Best BBQ Pitmaster Knives Knife by Barbecue Champion Harry Soo How-to Barbeque
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- เผยแพร่เมื่อ 28 ส.ค. 2018
- #harrysoo #slapyodaddybbq #bbqknives
Grand Champion Pitmaster Harry answers common questions about what his favorite BBQ knives are. He has over 20. In future videos, he shows how to sharpen them. "SHOW MORE" for links and info
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Hi! I'm Harry Soo, a Grand Champion pitmaster from in Diamond Bar, near Los Angeles. Welcome to my vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
On weekdays, I'm an IT nerd living a Dilbertesque existence in a fabric covered cubicle in downtown LA. I'm the head tour guide for a team of IT project managers who build datacenters, networks, servers, and infrastructure that helps bring tap water to 300 cities and 20 million residents in SoCal.
On weekends, I come alive as a pitmaster, competitor, and BBQ instructor. You've seen me on BBQ Pitmasters, Food Network, Chopped Grill Masters, Smoked, Cutthroat Kitchen, and local TV in California. My shtick is I've used a humble 18-inch Weber Smokey Mountain smoker to win 100+ first places and 1st place USA in the Kansas City BBQ Society (KCBS) awards including best chicken, brisket, and sirloin; and I've won over 30 Grand Championships. I've personally taught 250+ classes and trained 4,000+ pitmasters in small hands-on dozen student classes in the US, Sydney, Perth, London, Kuala Lumpur, Ireland, Germany, Mexico, Canada, and Hawaii.
I get many questions weekly about how to grill and barbecue. Since I started cooking professionally in 2008, I've answered thousands via email, so I decided to post my answers via video to reach a wider audience. I'll do my best to post a video on my channel periodically. I upload vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
#harrysoo #slapyodaddybbq how-to
how amazing is Harry...I've been trying to figure out what you call one of those brisket slicing knives, and of course my search brings me right back to the OG I've been following for years! You're the best Harry, keep it up my man
You are very welcome
Thanks for sharing your knowledge with all of TH-cam. You're a gift.
Happy to do so. Please see my #2 sharpening on Fri and #3 whetstones on Sun
Great little tutorial on knives! Thanks for sharing your knowledge Harry
Happy to oblige. Thanks for stopping by and leaving a comment
Awesome! I have been waiting for this video. You have an awsome collection. Thanks for the info. You look great with that tv knife!!! 😀
Thanks! I kinda like that menacing Sinbad look!
Harry! You just keep upping my BBQ game, thank you so much. If you’re ever cooking around the Ohio area and need an assistant I 100% volunteer
Thanks for the offer. Next time I'm cooking in Ohio, I'll let you know.
Awesome video Harry Soo. Thanks for sharing.
You're very welcome. Thanks for stopping by. #2 on sharpening on Fri and #3 on whetstones on Sun. Watch for those
Awesome I love good knives. Can't wait for next video
Second one this Fri on how to keep them sharp. The Sun on is on whetstones.
Thank you for sharing this! 😉
Glad you found the video helpful. My sharpening video posts this Fri and whetstone on Sunday so please check back
Thank you again Harry....I have a couple of chefs knife, just ordered two Brisket knives(on th3 way)...yet to buy a boning knife ..your video have given me a lots of info.....
Yes, get the stiffy or the flexy www.amazon.com/dp/B0019WQDOU/?ref=exp_influencer-2e55962b_lv_dp_vv_d
Thanks Harry, great explanation of your knives. I’m looking forward to your sharpening video.
Thanks for stopping by Mike. I still have your barbecue in my freezer for you to pickup.
Harry Soo
Hey Harry, welcome home! How did your competition go? I’m finally off work for the next 4 days. It’s been a hell of a week at the hospital. Anyway, let me know when you have some time, and I’d love to drive up.
Hope all is well,
Mike
Harry Soo Hi Harry,
I replied on your other thread. Anyway, I’m off for the next few days if you’re gonna be around. I’d love to come up.
Mike
As usual, informative and entertaining! Even for something as mundane as knives.
Hey Don, thanks for watching. More knife videos coming soon so you will be a knife and barbecue expert watching my channel
I appreciate the info and what a great collection of tools you have
Happy to share knife knowledge. My BBQ student Ryky Tran taught me how to sharpen knives th-cam.com/video/8rAK-u00XqE/w-d-xo.html . My sharpening video is on Fri and whetstones on Sun so please check back.
Thanks I’m just building up my knife options
Great walk through. Since starting with you tube i have increased my knife collection to be more versatile. This video sure is informatiove :) Thank you
Thank you very much. Watch for #2 on sharpening posting Fri and #3 whetstone on Sunday (I hope)
Thanks Harry, those will both be great eposides i am sure :)
Can't go wrong with Dexter Russel sani-safe. Easy to sharpen and hold a decent edge. I have my butcher knives that were bought in 1979 and use them often, love the feel of the Rosewood handles on my forschner's. Looking forward to your sharpening video. Sounds like a 3 hour debate is in the works... lol.
