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Knives to use during a BBQ Competition

I use a few different types of knives during BBQ Competitions to prepare and trim meat and slice brisket and ribs for turn-in.  If you are looking different types of BBQ competition knives, or a knife to prepare meat for cooking at home, please read the reviews below to get you headed in the right direction.



Best Knife for Trimming Brisket and Ribs


The Wusthof Classic Boning Knife is 6” and flexible, which I prefer when trimming brisket and ribs.  I can work the knife to remove unwanted fat on the brisket.  Its flexibility helps me to slide it under the rib membrane to break it loose so I can pull it off with ease. It is a little more expensive than other brands, but it stays sharp a lot longer too than other boning knives I have used. If you keep it sharp, it is much easier to bring the edge back to factory sharpness.

 

Best Knife for Trimming Chicken

The Wusthof Classic 3-1/2” Paring Knife works extremely well when accurate cuts are needed to prepare chicken for a BBQ Competition.  I like the small knife because I can work it in places a big knife can’t reach.  It is sharp and strong.  I also use Wusthof Kitchen Shears to help remove the backbone and break through tough areas when trimming chicken.  The shears separate, making them easy to clean.

Best Knife for Slicing Brisket

I use a Victorinox 12-inch Granton Edge Slicing Knife with a Fribrox Handle to slice brisket during BBQ Competitions.  I have used this knife to slice my turn-in briskets and since the day I started competing in IBCA Sanctioned BBQ Cook-offs, where the brisket slices must be the thickness of a pencil or the turn-in box may not be accepted.  It helps me make precise cuts, slicing through the brisket with ease. The metal is very thin and the knife is extremely sharp straight out of the box.

 

Best Knife for Slicing Ribs

I also use the Victorinox 12-inch Granton Edge Slicing Knife when I slice ribs.  Ribs are extremely tender, and can fall apart if you try cutting them with a dull knife.  That knife has saved me many times when my ribs where a little too tender, and I had to basically lay the knife on top and let the weight of the knife slice through the brisket as I pulled it across the ribs.