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I like the Misono X10 Santoku but it depends on what you are trying to accomplish...you will need a good 6-8 " utility knife also..I happen to like my Wusthof
The Dude..a Mini and a Large Egg..a DigiQ DX (BGE Green)..some Cast Iron...a Thermapen.............and an Ol' Fashion
I like the Misono X10 Santoku but it depends on what you are trying to accomplish...you will need a good 6-8 " utility knife also..I happen to like my Wusthof
Mainly cutting spare ribs down to a St. Louis cut and trimming fat caps off of pork butts...
You might consider this. Its small enough for trimming, but long enough to cut deeply into larger pieces of meat. The steel is good. Its a razor steel, so corrosion isn't a problem, and takes a fine edge. Misono makes a similar one in its molybdenum line. Costs a little more here. Look a bit heavier duty.
I've been going back and forth, and can't make up my mind. I typically use a 5" petty knife and a 9" chef knife to prep meat, and would like something so I don't have to stop. and select a different blade.
Ok im gonna throw it out there. I have used this for 25 years trimming and deboning literally hundreds of lbs meat chicken and venison, a simple Rapala fillet knife, cheap readily available, flexible and oh so easy to keep sharp.
Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
I'm a big fan of Shun knives. Have had most of mine (Ken Oinion) for years and they've been exceptional. Expensive and most people can find knives almost as good for a lot less money, but I like these. At any rate, I'd go for a knife (true for any kitchen knife), with a Japanese grind rather than the fatter European grind.
Knives are very personal. Ask 100 would-be cooks/chefs and you'll get 100 different opinions on quality knives.
For the purposes you describe, I'd use my 5 inch utility knife.
Comments
The Dude..a Mini and a Large Egg..a DigiQ DX (BGE Green)..some Cast Iron...a Thermapen.............and an Ol' Fashion
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Glenbeulah, WI
Just burnin lump in Sumpter
I've been going back and forth, and can't make up my mind. I typically use a 5" petty knife and a 9" chef knife to prep meat, and would like something so I don't have to stop. and select a different blade.
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
Knives are very personal. Ask 100 would-be cooks/chefs and you'll get 100 different opinions on quality knives.
For the purposes you describe, I'd use my 5 inch utility knife.