SmokestackP
Found some matches.
I am looking to purchase a new knife- mainly for cutting ribs. I've got a good cleaver but am looking for any suggestions for cutting through spare ribs (inc. bones), etc. Thank you in advance!
Knife Suggestions?
- Thread starter SmokestackP
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tduffy
is Blowin Smoke!
I use a victorinox curved boning knife for meat prep
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Are we talking trimming ribs before cooking or cutting the ribs for turn in?
I use an 8" chef's knife for trimming spares down to St. Louis and a 6" boning knife to slice them for turn in.
Both are from Restaurant Depot and cost less than $20 each.
I use an 8" chef's knife for trimming spares down to St. Louis and a 6" boning knife to slice them for turn in.
Both are from Restaurant Depot and cost less than $20 each.
Crash
is Blowin Smoke!
Victorinox/Forschner. Cheap but solid blades.
DaveAlvarado
is Blowin Smoke!
This is exactly how I roll too.
wrenfro12
Full Fledged Farker
Love this knife
[ame="http://www.amazon.com/gp/product/B0019WQDOU/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0019WQDOU&linkCode=as2&tag=willrenfrocom-20&linkId=Z6FKODQ3L2LC7CLP"]Amazon.com: Victorinox Cutlery 6-Inch Curved Boning Knife, Black Fibrox Handle: Boning Knives: Kitchen & Dining@@AMEPARAM@@http://ecx.images-amazon.com/images/I/31FCIdBKHiL.@@AMEPARAM@@31FCIdBKHiL[/ame]
[ame="http://www.amazon.com/gp/product/B0019WQDOU/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0019WQDOU&linkCode=as2&tag=willrenfrocom-20&linkId=Z6FKODQ3L2LC7CLP"]Amazon.com: Victorinox Cutlery 6-Inch Curved Boning Knife, Black Fibrox Handle: Boning Knives: Kitchen & Dining@@AMEPARAM@@http://ecx.images-amazon.com/images/I/31FCIdBKHiL.@@AMEPARAM@@31FCIdBKHiL[/ame]
tonyb
Knows what a fatty is.
We have had good success with knifes from Mad Cow Cutlery. We have the Mundigrip Competition set and it has all the knifes we need for a comp (and then some). We have the full set but the Mini set would probably work just fine. We also have one of the Jero Traction Grip knifes and I really like it. If I had to replace our set for some reason I would seriously consider the Jero set.
They also have excellent customer service. We had an issue with one of the knifes and they went above and beyond to get the issue corrected.
They also have excellent customer service. We had an issue with one of the knifes and they went above and beyond to get the issue corrected.
rev0jace
Knows what a fatty is.
I have the same ones tonyb is talking about, love them and great quality.
Idaho Mike
Wandering around with a bag of matchlight, looking for a match.
A good knife
I would get a Forschner brand 8 inch chef knife. You can find at restaurant supplies for around 30 bucks. For the money you can't touch them.They slice ribs very clean and it's what I use for comps as well as catering.
I would get a Forschner brand 8 inch chef knife. You can find at restaurant supplies for around 30 bucks. For the money you can't touch them.They slice ribs very clean and it's what I use for comps as well as catering.
ITBFQ
is Blowin Smoke!
http://wokshop.stores.yahoo.net/inshkiknfrth.html
I have 3 of the 12" (letter e on the web page) and love them. I use them both for prepping ribs and for slicing before turn in. They are inexpensive and are razor sharp. I know several brethren that have them and use them for ribs as well as other meats.
I have 3 of the 12" (letter e on the web page) and love them. I use them both for prepping ribs and for slicing before turn in. They are inexpensive and are razor sharp. I know several brethren that have them and use them for ribs as well as other meats.
bodcat
Knows what a fatty is.
12" Victorinox/Forschner Granton Slicer is what I use for ribs and brisket.
I normally only use 2 knives for a comp, pairing knife and my Granton slicer.
I normally only use 2 knives for a comp, pairing knife and my Granton slicer.
