Dakaty
Full Fledged Farker
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
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