What are your favorite BBQ knives and tools?

[Tazz]

I've been making do with a 30 year old kitchen set by Farberware and they just aren't cuttin'it anymore.. Sry. I mostly slice pork rib meat, occasional brisket, and turkey and found my old knives, even though sharp, tend to pull or shred the meat as they cut.

I've been looking at the Dexter Russell V140-12GE-PCP V-lo 12" Duo-Edge knife which came recommended or a similar Dexter Russell knife with a scalloped edge, the same knife Aaron Franklin uses.

For pulling pork apart I've used the a set of Meat Claws / shredders and they work great or just a good set of neoprene high temp BBQ gloves and grab a few handfuls. Both found on Amazon.

Any suggestions or preferences? I'd like to see what others use.
Cheers!

 

[2LaneCruzer]

I've been making do with a 30 year old kitchen set by Farberware and they just aren't cuttin'it anymore.. Sry. I mostly slice pork rib meat, occasional brisket, and turkey and found my old knives, even though sharp, tend to pull or shred the meat as they cut.

I've been looking at the Dexter Russell V140-12GE-PCP V-lo 12" Duo-Edge knife which came recommended or a similar Dexter Russell knife with a scalloped edge, the same knife Aaron Franklin uses.

For pulling pork apart I've used the a set of Meat Claws / shredders and they work great or just a good set of neoprene high temp BBQ gloves and grab a few handfuls. Both found on Amazon.

Any suggestions or preferences? I'd like to see what others use.
Cheers!

I just use a large paring knife for ribs, but it needs to be sharp. Other than that, I have a set of scissor tongs for almost everything I put on the grill or smoker, and for hamburgers I have a scissor tongs with a spatula on one side. I also have, a grate lifter, a Weber chimney, a wire brush and a pair of long leather gloves...oh year, my "BBQ stick".

Its a stick, about two foot long, with a small branch, about 3 inches long, at about a 45 degree angle, that is thin enough to go between the grates, and that I use for moving the coals and smoking wood around. I also have several racks that I use for ribs if I cook more than about 3 slabs. I have a perforated grill pan that comes in handy for Atomic Buffalo Turds (ABT's), asparagus and shrimp.

Oh, for the record, I've been thinking about having a custom knife made out of high carbon steel, one that I can keep sharp, with a handle I can hold on to when it gets greasy, and that I can put in the dishwasher.

 

[kenmbz]

How much do you want to spend on a knife? Global makes some great well balanced stuff.
Used to like SPyder, but their regular knives no longer seem so well built.
I like my Parker slicer (wood handle), but that's 25 years old and don't know if the set is still the same today, but worth a look.

 

[Industrial Toys]

Truthfully. I have never adopted any particular BBQ equipment. All too big, clumsy and hard to clean. Of course, I don't BBQ for 200 people either. At most 2! lol

 

[2LaneCruzer]

Truthfully. I have never adopted any particular BBQ equipment. All too big, clumsy and hard to clean. Of course, I don't BBQ for 200 people either. At most 2! lol

I've cooked for 50 or 60, and you still need about the same basic equipment. Instead of the BGE by itself, I also have a Weber Smokey Mountain Smoker, and I have to use both of them. What I needed extra, was big serving pans, a couple coolers for transportation, and lots of help! And don't forget! It takes a lot of work making the BBQ beans, Cole Slaw and iced tea!

 

[Ford850]

I've found that frequently using a sharpening steel helps make any knife much better. I do have some nice knives, but I can touch up some of my old clunkers and they work nearly as well.

 

[kenmbz]

I used to strop my butcher long knife, I miss that knife. Could slice a turkey in half clean.

 

[MossRoad]

Someone gave us a knife set when we got married back in 1985. It's just run of the mill stainless steel blades with wooden handles. I've always kept them sharp and they've served me well. Blades still look new and handles are worn. I do use the steel on them before about every time I use them. Can't complain.

I also picked up a nice cleaver at a junk store for $5. Heavy and works. What more can you ask?

As to specific BBQ knives? Nope. Specific tools. Nope to that either. Just a spatula and tongs at the grill. I tear things apart in the house with a couple forks and that's about it.

I don't seem to be losing any weight, so it must be working.

 

[MoKelly]

We grill probably 2x week in decent weather.

I’m using a bbq set (knife, fork, tongs, flat blade thingy and wire brush) we got from the realtor when we sold a house a while back. It’s perfect for our basic cooking level.

There is no brand name on the set - just the realtors name and company!

We use both a gas grill and a charcoal grill depending upon the food and/or our timeframe.

MoKelly

 

[Kernopelli]

When I am looking for a new kitchen item, I always check to see if Cooks Illustrated/ Cooks Test Kitchen has a recommendation. They will do pretty exhaustive testing and comparisons and will study the science and practical reasons something works well or not. For slicing knives, this was their 2020 choice of knife in the $20-$150 price range. It is listed as a "bread" knife but they recommended it as best overall slicer for everything from soft, ripe tomatoes to bread to meats. I ordered it and it is everything they promised and it stays insanely sharp. I have ordered 3 more as gifts for friends and family.

https://smile.amazon.com/Mercer-Cul...r+Culinary+Millennia+10&qid=1618749003&sr=8-5