Good Knife Suggestions for ribs?

Smokestackp; just went through the same thing your doing ! i ended up with what i think is a good knife it keeps a good edge and was a ok price. it's a F Dick brand (8 1/2" chef's knife) the same company that makes the large injector's we use i got it from KNIFE MERCHANT online it was close to 100.00 buck's with free shipping on any orders over 50 .00 i've had trouble with stamped knife's so i went forged this time. you just have to take care of it like NO dishwasher or hot water when you wash it. hope this help's.

From my own experience, technique can make any knife easily slice ribs apart.

I stand my ribs up, with the bottom side of the rack facing me so I can clearly see the bones, and slice down between them, adjusting my aim as needed. That method cuts ribs apart like cutting butter. If I encounter bone, I just go around it. Unless you have a flexible knife, you can't do that laying them flat.

CD

Foodservicewarehouse.com carries a nice selection of Dexter-Russell knives which are very good and made in the USA. I first heard about Dexter-Russell on one of our areas PBS stations. I own one of their cleavers, and I am very happy with it.

http://www.foodservicewarehouse.com/dexter-russell/cutlery/c2513.aspx

I just use a forschner boning knife, keep it sharp and it works great. Also only costs a few bucks

Any sharp chef's knife will work.