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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 01-21-2013, 10:21 PM   #1
dmprantz
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Default Brisket Slicers

One of the common questions for competitors is the best brisket slicing knife to get. Most people recommend the Forschner, but I just came across some good deals on slicers if any one is in the market.

Webstaurant Store has a 12" white handle, granton edge slicer for < $10, a Mercer 11" slicer for < $15, and a Mercer 14" slicer for < $20. I have not used any of these, but I just got a Mercer carving fork, and the Santoprene handle on it is very similar to "Fibrox." If any one is in the market for a slicer this off season, I thought you might wanna know about these bargains. If you get one of the Mercers, please share your thoughts!

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Unread 01-21-2013, 11:09 PM   #2
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We have a Mercer slicing knife. It is a good knife. The blade is very soft, so it dulls quickly, but also sharpens easily. I would recommend it if you don't want to spend a lot of money and know how to sharpen your own knives.

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Unread 01-21-2013, 11:37 PM   #3
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I have the custom Wustof from MABA and we use it for a lot more than slicing brisket flats. It does a good job. The only issue I have (never raised it before) is that I treat the thing like it's made of platinum but I've been told that it has a kink or bend both times I got it sharpened. I always keep it in the guard too. Again, never complained to the merchant about it but something worth considering. Especially for a $150 knife.
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Unread 01-22-2013, 12:26 AM   #4
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I would have to wonder, can you not see the link in the Wysthof MABA knife? I would think a kink or bend would be obvious.
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Unread 01-22-2013, 12:48 AM   #5
TheJackal
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You cannot see it looking down the knike. You can only see the spot on the very cutting edge where there is a slight imperfection. Hard to explain. Still cuts fine as far as I'm concerned. But the sharpeners keep pointing it out to me so afraid it is going to break one of these times I get it done.
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Unread 01-22-2013, 01:01 AM   #6
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Quote:
Originally Posted by TheJackal View Post
You cannot see it looking down the knike. You can only see the spot on the very cutting edge where there is a slight imperfection. Hard to explain. Still cuts fine as far as I'm concerned. But the sharpeners keep pointing it out to me so afraid it is going to break one of these times I get it done.
Hmmmmm, I just put 6 of them on my machinist's flat stone and they're all flat and straight. It's possible you have one with a flaw. I'll be glad to swap it out for you.
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Unread 01-22-2013, 06:43 AM   #7
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Quote:
Originally Posted by Slamdunkpro View Post
Hmmmmm, I just put 6 of them on my machinist's flat stone and they're all flat and straight. It's possible you have one with a flaw. I'll be glad to swap it out for you.

Now how's that for service.
I bought one from these guys last season and love it!
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Unread 01-22-2013, 08:02 AM   #8
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Slamdunkpro- I did not mean to imply that it came to me that way. We used it a fair amount without issues (and still do) and someone else had to tell me there was a problem with it. lol. It's kind of like finding the first scratch in your new car. Thanks so much for the offer. I really appreciate it.
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Unread 01-22-2013, 09:32 AM   #9
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We used to use a Granton Slicer but now use a good electric knife.
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Unread 01-22-2013, 09:34 AM   #10
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Quote:
Originally Posted by Slamdunkpro View Post
Hmmmmm, I just put 6 of them on my machinist's flat stone and they're all flat and straight. It's possible you have one with a flaw. I'll be glad to swap it out for you.
I've had that knife you sold me for about a year now.. love it!!.. I call it 'Conan'. It slices stupid-good!
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Unread 01-22-2013, 09:43 AM   #11
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Just got one of those Wustof's at the banquet. Looking forward to using it this weekend. I never have gotten the hang of using electric knives.
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Unread 01-22-2013, 10:01 AM   #12
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I have a Hammerstahl 10" slicer.

http://www.hammerstahl.com/individua...es/slicer.html

I was at a restaurant supply store here in Houston and lets just say it was substantially less than the price on that link. I wish they had the 14" but I'm fine with this one. Keeps a great edge and very heavy.
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Unread 01-22-2013, 06:41 PM   #13
BasicPatrick
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I also love my MABA slicer...however I always want to know about our hobby

What is a "good" electric knife?
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Unread 01-22-2013, 06:57 PM   #14
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I also got a MABA custom Wustof. I used to use it only for briskets, but now I use it for everything, one sweet knife
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Unread 01-22-2013, 07:26 PM   #15
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Quote:
Originally Posted by BasicPatrick View Post
What is a "good" electric knife?
Best one ever had was the discontinued $15 Black & Decker with the overhead loop handle and the long scalloped blades. Haven't seen one in years but they had the sharpest and easiest to resharpen blades that left no saw marks.
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