Teddy J.
TVWBB Pro
So I'm finally getting around to purchasing a few knives for my smoking/grilling/etc needs. I was looking for a few that will do most of the basic jobs; trim uncooked/cooked ribs, trim and slice butts/briskets, chop my misc veggies, and the other basic needs. After researching all the old posts on the topic, this is what I've come up with.
1) 8" Chef - Fibrox
2) 6" Curved Boning Knife (Flexible) - Fibrox
3) 14" Slicer w/ Hollow Edge - Fibrox
4) 10" Sharpening Steel - Fibrox
I figure this will get me started. Any thoughts on any real important others that you would recommend buying on the first go-around? I'm thinking about the 7" Santoku as well? Seemed like a lot of people praised it when sifting through the previous topics.
Pretty much I'm starting my knife selection from scratch, so I'm open to any suggestions.
Once again I thank Chris and all you guys for providing such a great resource for us.
1) 8" Chef - Fibrox
2) 6" Curved Boning Knife (Flexible) - Fibrox
3) 14" Slicer w/ Hollow Edge - Fibrox
4) 10" Sharpening Steel - Fibrox
I figure this will get me started. Any thoughts on any real important others that you would recommend buying on the first go-around? I'm thinking about the 7" Santoku as well? Seemed like a lot of people praised it when sifting through the previous topics.
Pretty much I'm starting my knife selection from scratch, so I'm open to any suggestions.
Once again I thank Chris and all you guys for providing such a great resource for us.