Knife question.

[lucky8926]

I've been looking for a couple new knives. After a search here it seems quite a few people are satisfied with the one in the link below. A 6" would be good for trimming briskets I would think, so I thought maybe the 8" could be used for trimming before hand, and slicing afterward. Would that work for both, or should I just spend the money on this (6" or 8") then get a different one for slicing when it's done.

[ame="http://www.amazon.com/gp/aw/d/B0000CF94L/ref=ox_sc_act_image_1?ie=UTF8&smid=ATVPDKIKX0DER"]Victorinox Cutlery 6-Inch Semi-Stiff Boning Knife, Black Fibrox Handle:Amazon:Kitchen & Dining@@AMEPARAM@@http://ecx.images-amazon.com/images/I/71H6m2qBYYL.@@AMEPARAM@@71H6m2qBYYL[/ame]

 

[aawa]

I have both the 6" semi stiff boning knife and the 8" chef knife. I strictly use the boning knife to trim my meats and use the chef's knife for almost everything else.

The 6" boning knife is "easier" to control since the blade is 2 inches smaller, it is lighter, and thus able to control where it goes easier.

However if you want a 1 knife to do all. Get a chef's knife. The chef's knife is designed to be an all purpose knife. Once you get comfortable with it, you will be able to use it to trim meats, chop veggies, slice meats/chickens, etc.

You can get a 6" boning knife, 8" chef knife, and 12" slicer and that will handle dang near all things bbq that you would want to do. For me I have all 3 of those knives, plus a 7" santoku, a 10" serated bread knife, a small paring knife, and a cleaver. I do use all the knives in my set (dependent on the task at hand)

 

[wrenfro12]

I have all 3 you are talking about and use the 6" for almost everything except brisket slicing, for that I use the 12" slicing knife.
[ame="http://www.amazon.com/gp/product/B0000CFDB9/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0000CFDB9&linkCode=as2&tag=willrenfrocom-20&linkId=CTMCCRRZBW7QORXM"]Amazon.com: Victorinox 12-Inch Granton Edge Slicing Knife with Fibrox Handle: Carving Knife: Kitchen & Dining@@AMEPARAM@@http://ecx.images-amazon.com/images/I/4140Vp-Yz1L.@@AMEPARAM@@4140Vp-Yz1L[/ame]

 

[steelarz47]

all very good knives mentioned above, i'd would get the six inch for sure then probably the ten inch butcher knive. the granton are good knives but no need to spend the xtra change.

 

[buccaneer]

Some thought and links

http://www.bbq-brethren.com/forum/showthread.php?t=194526&highlight=knives

http://www.bbq-brethren.com/forum/showthread.php?t=152277&highlight=knives

http://www.bbq-brethren.com/forum/showthread.php?t=191251&highlight=knives

 

[BDAABAT]

Knives are really personal. It seems that you know what works for certain once you start using them. If you have a chance to go to a store to try them out in your hand, that might help you to decide.

My $0.02. I like the Forschners. I use them at home, on Scout outings, even bring them along when going on vacation when I know I'll be cooking. They're decent knives that take and hold an edge well and are easy to maintain. They're reasonably priced...so much so that (for example) if my father in law happens to use one and then places it in the dishwasher, I can't get tooooooo upset.

I've been surprised that the knife I reach for first for most common prep tasks is the little 5" mini chefs knife from Forschner.
[ame="http://www.amazon.com/Victorinox-5-Inch-Mini-Chefs-Fibrox-Handle/dp/B000QCLEFC"]Amazon.com: Victorinox 5-Inch Mini-Chef's Knife with Fibrox Handle: Chefs Knives: Kitchen & Dining@@AMEPARAM@@http://ecx.images-amazon.com/images/I/31u9v7vG6hL.@@AMEPARAM@@31u9v7vG6hL[/ame]

I bought it after trying the 6" and 8" Forschner chefs knives thinking it would be something useful for my wife and son...my son was ~9 at that point. However, it fits my hand well, has good balance, and is just really easy to use. Good all around prep knife for me.

Good luck!
Bruce

 

[T-Man]

I Like the Forshcner 5" semi stiff boning knife , little more control..

 

[IamMadMan]

I use the Wusthof brand of knives, but I am sure the brand is a personal preference.

I use the Wusthof 6" semi-flexible boning knife for trimming, I also have the stiff boning knife, but do not think I have used it to date.

 

[Ron_L]

For trimming briskets I use one of these...

http://knives.dexter1818.com/shop/sani-safe/boning-knives/s136-pcp.html

It fits my hand well...

For slicing briskets I use one of these...

http://mabbqa.com/zencart/index.php?main_page=product_info&products_id=1

 

[snapper-G]

The "right knife for the job" is the best advice however, that being said, whatever works for the individual. I have been a chef-instructor for 24 years and have all types of knives but I really only use two. A 6" utility knife and a chef's knife.

 

[DaveAlvarado]

Nowadays I have three go-to knives.

- A 5" boning knife for all meat trimming duties
- A 8" chef knife for general cooking use and slicing ribs
- A 12" slicer for slicing brisket

That's pretty much all I ever use anymore. My boning knife and slicer are Dexter brand with the grey grippy handles, I love that particular design. You get decent grip with greasy gloved hands. The all rubber grips are super grippy with your bare hand, but grease them up and they're almost impossible to manage--dangerous with a really sharp knife.

 

[LennyG]

My two go-to knives are my 10" chef's knife and a 6" boning knife. I also have a small paring knife that gets a little use once in a while. Those knives plus a pair of kitchen shears do everything I need them to do.

 

[newpower]

A bit off topic but now that we have many opinions about the knives, does anyone have a preferred steel for touching up the edge. I don't think the normal ones that are somewhat file like are the best to use but that seems to be all that is available. You really don't want to remove metal just reshape the edge. Any favorites??

 

[lucky8926]

Well I decided to go ahead and order the 6" semi-stiff boning knife to do my trimming. I'm going to get a separate longer knife for slicing, but still have to do a little more research before I decide which one to get.

To answer the question above about steels, I'm no expert but below is what I use. It's not a rod but pull through wheels. A buddy of mine who sharpens all his own knives told me about it. It's does a good job to straighten and really simple to use.

[ame="http://www.amazon.com/gp/aw/d/B001692XPE/ref=mp_s_a_1_1?qid=1408465239&sr=8-1&pi=SX200_QL40"]Rada Cutlery Quick Edge Knife Sharpener with Hardened Steel Wheels (Designed for Rada Knives), R119:Amazon:Kitchen & Dining@@AMEPARAM@@http://ecx.images-amazon.com/images/I/61U8vRjITXL.@@AMEPARAM@@61U8vRjITXL[/ame]