BBQ knife?

[Blkhrt13]

These three are debatable XXCase hammer head, my wharncliffe copperlock( carried daily and used often) Walden knife Co USA made straight razor slip joint. Some are less fancy than others.

 

[Armored farmer]

These three are debatable XXCase hammer head, my wharncliffe copperlock( carried daily and used often) Walden knife Co USA made straight razor slip joint. Some are less fancy than others. View attachment 1052471

Love that wharncliff copperlock

 

[Blkhrt13]

Love that wharncliff copperlock

It’s my favorite profile. On this particular blade it does feel a bit fragile. But it hasn’t failed me yet. It’s quite stabby if you slip.

 

[Gus Chiggins]

I'll just leave mine by the charcuterie tray

 

[RA40]

This is my EDC so it is there. Before all the covid restaurant restrictions, this would be the knife used to cut meat while dining out. The steak knives at most restaurants are tear apart shred tools that take 4-8 saws to separate some meat. This one does it in a single pass most the time. If I'm going out to eat thinking it may be used I make sure to clean the blade. Otherwise it usually has adhesive left from opening taped cardboard boxes.

 

[TarDevil]

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• TarDevil
• Apr 13, 2020

BooneKraft Custom Knives

Boonekraft Knifes

 

[CapnMac]

23658639_299611253877623_2530183807113700206_n

• TarDevil
• Apr 13, 2020

BooneKraft Custom Knives

Boonekraft Knifes

Serious Winner here

 

[CapnMac]

Drooling over photos, was thinking that, since these are likely going to be "seen" mostly in a scabbard, that a plain blade, but with damascas scales could be very eye-catching. (If not entirely inexpensive.)

In jawing about this topic offline with some of my neighbors, it was pointed out that, around Texas, this is a "pretty common" barbecue knife:

Commercial blade & handle. Or they are a similar "butcher" blade with a blade gone black from cleaning, and with well-oiled wooden scales. Not flashy, all down to the skills of the cutter (which is paramount for plastic fork tender brisket).
A really skilled cutter uses different knives for different meats, and typically different parts of the blade, too.

 

[hso]

Once done, the joke is no longer funny when done again (and again, and ...).

 

[jmr40]

99.9% of the time I carry a modern single blade that locks. But an old school Case Trapper or Mini Trapper is in my pocket when in certain situations.

 

[RA40]

For our smoker sessions I don't have a knife with me. Any cutting is done after the session.

These are some of the knives in the kitchen, Bill Cheatham made this as our wedding cake knife. I bring it out for turkey carving and similar family events. (Before covid times.)


This is a single side hollow ground bevel knife I made for carving up meat dishes. Stabilized juniper wood handle scales in 440-C.

 

[TarDevil]

My kitchen knives have too much wear and tear

They cut, though.

 

[CopperClad]

Chax, Long Lake, NY.

 

[Barry the Bear]

 

[Madcap_Magician]

Custom Knife Factory Malyshev/Marfione collaboration, "Sokosha," in hand-rubbed M390, bronze-anodized titanium, textured carbon fiber inserts, with Zircu-ti pocket clip.

Chuck Gedraitis Toucan, in hand-rubbed CPM154 with Zircu-ti bolsters and pocket clip; carbon fiber scales; and orange-peeled, blue-anodized titanium liners.

Michael Zieba MS3, in Odinheim-pattern Damasteel with blasted titanium handle, blue-anodized hardware, and black linen micarta backspacer.

 

[md7]

Was gifted a mohr custom fixed blade and a bark river (fox river model). I’ve got some nice, but run of the mill spydercos, too.

But honestly… the only one I ever carry anymore is my old Case Trapper. Goes everywhere, and does everything I use a knife for. From opening the mail to skinning game. From the field to the barbecue.

Blades are almost grayish black, bolsters are nicked up. Looks ancient.

 

[rust collector]

A well-used tool has earned my respect. They do get to be a part of us, so the EDC rotation has always struck me as an answer to a question not asked. A finely crafted knife is fun to see and hold, but one that does the job day in and day out is also a valued artifact to me.

 

[DDDWho]

My nephew gave me something that looks like this. It seems to be very good at cutting ribs