Demosthenes
Full Fledged Farker
I've only used a Granton Edge when slicing brisket. I've seen where some use a Serrated Edge when slicing brisket. Seems that the Serrated Edge would have the propensity to 'tear' the meat during the initial cut. I know I have had that problem 'a few times' with my Granton Edge, if I have 'overcooked'/held in foil too long. Does it boil down to preference between the two, or does one perform better than the other?