BasicPatrick
Full Fledged Farker
- Joined
- Mar 30, 2011
- Location
- Hyannis, MA on Ol'e Cape Cod
The more I compete the more I realize the importance of knife skills in competition BBQ.
Being a professional angler I have intimate knowledge of how a good knife in the right hands is truely a precision instrament. I was happily suprised this past season when my many years of being able to separate the delicate skin of a Haddock from the filet was mere preparation for removing the layer of fat from the underside of a Chicken thigh. Yes, I filet the fat layer from the true opaque skin. :crazy:
I may know exactly what knife I want to skin fish and prep thighs; but my experience of slicing is that of a true rookie.
I have used all kinds of filet knives ranging from $5 to $500. I choose a good old fashioned sani handled Dexter Russell. Perfect flex in the right places, durable, easy to sharpen to the needed edge and affordable.
Today I am shopping for a knife (or knives) to make the needed tear free razors edge slices of Brisket and Ribs.
What knives are youl using to perform these tasks?
Is there a difference between the $20 wholesale 14" Granton slicers vs the Forschner for $67 vs the Wustof being sold by FBA on this site vs the higher end knives?
Inform Me...Please
Being a professional angler I have intimate knowledge of how a good knife in the right hands is truely a precision instrament. I was happily suprised this past season when my many years of being able to separate the delicate skin of a Haddock from the filet was mere preparation for removing the layer of fat from the underside of a Chicken thigh. Yes, I filet the fat layer from the true opaque skin. :crazy:
I may know exactly what knife I want to skin fish and prep thighs; but my experience of slicing is that of a true rookie.
I have used all kinds of filet knives ranging from $5 to $500. I choose a good old fashioned sani handled Dexter Russell. Perfect flex in the right places, durable, easy to sharpen to the needed edge and affordable.
Today I am shopping for a knife (or knives) to make the needed tear free razors edge slices of Brisket and Ribs.
What knives are youl using to perform these tasks?
Is there a difference between the $20 wholesale 14" Granton slicers vs the Forschner for $67 vs the Wustof being sold by FBA on this site vs the higher end knives?
Inform Me...Please