What type of knife to use?

[J-Bar-H John]

Two things:
1) Make sure your knife is sharp. Accidents happen from dull knives. If you don't know how to sharpen one, get a good sharpener. Using a sharp knife is one of the great joys in life. (Rhyme not intended) If you have a properly sharpened knife, it's type is less relevant unless you are doing a lot of slicing. Learn how to use a steel in between each cutting job and sharpen once a month or every 6 uses.
2) Use a slicer for your briskets, fajitas, sausage, etc (use a boning knife or shears for poultry) These knives have hollows ground out of the blade to reduce drage and are usually longer than your average chef's knife. You can get through a lit of meat in a short period. I don't think the brand of knife is as important as the type unless you do a lot of cutting.

If I could figure out how to get a picture in here I would.

Good luck.[/url]

[TX Sandman]

Welcome aboard, John!

My knives of choice are the Dexter Russell Sani-Safe and Sani-Sation lines. The handles' size and shape fit my hand pretty well, the handles are completely dishwasher safe, and they're designed for restarant use, so they're durable, too. Right now I have a 12" scalloped slicer and a 3-pack of paring knives. My other knives are total POSs and will be gradually replaced as time and budget allows. Next knife purchase'll be a Sani-Sations 7" Santoku.

Here's a link to a source: http://www.restaurantsource.net/vendor. ... WAodiGOQ1Q

[Scotty Da Q]

Gratons/Cimeters are good fer cutting taters too.

[TX Sandman]

My first view of a cimeter was watchin' a guy slice a flat with one. One stroke and perfect slices. I thought, "Now *that's* what I call the right tool for the job!"

[bigwheel]

I heard of folks doing stuff like that with a cimitar. Just never could get it to work like that. Must take a little practice.

bigwheel

My first view of a cimeter was watchin' a guy slice a flat with one. One stroke and perfect slices. I thought, "Now *that's* what I call the right tool for the job!"