My sharpening video posts this Fri and whetstone on Sunday so please check back. My BBQ student Ryky Tran taught me how to sharpen knives th-cam.com/video/8rAK-u00XqE/w-d-xo.html
Great vid! You always explain things like you are talking to me one on one. I like the Dexter brand for the quality and price. They have a super wide range of knifes and relatively affordable. The V-Lo series have a handle that you can hold on to even with slippery hands. It is all a matter of preference when it comes to knives.
Yes, Dexter is an excellent choice for commercial grade knives. You are right. Buying knives is like buying a car. Everyone has different needs and preferences. Thanks for stopping by.
Yes. I totally agree Adam. Life is short. I believing in eating dessert first at some meals. Go buy the cutting instrument you covet! We all have expiration tags on our toe. We just don't know what the date and time is and you can't take your material things with you. Only love, relationships, and memories
And I’m over here using my wife’s Pioneer Women knife!
Cheers Zach!
Informative video, TY. You should make some fish grilling videos with details on the herbs and seasonings you like to use.
Thank you for watching and leaving a comment. Will do some fish grilling videos soon. Meanwhile, you can check out some of my seafood recipes. www.slapyodaddybbq.com/category/recipes/seafoods/
foodgawker.com/page/2/?author=slapyodaddybbq
I really liked your amazon linky page>
I noticed some cleaning stuff on it and was fascinated. I wonder if you might make a video of BBQ cleanliness, BOTH at home and on a BBQ competition.
Yes, the most important safety tip is this one: Why you don't wash your meat tinyurl.com/y8h5u7uz
Very nice Harry 👍🏾
Thanks for watching and taking the time to comment. My sharpening video will post Fri and my whetstone video on Sunday. Please check back. Next week is more Fundamentals of brisket videos.
Good stuff Harry
Glad you liked the video. #2 on sharpening is on Friday and #3 whetstones on Sunday
Very nice usable collection Harry. I've yet to purchase a nice knife. I'm looking. This was very helpful.
Get a Miyabi or a Sakai Takaguchi. Can't to wrong with those $250 knives. The Kuma for $20 is also excellent and made from Swedish steel. Sweden has special steel ore deposit that are extremely fine grained so even Japanese knife makers covet Swedish steel. Some versions of the Masamoto KS Guyto, reputed to be world's best hand made knife, are made of Swedish steel. www.amazon.com/Kuma-Multi-Purpose-Chef-Knife/dp/B01ERJTK1E/?ref=exp_inf_pl_influencer-2e55962b
@@SlapYoDaddyBBQ I really appreciate your response and info. You a good man Harry. I'll check it out.
I have a Miyabi 6000 Artisan, and it is my all-around favorite chef's knife. I believe that my wife paid $125 for it new on ebay. I would suggest checking there to find one that you like, and then allow some time to bid on them before you really NEED one. There are some good deals to be had if you are patient. I also have an Iseya from Seki City, Japan, that was only about $60 and is very sharp and serviceable.
Great overviews on knives and sharpening, I requested a boning knife for Christmas. My daughter gifted me with an all-metal Dalstrong. Straight and stiff. I bought a Messermeister Four Seasons that is curved and somewhat flexible. Then I got the Dick sharpener you take on trips. I used it on both knives and saw a big improvement in the Messer. Also helped my fish filet knife a lot. I now have all the tools to bring the BBQ love!
Agree. Love knives. Have too many, about 60! 😙😙😙
@@SlapYoDaddyBBQ I probably have spent about $5,000 on fishing tackle, not including a boat. First step toward recovery is admitting you have a problem LOL. I am on tackle probation, and fast approaching BBQ Probation. Terrific videos, Harry!
Good info
Thanks for watching and leaving a comment!
Thanks Harry for making and sharing this video! Maybe one day you can share with us which cutting boards you like and have been battle tested and how you care for them? Cheers buddy!
Hey Rusty, when I am on the road, I use disposable cutting boards. You can get them here: www.bigpoppasmokers.com/smoky-mountain-single-use-disposable-cutting-boards
When at home, these ones are very nice: amzn.to/2C3kO5T
@@SlapYoDaddyBBQ thank you sir!
I love collecting knives. A brand I really like is Dalstrong Shogun series.
Awesome. Watch for knife Video #2 on Fri and #3 on Sunday
if you like chinese knives, you should try a a Japanese knife.
NO comparison
Glad to see the Electric knife. It is what I use for cleaning fish and it does cut super clean. Would you put a link up so I can try some of your products. Thanks Buddy!!
Thanks Mikie Rick. Please click SHOW MORE for all my product links and more. Or my Amazon page also tinyurl.com/y7m5xsab
Hey Harry thanks for showing us your quiver of knives my brother. What's just as good as meat candy? Knife Candy! :) Cheers!
