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wheelterrapin
02-08-2011, 07:02 PM
I am looking for a large knife to use to cut up meat with and just to use for my general carving. I have several trimming knives but I want a large one to use to hack through rib bones and such. I would be interested in seeing what you brethren use to stick you meat with.

Bacon_99
02-08-2011, 07:07 PM
I'm thinking if you want to cut through bone you'll need a cleaver... Otherwise I just use a sharp chef's knife made by mundial.... Occasionally use my cheaper serrated henkels knives but they tear more than cut :wink:

Scott_nra
02-08-2011, 07:10 PM
I got a great deal on a Kershaw Fillet knife at a local sporting goods store. $14 with 10" of blade. Also have an antique wood handled knife shaped a bit like a bread knife with a chunky wood handle. That this is tough as nails and will slice and chop through most stuff (including bread) It was my grandmothers. Have a Cleaver too, and a few others. I think I use the cleaver and the fillet knives mostly.

OakPit
02-08-2011, 07:12 PM
Have you checked out the Victorinox/Forchner line of knives? They offer tremendous value and a very high quality product.

http://www.chefknivestogo.com/fokn.html

wheelterrapin
02-08-2011, 07:13 PM
I guess a better description of what I am looking for would be a large butcher knife.

I'm thinking if you want to cut through bone you'll need a cleaver... Otherwise I just use a sharp chef's knife made by mundial.... Occasionally use my cheaper serrated henkels knives but they tear more than cut :wink:

wheelterrapin
02-08-2011, 07:14 PM
Picture? I would like to see pictures of your knives if you have the time to post.

wheelterrapin
02-08-2011, 07:15 PM
I am thinking in terms of a blade length of 12 to 14 inches.

landarc
02-08-2011, 07:17 PM
I like a large butcher knife for use as a large butcher knife. :-P

Actually, my favorite has been the Dexter Russel Sani-safe Cimeter. For breaking cuts down, there is nothing better. I do like the classic butcher knife they make as well.

I don't have a picture handy but http://lh4.googleusercontent.com/public/XtP8AULY__Rg-mwi2-2nkMYh8J5i9JDgdfIdR7xhkOwtZ3pLj7YCnuq1nrmrOylFY2AY k6sVz--VZfTK_-u4hY1-bCYrudFCM8gMrSpZerAOE-mUnSPcgdXYRb7vmHIhdmJ2lXE75XwsCVhsKYVFcZ1TMjqGAqH7 7W-ckiU4a3I

Bacon_99
02-08-2011, 07:22 PM
I am thinking in terms of a blade length of 12 to 14 inches.

Whoa! I don't have anything that big :shocked: 10 inch chef's is my largest... I am definitely interested in seeing the responses to this post though.... Wonder what I would do with a sword... I mean... 14" knife :confused: :laugh:

fatguyputter
02-08-2011, 07:23 PM
I agree with many of the above. To get through bones I use a cleaver. I have a set of Wustof's that have performed extremely well through the years. I keep them very sharp.

LongTong
02-08-2011, 07:26 PM
I like the big Forschner Cimeter with Fibrox handle. Make a great weapon!

wheelterrapin
02-08-2011, 07:34 PM
What is the blade length?

Mister Bob
02-08-2011, 07:34 PM
Forschner makes these two affordable knives that might work for you.

The Breaking Knife for about $35
http://i894.photobucket.com/albums/ac150/Bobsarno/breakingknife.jpg

And their Butcher's Knife for about $55
http://i894.photobucket.com/albums/ac150/Bobsarno/butchersknife-1.jpg

wheelterrapin
02-08-2011, 07:37 PM
Hey gang list the blade length of your knives if you do not mind. If any of you ever watch any of the BBQ Pit Boys videos they have an old large knife they use for everything, not sure of the blade length.

big brother smoke
02-08-2011, 07:43 PM
Go with Forschner 12" Chef knife. It scares the hell out of some people :twisted:

http://farm6.static.flickr.com/5209/5280015267_604d1a7ba5_b.jpg[url]

Stevesonfire!
02-08-2011, 07:56 PM
I've got a full set of Chicago Cutlery... big bucks, fancy name... blah blah blah.
However, the best knives I've ever had come from Sam's Club. They are "Bakers Chef" brand. NSF certified, restraunt quality, anti-microbial handles. AND they hold a good edge. They come (2) two to a package for about $14.00. Can't beat 'um!

landarc
02-08-2011, 07:56 PM
12" cimeter, 8" butcher are the lengths that work for me.

martyleach
02-08-2011, 07:59 PM
Have you checked out the Victorinox/Forchner line of knives? They offer tremendous value and a very high quality product.

http://www.chefknivestogo.com/fokn.html

Thanks for the tip on the knives. I'm getting ready to do an upgrade.

