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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-29-2010, 12:51 PM | #16 |
Full Fledged Farker
Join Date: 02-16-10
Location: San Jose, CA
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Here is a good thread on knives
http://www.bbq-brethren.com/forum/sh...ad.php?t=88574 I recently added to the stable because I was slicing with an 8" Chefs or 7" Santoku The other knife that gets a lot of work for me is my 5 or 6" boning knife |
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11-29-2010, 12:55 PM | #17 | |
On the road to being a farker
Join Date: 04-19-10
Location: Livonia, MI
Name/Nickname : Tyler
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I have the 8" chefs and I think 4" paring. Chef's Knife- Pros: come sharp, cheap, work EXTREMELY WELL (not just for the price, they work well, period.) Cons: The chefs knife has served me very well, HOWEVER I used the heck out of it. Nearly every single day in the summer. I did a lot of vegetable slicing with mine (tomato's and the sort) on a synthetic board. Not an expensive one either. I think this was the downfall of the knife. It's not nearly as sharp as others claim theirs have maintained. It seems too thin to sharpen even with a good stone. I'm going to buy another, and keep this one to attempt to sharpen, but I have my doubts I'll get it back to the razor sharp edge it came with. I believe if I had cut on a nice wood block instead of the cheap synthetic one, it would be nearly new. I was having trouble with it cutting into the board when I was slicing some steak real thin, and I think that was the issue. It's a little light, but I think this can also be a point of personal preference. The handle is not the most comfortable, but again, this knife was 4.95. I DID use it almost daily for 9 months. The paring knife- Pros: I love it. I don't do so much slicing on a board with it of course, but anytime I need a paring knife in the kitchen I reach for this one. Still razor sharp, another reason I think the board I was using attributed to the dulling of the chef's knife. Cons: None? It doesn't fit in a spot in my knife block I guess? I wish it came with a handle other than natural wood, just to match everything else? You can see I'm reaching for a downside, and I really have no complaints. So overall, if you are looking for an affordable knife, I say these are pretty good knives. They do take extra special care when washing and stuff, to keep them maintained, but nothing someone with pride in their belongings would mind. Outside of those, what knife do I use? Well, I have an 8" chefs knife, and an 8" santoku that are my weapons of choice (now that the kiwi dulled down). I think the 8" chefs was from the dollar store or something I ran it through my smiths pull through $2.99 sharpener while reading the boards for a while, and it's like a whole new knife. I find this to be the best advice is no matter what, make sure it's sharp and the function is there, the weight, grip, look, style, mostly falls into personal preference from there. Anywhere from $2.00 to $200.00 knives. Please don't beat the crap out of me I'm not telling anyone their right or wrong or what you SHOULD do, just saying what works for me. |
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11-29-2010, 01:00 PM | #18 | ||
Quintessential Chatty Farker
Join Date: 06-03-10
Location: Shawnee, KS
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Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson |
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Thanks from:---> |
11-29-2010, 01:18 PM | #19 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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There are different knives for different uses. I use a chef's knife for chopping onions and other vegies and herbs, a slicing knife (looks like a narrow chef's knife) to prep meat, and a carving knife to cut cooked meats.
A chef's knife has too much surface area to be a great meat knife, but if I only had one knife, that would be the one. |
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11-29-2010, 02:11 PM | #20 |
somebody shut me the fark up.
Join Date: 07-14-06
Location: Wyocena/Pardeeville, WI
Name/Nickname : Clark
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Hey James,
I second the opinions on both the Mundial and the Kiwi knives. A dear friend gave me a few of the Mundial knives, and I augmented those with some more. They are very reasonably priced, and you can actually get multiple knives and not put yourself in the poorhouse. I think I would for sure need a 6" boning, 12 or 14" granton slicer, and a butcher knife for Q.
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Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Brinkman Cimmaron. "For when democracy becomes tyranny, those of us with rifles still get to vote" Last edited by Harbormaster; 11-29-2010 at 03:08 PM.. |
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11-29-2010, 02:26 PM | #21 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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I've had a set of Mundial now for.... 23 years? They're great!!! The handles are
wood and they're still there. The German Steel looks like new and sharpens up still like new. I'll probably have to re-handle them in a few years, but 25 years on wooden handles ain't too shabby...
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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11-29-2010, 03:45 PM | #22 |
Full Fledged Farker
Join Date: 02-28-10
Location: Houston, TX
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I picked up my J.A. Henckels Four Star for about $30 new on Ebay and love it! It holds an edge real well.