I wasn't sure this topic would generate a lot of interest from my subscribers. I'm going with the questions I get asked by my viewers. #2 and #3 are posting Fri and Sun on sharpening and whetstones. Please tune in if you are interested. Thanks for watching and for your support. If you have topics you want me to do, please let me know.
Can you recommend a set? Perhaps the 4-5 must haves you highlighted earlier.
Hey Aaron, I travel around the world with a 6 inch boning, 8 inch chef, 12 inch Grafton slicer.
See my Amazon store for stuff I like. tinyurl.com/y7m5xsab
A knife your comfortable with is important. Knowing how to use it more important. My wife is forbidden to cut anything when I’m home. Lol
You need at least 25 knives IMHO! Some days I like a heavy feel. Some days I like the scalpel lightness of a Miyabi. Some days, I like my hair popping sharp carbon steel knives that need wipes between cuts as they rust. Life is about enjoying may knife pleasures. Be well.
Ok, when do we get the sushi videos??!! Great knife collection!!
OK. I'll do some sushi BBQ videos. Here's a preview www.slapyodaddybbq.com/2014/04/slapilicious-bbq-pulled-pork-sushi-roll/
Right on, thanks!!
U should make a shushi video.. 😋
OK Mr. Herman. I will do so. Meanwhile, you can check out my pork maki roll www.slapyodaddybbq.com/2014/04/slapilicious-bbq-pulled-pork-sushi-roll/
Which Japanese style is safest for slicing and cutting meat ?
I recommend a Gyuto or Japanese Chef Knife. In some of my videos, I slice my brisket with my Masamoto KS.
@@SlapYoDaddyBBQ thank you:)
The yellow handled knives should be used as part of your HAACP plan. Yellow handled knives are for POULTRY. Victorinox/Wenger/Mercer/Dexter/other brands make red handled knives as well. I'm not sure about the BBQ world, but in a cooking competition if a judge say you using a yellow handled knife on beef, you would fail, not just get marked down, the kitchen portion of the competition.
I agree it's a good idea to have BOTH stiff and flexible boning knives, but you should have different handles (not different colored handles) so you can identify them at a moments notice. Perhaps a Mercer genesis (forged) for your stiff and a fiberox for your flexible. Seriously if you get a chance compare the mercer boning vs a victorinox boning
Softer knives are generally better than hard knives in competitions, less likely to chip. BBQ works with a lot of bone. I'm sure you guys wait and wait for hours while you smoke, but that last 10 minutes before plating for the judge are rapid and the discipline required of a harder knife might fly out the window. It's better to have it roll over, than to chip and not be able to serve it.
I love that you showed you can grind down what some people call a bolster. Similarly you can grind down the choil and spine of knives. I see you have a lot of stamped knives. A few seconds with a dremel is well worth spending to round them out. A dremel is also good for fixing the glaring defect in victorinox fiberox handles. 20 seconds with a dremel fixes the defects in a fiberox handle.
And while we are talking fiberox. Those other handles are NOT fiberox handles. MANY companies make NSF safe handles. non-NSF handles are allowed in commercial kitchens and most culinary competitions, (but I don't know about BBQ competitions).
Fiberox is a registered trademark of victorinox. They also make other handles that are NSF safe such as their swiss classic handles and the ones used in their sister companies wenger, forschner and an orange handled sister company whose name escapes me now because I'm typing at 4AM. Again, fiberox is victorinox only because it's a registered trade mark bu MANY companies mke NSF knives. Except for poor ergonomics, I think the fiberox handles are good for BBQ and of course the fiberox is great for butchering. If you get a chance try the very inexpensive wusthof pro instead of fiberox. The knives blow victorinox out of the water.
Hey Harrison, thanks for sharing your knowledge of HAACP process. I'm a ServSafe food manager for over 10 years and try to introduce safe practices among my competition pitmaster community. There is no kitchen portion in a contest but the KCBS officials will inspect the meat to ensure the 41F to 135F rule is maintained. In a contest, I use three knives (boning, chef, slicer) and there is no Fibrox requirement. Yes, I also like Wusthof knives but am partial to Swedish steel due to it special Swedish iron ore with smaller particles versus German steel. Of course, this is a 3-hour debate like most topics in BBQ! Thanks for watching and leaving a educational comment.
@@SlapYoDaddyBBQ victorinox uses German steel I believe but I as well would prefer the swedish steel. Very much enjoyed learning about the use of knives from you and your top 3 or 4 knives. Thank you for the video.
Any chance you can send me a bottle of your beef seasoning to the UK? cant afford shipping :(
Try 1.5 part Kosher Salt + 1 part Black Pepper + 1/4 part granulated garlic + 1/4 part white sugar + 1/4 part paprika
thankyou harry, top man!
TV knife! 😂😂😂
Yes, gotta look good when I'm on Chopped www.slapyodaddybbq.com/2015/07/food-network-chopped-grill-masters-part-ix-x-day-of-shoot/