The Texas BBQ Forum

I am looking at knives in the 100-150 range for things such as trimming brisket fat and then slicing the brisket when it is cooked. Does anyone work with a cheap knife and enjoy it? Does anyone have the 100-150$ range knives and feel they're worth the money? I am currently working with basically a set of steak knives and assuming I should get something more appropriate.

Thanks!

Brent

I have several knives as most of the members here probably do and have even made a few knives with my youngest son but the "Comp" members here would know more about the "Brisket Knife" and they will probably be offering you some ideas.

As for me, I am a carbon steel lover and I plan on getting one of these very soon.
http://bbqpitboysshop.com/10-inch-old-hickory-knife.php
Be sure and let us know what you decide on and how it works for you. Good Luck

the first fillet knife i bought when i was in high school was a 6" Rapala
i think it was $4.99 back in '67
i am now, only on my third one
it is the best kitchen knife i have ever used
it blows my $40 6" NSF boning knife in the dirt
the blade is more flexible and holds a great edge
i have a big collection of knives, including an expensive Cutco collection
and a number of commercial NSF knives
and i never use them, just my little 6" Rapala

Rapala® Fish 'n Fillet® 6" Knife
http://www.academy.com/shop/pdp/rapala- ... atid=14314


i also have a number of different sharpeners
from 3 stage electric, to good stones
but since the AccuSharp came out it is all i use on my Rapala
a few good strokes and a brand new edge

AccuSharp® Knife and Tool Sharpener
http://www.academy.com/shop/pdp/accusha ... atid=32429


life can be simple and cheap

I too like the carbon steel knives best. I have several of the high dollar stainless knives. They are good blades but I don't use them much. I do however like the flexible stainless for boning. CF
OUP, I looked at the pit boys knife, its pretty but you can get the same knife for $20.00. Just doesn't have the engraving on it. They are asking $74.00 for theirs.CF

This knife is popular among a lot of cooks. I love mine.

https://www.amazon.com/Victorinox-12-Inch-Granton-Slicing-Fibrox/dp/B0000CFDB9/ref=sr_1_1?ie=UTF8&qid=1467937131&sr=8-1&keywords=brisket+slicing+knife

I paid under $30 for my Dexter 12" slicer a couple years ago and she's still going strong.

ChileFarmer wrote:OUP, I looked at the pit boys knife, its pretty but you can get the same knife for $20.00. Just doesn't have the engraving on it. They are asking $74.00 for theirs.CF

thanks, CF, don't think the engraving and support is worth the difference altho I do like their Website

I use a 8" boning knife for trimming and a 12" slicing knife for slicing. I use the wide diamond hone steel. I get all three of them at restaurant depot for just over $100.00. I cook several cases of briskets a year and probably 6 cases of Boston butts and of course every thing else. They work fine.


Making memories.

... to answer the question ...
you'll need 2 knives a boning knife to trim fat and a cimeter or breaking knife 10 or 12 inch for slicing they work better for slicing than regular slicer

Red

my regular knives
my three Cutco serrated carvers - 10" bread, 9" & 7" carvers
my favorite 6" Rapala fillet knife - incredibly flexible, great edge knife
and my two Mundial commercial knives - the 6" boning & 8" chef's knife

i probably use the Rapala fillet knife 80% of the time - my buddy

http://www.basspro.com/LEM-Products-Mun ... uct/36729/

Sorry 'bout the link rather than a pic. This little knife set is BEAUTIFUL. I have used them from butchering to carving at the table. Easy to sharpen, all of them hold an edge like a champ, and wonderfully priced.

Never seen one of them before.

upinsmoke wrote:

i watched the video for the Quick Trim
very kewl

Quick Trim
http://qwicktrim.com/
https://www.youtube.com/watch?v=cnRMA4VC8-c

after thinking about this for awhile
as much as i love my old wooden handle cheapy Rapala fillet knives
i went searching for a modern flex blade, 6" boning / fillet knife
with a handle that i liked as much as the wooden handle on my Rapala
what i have always loved about the Rapala's handle is that it is flush with the blade
this makes a huge difference when you're using the knife
i found this Victorinox that was a design they made from feedback from professional fishmongers & butchers
and it's NSF certified

i ordered one and will keep you posted on how i like it
https://www.amazon.com/Victorinox-Handl ... fe%2C+6%22