Cutting ribs?

[jarjarchef]

The knives ChefJimmy J has linked are good. I would use them. I too have boxes of expensive Germany and Japanese Knives and go to some of my less expensive ones due to the "feel" they have in my hand. They are comfortable and stay sharp. That is the main thing. What you like and can use well.

I am old school when it comes to sharpening my knives. I only use a tri-stone to sharpen when needed, maybe once every couple months on the fine stone for touch up. But I also use a diamond steel to maintain the edge before each use with a standard steel while I am working with my knives. The diamond steel is like and extra fine stone and the standard steel simply removes the little burs you get on the edge while cutting.

If you store and use your knife on proper cutting material you will not have to work as hard to keep them sharp. If you know you will be in situations that you will abuse your knife ( i.e. cutting boxes, cutting on metal, cutting non food items,....etc.) Have a couple "trash" knives in your box for those situations. But alway respect and take care of the knives that will bring you the money!!

 

[jarjarchef]

I did not see a thread for a knife sharpening. So I just created this. Hope it helps. It is just a guide, only practice will make it perfect. If you are just learning use a cheaper knife to start with.

http://www.smokingmeatforums.com/t/124866/using-a-culinary-sharpening-stone

 

[dewetha]

i bought a cheap ceramic knife. i know hitting a bone is very bad with these knifes but oh is it sharp! and i want to try it :)

 

[JckDanls 07]

i bought a cheap ceramic knife. i know hitting a bone is very bad with these knifes but oh is it sharp! and i want to try it :)

Yea.. I have a ceramic as well... with nicks in it.. wonder if they can be sharpened ?

 

[pops6927]

These are my knives I use in most all applications:

Dexter-Russell Diamond steel

12" Victorinox Cimeter

Dexter-Russell 12" slicing knife (need to get one like Chef Jimmy J showed, this one is 30 yrs. old, lol)

8" Case XXX steak knife

6" Dexter-Russell Sani-Safe[emoji]174[/emoji] boning knife (have several)

Had a tri-stone for many years to keep them sharp but had to go to an electric after strokes.  No where's near as good but with the diamond steel I can get it sharp enough.

I use the 12" cimeter to cut the brisket off the ribs, then use the 8" Case XXX to cut between them; any mistakes I do make I just eat, lol!

Can't handle the vibrations the electrics make.  Screws up my orientation with the knife and destroys what little 'feel' I have left with the knife from the strokes (although, once I use my other hand to get the knife positioned properly in my left, stroke-affected hand, I can still have a cutting touch, just that it tires way too prematurely.)  All the muscles are still there, just that the brain doesn't activate them.  Glad to have what little I've got!  It's permanent.

This is what the meat departments used to maintain an edge on a knife:

You could get a good edge very very quickly.  Likewise you could burn the temper out of a knife very quickly too, grinding it too hard and get the edge rosy red, lol.  And, it is a knife eater, turning a new knife into a chicken-boner real quick, like these: (from http://www.smokingmeatforums.com/t/118825/free-knives-help-meat-butcher-shop-knives)

That sharpener runs $500 - $600 from HookEye.   http://www.hubert.com/pres56674/Hookeye-Cutlery-Sharpener-.html

 

[chef jimmyj]

Since we are on the subject of knives, and my old chefs choice sharpener is not giving me a good edge anymore - what is the expert consensus on the best tool to sharpen a dull knife?

I've resorted to using one of those diamond rod cross stick tools out of my hunting stuff. It works, but I know I can get a better edge.

 Baja, I don't know how old you Chef's Choice is but the sharpening wheels are replacable in many models...JJ

 

[bigeyedavid]

I agree with Eman I wouldnt clean my fish without an electric knife so yes you Need one Chef JJ

 

[rabbithutch]

I've used the crossed rods (mine are ceramic) and I've used the ones that have a notch that you run down the blade, but when my edges get nasty, I send them to a guy who sharpens for a living and has all the right equipment. He uses a grinder with a good stone and can adjust the bevel any way you want. He then strops them out using green rubbing compound then white compound. You can cut yourself just looking at them when he is finished.

Between times, I always use a steel before using the knife. This will straighten out any round over and will tell me if there are any nicks in the blade (always a possibility if the wife has used them). If they are too dull after steeling, I use of the the edge forming sharpeners and steel again. That usually means that I'm not too far from sending them out again.

I don't know if anyone else here has them, but I bought a set of 4 knives at Sam's Club that were put out under Wolfgang Puck's name. I use those knives a lot for food prep and even carving. I was surprised and pleased with the quality of the knives. I bought them some few years ago now, but I only paid $20 for the set of 4 plus the wooden block they sit in. Has anyone else used these knives?

 

[oldtoadbbq]

My 2 cents, I like regular SHARP knives. I do contests and the biggest problem I have is crooked bones. Having to change your cut to follow a bone. I have to take two bones out of three racks to get six straight bones or ribs for turn in.