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[Clonesmoker]

I was wondering what kind of slicing knives people use to slice prime rib, brisket, etc. with and what costs typically are. I have a couple really nice "go to" knives  that I will use quite often along with the typical drawer of a vast assortment of knives. What type of sharpener/honing tool is preferred also when sharpening your knives. I realize we see all different types on the market. TIA!!

[bregent]

For brisket, especially with a crusty bark, I find nothing works better than a long bread knife. I have some Granton edge slicing knifes, but they can't cut through bark as well as the bread knife.
I use a Work Sharp WSKTS for sharpening.

[bucky919]

I use a Work Sharp Ken Onion Edition for a sharpener love it! Easy to use.

[Trooper]

Well Phrett had on his Christmas list a Zelite Infinity Alpha Series 7" santoku. I'm wondering if Santa came through or if that is on the back shelf for now?

I also see that Santa came early for FreeMr.Tony and he is now the owner of a Shun 8" Premier.

Myself? I have been thinking about a Shun 6" boning knife which I think will handle a lot of cutting projects. It wasn't with the batch of Christmas presents, so I've been shopping around to see if I can find one in the local area. Otherwise I'll purchase on-line.

As for sharpening, it's still a dilemma for me. Maybe I'll use a local knife sharpening service. If I purchase the boning knife, Shun will sharpen that beauty for free and that is something that I will probably consider.

[Canadian John]

 I like my Paderno slicing knife.It has a Granton edge. Used as much is a Kitchen Aid Santoku,Granton edge..Work work very well for me..I use them for their intended purpose only, and they are sharp.

 Sharpening is rarely done. When i do it's either on Arkansas stones or ceramic rods. I have a Lansky sharpening system I don't use anymore..I was brought up old school, taught to sharpen knives on a flat stone.

 Keeping an edge is key..Don't abuse knives, keep the blades clean, dry and protected..Before and during depending on how much and what is being cut, the blade should be re- trued with a steel. A steel doesn't sharpen..It  realigns the edge..

If you have a good high power magnifier, have a look at the cutting edge of a knife blade, a good sharp one..You will be amazed at how rough it is.

[Bentley]

I will pipe in for the cheap screw contingent...I like my Victorinox 12 Inch Slicing Knife with Granton Blade about $50.  The best sharpening system I have ever seen and tried was the Edge Pro Apex, but way to complicated and time consuming for me, but literally scary sharpness.

I guess the fine knife people would say never use a mechanical sharpener on them, that is why I have cheap knives and a Nirey KE-280 to sharpen them!

[Bar-B-Lew]

I'm with ya Bentley.  I don't spend a lot of money on knives or sharpeners.  I too use a manual one similar to yours I think by Wusthof.  Most of my knives came from a company that my wife worked for that was a restaurant supply company(Tablecraft).  They had a line of knives they sold into restaurant supply stores (Excel).  I got them at about 20 cents on the dollar as employees could buy at cost.

[scdaf]

Another vote for the Work Sharp Ken Onion edition.  Original Work Sharp works fine, but the Ken Onion allows you to set the angle anywhere from 15-30 degrees.  As far as knives, my kitchen knives are mostly cheap, such as Chicago Cutlery and NapaStyle, because my sharpener is close by.  I'm a little snobbier about my edc knives.

[mowin]

My dad taught me as a youngster the proper way to sharpen using a flat stone. Still have the stone I watched him use when I was a kid. 

As far as knives, well, whatever Walmart has is about as high end as I want to go.

[Free Mr. Tony]

For ribs and chicken I use my normal chefs knife.

For brisket, I just use a cheapo slicing knife from Gordon food service. When it gets dull, I buy a new one. I think they are about 15 dollars.

[Bar-B-Lew]

I have a few of those GFS knives too.

[lamrith]

Until about a week ago I always used whatever knife was sharpest in the butcher block when I needed one.
Cheap $99 Target/walmart set with steak knives in a wood butcher block, finding now after a few years that they require constant re-truing with steel so I should sit down and do a good resharpen on them to get them dialed back in.

After all these years I just bought my 1st slicer.  I had my 1st Prime rib on the menu and wanted a "proper slicer".  I went the super cheap route, $13 Cook N Home 11" with Granton blade.  It did great on the roast Christmas night, and the next day when I bought a 14# and broke it down into 2 roasts and 5 steaks.  Just wondering how long the edge will last on it as cheap as it was.

[Bar-B-Lew]

https://www.amazon.com/12-inch-Certified-sharpening-instruction-included/dp/B01BUFER6G/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1515019948&sr=1-1&keywords=icel+slicing

It was Icel brand not Excel.  I have one's like this but with wood handles.

[Phrett]

I use the Edge Pro Apex for sharpening.  I use a straight edge 11" slicing knife for finished brisket.  Santa did bring the Zelite santoku and it was almost scary to use it on the New Years day turkey it is so sharp.

[Michael_NW]

For slicing meats I bought a MAC slicing knife years ago - it's also a great bread knife. It has the serrated, single-edge blade. I sharpen all my knives with stones except for the Shuns - they get taken to the KAI warehouse in Tualitin for free sharpening. I use a honing steel regularly on all my knives and it really does make a difference in ease of use.

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Trooper, if you decide to go with the Shun 6" boning knife you will not be disappointed! It gets almost as much use as my santoku.

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