So just a data point, by no means a recommendation. I have three Henckels I use. A boning knife for trimming my brisket and pork butts. A paring knife for cleaning up chicken. And I use their chef's knife for slicing brisket and ribs. Of course, I use them for other tasks in the kitchen. I sharpen all of them by hand, regularly. However, I have a couple of friends that have a dedicated "Brisket" knife. I don't know what kind they are but they are the long "flat" knives that you will see if you Google. I do know that they are REALLY protective with their brisket knives. As in "don't touch it, that's my brisket knife".
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Hump Weekender, Pit Barrel Cooker, Thermoworks Smoke, Mk4, Classic
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