Chenernator
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- Joined
- Feb 19, 2009
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- Las...
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.
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.
A good quality electric knife I find works best. Clean cuts every time!
A Sharp One!!!!!
No chit, I never would have thought of that. How 'bout a brand?
What brand?
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.
I think dollar for dollar, a Zeldon Molecular Diffuser is the Knife of Choice. Makes a funny smell though as it separates the Molecules using high Prolareteurcon fission and you will need to be sure to bring some of those Hetron Preceptcar Packs in case the Breccamintar Trepectudructitar goes out in the middle of Boxing up. This tool of course as everyone knows glazes the slice as it cuts.
So basically you are recommending a light saber.
No chit, I never would have thought of that. How 'bout a brand?