Bad@SS 'Kitchen' knife for my Dad???

J

JoeShmoe2002

Joined
Jun 4, 2002
Messages
224
He does some weekends with a fairly good cook team. We made him a smoker (damn nice for the first time we ever tried!) and now he wants a SHARP knife. The cook team has some that will slice brisket VERY thin. I have never seen any of them.

Give me some ideas?
 
Cheap = spyderco
expensive = wusthof trident
crazy train = benchmade set or a nice custom

I just picked up five of the spydies



:)
 
Get him a Strider BT!

What? You did say Bad Ass kitchen knife :D
 
Trace Rinaldi TTTKK (Talmadge Talonite Tactical Kitcken Knife)

here's the regular Talonite bladed version:

TTKK.jpg


and this is for when he wants to show off to the other cooks :) (note that carbon fiber is a special breed that's used on the wings of F-18 fighter planes :) )

damascus3.jpg



RL
 
All your suggestions are nice enough... and Damascus is BEAUTIFUL!

But. Keep in mind, he cuts up Briskets. We are talking minimum 8" blade, maybe as much as 12".

And it needs to be a good knife - but CHEAP!!!! He says if I can make his 'Old Hickory - Ontario' 8 inch bowie looking blade sharp enough it would do. I wonder if I can?

So tell me a bit about good CHEAP chef's or carving knives.
 
Go to a college or whatever school near you that teaches meat cutting. The school should sell blades that will do the deed that are expensive. The college here uses Victorinox blades, and you can get a veyr large meat slicer for.. oh.. $40 Canadian I think. Take that and thin the edge out, preferably put on a coarser convex edge and you'd have a sweet meat slicer.
 
Get him what all the restaurants use. Forschner. Decent enough steel, fairly cheap and dishwasher safe plastic handles. About a dozen different sizes and styles.

Or if you want cheaper still, go the Ol' Hickory route. Straight Carbon steel blades that get sharper than a Mother-in-law's tongue with little effort at the sharpener.

BUT!! If I wanted to impress the guy, I'd get him one of Spyderco's out-freakin-standing kitchen knives. MBS-26 steel at Rc58. Dishwasher safe handle and the edge is plenty thin enough to cut brisket thin enough to read the Sunday ads thru.:eek:
 
What's wrong with a four star Henckels? I've got a 10" chefs knife and it's great. I feel like the Henckels have been shunned around here just because they are popular!:)
 
Matteo,
JoeShmoe2002 specified cheap.
Granted that 4 Star Henckels are great knives(I have the 8" carver:) ) but they don't fit his criteria. For example, the 10" chef knife you mention runs over $90.00 at the major stores in my area that carry them.
I think it was $109.95 at Dillard's or Gayfer's or was it Penney's? Geez! All those stores look so much alike they are getting hard to tell apart.:rolleyes:
 
I got the Henckels 4 star 12" chef's knife...probably the biggest knife I've purchased, and I like it a lot. I don't know what your price range is, but I know you can get the same knife I have for about $90 online.
 
It looks like the Ontario RTAK to me. Will cut brisket, rump, fillet, heck, it will cut the chopping board too!!! LOL
 
My cousin's husband is a chef and he prefers the Forschner knives. He says it does a great job for a lot less money.
 
Fallkniven K1 is 8" of BAAAAAAAAD ASSSSSSSSSSS.

k1-imagemap.jpg


Smoothest cutting I've ever experienced. I think the teflon coating helps, along with the VG-10.
 
Another vote for Fallkniven.....I bought my wife a K2 White Whale. Now she's converted, so hopefully she wont mind too much when my Small Sebenza arrives!!
k2-web.jpg
 
If you want no-nonsense get-the-job-done quality, in a reliable brand, get him a Sani-Safe butcher knive. Prices range from $17 to $37, molded handles are textured for grip and blades are stainless, and a full range of sizes are available.

Look at:
http://www.memphisnet.net/FishCatalog/SaniSafeKnives.html

I worked through college chopping and filleting fish at a plant in Eureka, CA, and learned to respect and rely on the Sani-Safe knives. This was in the days before Kevlar gloves, and more than once I shaved off the finger-tips of my cotton work gloves with these marvelous working knives - very sharp! I use them at home now too.

Oh yeah, another advantage is the entire knife can be boiled (sterilized) or placed in a regular dishwasher and cleaned without damage to the handle.

Cheers,
TT2Toes
 
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