Knives

[illini40]

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?

 

[motocrash]

I use these.
Top to bottom:
5" bait store utility/fillet
9" carver
6.5" chef
6" cleaver
The bait knife is the most used. Fat trimming/scoring to final slicing.

 

[bdskelly]

These are mine. Nobody uses them but me. That’s the rule! Lol b

 

[old sarge]

For the money, a set of Old Hickory are hard to beat( my opinion). Comfortable hard wood handles and easy to keep sharp. Also, made in America.

 

[foamheart]

Just a suggestion, sharpen your current knives first. Every time I did get frustrated at my knives, a good sharpening gets me out of it.

I think Old Sarge has the right of it. Starting out I would buy one good grade knife at a time. Best place to look is the restaurant depot/supply. They will have good knives inexpensive. Great starting place.

BTW another thing, keep your meat/smoking knives away from all the other kitchen knives. Put 'em up and save that sharp edge, or you'll go to use one and it will be dull and chipped and look like someone took a hammer to it....LOL

One good knife and one good steel is the best place to start. Make sure and hold the handle in your hand to guaranty a sure grip.

 

[mike243]

bdskelly that's a awesome set of knifes you have,I have 1 of the large slicers thin blade that you can shave with.a filet knife is a must for trimming,thin and sharp has been my goal when working with meat,heavy blades are better for breaking down very large parts

 

[bdskelly]

bdskelly that's a awesome set of knifes you have,I have 1 of the large slicers thin blade that you can shave with.a filet knife is a must for trimming,thin and sharp has been my goal when working with meat,heavy blades are better for breaking down very large parts

Thanks Mike. Since that photo was taken I’ve added the 16” carving knife as well.
Like Foam made note, buying one or two at a time is a good way to go. But I bought this set on sale for about $100 at the online super store. I give them a quick sharpening on the steel every time before and after use. They are put away in the roll and are known as “Dads Knives” to be used only when I’m cooking.

 

[foamheart]

Not a bad place to start your wish list.

https://www.webstaurantstore.com/2871/cimeter-knives.html

 

[noboundaries]

I have a drawer full of old odds 'n end knives we've picked up or inherited over the years. Sharpening helps, but it is basically just a drawer of utility knives.

When it comes to working with meat, I have a Spanish forged 16-piece J.A. Henckels International Classic set; wood block, knives, scissors, and a steel. They hold their edge beautifully, only needing sharpening about every two years. I do use the straightening steel each time I pick one up.

I bought them for my wife year's ago when they were on sale. Retail was $300. I paid $129 I believe at BB&B. Loved them from the start, and soon after saw someone selling them mismarked on ebay for $99. Bought two more sets and gave them to my kids for gifts. They swear by them. After my order, the price was changed on e-bay to $199.

Just checked them on Amazon: $329.

 

[browneyesvictim]

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

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.

 

[SmokinAl]

We have a whole kitchen full of knives from $10 each to $200 each.
Actually we have several $200 knives.
My favorite chef knife is from Sam's I use it all the time.
They sell them in a 2 pack back in the restaurant supply section.
I keep it sharp with a diamond steel before each use.
Judy likes her $200 knife, go figure!
Al

 

[illini40]

Thanks for all of the insight everyone! Some nice looking knives.

So for trimming and prepping, a filet/boning knife is best?

What type would be a good second knife to have for more slicing and finished meat work?

 

[old sarge]

Amazon has the old hickory set I was talking about. Old Hockory 705. I cant paste a link from my phone. But this set is $50.00 and should handle anything you throw at it. I have it and it is nice.

 

[bdskelly]

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.

Actually own one. An excellent blade at twice the price. B

 

[bdskelly]

Thanks for all of the insight everyone! Some nice looking knives.

So for trimming and prepping, a filet/boning knife is best?

What type would be a good second knife to have for more slicing and finished meat work?

Exactly... for trimming a boning knife will do the job well.
If you look at my post on the far left you will see a large knife with what is called a breaker blade. Originally designed for separation of large cuts it also works well for slicing. However you might consider an 18” slicing knife with a flat blade . Dexter makes one that is a great value. B

 

[johnmeyer]

Choose a knife based on blade shape and balance.

As for sharpness, my whole world changed when I was given a Worksharp Ken Onion Edition sharpener. I've been sharpening knives since my dad gave me my first pocket knife around 1960, and I've used many different sharpeners, starting with a basic sharpening whetstone and moving up to more exotic sharpeners. The Worksharp is in a completely different league from everything else.

 

[illini40]

Great info. I'm doing some looking.

Can you help me understand the difference of a slicing knife and a cimeter knife? Are either good options for slicing anything?

Also - how does everyone store their knives? I would like to keep these out of the kitchen knife block. I keep my smoking/grilling gear in a plastic tote in the pantry. Would prefer to not reach in and find the wrong end of a blade...

 

[foamheart]

Great info. I'm doing some looking.

Can you help me understand the difference of a slicing knife and a cimeter knife? Are either good options for slicing anything?

A cimeter blade is a bastardization of the older word Scimitar. A type sword with a slightly curved blade normally used by cavalry troops. Curved because it was a slashing sword vice a piercer. Now a cimeter blade is a knife with a curved sweeping blade. This is a very old butcher's knife with a cimeter blade, its just the sweeping back ridge .



A slicing blade is usually 10 to 14" with a rounded point. Its made for serving meat, cutting by drawing or slicing and not sawing the meat whereby you damage the meat less for presentation. Actually the second and the third knives are slicers I am guessing the second one would be considered a cimeter slicer (although its a very slight curve).

 

[illini40]

A cimeter blade is a bastardization of the older word Scimitar. A type sword with a slightly curved blade normally used by cavalry troops. Curved because it was a slashing sword vice a piercer. Now a cimeter blade is a knife with a curved sweeping blade.

A slicing blade is usually 10 to 14" with a rounded point. Its made for serving meat, cutting by drawing or slicing and not sawing the meat whereby you damage the meat less for presentation.

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.

 

[bdskelly]

Choose a knife based on blade shape and balance.

As for sharpness, my whole world changed when I was given a Worksharp Ken Onion Edition sharpener. I've been sharpening knives since my dad gave me my first pocket knife around 1960, and I've used many different sharpeners, starting with a basic sharpening whetstone and moving up to more exotic sharpeners. The Worksharp is in a completely different league from everything else.

Had to look this up. I’ve seen them before but never gave them much attention. It’s quite the sharping gizmo John. I’ll have to consider one . I see models from 100 to 145 bucks. I’ll have to do some study on the differences. Thanks for the tip. B