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duhdonutman
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Jun 25, 2018
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I'm a pit-master in training. After entering a couple of KCBS competitions, and learning from official pit-masters I realized I needed to start to invest in good knives. I had previously purchased the similar by victorinox boning and paring knives separately and they have been excellent. I needed a better chef's knife, but have wanted the Vic granton slicing knife. It was recently available on a different drop so I joined that, but I've used the one from this set on various meets and I couldn't be more pleased. I expect that the Granton will give me better slices when cutting very tender shoulders and brisket, but even this one produces great results.
If you're considering a new set or just a couple I highly recommend this set.
Keep in mind however your cutting board is crucial for the longevity of your knife. Go with hard wood (end grain if you can afford it) like maple and walnut, bamboo for affordability and evo friendly (I prefer those verified to be formaldehyde free), and lastly plastic (I use one plastic for raw poultry and one for other raw meets).
Jun 25, 2018
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