Equipment Discussion

[kellyman]

I'm wondering about the type of knifes, sharpening etc. that folks use on different cuts. Is anyone using any of those big ole meat cleaver things? Also, cutting boards.... that white hard plastic type stuff, or hardwoods....

Who knows what type of knifes are on the home page for this site. Looks like good commercial quailty stuff.

Well, thanks in advance for sharing your experiences on this topic. Hope you all had a really good fourth of July!


-kellyman

 

[kcquer]

http://www.bandera-brethren.com/index.php?name=PNphpBB2&file=viewtopic&t=1686&highlight=cutco

kellyman, heres a link to a thread we had on cutlery a while back, hope it helps.

 

[david]

Regardless of the brand/type, get yourself a 1000-grit japanese waterstone for sharpening. It will put a razor edge on anything. Anytime I sharpen my chisels, I also take the time to do a couple of kitchen knives.

 

[BBQchef33]

The mages of the chef knife I used on the homepage is made by Viking. Just did some photoshop tweaking to flip and mirror the image.

http://www.kitchenshop.com/catalog/cutlery_chefs.shtml

 

[kellyman]

Thanks. Do you own some viking stuff? What other brands are considered tha shizit. I don't mind spending on quality stuff like that.

 

[parrothead]

I like to use the plastic cutting boards. They clean up nice and easy. They seem to be pretty durable also. I have had mine for years and they seem to still be in excellent shape.

 

[parrothead]

Thanks. Do you own some viking stuff? What other brands are considered tha shizit. I don't mind spending on quality stuff like that.

Henckels for me.

 

[Heath]

Henkels Professional "S" for me. I use wood cutting boards. I read and saw a thing on TV where they compared the two. Something in the hardwoods will help kill bacteria. They did lots of tests and the plastic boards still had more germs and bacteria than the wood. Besides, I've tried both, one major thing I like about the wood boards, the knife hits the wood and stops. With the plastic board I've had it slip a few times, so I quit using it.

To keep from cutting yourself you need to have a good quality, REALLY SHARP knife. And a stable, non slip, cutting surface.

 

[kellyman]

'nuther naive equipment question. I just recently started using thermometers of any kind. The one on my gas grill didn't even have numbers on it (can't be wrong, right?). I learned to never trust it anyway and just sort of winged it all the time. Made for some pretty varied results, as you might imagine.
Before my next smoke (two more briskets) I bought an oven thermometer just to compare against the thermometer that is mounted in the door of the hondo, 5 inches above the cooking surface... big difference. About fifty degrees hotter up there than at the cooking grates.

I bought an instant internal meat thermometer before my last smoke, but forgot I had it (I blame the beer) so I did those two briskets by just cooking till tender... took forever, plus three more hours in the oven.
I got a question about those internal probe thermometers... do you leave them in the meat the entire time you are cooking?

thx.

-kellyman

 

[Bigmista]

Believe it or not, I have the "Miracle Blades". I got them for my birthday. I actually like them. Took a few uses to get used using that little ball on top of the "Rock 'n' Chop" but it is actually more comfortable when cutting dense items like potatoes, cabbage and meat joints and bones. The slicer is really good on tomatoes, onions and other veggies.

I know this probably sounds like a commercial but they impressed me.

Mista

 

[chad]

Discussions about cutlery will go about like discussiona about cars! Everyone has their favorite/preference.

I use a set of inexpensive Farberware and they've been great. I've also got a set of Sabatier knives that I've had for nearly 20 years.

I use a Chef's Choice 460 manual sharpener for the edges along with a traditional steel for keep the edge up.

We also use a Joice Chen veggie cleaver and a Mundial meat cleaver.

I've also used the white handled NSF certified knives in the restaurants I've managed and they are pretty good - and will take a beating. There are many brands so if you're interested just go by a good restaurant supply store or even a place like Smart & Final (Now they are GSF or Henry Lee) and check out what they have.

 

[Bill-Chicago]

Thanks. Do you own some viking stuff? What other brands are considered tha shizit. I don't mind spending on quality stuff like that.

Henckels for me.

Ditto

Love those farkers.

 

[BBQchef33]

henckels here too....

If your using the Hondo, you gotta lower yuour thermo to grate level.. pull the "Mods for horizonal cookers" from our file section. My Hondo took 3 mods. the thermo down to grate level, extend the chimney down to grate level, and installed a baffle/tuning plate to bring the heat away from the firebox.

 

[Heath]

Kelly,

I think the operative thing here is First, buy the best you can afford right now. Don't go to off the hook at first. You don't know which style knife your going to like till you try a few styles. Second thing is, keep it sharp. Really sharp. A dull knife will cut you worse than a sharp one will.

If you get one of decent quality and keep it sharp you'll find out what you like. Then save your money and buy the best set you can.

 

[tommykendall]

Henckels for me.


Ditto

Love those farkers.

And I thought you'd say Chicago Cutlery. :roll:

 

[Jorge]

In the cutlery thread mentioned above I think it was DFLittle that had a Farberware set. good stuff. We have a couple that work very well. Also have a Henckel set. The Farberware 10" chef is just about as heavy, and holds an edge almost as well as the Henckel, and at retail is probably 1/2 to 1/3 the price.

 

[mook]

I have a set of farberware that I absolutley love. The "sharpener" that comes with is really just a steel set at the correct angle to keep the blade true.

Anyone ever use the Ronco knives? The OL loves her rotiserie and wanted to try the knives.

 

[brdbbq]

Anyone ever use the Ronco knives? The OL loves her rotiserie and wanted to try the knives.

You got a Doggie tooth bruch as well ?

 

[Jorge]

We do

 

[brdbbq]

Electric I suppose ?