Knives

[bdskelly]

Are their pros and cons between the two for slicing / cutting finished meat? I'm interested in a knife that can be used on meat and poultry to slice up.

This shorter Wusthof I find perfect for slicing a turkey or brisket. Well balanced and a joy to use.

 

[foamheart]

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[idahopz]

My wife purchased a Damascus ultra sharp knife for me some time ago which I greatly appreciate. However, I purchased a $19 set of colored knives from Costco that are just as sharp as long as I keep them sharpened using a 3-stage electric sharpener (I suck at using stones). The take home lesson for me is that the sharpener is more important than the blade itself, however, I am totally unexperienced in the benefits of fine knives.

 

[old sarge]

After a week away, here is a link to the knives I recommend that will be used outdoors at the smoker/grill/hibachi/ campfire etc. Nothing fancy and you won't get in trouble with the missus if you ruin one.

 

[bdskelly]

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I knew you were holding out on us.... nice set Kev. B

 

[foamheart]

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The reason for the above blank post was, it was redundant. It showed the last post entry as the one of page one, so I attempted to answer the question. When I entered it, then it did showed Brian's post. He answered it, shorter and better than I, so I just deleted mine, (or as well as I could). New software still has some bugs. The picture was a part of the picture /delete bug also. I assume its just a work in progress.

 

[bdskelly]

The reason for the above blank post was, it was redundant. It showed the last post entry as the one of page one, so I attempted to answer the question. When I entered it, then it did showed Brian's post. He answered it, shorter and better than I, so I just deleted mine, (or as well as I could). New software still has some bugs. The picture was a part of the picture /delete bug also. I assume its just a work in progress.

Let me get this straight. I actually did something better than my bestiest pal??? No way. Get outa heeeeeer.... lol b

 

[chilerelleno]

I too use the KO Work Sharp, it works great and I can have a dull knife scary sharp in five minutes.
The only con to using a belt sharpener such as the Work Sharp is that you create a convex edge and you cannot use a stone or honing steel to touch up an edge.
But a good strop used properly does the trick.

I primarily use a 10" cimeter, 8" and 10" fillet, 6" boning, 6" trimming and a 12" scalloped slicer.
And a set of kitchen shears too.
Right now they're a mix of this and that brands, but I plan on fixing that soon.

 

[foamheart]

What types / styles of knives are most useful to have available for bbq'ing?

I feel like my standard kitchen set is not the best for trimming fat, slicing, etc. Having said that, I do likely need to sharpen them and also not sure if I'm using the right knives for the right tasks.

Any insight?

Get a cold beer, a cup of coffee, or a soda pop and take some time and read about knives here. It doesn't have all the answers but it will make you more literate about them than 90% of America.

https://en.wikipedia.org/wiki/Kitchen_knife

 

[carolinabluesmoke]

I highly recommend Victornox knives to start with. The very best in terms of a stamped blade knife. I especially like to have the fibrox handles especially for knives that I use for raw meat. I have two of the flexible boning knives, one of which is used exclusively for chicken. It doesn't touch anything else. The Dexter/Russel is also a very good knife for the price.
A nice brisket slicer is excellent to have as well, as someone else said, you draw it across and cut slices in one motion. This means they have to be long.
I also recommend a 8-10 inch chef's knife. I started with a Forschner (Victornox) in that as well, but I now have a Wustof Grand Prix that I spent some money on. It is the only type of knife that I plan to spend money on. Also a steel is important for honing the blade, which does not sharpen, but straightens the blade out so it cuts more efficiently.

Perhaps the most important part of your knife arsenal is not even a knife. You need a set of cutting boards. I recommend a heavy, large, poly cutting board, one for chicken only and one for other meats, then a heavy wood board of some kind for vegetables. I have one for cooked meat as well. Nothing will destroy knives quicker that using them the wrong kind of board.
Mike

 

[mike5051]

I have a good kitchen set of knives. But I found myself always going and getting my fish fillet knives when doing about any meat work. So much so, I was gifted at Christmas by the Mrs. one of these:
Amazon: Dexter-Russell (S131F-6PCP) - 6" Boning Knife - Sani-Safe Series
View attachment 368861
Cheap, takes a razor sharp edge great, comfortable in the hand, and cleans easily
I'm with Moto on this one type of knife being the most used for that purpose.

I've got an amazing filet knife that sits in the drawer unless I've got trout to clean. Never thought of using it for anything else...DOH!

Mike

 

[mike5051]

This shorter Wusthof I find perfect for slicing a turkey or brisket. Well balanced and a joy to use.
View attachment 368966

I love my Wusthof! It feels so right in your hand!

Mike