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View Full Version : Electric knife or a good slicer?


SpicemanJames
01-31-2014, 06:48 AM
So what do you guys use? I have a set of victorinox knives I have had for years I like the brand I am ordering a slicer for competition

http://www.amazon.com/14-Granton-Slicer-Knife-Count/dp/B001DB9JPM

But some say to use an electric knife. What do you guys think? :confused:

Ron_L
01-31-2014, 06:52 AM
I use the Wusthof Grand Brisket Slicer from the Mid-Atlantic BBQ Association.

http://mabbqa.com/zencart/index.php?main_page=product_info&cPath=1_4&products_id=1

It's not cheap, but every time I use it I say "I love this knife".

virginia lawyer
01-31-2014, 06:54 AM
I have that particular knife you are considering and also have the Wusthof brisket slicer you can get thru Slamdunkpro and MABA - the Victorinix is adequate, but the Wusthof is far superior particularly for brisket.

rolfejr
01-31-2014, 07:07 AM
Both, Brisket slicer and Cuisinart Electric. The electric is awesome for money muscle.

SpicemanJames
01-31-2014, 07:11 AM
:laugh: So I take it as don't bother with the electric, and you sold me on that slicer going to order one :thumb:didn't see your post rolfejr will do.

Slamdunkpro
01-31-2014, 09:40 AM
:laugh: So I take it as don't bother with the electric, and you sold me on that slicer going to order one :thumb:didn't see your post rolfejr will do.
Um,,,Don't order just yet,,,,wait until Monday. *hint* *hint*

musicmanryann
01-31-2014, 09:47 AM
:laugh: So I take it as don't bother with the electric, and you sold me on that slicer going to order one :thumb:didn't see your post rolfejr will do.

Plenty of great brisket cooks use electric slicers--this is evidenced by the power frequently going out at contests around 1:20. :caked: That being said, I prefer the control I get from a good slicer, and it doesn't get any better than the Wusthof you can get from MABBQA. I have several of them and keep em razor sharp. n:thumb:

MikeJ65
01-31-2014, 10:06 AM
Just my opinion: buy a quality knife, learn how to keep it sharp, and use and store it properly.

Podge
01-31-2014, 10:07 AM
I use the Wusthof Grand Brisket Slicer from the Mid-Atlantic BBQ Association.

http://mabbqa.com/zencart/index.php?main_page=product_info&cPath=1_4&products_id=1

It's not cheap, but every time I use it I say "I love this knife".

I say the same thing.. I named mine "Conan"

Porcine Perfection
01-31-2014, 10:08 AM
If you do Victronix, you can get the 12" model of this knife much cheaper.

http://www.amazon.com/gp/product/B0000CFDB9/ref=wms_ohs_product?ie=UTF8&psc=1

Podge
01-31-2014, 10:52 AM
If you do Victronix, you can get the 12" model of this knife much cheaper.

http://www.amazon.com/gp/product/B0000CFDB9/ref=wms_ohs_product?ie=UTF8&psc=1

I have one of those too!!.. but mine has dust on it ever since I got Conan

musicmanryann
01-31-2014, 10:54 AM
I have one of those too!!.. but mine has dust on it ever since I got Conan

Me too. Comparatively the wusthof has such good steel, it holds its edge longer.

Offthehook
01-31-2014, 12:28 PM
In my opinion (I own many razor sharp Japanese knives) A 10$ electric slicer from amazon works better.

Here is my thinking, If you cook spare ribs, you flip and slice. With a normal knife you may hit a bone and have to adjust the knife. With electric it will saw right through bone and not affect the straight cut of the ribs.

If you over cook a brisket just a bit, a slicer may separate the meat with the sawing motion. Electric knife also doesn't leave the saw marks that I see a lot.

Podge
01-31-2014, 03:04 PM
In my opinion (I own many razor sharp Japanese knives) A 10$ electric slicer from amazon works better.

Here is my thinking, If you cook spare ribs, you flip and slice. With a normal knife you may hit a bone and have to adjust the knife. With electric it will saw right through bone and not affect the straight cut of the ribs.

If you over cook a brisket just a bit, a slicer may separate the meat with the sawing motion. Electric knife also doesn't leave the saw marks that I see a lot.

I agree with your statements.. the primary reason why I like a great brisket knife is because how I like the way the slices look, versus with an electric. If I could find a decent electric knife blade that makes the slices look the same as a manual knife, I'd more than likely switch. But until then, it's Conan and I between 1:10-1:25p !

"Bone to Bark" BBQ
01-31-2014, 07:44 PM
I don't mean to hijack the thread... but what method do you recommend for sharpening the Wusthof brisket slicer. I just got my new one today!

sdbbq1234
01-31-2014, 09:32 PM
I don't mean to hijack the thread... but what method do you recommend for sharpening the Wusthof brisket slicer. I just got my new one today!

Bummer. If you could have attended the DC Meat Week event tonight in DC, Mike was there giving all sorts of knife demonstrations.

He also has sharpeners; PM him or check the MABA site.

To the OP, I use electric and manual knives.

wallace

Slamdunkpro
01-31-2014, 09:35 PM
I don't mean to hijack the thread... but what method do you recommend for sharpening the Wusthof brisket slicer. I just got my new one today!
Wusthof makes a draw sharpener. (http://mabbqa.com/zencart/index.php?main_page=product_info&cPath=1_7&products_id=55)

SpicemanJames
02-01-2014, 03:39 AM
I cant speak for the guys in here, but most of the meat packers I know use a steel, and that's what use. every time my room mate uses one of my knives he always cuts himself you would think he would learn :tsk: