ESSENTIAL BBQ CUTLERY

[Michigan0626]

I am asking this here instead of accessories because I think knives are as important as cookers and do not fall into the same category a pig corn on the cob holders.

Looking for everyone's take on those absolute must have BBQ knives.  The 90% for 90%.  I know you can have several dozen different tools for every specialized task. Trying to boil down to necessities. I want to buy and assemble a decent value set. Not the Wal-Mart block sets we always get. I think I have decided to pursue individual Victorinox Fibrox knives. And this is what I am considering:

8" Chef knife- best all around and 10" is a little much and unwieldy for some jobs from what I've read
Boning knife- curved or straight, flexible or semi-stiff???
Slicing knife- 12" or 14" granton round edge
Paring knife- 3.5-4"
Butcher/Cimeter/Slaughter knife- this is the one I need the most advice on, which style and size.

Do you think these are the top 5 I should get?  Any other suggestions?

[Pappymn]

12 inch serrated knife from Victornox. Mine will cut a tree branch. Our then that I think you have it covered. Get a honing steel too.

[Michigan0626]

12 inch serrated knife from Victornox. Mine will cut a tree branch. Our then that I think you have it covered. Get a honing steel too.

I'm speaking from ignorance, but what application would warrant a serrated slicing knife?

And do you use a honing steel for every use?  Then sharpening stones once or twice a year?

And should I look at a butcher, cimeter, or slaughter knife? They all have different blade designs and curves.

[DWard51]

A sharpening tool set is invaluable with knives.  A dull knife is useless (and dangerous).

I've run the gambit, but I like the WorkSharp line of tools.  I have their Ken Onion power sharpener, their Guided Sharpening System (with the supplemental plates for more grit sizes), and their Guided Field Sharpener.  All 3 have their use and place.  There are many options on sharpening, and no one brand is the best over another.  Find one that works well for you, learn how to use it, and use it often.  Once a good sharp angle is set on the blade it is much easier to quickly dress it often than to wait and have to do a radical sharpening infrequently.  I find I tend to hit my knives a stroke or two to dress them before most uses.

This is what I have:

Guided field sharpener


Guided sharpener system


Ken Onion edition sharpening system

[Pappymn]

I mostly use the serrated knife for crusty bread and tomatoes. I also have the Work Sharp. It is a great unit. I use the steel before every use. Just 4 times on each side of the blade.


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[bspitt]

My Goto's

Brisket Knife:
https://www.amazon.com/Dexter-13463-12-Inch-Sani-Safe-Scalloped/dp/B07BWHDN64/ref=sr_1_14?ie=UTF8&qid=1525120145&sr=8-14&keywords=brisket+knife

Trimming & boning:
https://www.amazon.com/Dexter-Russell-S131F-6PCP-Boning-Knife-Sani-Safe/dp/B0001MRYDI/ref=sr_1_1?ie=UTF8&qid=1525120168&sr=8-1&keywords=dexter+russell+boning

Butcher knife:
https://www.amazon.com/Dexter-Russell-Sani-Safe-Butcher-Knife/dp/B01HMWMACE/ref=sr_1_11?s=home-garden&ie=UTF8&qid=1525120286&sr=1-11&keywords=dexter+russell+butcher

and I use an Alaskan ULU for herbs and chopping my pulled pork - Most would not say its anywhere near "essential" but I use mine all the time.

I too use Work Sharp to keep an edge on them. Old hickory makes great knives at amazing prices. However they are carbon steel and will rust - they need to be kept dry and oiled

[Michigan0626]

I guess Victorinox makes a Fibrox set called the "Ultimate BBQ Set"
https://www.amazon.com/Victorinox-8-Piece-Ultimate-Competition-Handles/dp/B01GR13642?th=1&psc=1

I saw in a different FB group where a guy got this for father's day.

[ronman451]

My Goto's

Trimming & boning:
https://www.amazon.com/Dexter-Russell-S131F-6PCP-Boning-Knife-Sani-Safe/dp/B0001MRYDI/ref=sr_1_1?ie=UTF8&qid=1525120168&sr=8-1&keywords=dexter+russell+boning

I love my 6" Dexter boning knife. I use it all the time! I'm also looking for a couple of other "essentials" - watching this thread!

[UWFSAE]

I'm a fan of gadgets, whether it's a Fireboard or a Thermapen or other toys for barbecuing and grilling, but when it comes to knives I keep it very simple. 

That link for the Victorinox Ultimate BBQ Set is pretty nice, but I put together a similar collection a la carte that does everything I need (and more).  I do have my nice Wusthoff Culinar stuff for indoor prep and for steak knives and whatnot, but I find that the Victorinox is as sharp, durable, and balanced collection of knives as those that costing significantly more.  The Fibrox handles are super "gripy" when your hands are wet or have any grease on them, they maintain their edge, and they have a pleasant heft to them that is in that Goldilocks-esque sweet spot.

I do like the granton edge for anything involving slicing, and having a cleaver comes in handier than I ever thought it would.

For barbecuing, grilling, and light butchering, I use:

Victorinox 12" Granton Edge Slicing Knife (brisket, chuck roast, etc.)
Victorinox 8" Granton Edge Butcher Knife (slicing sausage, butchering legs of lamb, etc.)
Victorinox 7.5" Chef's Knife (dicing poultry, vegetable prep, etc.)
Victorinox 8" Straight Edge Chef's Knife (cleaning up large cuts, trimming, etc.)
Victorinox 6" Cleaver (breaking poultry joints, chopping pulled pork, etc.)
Victorinox 4" Paring Knife (light butchering, removal of gristle or silver skin, etc.)
Victorinox 8" Flexible Filet Knife (fish prep, light butchering, etc.)