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Bowl Bound and B-B-Q-in! Sic Em Bears! |
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11-29-2010, 05:03 PM | #23 | |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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11-29-2010, 06:28 PM | #24 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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The original poster didn't ask about brands, but I have found that you don't have to spend a lot to get a good knife. Now, if you are a professional chef, yeah, you may need to go high end, since you will be using your knives to prepare thousands of meals.
I have some Henkels International knives, which are made in Spain instead of Germany for half the price. I'm very happy with them. I also have some 20-year-old Chicago Cutlery knives that I love to use. They are really easy to put a new edge on, and feel good in my hand. The other thing I like about my Chicago Cutlery big chef's knife is that it is heavy, which I love for chopping vegies and herbs. Besides, my knife skills, although better than the average Joe, are not up to the level of needing high-dollar knives. When, or if, I ever find myself being held back by my knives, I'll look at spending big bucks for top-shelf professional hardware. CD |
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11-29-2010, 07:43 PM | #25 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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And a video of me using it--- http://www.youtube.com/user/Popdaddy.../2/wHxH0iUfjMw I do use three knives in this video - graton edge 14 I think... my partner was defatting with a fish blade he felt comfortable with but when I have to shoot through 500 pounds of brisket in one of my 40 minute sales..... the pizza knife is the way to make quick work of it. I love it with ribs too.. this is not a competition blade though LOL
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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12-02-2010, 08:41 AM | #26 |
is One Chatty Farker
Join Date: 07-13-08
Location: Happytown, IA
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There will be an article about this very subject in the next Smoke Signals. I hear the author was once a Chippendale's dancer.
One other issue when thinking about a good BBQ knife is the kind of edge you will put on the knife. Lot's of folks use terms like "scary sharp." Well, a knife that is what sharpeners call scary sharp won't serve you well when it comes to dealing with most meats, especially if the meat has been cooked and has some bark. You need an edge with some grab to it. If I'm sharpening with water stones I never take an BBQ knife past 1000 grit. On my Edge Pro, which I am using less and less these days, I stop at 320 though sometimes I may use the 600 grit stone. To be honest, most folks have probably never encountered a scary sharp knife. The stones it takes to get a knife that sharp with a highly polished edge are super expensive and just not available to most folks. You may be able to get there by stroping, but even then most western knifes don't use hard enough steel to keep a knife scary sharp for more than a few cuts.
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John 21:9 |
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12-02-2010, 09:16 AM | #27 |
is One Chatty Farker
Join Date: 07-13-08
Location: Happytown, IA
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As for the best knives by brand, I think it would be hard to beat Forschenr/Victorinox. They are made of the same steel as Wusthof and Henkels at a third of the price.
This is where I buy all my knives. Mark has it ALL. From lower end western knives to super expensive Japanese blades. He also sells sharpening supplies. http://www.chefknivestogo.com/
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John 21:9 |
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12-02-2010, 09:39 AM | #28 |
is One Chatty Farker
Join Date: 09-10-08
Location: Ellis Co. KS
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I have a couple of the 4" Kiwi pairing knives and one of their 6" knives...great for taking on the road or around the house. Cheap, but still pretty good knives that hold their edge pretty well considering the price.
I also have a 12" Dexter-Russell V-Lo Duo-Edge for slicing my briskets....LOVE IT!
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~~~~~~~~~~~~~~~~~~~~~~~ Shawn aka: [B]BUBBA's QUE CREW Competition Team[/B] Blue Weber Performer w/SS top & gas assist Weber One Touch Gold & a Weber 22 1/2" Silver Traeger Jr 2 UDS's Born 9-19-08 & 3-6-09 Weber Smokey Joe Platinum [COLOR=red][COLOR=black]Super Fast[/COLOR][B] RED THERMAPEN[/B][/COLOR] "If you got them by the MOINK balls, their hearts and minds will follow" -John Wayne |
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12-02-2010, 10:29 AM | #29 |
is one Smokin' Farker
Join Date: 05-18-10
Location: New Market, MD
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I echo what most say here. I have owed and used many knives but will say that my knives of choice because of price and durability are the Victronix knives. They last, stay sharp and are not expensive.
I use the following the most: 1. 6" boning knife 2. 10" chef knife 3. 12" granton slicer 4. 3-4" paring Besides those, maybe a cleaver is useful but I hardly use it. The 4 knives above I use each week. Other knives sit in the block and are never used. |
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12-02-2010, 12:18 PM | #30 |
Full Fledged Farker
Join Date: 06-30-07
Location: Galveston
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This is all we use for everything
http://www.cutleryandmore.com/victor...r-knife-p13680 There is over 40 of us.
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"The only time to eat diet food is while you are waiting for the steak to cook." - Julia Child (1912-2004) Member Lighthouse Charity Team Elks Lodge 126 |
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BBQ Knives, Cutlery, knives |
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