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I have a 14" forschner with Granton edges I use a ton
I also have about 20 other knives too.
Knife Merchant has been a good place for me, always have what I needed, good price
This is mine:
This is the scimitar that I use for cutting spare ribs EXTRA leverage:
For brisket, the long straight edge is better. I went with 14" to deal with the width of bigger briskets.
The Scimitar I use is good for cutting cartlidge. I have a small scimiatar that just wasn't cutting it. This bad puppy works great when I have to trim up spares.
They are simply, THE best. Of course thats just my opinion.
quote:Originally posted by Smoke N Italy:
... but I have always found CUTCO to make the best knives in the world!
They are simply, THE best. Of course thats just my opinion.
Since the question is which one to buy, I'll say no to Cutco, they're Stamped Knives (not good).
From what I remember, the Cutco knives are the ones I see sold at State Fairs all the time.
Been buying GOOD knives since the 70's and done plenty of research, but can't say I remember seeing Cutco listed on the Best Knives to buy.
When in doubt on a knife, just good "xxxx knife reviews" you'll get great input.
Example: Google search on "cutco knife reviews"
Forschner is made in Switzerland and is a pretty good all around. There are better and there are worse, but the price is usually reasonable.
The KEY is to keep them sharp. I have mine professionally sharpened once a year ($2 a knife) and use a steel EVERY time I use it inbetween.
got my eye on a fancy sharpener, but haven't pulled that trigger yet.
I'm knife poor right now, or I might join in, too.
hahahahaha, took you guys long enough.
I also found that for comps,the 12 in slicer works better for me,than our 14 inch.
It is a little less flexible,and works well up to about 16 lbs,or so.
We have also used Knife Merchant for years.
He will always be competitive,and will talk you out of the wrong knives,and encourage the correct one ,for your needs.
That being said the Forschners look good, and you can get them from Amazon.
Check out Cutlery and More. They've got great prices on the Forschners plus no shipping or tax like I would have paid at Kitchen Merchant cause they're also in California.
I only got the 12" slicer and the 12" scimitar because the 14" versions wouldn't fit into my kitchen drawers. Smokin. I really hate to admit that yours is bigger than mine.
How many of ya'll are from brisket country,where they give them away on holidays?
Yes,you want the slice to go all the way across,but how often will many of ya'll use them.
We slice trimmed 17-18 lb packers with our 12 inch.
There is also a different skill level,using very long ,flexible slicers-especially for them folks that try to cook packers to 190*-195* and rest 20 mins.
Just a couple of thoughts.
Walk thru every meat market,buffet line,grocery chain meat dept,custom cutters,pro cooks,comp cooks and ask what they use.
After, FORSCHNER Stamped,bores you silly,you might get the hint.
They consider flexible,stiff,and what length stamped Forschner.
They don't have other discussions.
Back to slicing: We've done very well with a 12"er as Tom has stated. Seeing those Granton groves makes me want one. We use a straight blade. I can see where those air pockets would allow the brisket slices to fall off the blade much easier. As it is, it's not unusual for the slices to suction themselves to the Henckels blade. May invest in one on these puppies and see how the slicing goes.
Wheelz. I got the Granton blade on the slicer after reading up on them. Figure it will help to cut some items thin when desired.
I bought 8 Forschner's, and Cutlery and More threw in 3 Forschner paring knives for free since I spent over $99. Like I said, they priced them right.
You might be able to find a better knife that is forged, but if you're looking for "the bang for the buck choice", you can't go wrong with the Forschner. Not saying there's not other good quality value knives out there, but I didn't need to look any further.
Yes,it can lose it's edge, faster than my German knives,but I can bring it up in 20 seconds.
Yes,I have bought large,and growing knife collections for my "redneck,hillbilly,and coonass relatives".
Different knives ,for different uses.
The Forschner,gets used an awful lot.
Yes,I have the pro equipment,that allows me to work my German blades back up.
Yes,it is easier to mail them off,pay shipping and insurance,for $100.
No, my soft Forschner can not hack thru nails,nor chop raw turkey tendons from a 25 pounder.
Don't ask how I know.
Yes,as mentioned above,we like to use relatively inexpensive cleavers to chop.
But,I can bring it up to shave thumb nails in a half minute.
Been buying there for a while, and can't even go into how big my knife collection is. Have two knife cases full so I can go traveling, and that doesn't count the 3 14" blades that don't fit... or the steels I carry...
Hello all. I have played with and collected knives for years, enjoy sharpening both basic and higher-end steel, and spend a little time in the kitchen cooking.
My kitchen knives are nothing fancy I just keep them really sharp so that at least they don't tear up the food Japanese knives blog.
One thing I do every month or so is I get a 30lb boneless top round roast.
I then proceed to remove all of the fat, sinew, and membrane after which I cut the meat into large steaks which I further cut into long strips to make biltong.
Other times I use the same cut of meat but this time cube the steaks ready for grinding and turning into sausage (boerewors).
So nothing really delicate or that needs to look good for presentation.
Until now I have used a really cheap carving knife whose handle has now cracked. I figure it's time to get something more suited to the job.
I assume I would be after a slicing knife may be in the 11"-12" range maybe with a Granton edge?
Products like the Victorinox 12" butcher's knife, Dexter Russell Basics 12" Roast Slicer or even the very well priced Mercer Cutlery Millennia 11" Granton Slicer with Round End.
I am OK with carbon steel and it may be preferable to see me through the whole 30lb process without having to resharpen halfway through.
Am I on the right track? If not then please get me there!!
The knife at the link should serve you well in breaking down large hunks of meat and not break the bank. While I do not have this particular knife I do have a few Old Hickory knives. (#705 set). Very easy to maintain and not a huge loss if you do your meat cutting outdoors and happen to drop one on pavement. I have a set just for grilling and BBQ. I also have USA made Chicago Cutlery knives, well over 40 years old and still going strong.
I have a 12 in. Wusthof slicer, with what I have called a scalloped edge (now I know it's called Granton). It works great on both raw and cooked meat, much less effort than any other slicer I've used and produces very thin slices uniformly if needed.