OakPit
02-08-2011, 10:45 PM
Go with Forschner 12" Chef knife. It scares the hell out of some people :twisted:

http://farm6.static.flickr.com/5209/5280015267_604d1a7ba5_b.jpg[url]

Enough Said...The Shun makes a wicked slicer! Nice collection Steph!

jimithing78
02-08-2011, 10:57 PM
Have you checked out the Victorinox/Forchner line of knives? They offer tremendous value and a very high quality product.

http://www.chefknivestogo.com/fokn.html

Another vote for these. I have more expensive knives but I always reach for this knife. It's just got a great feel to it.

http://www.amazon.com/Victorinox-47520-Fibrox-8-Inch-Chefs/dp/B000638D32/ref=sr_1_1?ie=UTF8&qid=1297227400&sr=8-1
(http://www.amazon.com/Victorinox-47520-Fibrox-8-Inch-Chefs/dp/B000638D32/ref=sr_1_1?ie=UTF8&qid=1297227400&sr=8-1)

WC BBQ
02-09-2011, 02:13 AM
Made me think of this old Dexter 48914 i was looking at on ebay. 14" carbon steel blade! Now there's a handful!

Cook
02-09-2011, 06:55 AM
I have three 12" knives...two of which are Forschner cimetar blades (one rosewood & one fibrox).

For hacking through bone I would suggest a cleaver. Never would I put the blade of my dear knives through most bones we encounter when bbqing. Chicken bones I can handle, but for larger bones I use the cleaver.

grillzilla10
02-09-2011, 07:09 AM
I like the big Forschner Cimeter with Fibrox handle. Make a great weapon!

I have one its great!

thomasjurisd
02-09-2011, 08:33 AM
Personally, I like my Henckles Four Star...it has been solid and holds a great edge.

Big George's BBQ
02-09-2011, 09:46 AM
Forschner with the fibrox handels are a great product

TN_BBQ
02-09-2011, 10:23 AM
I am looking for a large knife to use to cut up meat with and just to use for my general carving. I have several trimming knives but I want a large one to use to hack through rib bones and such. I would be interested in seeing what you brethren use to stick you meat with.



For hacking through bones (ribs and/or chicken) I have an inexpensive cleaver.



I am thinking in terms of a blade length of 12 to 14 inches.

Dang.
That's a big knife.

I'd most likely go with a cimeter, breaking or butcher blade if I wanted a single knife and I'd have to look at the Victorinox Forschner stuff. Nice steel and relatively inexpensive.

Had a guy tell me one time that the restaurant folks prefer the Dexter stuff and the butchers prefer the Victorinox Forschner stuff. I think it's because the Dexter steel might be a little softer (that's not always bad).

wheelterrapin
02-09-2011, 01:01 PM
WALLA!, this is what I am looking for. Is there anywhere I can buy one of these?

Made me think of this old Dexter 48914 i was looking at on ebay. 14" carbon steel blade! Now there's a handful!

TN_BBQ
02-09-2011, 01:56 PM
WALLA!, this is what I am looking for. Is there anywhere I can buy one of these?

ebay
i saw quite a few used dexter knives there...including a large one similar to WC BBQs ($108 :-D )

WIDE Vintage Dexter Connoisseur Forged XXL Chef Knife - eBay (item 290496558437 end time Mar-04-11 21:51:13 PST) (http://cgi.ebay.com/WIDE-Vintage-Dexter-Connoisseur-Forged-XXL-Chef-Knife-/290496558437?pt=LH_DefaultDomain_0&hash=item43a2f1b565#ht_7630wt_905)

DaveMW
02-09-2011, 04:16 PM
Has anyone tried the Forschner Fibrox 12" Granton Edge Slicer? That is what i have been looking at for slicing and it may work foer you as well.

