I've been researching a good set of BBQ knives and wanted to get some opinions. I like the carbon steel blades and the look of the old hickory and Moore makers. I think im leaning toward the dexter knives. Has anyone had any experience with these 3 sets?
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Not sure on those first two, but I have the Dexter 12" Slicer. Its more like sword. It works great. I have had it for about a year now. Still Sharp. What I really like, is the thick handle. I have big hands so, for me. that is a huge plus.
I think AF suggests it in his book.
The white handle is kind of a pain to clean, but then again, when its clean, you know it! Link is below.
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I've been eyeing that one for sure, great reviews and of course Aaron Franklin uses it.Comment
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Malcom Reed (Killer Hogs) and Mark Lambert (Sweet Swine O' Mine) put together a set of competitions knives. They are primarily Dexter Russell Sani Safe knives.
Here is the link to their page and there is also a video explaining their selections. Also there is a list of selections. While you may not order their set, it is good reference for what is being used.
For the most part I just have and use all the different size options of Rapala knives. For the price they are hard to beat and they perform pretty dang well. Also Meathead recommends them in the reviews tab. Options 4", 6", 7.5", 9"
One of these days I will open up the wallet and get a nice set.Comment
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I've got a few Old Hickory knives. Old school steel I like them. They will discolor and will rust if you don't take proper care of them.Originally posted by Gbell1577 View Post
I've got a couple of the Dexter slicers also. Good knives.
Not familiar with the Moore you mentioned.Comment
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My old Hick.....You really have to treat these wih vinegar to put a patena on them and keep a thin layer of oil due to rust
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I guess what I'm really looking for is a knife that will last forever. I would think wood handle will outlast the polypropylene handles.Comment
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I bought a couple Dexters with the white poly handles. I bought them to last forever, so far so good! I have the 6" curved boning knife and the brisket sword 12" slicer and I LOVE both. Also have the smaller Rapala 4" (I think) trim knife. It works nice for lighter stuff like ribs and steak, but has a very flexible blade and I'd prefer it to be 5" or 6" to be honest. I strongly believe one of my hunting knives is an Ontario Old Hickory but not sure, and no experience with Moore Maker.Comment
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Gbell1577, A year or Two Ago there was a Thread on Prefered Knives! I don't know how to find it? Speaking for myself, I like Vintage Chicago Cutlery! They are High Carbon Steel with Riveted Wood Handles! I first became aware of Chicago Cutlery 50 Yrs Ago in my Folks Meat Market! They were pretty much the Std. Butchers and Meat Cutters Knives! As time went on Chicago Cutlery moved to overseas manufacture out of SS 👎 IMHOP! In order to find the Vintage Knives, I would suggest eBay, Garage Sales, and Estate Sales!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, DanComment
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Knives are fun!
One of my experimental goals is to figure out which type of knife will hold an edge longer. For example, I want to trim several briskets in a row without the edge dulling and my trim quality falling off.
The Dexter knives work great. Plus, they are super cheap. I find them similar to the Victrinox knife of the same size.
Another white handle knife to consider is the Carbon Steel ones from Update. Also cheap and on Amazon. My goal has been to document how the edge holds up on it vs. the Dexter/Victrinox. Well, my documentation is a little lacking, so I cannot say for certain, but I think the Update knife holds an edge longer.
If you spend more, the performance is better. For example, the Wusthof boning knife is my fav fav fav for trimming brisket, but it costs $100, while the more than the Update/Dexter are in the 8-15 range. The dexter slicer work great, and the 14" Wusthof Brisket Slicer works great great great (it has a slight curve, which i love for speeding up the cut on the very bottom of the brisket). They are SHARP! and I've yet to even run a steel on my Brisket Sword, which I've had for 18 months or so. I only slice brisket with it.
I have a couple of the Old Hickory's,and really like them. THey are also cheap! Haven't used enough to give an extensive review (Only used the big knife you have pictured yet; boning knife still in the packaging.) I'm hoping the carbon steel blades have a lot of stay-sharp power in them. But they look Super Cool!
I'd be ashamed to report how many knives I have purchased in the last couple years...Comment
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Histrix, great reminders. What I don't seem to see easily on the inexpensive knives is a listing that shows the hardness of the blade. On the more expensive stuff, the Wusthofs, etc, the Rockwell Hardness is prominently displayed. -
But on the economy knives, Dexter, Victronox, Update, it just says something like "high carbon steel" or "high quality steel." That's why I was looking to do some side-by-sides between a couple of different brands and price points in that economy sector, to see what we can learn. -
Here is the Update knife that i also like, only $7.50. https://www.amazon.com/Update-Intern...ag=amazi0a8-20
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Well I went with a set of Dexter
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I have the dexter slicer as well, also found a victorinox boning knife with black poly handle on amazon...stays sharp and the blade has a nice flex to it..I'm sure you'll be happy with the dexter set!Comment
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