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my recommendation for an inexpensive knife for most everybody
Comments
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I agree! I still use my rapala to trim a lot of different things. For the money I don't think you can beat them.
Pure Michigan
Large BGE, Medium BGE, Mini BGE, Weber Smokey Mountain, Weber Performer.
If there are no dogs in Heaven, then when I die I want to go where they went. -
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I've had one for years. Not sure I've ever used it. Don't even know where it is. Probably in my tackle box... wherever that is. LOL
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Nope. Found it in my kitchen. Thing is super sharp - guess I should use it! Mine is a Case, not a Rapala.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
I picked this up last summer at a flea market when visiting an egghead friend in North Dakota. I even picked it up half price. A whole $2.50. Made in 1983 by Chicago Cutlery. Never been out of it's wrapping. I want to open it and use it but almost feels wrong after it's been in it's original shrink wrap for 32 years!"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Filet knives are hard to sharpen. Just buy a cheap chefs knife and learn to sharpen it and you are golden.
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Jeremiah said:I'll have to find one. Thanks.
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Lit said:Filet knives are hard to sharpen. Just buy a cheap chefs knife and learn to sharpen it and you are golden.
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I have one of those Ron. We leave it at the camp. I have a handmade filet knife here at home that a friend made. I keep intending to send it to @sgh to try to sharpen but cant seem to ever get around to it.
Little Rock, AR
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Biggreenpharmacist said:I have one of those Ron. We leave it at the camp. I have a handmade filet knife here at home that a friend made. I keep intending to send it to @sgh to try to sharpen but cant seem to ever get around to it.
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The one I have is really hard steel. Sgh says he can test it and then sharpen it at proper angle. We shall see.
Little Rock, AR
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Lit said:Biggreenpharmacist said:I have one of those Ron. We leave it at the camp. I have a handmade filet knife here at home that a friend made. I keep intending to send it to @sgh to try to sharpen but cant seem to ever get around to it.Large BGEBBQ Guru DigiQ IIMartensville, Saskatchewan Canada
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I have one just like that RRP. I have used it to fillet fish, trim brisket, and roll cut a pork loin. It came with a cheap shapener that works pretty well for me.Henderson TN. 1 large BGE, 1 Webber Gasser (recently seems to have converted into a warming oven)
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I use the rapala knife to skin deer and process it. Backstrap yum!!!
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i like the old carbon rapalas over the newer ss but either work well. if you ever want to upgrade this is the knife, thet used to send bandaides with the knife, its the only knife i really have to take it slow with because it cuts you rather quickly
http://www.reedssports.com/leech-lake-knives/-245650
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Nella, a local restaurant supply chain in the Toronto area that also provides restaurant/institutional knife rental-sharpening service, sells knifes (knives?) that have past their prime but still in good shape. They are resharpened and reasonably priced. Yes they also have the best price on Maple Leaf lump. My favourites:
$2
$5
canuckland -
Thanks Ron, I will look for one. I really need a go to knife for trimming and prep."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
I have and use mine routinely, sharper than I can get a knife.Dan, Columbia,Mo.
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I'm partial to Victorinox kitchen knives for good, affordable blades.
"Tell me what you eat, and I will tell you who you are."
Brillat-Savarin -
Sam's club has a good selection of inexpensive kitchen knifes, for someone just getting started. I very much agree with the articles above, you can't beat a fillet knife.
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This thread is timely. I just bought a cheap knife from Wally World for the Henapple Hoedown here in Tenn. it's s 7" santoku style from Farberware. I don't have a santoku knife at home, so I'm looking forward to using it later.Flint, Michigan
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I had been using a fillet knife for years and picked up one of these after noticing Aaron Franklin using them.
Its a winner, just as sharp as my fillet knife but the edge last longer and the curved blade make trimming much easier. The non slip grip is super handy as well. $14.99 at AmazonRich
Ashland, WI / Large & Mini Max -
Lit said:Filet knives are hard to sharpen. Just buy a cheap chefs knife and learn to sharpen it and you are golden.
I would much rather be able to say I was glad I did than wished I had........
XL owner and purveyor of pallette perfection...
Homosassa....Mecca of Florida
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I have one of those Rapala fish knives as well. Hasn't occured to me to used it for anything except cleaning a fish, which I haven't done in a long time. I'm going to bring it into use again. Thanks @RRP for the tip.
I like my butt rubbed and my pork pulled.
Member since 2009 -
As far as an invaluable cheap knife that I use most weekends, I like this one. It was $3 at a local restaurant supply store, Gusti's. It's very sharp and has helped me make numerous Gimlets and Moscow Mules. I recommend one for the home mixologist.
I like my butt rubbed and my pork pulled.
Member since 2009
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