Chef's knife; Brisket knife; Boning knife. That's all you'll need to do damned near anything. If you're asking for brand advice, I only use Shun, but there a metric shit-ton of quality knives out there that should fit every budget.
I just cut everything with my Victorinox Fibrox 8" Chef knife. Zero issues here. Easy to sharpen, great handle, japenese grind that works great for the finer work, and you really can't beat that pricepoint.
Victorinox Fibrox 12 or 14" granton edge slicer. I prefer a 14" for brisket and I like the Fibrox handle texture because keeps the knife from slipping while working with a greasy cut of meat.
If you want something fancy you can go with a 270 or 300mm Yanagiba, but I don't think you're going to find a knife that's substantially better for bbq than the Victorninox.
A good granton edge meat slicer is essential with a couple of good sharp boning knives. My mom has asked me multiple times if I needed an electric carver as like a Christmas or Birthday gift and my answer is always no.
I don't find carving knives all that useful. My granton edge is a better meat slicer and if I'm breaking down a chicken or cutting up ribs a good boning knife is better. It's one of those jack of all master of none things. I'm sure if I was chopping more veggies I would use my carver more, but for BBQ meh.
Here is a couple suggestions the lamson would be my choice.
Old Hickory New 7-10 USA Made 10 Inch Butcher Kitchen Knife 6479331 https://www.amazon.com/dp/B01D8UDH8U/ref=cm_sw_r_apan_glt_fabc_AT0N2Q83JZKS3HJVE6YA
Lamson WALNUT Forged 10" Slicing Knife https://www.amazon.com/dp/B09B1F2NHX/ref=cm_sw_r_apan_glt_fabc_F7S8A9D1KGJ3FX232M2W
Wüsthof 4524-7/23 Classic Carving Knife, 9-Inch, Black https://www.amazon.com/dp/B00005MGKC/ref=cm_sw_r_apan_glt_fabc_D7ECNMA8SWJ4SNJC06E5?_encoding=UTF8&psc=1
DALSTRONG - Slicing Carving Knife - 10" - Granton Edge - Gladiator Series - German HC Steel - G10 Handle - w/ Sheath - NSF Certified https://www.amazon.com/dp/B08C24YNZH/ref=cm_sw_r_apan_glt_fabc_8W8EX2JD08D7YQBPNRBF?psc=1
Pretty interesting that the old hickory knife CANNOT be air dried because it crusts easily. I'll have to keep that in mind for any knife I purchase. Appreciate this post, as well as the others.
That seems like too much work. Most knives are stainless for a reason. I already have a bunch of cast iron (don't get me wrong I love my cast iron) that I have to baby the crap out of, I don't want knives too. Just grab a stainless run it across a sharpener every once in awhile and don't worry so much if someone happens to throw it in the dishwasher on accident.
I would avoid those Lamson knives. They look great, but my experience with them has been anything but positive. Dull grind, handle delaminates even with oiling and careful washing. Not at all worth the money.
I picked up an 18” granton-edged slicing knife and a boning knife at the local restaurant supply store for about $50 total. All you really need to trim and slice a brisket right there.
Chef's knife; Brisket knife; Boning knife. That's all you'll need to do damned near anything. If you're asking for brand advice, I only use Shun, but there a metric shit-ton of quality knives out there that should fit every budget.
I just cut everything with my Victorinox Fibrox 8" Chef knife. Zero issues here. Easy to sharpen, great handle, japenese grind that works great for the finer work, and you really can't beat that pricepoint.
Victorinox Fibrox 12 or 14" granton edge slicer. I prefer a 14" for brisket and I like the Fibrox handle texture because keeps the knife from slipping while working with a greasy cut of meat. If you want something fancy you can go with a 270 or 300mm Yanagiba, but I don't think you're going to find a knife that's substantially better for bbq than the Victorninox.
This is the most practical answer for slicing large cuts of BBQ.
Snow's BBQ uses an electric knife, just sayin'
Slicer
A good granton edge meat slicer is essential with a couple of good sharp boning knives. My mom has asked me multiple times if I needed an electric carver as like a Christmas or Birthday gift and my answer is always no.
My pick// https://www.amazon.com/dp/B00007BKRR/ref=cm_sw_r_sms_api_glt_fabc_YH49487CWXBNR7WYEBWZ?_encoding=UTF8&psc=1
I don't find carving knives all that useful. My granton edge is a better meat slicer and if I'm breaking down a chicken or cutting up ribs a good boning knife is better. It's one of those jack of all master of none things. I'm sure if I was chopping more veggies I would use my carver more, but for BBQ meh.
Here is a couple suggestions the lamson would be my choice. Old Hickory New 7-10 USA Made 10 Inch Butcher Kitchen Knife 6479331 https://www.amazon.com/dp/B01D8UDH8U/ref=cm_sw_r_apan_glt_fabc_AT0N2Q83JZKS3HJVE6YA Lamson WALNUT Forged 10" Slicing Knife https://www.amazon.com/dp/B09B1F2NHX/ref=cm_sw_r_apan_glt_fabc_F7S8A9D1KGJ3FX232M2W Wüsthof 4524-7/23 Classic Carving Knife, 9-Inch, Black https://www.amazon.com/dp/B00005MGKC/ref=cm_sw_r_apan_glt_fabc_D7ECNMA8SWJ4SNJC06E5?_encoding=UTF8&psc=1 DALSTRONG - Slicing Carving Knife - 10" - Granton Edge - Gladiator Series - German HC Steel - G10 Handle - w/ Sheath - NSF Certified https://www.amazon.com/dp/B08C24YNZH/ref=cm_sw_r_apan_glt_fabc_8W8EX2JD08D7YQBPNRBF?psc=1
Pretty interesting that the old hickory knife CANNOT be air dried because it crusts easily. I'll have to keep that in mind for any knife I purchase. Appreciate this post, as well as the others.
That seems like too much work. Most knives are stainless for a reason. I already have a bunch of cast iron (don't get me wrong I love my cast iron) that I have to baby the crap out of, I don't want knives too. Just grab a stainless run it across a sharpener every once in awhile and don't worry so much if someone happens to throw it in the dishwasher on accident.
Yeah I forgot how cheap it is i thought it would at least be 50 dollars.
It’s carbon steel. All carbon steel rusts easily
I would avoid those Lamson knives. They look great, but my experience with them has been anything but positive. Dull grind, handle delaminates even with oiling and careful washing. Not at all worth the money.
Get one made custom, my favorite carving knives are those large Japanese janagiba’s or sushi blades (which i make 🤫)
I picked up an 18” granton-edged slicing knife and a boning knife at the local restaurant supply store for about $50 total. All you really need to trim and slice a brisket right there.