a 12" slicer for brisket. I'm not sure there is one knife that can do it all.
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Unread 11-28-2010, 05:58 PM   #6
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carving knife ...good quality 10"
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Unread 11-28-2010, 07:11 PM   #7
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Victronix fomerly known as a Forschner are affordable easy to sharpen knives.
You need at least 3 good knives in my opinion, if, I had to pick three here they are:

1. 6" boning knife (trimming)
2. 8" chef knife (Cutting, slicing, trimming and chopping)
3. 12" or 14" Graton Slicer (scallop edge). (Slicing)
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Unread 11-28-2010, 07:37 PM   #8
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1 knife to trim
1 electric knife to slice
1 knife to rule them all
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Unread 11-28-2010, 08:59 PM   #9
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For the money, I love Kiwi knives. For under $10 you can get a larger chef knife and a smaller paring knife. With a little care, these knives will work great and are extremely sharp. I can trim up a St. Louis cut of spares with little effort and I only have to be careful of cutting into/through bone. These are thin metal and probably would not hold up to heavy use but are great for home or small event usage.

http://www.wokshop.com/HTML/products...wi-knives.html
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Unread 11-28-2010, 09:24 PM   #10
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As others have said, get yourself a 12 or 14in scalloped edge slicer, a 5 or 6 in utility/chef's knife, and an 8 in chef's knife. Personally I prefer an 8in santoku, but that is my opinion.
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Unread 11-28-2010, 09:36 PM   #11
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I think the first knife should be an 8 inch chef knife. After that I find I use my paring knife second most (get a good one, you will love yourself for it). Then a 12-inch slicing knife or a boning knife. After that, just try and complete a set I suppose, or whatever you feel you're missing the most. Just my opinion, based on what I find I use.
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Unread 11-28-2010, 10:09 PM   #12
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We use Dexter-Russell knives the Sani-Safe product line, a 12" roast slicer, 10" chef's knife, a 7" fillet knife and a Mundial 12" Butcher's knife. Mundial is made in Brazil and NSF approved, very comparable in quality to the Dexter Russell, but more moderately priced. I picked it up this week at store called "Kitchen and Company", in Asheville, NC. We like the plastic handle, especially to use in competition and outdoors. They also are available on-line at http://kitchenandcompany.com/housewa...al-knives.html
IMO, pick up a knife roll or storage case, to store and transport your knives and keep them in good condition.
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Unread 11-29-2010, 01:25 AM   #13
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Quote:
Originally Posted by colonel00 View Post
For the money, I love Kiwi knives. For under $10 you can get a larger chef knife and a smaller paring knife. With a little care, these knives will work great and are extremely sharp. I can trim up a St. Louis cut of spares with little effort and I only have to be careful of cutting into/through bone. These are thin metal and probably would not hold up to heavy use but are great for home or small event usage.

http://www.wokshop.com/HTML/products...wi-knives.html
This is a great value - I'm in for a couple of the knives to fill the "in between sizes", especially since you have tried them already. How did you come across this site anyway? Thanks for posting the link!
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Unread 11-29-2010, 06:52 AM   #14
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I use a plain old (very sharp) chefs knife for prep.

For slicing ribs and brisket, we use a granton slicer (I think ours is 11 inch) that is as
sharp as a razor.
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Unread 11-29-2010, 12:20 PM   #15
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I agree with Big Brother Smoke but use a 10" Chefs knive.


Quote:
Originally Posted by big brother smoke View Post
Victronix fomerly known as a Forschner are affordable easy to sharpen knives.
You need at least 3 good knives in my opinion, if, I had to pick three here they are:

1. 6" boning knife (trimming)
2. 8" chef knife (Cutting, slicing, trimming and chopping)
3. 12" or 14" Graton Slicer (scallop edge). (Slicing)
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