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Knife Recomendations

post #1 of 10
Thread Starter 

Would you guys recommend purchasing a knife set or purchasing by piece?  I currently have a sabatier set.  It's nothing fancy but it has served me well over the years.


I am a bit of knife aficionado and would like something not only functional but with a little wow factor as well.  My budget will be 500-600 U.S. dollars for the set.


I am a not a professional but merely a home cooking enthusiast.  I do lots of catered BBQ events and meat processing so most of my cutting is flesh not vegetables.  I don't usually process anything frozen; but when I do I have a Mad Cow Cutlery cleaver that takes the abuse.  I sharpen all of my own knives on a Tormek T-7 and I finish them with the Tormek Japanese water stone or leather hone.  I usually re-profile all bevel angles on my knives to 15 degree with the exception of the cleaver that is 20 degree.


I need one long carving knife (12 inch minimum 14 preferable) for trimming brisket and an assortment after that.  I really like the look of Damascus (just because its cool looking) but need a recommendation on the specific type.  I need a handle that I can still grip when covered by blood and grease.  The sabatier's get really slick after prolonged trimming.


Thank you for any comments



post #2 of 10

I think a grinder is overkill for sharpening; it's removing much more metal than you need to, reducing the lifespan of the knife.  I would only use it for serious repairs.  Otherwise,  just use waterstones to sharpen.  Especially if you're getting into nicer knives.


Are you sabatiers carbon?


If you're okay using carbon steel, I have some recommendations:


http://www.japanesenaturalstones.com/itinomonn-kurouchi-170mm-wa-butcher/   Hands down the best butchering knife I've used.  Think like a boning knife, but less flimsy.  You can see it's quite thick.  I trimmed 3 cases of ribs without sharpening, honing, stropping, anything even once.  This thing is a BEAST.  A lot of my knife kit rotates, but this one I always have.


For your long slicer, look at "carbon steel cimeter" on ebay.  You'll find a bunch of vintage carbon ones that need some TLC.  FWIW a cimeter is about the only knife type you'll find in 14".  I've seen chefs and slicers that long sure, but it's very rare. 


This is the slicer I'm using btw http://www.japaneseknifeimports.com/kochi-270mm-kurouchi-wa-sujihiki.html  It's on the thicker side, no flex which was a big thing for me.  It's actually oversized like 285mm (11.2").

post #3 of 10
Thread Starter 

This one is cool looking but I don't know how well it would slice




The following are traditional slicers that I believe would do the job








2 scimitar style.  I have never owned this style of knife





I am not a knifemerchant spam bot; it was just easier to find the info on that site.


For meat processing and slicing large slabs which of those guys looks the best. 


I compiled the list based on blade length and aesthetics only.


Thanks for the response "millionsknives."  Don't be so quick to knock the Tormek I can sharpen an edge without hardly removing any metal once I have the angle I want.  I use it on my microtechs and benchmade autos.


Thanks again


post #4 of 10

There are enough 330 (13") slicers around, but perhaps not so rigid as the Kochi, for that you'd have to maybe go with a yanigiba.  But if the Kochi works for Millions it will likely work for you too.


The Kochi is impressive in its gnarly appearance relative to the usual Western knife, the Itonomin to a lesser extent.  Tough to find functional knives like these in faux damascus and such.  Though for beaux coup bucks you can have anything you want.


What other knives did you have in mind?



post #5 of 10
Thread Starter 

I posted a whole bunch of links to knives I was interested in but it was never posted

post #6 of 10

Might sound blasphemous, but a lot of pros on the BBQ circuits use electric carving knives for brisket.  

post #7 of 10

Brisket is the only item I would even consider using electric on.  It works well if

1) You have a lot of bark to get through and a normal slicer would tear the meat getting through bark.  If you have less bark or soften it up through wrapping, sprays, etc then it's less of an issue

2) You overcooked it real soft, on the edge of pulled brisket. It will fall apart with a normal knife but you might still make slices using electric.

3) You're in a time crunch and need to serve without enough rest time


All things considered, if you are slicing the flat for competition, I prefer a sharp slicer instead of sawing the meat apart.   The slices will have a smooth surface.  As a judge, I will consider that in the appearance scoring.


It's another tool and it's good to keep around in case you need it.    That said, if you need to use electric to carve a turkey, you're kind of a loser. :P

post #8 of 10
Looked at the links.

The blue-steel shuns are good knives and not so overpriced for what you get compared to other of their lines.

Wusty has significantly better edge properties compared to other German stainless, but the $140 price tag is a bit high for any German stainless. Not sure at the moment about what else is available in the 14" range for around $150. Too bad the AUS10 Hiromotos seem to be all gone.

The thing is if I were looking for BBQ service knives I would absolutely go all carbon, carbon is just better and there is just not much downside to it here.

Edited by Rick Alan - 8/6/15 at 3:11pm
post #9 of 10

As far as electrics go Food Pump I think it was described an irreplaceable use for them.  Said it was the only way to cut a strawberry seated on whipped cream without things moving around.  Well you know, you just might find yourself in such a situation at a BBQ some day....




post #10 of 10
You'd be surprised what people make on the ancillary competition day. The categories range from seafood to dessert.
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