BurninTree BBQ
02-09-2011, 08:53 PM
[QUOTE=big brother smoke;1541211]Go with Forschner 12" Chef knife. It scares the hell out of some people :twisted:

http://farm6.static.flickr.com/5209/5280015267_604d1a7ba5_b.jpg
nice setup

big brother smoke
02-09-2011, 09:01 PM
Thanks and I try to keep them wicked sharp. If I accidentally cut myself, which happens;
I really don't want to feel it :becky:

http://farm6.static.flickr.com/5201/5280624584_05b74b0335_b.jpg

Goose
02-09-2011, 11:52 PM
For slicing I use these -But not at the same time:-D
http://farm3.static.flickr.com/2749/4479221961_2f05524a41_o.jpg

A 300mm AS core Hiro suji-watch out Brisket!


http://badgerandblade.com/gallery/displayimage.php?imageid=22092

300 mm shiggie

http://badgerandblade.com/gallery/displayimage.php?imageid=21219



White steel Kiritsuke 270mm by Ichimonji Chuki Co.

wheelterrapin
02-10-2011, 12:42 PM
Nice knives

wheelterrapin
02-10-2011, 12:43 PM
What brand of knives are these?

wheelterrapin
02-10-2011, 12:43 PM
What brand of knives are these?

Thanks and I try to keep them wicked sharp. If I accidentally cut myself, which happens;
I really don't want to feel it :becky:

http://farm6.static.flickr.com/5201/5280624584_05b74b0335_b.jpg

DevineSwine
02-10-2011, 01:03 PM
My Grandfather owned a meatpacking company here in Detroit and butchered quite often he had arsenal of Forschner knives. When he past away 2 years ago at the age of 92 he was still using them they are all i wanted and now i know why he used them,they are fantastic knives at a very reasonable price.Don't get get caught up in all the dollar figure go to your local meat market and ask them what they use.Hell they may even have one they will sell you ive bought them from the butcher shop for 4 dollars its still got a great edge on it.In there eyes its wasted but we dont use them as often as they do.

kyle corn
02-10-2011, 01:07 PM
For slicing I use these -But not at the same time:-D


A 300mm AS core Hiro suji-watch out Brisket!


300 mm shiggie


White steel Kiritsuke 270mm by Ichimonji Chuki Co.


It's great to see another Japanese knife lover here! :thumb: Just this week I received my new Konosuke HD 240mm gyuto. It's a beautiful knife and I'll really enoy using it.

As it turns out, I've been shopping for a new suji all morning. If you have any input I'd appreciate it. I'm looking for one with a wa handle, carbon steel and at least a 270mm if not 300mm. Need to keep it under $300. I was thinking of another Konosuke, in white #2, but I really want to try out different makers if I can find something else that fits my requirements.

DevineSwine
02-10-2011, 01:18 PM
here is another great knife very comparable to the Forschner http://ferrariandsons.com/

big brother smoke
02-10-2011, 01:32 PM
What brand of knives are these?

The black handled knives are Forschners.

Goose
02-10-2011, 02:30 PM
It's great to see another Japanese knife lover here! :thumb: Just this week I received my new Konosuke HD 240mm gyuto. It's a beautiful knife and I'll really enoy using it.

As it turns out, I've been shopping for a new suji all morning. If you have any input I'd appreciate it. I'm looking for one with a wa handle, carbon steel and at least a 270mm if not 300mm. Need to keep it under $300. I was thinking of another Konosuke, in white #2, but I really want to try out different makers if I can find something else that fits my requirements.

Well done Kyle!

With your budget you can get some real fine choices. You may want to run past Jons shop and take a look. The Konosuke is a great knife, I have a custom handled petty from them and its a runner.

