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Knife recommendation
- sturdy/weighted hand feel
- 6-8" (looking for advice here)
- quality steel
- nice appearance/quality handle
- < $150
Thanks
Comments
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~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
I'd figure with a handle like onpoint456 you would be well versed in knives. Also, this is what I recommend because you said nice appearance. I personally am a Wusthof man.
Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
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TEXASBGE2018 said:
I'd figure with a handle like onpoint456 you would be well versed in knives. Also, this is what I recommend because you said nice appearance. I personally am a Wusthof man.
I have a number of wusthof classic ikon knives and I love them. Trying to branch out here and try something new. -
Forschner has several fairly priced ones Many butchers and chefs use them, have had several for many good years of use. https://search.yahoo.com/yhs/search?hspart=pty&hsimp=yhs-pty_packages¶m2=a6578590-e143-4798-9dbd-14bb6d611e6c¶m3=packages_~US~appfocus1~¶m4=d-ccc2-lp0-dsf_packages-cp_6675005986-bb8~Chrome~forschner+knives+website~8FB3059F58A8E614D131182793BCE3B7¶m1=20191011&p=forschner+knives+website&type=pa_appfocus1_cr
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I think @stlcharcoal posted about this one some time ago.
https://housewares.kaiusaltd.com/products/kai-pro-6.5-in.-boning-fillet
Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories. -
TEXASBGE2018 said:
I'd figure with a handle like onpoint456 you would be well versed in knives. Also, this is what I recommend because you said nice appearance. I personally am a Wusthof man.
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BugFreak72 said:TEXASBGE2018 said:
I'd figure with a handle like onpoint456 you would be well versed in knives. Also, this is what I recommend because you said nice appearance. I personally am a Wusthof man.
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ColbyLang said:BugFreak72 said:TEXASBGE2018 said:
I'd figure with a handle like onpoint456 you would be well versed in knives. Also, this is what I recommend because you said nice appearance. I personally am a Wusthof man.
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BugFreak72 said:TEXASBGE2018 said:
I'd figure with a handle like onpoint456 you would be well versed in knives. Also, this is what I recommend because you said nice appearance. I personally am a Wusthof man.
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
HeavyG said:BugFreak72 said:TEXASBGE2018 said:
I'd figure with a handle like onpoint456 you would be well versed in knives. Also, this is what I recommend because you said nice appearance. I personally am a Wusthof man.
Thank you,DarianGalveston Texas -
Have a look at the offerings here:No affiliation, but have had very good quick service for the blades I've bought there.
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Based on a recommendation from a forum elder (@SGH) many years ago I went with this knife for your requirements:Holds an edge and is easy to re-sharpen. FWIW-
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Photo Egg said:HeavyG said:BugFreak72 said:TEXASBGE2018 said:
I'd figure with a handle like onpoint456 you would be well versed in knives. Also, this is what I recommend because you said nice appearance. I personally am a Wusthof man.
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Richard Fl said:Forschner has several fairly priced ones Many butchers and chefs use them, have had several for many good years of use. https://search.yahoo.com/yhs/search?hspart=pty&hsimp=yhs-pty_packages¶m2=a6578590-e143-4798-9dbd-14bb6d611e6c¶m3=packages_~US~appfocus1~¶m4=d-ccc2-lp0-dsf_packages-cp_6675005986-bb8~Chrome~forschner+knives+website~8FB3059F58A8E614D131182793BCE3B7¶m1=20191011&p=forschner+knives+website&type=pa_appfocus1_crRe-gasketing America one yard at a time.
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As much as I love Henckels and Wustoff, I bought a Victorinox a few years ago, and I find that it’s the one I prefer using. Also, the price is very attractive.
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A boning knife is a specialty blade. Before making a choice, you'll want to decide what exactly you are planning to use it for. If you are looking for delicate and precision work, say fish, you want a flexible blade. If you plan to hack on bigger cuts of meat and want to deal more effectively with bone, go for a stronger, stiffer blade. Take a look at these two to start.
https://www.youtube.com/watch?v=A_-BwRO5T5o
Mountain View, CA -
RRP you have been left a msg on forum. Richard Fl.
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stlcharcoal said:Photo Egg said:HeavyG said:BugFreak72 said:TEXASBGE2018 said:
I'd figure with a handle like onpoint456 you would be well versed in knives. Also, this is what I recommend because you said nice appearance. I personally am a Wusthof man.
I'll give BugFreak72 the benefit of the doubt and assume they weren't trying to play whack-a-mole with their Shun knife. Coming from a background of European cutlery (Henckels in their case) they are probably using their Shun with the same sort of cutting strokes and motions they've been using for decades.Shun's can be notoriously chippy to begin with. Throw in some of the sort of yawing/wiggle-waggle movements (especially when working on/near bone) one can get away with blade damage free on a Henckels and minor chipping on a Japanese blade would not be unusual.“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk
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