Slicing knife preferences

Dakaty · Jun 22, 2006

I know, I know... another freakin knife thread.

I am seeking some input on slicing knife selection. I have read some of the older threads and had almost decided to get the Forschner 12" granton edge slicing. But I'm not sure I want a "straight" edged slicing knife.

It seems to me that when you slice brisket, you need a curved knife (with a sharp point) to assist in trimming off thin areas of unwanted fat and/or connective tissues between the point and flat. This seems like this would be ackward to do with a straight edged blade. The Forschner seems like it would be great to produce uniform, even slices, but would not be good for "disecting" those slices.

Also I have seen flexible slicing knives (sometimes labeled salmon or ham slicing knives). I'm thinking I want a ridgid knife.

Wouldn't a thin blade 12" chef knife with a "scalloped" blade be a good slicing knife?

I am building a set of good knives, so price is not as important as getting a good knife. However, I'd like to stay in the $100 (more or less) price range.

Thanks

nmayeux · Jun 22, 2006

For brisket and such, you need a carving knife. Long thin blade, extremely sharp. Here are a couple that I like:
http://www.wusthof.com/en/database3.asp?id=3967

http://www.wusthof.com/en/database2-classic.asp?id=3963

jdcampb686 · Jun 22, 2006

This is my favorite, no build up of gunk in the handle because
it is a one piece design all metal handle and blade
http://www.metrokitchen.com/product/GL-GF-37/-

TexasGuppie · Jun 22, 2006

Whatever you get, just don't leave 'em in your truck. Thieves like 'em too much.

Ken (now slicing brisket with a paring knife as it is all I have left.

)

Wildcat · Jun 22, 2006

I watched the Master slice his brisket last weekend and it came out perfect as far as slices go. He had a Forschner 12" granton edge slicing. Beleive me it works and I've already ordered one.

The slicing knife is for slicing, if you need to trim then use a smaller trim knife.

What your asking is a knife to do both. You can find one BUT the attention is in the details, ask the judges in the contests.

cmcadams · Jun 22, 2006

I have a 9" Shun granton edges slicer that I'd put up against anything 3 times the price. Like slicing through buttah. The only thing I'd think about replacing it with is a 14" yanagiba, sharpened on only one edge.

Sawdustguy · Jun 22, 2006

Henkels Pro S Granton Slicer.

qman · Jun 22, 2006

Wildcat said:
I watched the Master slice his brisket last weekend and it came out perfect as far as slices go. He had a Forschner 12" granton edge slicing. Beleive me it works and I've already ordered one.

The slicing knife is for slicing, if you need to trim then use a smaller trim knife.

What your asking is a knife to do both. You can find one BUT the attention is in the details, ask the judges in the contests.

Wildcat's got it right. Slicing knife for slicing--use a boning knife etc, for trim. Can't beat the granton slicer.

Sylvie · Jun 22, 2006

I got a 12 inch Forschner Granton Edge Fibrox Handle Slicing Knife mainly just to complete my collection but more specifically for slicing. I luv it and only had it for a couple of weeks.

nmayeux · Jun 23, 2006

That Granton edge is a must!

Sawdustguy · Jun 23, 2006

Sylvie said:
I got a 12 inch Forschner Granton Edge Fibrox Handle Slicing Knife mainly just to complete my collection but more specifically for slicing. I luv it and only had it for a couple of weeks.

Now that's a knife!

Dakaty · Jun 23, 2006

OK

I'm re convinced to go with the Forschner 12" granton. I'm going to order one today before I start second guessing again.

Thanks for contributing!!

Rockaway BeachBQ · Jun 23, 2006

Good Choice. Scalloped or serrated blades cut great, but tend to leave streaks in cuts. If you are going to obsess over presentation stick to a plain old blade.

jpw23 · Jun 23, 2006

I like my Pinnacle.......cheap but, easy to sharpen and does a lot in the kitchen.

Dakaty · Jun 23, 2006

I ordered the Forschner 12" granton slicer and a 6" curved boner!!!

kickassbbq · Jun 24, 2006

I don't know about slicing Brisket, but this bad boy will take an arm off if need be.
PARTY!!!!!!!!!!!!!
Smoke On!!!!!!!!
<IMG SRC="http://usera.imagecave.com/kickassbbq/IMG_0399.JPG">

nmayeux · Jun 24, 2006

Dyna Slycer!

The Woodman · Jun 24, 2006

If you are slicing for home use? Anything sharp! If it is for competition? Get a Granton slicer. I have a 14" Messermeister and a 10" Wusthoff! The curved (cimitar) knivers are a must for ribs!

FatDaddy · Jun 24, 2006

i have a caphalon 8" slicer i got from linens and things, i really like it got it on sale for bout 30 bucks or so.

Q_Egg · Jun 24, 2006

I can't do it with just one !! ... but this is my favorite ...

.... in many cases. I really like the weight and 'heft' for many meats, and also the blade edge shape.

Slicing knife preferences

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