For a few bucks more you could get the 300 Konosuke HD. I would hate to not get the knife I wanted for that reason. I do like the White #2 steel though, and you would have cash left over to order it with an Ebony handle.:thumb:

http://www.japaneseknifeimports.com/kitchen-knives-by-type/sujihiki.html

Dave Martell is doing a group buy for the Hiros with a custom Handle here> http://www.knifeforums.com/forums/showtopic.php?tid/890767/post/new/#NEW

roksmith
02-10-2011, 02:38 PM
Wow.. you folks love your knives!!
I do have my trusty 12 in Forschner slicer that I would not do without.
If anybody is looking to get some razor sharp knives on the cheap.. look for kiwi knives.
I bought one of everything they had for trimming and chopping and maybe have $45 in the set including shipping.
Dunno how they'll hold up over time, but at that price, I'll replace them every year.

kyle corn
02-10-2011, 02:45 PM
Well done Kyle!

With your budget you can get some real fine choices. You may want to run past Jons shop and take a look. The Konosuke is a great knife, I have a custom handled petty from them and its a runner.

For a few bucks more you could get the 300 Konosuke HD. I would hate to not get the knife I wanted for that reason. I do like the White #2 steel though, and you would have cash left over to order it with an Ebony handle.:thumb:

http://www.japaneseknifeimports.com/kitchen-knives-by-type/sujihiki.html

Dave Martell is doing a group buy for the Hiros with a custom Handle here> http://www.knifeforums.com/forums/showtopic.php?tid/890767/post/new/#NEW

Thanks for the advice. I'm not passing on the Konosuke HD suji due to price, I mainly just wanted to try out a different steel.

I've been talking to Dave and he has a 270mm Konosuke suji in white #2 in stock right now, he just hasn't put it up on his site. I think I want to pull the trigger, but I'm worried that 270mm will be too short. Do you think it's OK or should I hold off and get the 300mm?

BTW, I'm not set on Konosuke. I just really want to support someone local, so I always check with Jon first, then I check at CKTG. With what Jon has in stock right now, I'm attracted to the Konosuke line the most.

Goose
02-10-2011, 03:20 PM
Thanks for the advice. I'm not passing on the Konosuke HD suji due to price, I mainly just wanted to try out a different steel.

I've been talking to Dave and he has a 270mm Konosuke suji in white #2 in stock right now, he just hasn't put it up on his site. I think I want to pull the trigger, but I'm worried that 270mm will be too short. Do you think it's OK or should I hold off and get the 300mm?

BTW, I'm not set on Konosuke. I just really want to support someone local, so I always check with Jon first, then I check at CKTG. With what Jon has in stock right now, I'm attracted to the Konosuke line the most.

The 270 is still a long knife! What are your plans for it? Do you have a deep enough workspace to manage the extra length? I have a 270 Nenox Sugi and I use that for non BBQ slicing, its another option also. Available at Korin.

kyle corn
02-10-2011, 05:45 PM
The 270 is still a long knife! What are your plans for it? Do you have a deep enough workspace to manage the extra length? I have a 270 Nenox Sugi and I use that for non BBQ slicing, its another option also. Available at Korin.

I just pulled the trigger on a Konosuke 270mm white #2 suji from Jon @ JKI. I already have a cheaper and thicker 300mm suji and sometimes it's too long, so I figure the 270mm will fit in just fine.

I'm really excited! :clap2:

OakPit
02-10-2011, 05:52 PM
Has anyone tried the Forschner Fibrox 12" Granton Edge Slicer? That is what i have been looking at for slicing and it may work foer you as well.

Great slicer for the money. Mine has worked well for me.

Mitch
02-10-2011, 07:54 PM
Messermiester knives. A#1 german steel. Nuf said.

monty3777
02-10-2011, 08:13 PM
For slicing I use these -But not at the same time:-D
http://farm3.static.flickr.com/2749/4479221961_2f05524a41_o.jpg

A 300mm AS core Hiro suji-watch out Brisket!


http://badgerandblade.com/gallery/displayimage.php?imageid=22092

300 mm shiggie

http://badgerandblade.com/gallery/displayimage.php?imageid=21219



White steel Kiritsuke 270mm by Ichimonji Chuki Co.

Nice!:thumb:

Goose
02-10-2011, 11:08 PM
I just pulled the trigger on a Konosuke 270mm white #2 suji from Jon @ JKI. I already have a cheaper and thicker 300mm suji and sometimes it's too long, so I figure the 270mm will fit in just fine.

I'm really excited! :clap2:

Congratulations!

Lets see lots of steel pics when it arrives.