Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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What kinda knives do you use??

I never was that crazy about about brands or names ........ Until I was buzzed one night and shopping Amazon and I bought some Guy Fieri knives and absolutely love them. The cost escapes my head and would prolly hurt if I looked it up but these things are awesome image

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2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Comments

  • ChubbsChubbs Posts: 5,587
    Look forward to responses. I am in the market for a few new knives
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • EggcelsiorEggcelsior Posts: 11,547
    I have a Sakai Takayuki 210mm gyuto. Awesome stainless steel laser.
  • I use Guy Fieri knives, Dexter Japanese knives. Both are great!
  • I have a set of J.S Henckel Pro S. I dislike them. 

    I recently bought a one of THESE. I prefer the Jap style better. 
    Be careful, man! I've got a beverage here.
  • Mattman3969Mattman3969 Posts: 5,015
    I guess I should have shot the other sides of the knives to show logo. I am learning!!! LOL

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    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • BotchBotch Posts: 3,364
    edited February 2013
    Henckel Four Star's here, absolutely love them (been using them since 1988 or so).  I use a Cuisinart electric knife:
    image
     
    ... for beef briskets (and if I have a lot of crusty bread to cut).  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • I use Cutco knives,,,very good quality..
  • shuckershucker Posts: 328

    After trying a ton of different brands, we bought some Wusthof knives a few years back.  They are by far the highest quality knives Ive ever used.  We try to add a different piece to the collection every few months. 

    Shucker

    Eastern North Carolina

    Go Pirates!

    Large & Mini Max Big Green Eggs


  • calikingcaliking Posts: 7,155
    I have a motley assortment, none with any pedigree, but I take care of them and they work well for me. I use a honing steel and a stone to keep them sharp.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • I'm also interested in a new chefs knife. Kinda related: what do y'all use to sharpen? Stone or anyone have/recommend a solid electric sharpener
    Boom
  • I use Shun knives and use a Shun electric whetstone sharpener.
  • Mattman3969Mattman3969 Posts: 5,015
    Right now I just have the honing stick and a generic sharpener, but it seems to do the trick image
    image.jpg 1.6M

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    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • TUTTLE871TUTTLE871 Posts: 1,316
    Henckel Four Stars, love them.

    "Hold my beer and watch this S##T!"

    LARGE BGE DALLAS TX.

  • Wustoff for me, but I am wanting to try some of the Japanese knives I have been seeing in stores, I want to feel like a samurai the next time I slice a brisket
    LBGE, Twin Eagle 36" grill to hold my EGGcessories

  • Those are the ones I was talking about, thanks for the link
    LBGE, Twin Eagle 36" grill to hold my EGGcessories
  • JscottJscott Posts: 174
    I picked up a set of Hammer Stahl a couple of years ago and they are fantastic!
  • I am using Gunter Wilhelm. Bought an eleven piece set. Love the knives. They have kept the edge good with just the hone that came with the set. We hand wash them, never in the dishwasher. I wouldn't buy a set again, I would just pick and choose a few. We always go to our favourite knives.
  • Hamilton Beach...They are TERRIBLE! Actually, they were great when we got them, but just don't hold an edge. Fortunately, there is a local shop that has a sharpening service. They will sharpen the entire set of 6 for $20 and give me a loaner set to use until the sharpening is complete. If not for the sharpening service, I would probably buy Wuhstof knives. I have a buddy who is a chef and he highly recommends the Wuhstofs. I'd love a set of Shun knives, but they are just too expensive.
    Mark Annville, PA
  • For value or stamped knives, we LOVE Victorinox (RH Forschner).  One day we will drop money on forged, but they do the trick and are sharp.  We have great sharpening resources in area too if something ever goes wrong but no problems so far.
  • LitLit Posts: 4,105
    More important than the knife is knowing how to sharpen properly. You can make any crappy knife sharp enough to shave your arm the only problem is the cheap knife takes more maintenance to keep sharp. The tojiro Travis linked to above is an amazing $70 knife it better than any shun you can buy in my opinion. I have several $3-$400 knives and the tojiro performs as well as any of them. The tojiro is a carbon knife though so you have to care for it more it can't sit there wet or it will rust. Chefknivestogo.com has alot of good sharpening tutorials and you can get the king 1000/6000 stone from Kramerknives.com for $50 and that is all you need to keep your knives razor sharp.
  • LitLit Posts: 4,105
    Here's the tojiro nice and sharp.
  • BotchBotch Posts: 3,364
    I'm also interested in a new chefs knife. Kinda related: what do y'all use to sharpen? Stone or anyone have/recommend a solid electric sharpener
    I use my steel about once a week, and since '88 have taken my knives in for professional sharpening twice.  Figure I'll have to do it twice more before I'm eating canned peas in the old folks home.  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • Wusthof classic ikon we got them from our registry and they fantastic great quality!
  • Max232Max232 Posts: 76
    I just bought this set of Dexter knives and they are really nice. http://www.amazon.com/Dexter-Russell-ProStart-Piece-Knife/dp/B009ZYW8HA/ref=pd_sim_sbs_k_2

    Stereo egging w/ xl and med eggs! BBQ guru

     http://www.facebook.com/BeerGutsAndPorkButtsBbq

     

  • yzziyzzi Posts: 1,793
    I have shun classics. I love them but only buy on clearance for obvious reasons.
    Dunedin, FL
  • gdenbygdenby Posts: 4,623
    I have all sorts of odds and ends. All told, around 20. My oldest is a Sabatier/Hoffritz 9" chef knife I was given in '76. I've grown so used to the blade profile that I have not liked the German-style blades I have tried over the past few years. I've got a couple of old boning knives, probably Dexter Russells, I bought second hand from a butcher shop about 30 years ago. Over the past few years, I've picked up a couple of fairly nice Japanese knives. I have a Kikuichi 240 mm gyuto that is so sharp it really does scare me. One of my faves is a Hattori HD 150 mm petty. Recently retired a 25 cent paring knife, and replaced it with a Richmond Artifex. So far, I am very happy with it.

    I use an Edge Pro to keep them sharp, and hone all of them regularly.
  • jlsmjlsm Posts: 860
    Almost all Wusthof with two Japanese knives for vegetables and Porsche steak knives. My husband sharpens them on stones at least once a month. I love them, but as others have said, sharpening is perhaps more important than the knife itself. 

    If you aren't into woodworking and have sharpening stones, the Chef's Choice electric sharpener is great. 
    *******
    Owner of a large and a beloved mini in Philadelphia
  • mwraulstmwraulst Posts: 131
    Shun & Global knives for food prep

    Laguioli - eating food

    Most of this is common sense but if you take care of the knives by hand washing, not putting in the sink or cutting on granite or other rock surfaces, the sharpness of your knives should last a LONG time. I know several professional chefs that will use knives on a daily basis for years without resharpening bc there is no need. Once they hit the metal sink or you start chopping directly on rock they dull. Also don't cut paper.cardboard with your good knives. Get yourself a good pair of kitchen shears or use a crappy knife for opening things. 

  • fishlessmanfishlessman Posts: 17,493
    wustoff, global, bunmei, lamson, but my favorite is my ginsu chef knife ,global deba, and leech fillet
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