Serrated Knife Suggestions

[Parrothead1809]

Can anyone suggest a decent Serrated Knife that won't break the bank. I'm tired of mangling my ribs when trying to slice them. My electric seems to work the best, but is serious overkill for something so tender.
Thanks,
-PH

 

[RayClem]

Over the years, I have purchased quite a few knives. Many of them were inexpensive and in the end, they all disappointed. Recently, I started purchasing Cangshan knives, which are made in China. They are not super expensive, but they are quite good. They come in a variety of price tiers based on the type of metallurgy used. If you get a well made carving knife, you do not need to use an electric knife.

For separating ribs, a 5" serrated utility knife might work:

UTILITY KNIFE

Cangshan is a professional-caliber brand of kitchen knives dedicated to combining the beauty, strength, and quality of Western and Eastern style knives.

cangshancutlery.com

The least expensive are $29.95.

If you are concerned about tearing the meat, you might want to consider a smooth edge boning knife. They are slightly longer at 6" and start at $39.99.

BONING/FILLET KNIFE

Cangshan is a professional-caliber brand of kitchen knives dedicated to combining the beauty, strength, and quality of Western and Eastern style knives.

cangshancutlery.com

Although it would not be ideal for your specific application, the knife I reach for most often is a Cangshan 7" Santoku knife made in Sandvik 14C28N Swedish steel. It is hard enough to take and keep a keen edge, but not so hard that it will chip like some Japanese steel. I still would not use it for cutting around bones.

TS Series 7-Inch Santoku Knife with Wood Sheath, Forged Swedish 14C28N Steel, 1020687

The TS Series is sleek and slim, perfectly contrasting boldly angled lines and smooth curves, a story of dynamic balance and sharp focus. This is a fresh update to standard, simple done exceptionally well, and a tool a chef can trust. Full tang forged from high alloy Swedish 14C28N Steel with...

cangshancutlery.com

 

[Parrothead1809]

Thanks for the feedback. Yes, I'm looking for something to cut the cooked ribs. The bark has set nicely on the outside and the meat is tender and soft - hence I think a serrated is called for. I've tried my chefs knife (and even sharpened it well prior to cutting), but it just tears the bark.

Thanks again,
-PH

 

[traeger860]

I have one of these and I'm very happy with it. Especially for the price.

https://www.hardcorecarnivore.com/collections/tools/products/hardcore-carnivore-brisket-bbq-slicing-knife

The boning knife is great too: https://www.hardcorecarnivore.com/collections/tools/products/hardcore-carnivore-trimming-knife

 

[TXpitMan]

Dexter or victorinox

Forschner Fibrox 7 1/2 in. Bread Knife | knifemerchant.com

Fibrox 7 1/2 in. Bread Knife is serrated for less mess, with a black Fibrox handle. Great for cutting breads and can also be used on meats.

knifemerchant.com

Amazon.com