The recent thread about electric knives, reminded me I bought one at a garage sale about 3 years ago, thinking I would use it to slice brisket at competitions. It turned out that I did not care for the marks it left on the slices so I never used it again.
Anyway I dug it out cleaned it up and tried slicing some ham, as it turned out I decided it was not for me, manly because I did not like the way it jitters and shakes in my hand. This is a Black and Decker and when I could get it to slice on the spot I wanted, it did ok but it was very hard to control, will not likely use it again.
Knowing that because of the reciprocating action of the blades I expected some movement but this is excessive to me and wonder it they all are like this, or are there better brands with a smother action. Do you have this problem or is it just mine. I really don't see the benefit in using one if you have a good knife.
12-12-2012 08:57 PM
We use a Cuisinart in comps for ribs, pork and brisket. We have 4 180s in brisket, so marks haven't been an issue. I had a B&D and it is not even close to the quality of the Cuisinart.
12-13-2012 09:45 AM
I use a Piranha from Mister Twister. It is specificly designed for cleaning salt water game fish, but does a great job on just about anything. It is much faster than a standard electric and has curved blades like a filet knife. It is a turkey's worst knightmare.
12-13-2012 09:50 AM
I have the Rappala cordless. It only has 2 sets of serated blades and not one like a bread knife. It leaves marks I dont like.
12-13-2012 09:55 AM
I use the electric knife linked below and absolutely love it. I use it in competition for brisket.