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Old 11-02-2006, 08:59 AM   #1
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Knife question

I've decided to buy a new knife today for the purpose of cutting ribs. Anyone have a favorite? I seen guys cut ribs with anything from a pearing knife to a meat cleaver. I just want nice clean cuts...

Thanks in advance
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Old 11-02-2006, 09:04 AM   #2
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not an expert here, but right off the bat I'd say a Forschner santuko style.
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Old 11-02-2006, 09:07 AM   #3
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Dats, after seeing the 14" forschner work well at new holland I ordered one for myself and it works great. might even be worth a trip into the city to one of the commercial sharpening places. Restaraunts bring in knives by the hundreds and many times before they pick back up, they have gone under or cant pay their bills. Dad spent a few minutes talking the guys near him and they sell him the ones that arent picked up for pennies on the dollar.
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Old 11-02-2006, 09:16 AM   #4
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Many people are using electric knives to cut ribs these days. I have a Henckel's boning knife that I like to use. Also a long slicing knife works well if you want to lay the ribs down and slice them.
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Old 11-02-2006, 09:18 AM   #5
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I use my Wustof bread knife to slice my ribs, brisket and turkeys. Works great!
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Old 11-02-2006, 09:23 AM   #6
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I just got a "scimitar' style knive...
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Old 11-02-2006, 09:39 AM   #7
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I use a henkels slicing knife. I think the important thing is to make sure it's sharp!
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Old 11-02-2006, 10:52 AM   #8
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It'll be used for ribs mostly, but I like the idea of Brisket also. Right now I has a mismush collection of knives, most of them dull and cheap to begin with. I'd leave that collection to everyday kitchen use and keep the knife with my Q tools.
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Old 11-02-2006, 10:57 AM   #9
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9" Forschner Chef Knife is whut I normally wind up using. Think the pros is it nice and heavy which allows you more of a straight down shearing and rocking motion as opposed to the back and forth sawing motion which I think is mostly whut gives them a jagged appearance and comes with the territory in trying to use a typical slicing knife. In theory a long bladed scimitar should also work good..but the one I have dont have enough weight on the blade. It puts the entire burden on the wrist and gives a person corporal tunnell syndrome purty quick.

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Old 11-02-2006, 10:58 AM   #10
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If you wanna look into getting a set of knives, check out Amazon. They have some pretty good deals. I happened to get two 8 piece Wustof sets with the block 2 Christmas ago for $125.00!!
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Old 11-02-2006, 11:40 AM   #11
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I have the Wusthof Santoku...I use that for everything.
http://www.wusthof.com/en/database3.asp?id=4514

Off topic kinda...but have to share. I saw their display at an Arizona gun show and WOW. The DVD demos were pretty neat. They sliced ribs like they were buttah http://www.coldsteel.com/moreproof.html
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Old 11-02-2006, 12:13 PM   #12
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[quote=brian j]
Quote:
Originally Posted by "Larry Wolfe":280qvi45
If you wanna look into getting a set of knives, check out Amazon. They have some pretty good deals. I happened to get two 8 piece Wustof sets with the block 2 Christmas ago for $125.00!!
dang, that is a great price since most wustof's alone cost close to $125.

wustof's are outstanding knives, personally i like them better than henkels, but for the price you can't beat forschner.[/quote:280qvi45]

Not sure how much truth there is to this, but a guy at the "Chesapeake Knife and Tool Co." told me that Wustof and Henkels are made at the same company. In either case, I love my knives, best knives I've ever owned.
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Old 11-02-2006, 12:35 PM   #13
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The problem with Henckels is that there are two Henckels companies. Their logos are similar, they are made in the same city, etc. People don't understand / realize that they aren't the same.
The good/better one's logo has the two people (twin) one it, the cheaper, leaser quality one only has one person on the logo.

You see a lot more of the lesser quality Henckels lines in discount stores than you do Wustof so people assume that they aren't as good of knives. (and those aren't) And of course in the past few years companies have paid people to use their products on TV so you assume that they are the best because (fill in the blank) uses them. Not always the case.
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Old 11-02-2006, 12:37 PM   #14
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Quote:
Originally Posted by Finney
The problem with Henckels is that there are two Henckels companies. Their logos are similar, they are made in the same city, etc. People don't understand / realize that they aren't the same.
The good/better one's logo has the two people (twin) one it, the cheaper, leaser quality one only has one person on the logo.

You see a lot more of the lesser quality Henckels lines in discount stores than you do Wustof so people assume that they aren't as good of knives. (and those aren't) And of course in the past few years companies have paid people to use their products on TV so you assume that they are the best because (fill in the blank) uses them. Not always the case.
Good point/info there Finney!!
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Old 11-02-2006, 12:50 PM   #15
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I use a 12 inch dual sided graton edged slicer by Dexter Russel. Long enough for just one draw back, no need to saw back and forth. I kinda think that's important.
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Old 11-02-2006, 02:58 PM   #16
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Here is the knife I use for ribs.

http://www.cutleryandmore.com/details.asp?SKU=3525

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Old 11-02-2006, 03:28 PM   #17
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For contest cooking I use an electric knife for ribs, brisket and pork (when I used to add slices). Quick, clean slices. When I cater I use a 18" Fostner graten edge scimitar. I don't use this knife to slice the ribs, I turn them upside down and rock the knife through them. It's an easy to separate ribs fast.
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Old 11-03-2006, 09:58 AM   #18
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Well,
The knife shopping drip didn't work out like I hoped. I could sense a whole lot of resistance to the idea of spending $60 - $70 on a decent knife. To that end I settled for a $20 Kitchen Aid Santuko 7".

Next trip out by myself..... .
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Old 11-03-2006, 10:04 AM   #19
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Nothing wrong with that knife. It's a forged blade right? I've been temped to buy some of those myself to put in my "comp kit".
As soon as more known people start using them the prices will go up on them too.
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Old 11-03-2006, 10:19 AM   #20
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Quote:
Originally Posted by DATsBBQ
Well,
The knife shopping drip didn't work out like I hoped. I could sense a whole lot of resistance to the idea of spending $60 - $70 on a decent knife. To that end I settled for a $20 Kitchen Aid Santuko 7".

Next trip out by myself..... .
Now I know you are smater than taking your wife shopping with you for a knive?.... Bettter luck next time...let us know how the Kitchen Aid one works out for you...
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I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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