How about a knife thread?


 
Benji Chong said:
In your opinion are bread knives good for slicing briskets and ribs?
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No clue. I've only used my bread knife for bread & my slicer for slicing large cuts. I've seen a serrated knife used for brisket though on a video once (the limit of my expertise in that dept)

I don't have a lot of nice knives, I have a Japanese chef knife, the slicer embedded above, a decent bread knife, and then the randoms I've picked up over the years. I'd like to get a nice chef's knife next.
 
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Clint said:
No clue. I've only used my bread knife for bread & my slicer for slicing large cuts. I've seen a serrated knife used for brisket though on a video once (the limit of my expertise in that dept)

I don't have a lot of nice knives, I have a Japanese chef knife, the slicer embedded above, a decent bread knife, and then the randoms I've picked up over the years. I'd like to get a nice chef's knife next.
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Thanks, i ended up pulling the trigger on that zen knife, so we'll see how it goes when it arrives. Hoping for the best!
 
Jose Suro said:
So, how about a knife picture thread and your own personal rating. This would help all of us make better decisions on what our next tool (knife) should be
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Old Hickory makes an excellent affordable "Pit Knives" here's my 14" Old Hickory just in time for the 2016 Clayton Rib Cook-off (KCBS "competitor series" event)

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I picked up one of those "Old Hickory" breaking knives a while back, the handle is walnut not hickory like all my old ones and the shape is less than optimum. It was really cheap and I don't expect much out of it but, we shall see how it holds up. Planning on some fine tuning of the handle.
 
Clint said:
Are you entering!?
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I plan to, but I may have to step up a flight out of town and that would make me miss the competition. I want to, Clayton is a beautiful part of the Bay Area, and the competition is a lot of fun

Timothy F. Lewis said:
I picked up one of those "Old Hickory" breaking knives a while back, the handle is walnut not hickory like all my old ones and the shape is less than optimum. It was really cheap and I don't expect much out of it but, we shall see how it holds up. Planning on some fine tuning of the handle.
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As far as the 14" goes, you can still get the hickory handle, it costs $32 or you can get the walnut handle (like mine) for $22 - Old Hickory knives are workhorse knives. You can abuse them something awful and long as you keep a little veggy oil on it, it will be a faithful knife. It holds an edge as good as the expensive knives, but you can do "stuff" with these that you would never do with an expensive knife
 
I have a Victorinox that is about 12" or so and is a great knife for breaking down large cuts of meat and would be next on my list if I needed a knife for serious work, it will flat out slice a brisket as thin as you want it,
 
I picked up one of the 12" Victorinox when a food service store was closing them out (rosewood handle) and a small utility size at the same time, I don't use it all the time but, when I need a big knife it's quite handy. I don't think I spent 20 bucks on the pair. I got a long serrated one at that place the next day for twelve bucks, long knives do make short work of bigger projects!
Chuck, SMKW didn't offer the hickory option, I don't mind the walnut. Handle shape is pretty rough, I need to take it down to my buddy's shop and reshape it some or, make a new set of scales for it. Unless I really screw it up making new seems excessive.
 
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