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Unread 02-19-2014, 12:55 PM   #1
sliding_billy
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Default Another Brisket Knife Thread

I have all of my knife needs covered except for a decent brisket knife (currently, I either use my chef's knife or my electric). The dilemma is that I am CHEAP. If you were to spend under $40, what would you get... brand and style (Granton vs. serrated, etc)? I do like firm bark on brisket and would also use it regularly for sliced butt and clod. I chose $40 as the cutoff because it eliminates the obvious answer of a Victorinox 12" Granton slicer.
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Unread 02-19-2014, 12:58 PM   #2
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I got the $13 job from RD

it works great. I use it for a lot of stuff.

no scalloping on the blade, I dont really see that makes much of a difference

I use it slice bacon slabs too
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Unread 02-19-2014, 01:04 PM   #3
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Hunt around for an old carbon steel slicing knife, or an old German stainless one. You can sometimes find the scalloped slicers, which have a long, slender blade with a great edge. These will kick butt on any modern slicer.

My favorite slicer ever, was my mom's old Solingen slicing knife, it looked like this one, but, had a scalloped (not serrated, or granton) edge. It made beautiful slices through any cut of meat.
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Unread 02-19-2014, 01:04 PM   #4
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I have two from RD; one straight edge and one serrated. I also have the Hammer Stahl 14" slicer which I absolutely love but it's pricier obv. If you're looking for economical the RD ones work just fine IMO; I still have them as well. There is also a lower end Victorinox 12" slicer for $18+5s/h: http://www.amazon.com/Victorinox-Cut...t+slicer+knife
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Unread 02-19-2014, 01:04 PM   #5
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Ive got a Dexter Russell. I havent used it much but I like it so far. I have a few of the Dexter Russell knives. All good knives so far.
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Unread 02-19-2014, 02:10 PM   #6
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Buy the real Granton knife and forget about all the rest of the expensive "big name" knives.

You won't regret buying the knife that everybody copies...

http://www.knifemerchant.com/product.asp?productID=3305

End. Of. Thread.
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Unread 02-19-2014, 02:16 PM   #7
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I tried and did not like the real Granton knife. Of course, I can say the same about the Victorinox and the Dexter-Russel knives as well
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Unread 02-19-2014, 02:24 PM   #8
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Quote:
Originally Posted by landarc View Post
I tried and did not like the real Granton knife.
I would love to know the reason why... While knives are certainly a very personal thing, most objections to a knife aren't real objections (ie, it doesn't slice well, it is stamped instead of forged, etc)

It's funny to me that most folks want a Granton knife but have never even used a Granton knife - they just find the scallops extremely useful - hence, the reason why every knife company in the world that makes a scalloped knife has copied them.

And btw, it is the only knife company that has the scallops down to the edge of the knife. No other knife has this useful function (unless it has been continually sharpened to make it that way).
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Unread 02-19-2014, 02:26 PM   #9
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I need to buy a slicer.

Will a 10 inch slicer slice everything or is a 12" needed? I know my 8 inch victorinox chef's knife does NOT reach all the way across a large uncooked butt roast.

How long is your slicer?
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Unread 02-19-2014, 02:39 PM   #10
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I don't like the feel of the handle, and I don't like the flat blade, And these are very personal. But, the Granton, and all copies, use the same blade profile and handle alignment. Hence, my not liking any of them.

I do like my bent Granton, the Grand Brisket slicer from Wusthof/MABA, because the blade is slightly arced, the handle thus aligns like a Wusthof, my preferred feel and I like the thinner taper to the tip. I slice like I slice, and this arrangement works better for me.

Although, I would buy one of those old Solingen slicers like I referenced above in a heartbeat.
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Unread 02-19-2014, 02:43 PM   #11
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Old Hickcory Butcher knife. http://www.ontario-knife-store.com/1...er-knife-7-14/
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Unread 02-19-2014, 03:35 PM   #12
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Quote:
Originally Posted by Bludawg View Post
I think we have a winner Bludawg. That thing is a monster for the price. Do you have one? How well does it hold an edge, and how does it do for thin slices?
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Unread 02-19-2014, 04:05 PM   #13
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I have a 10" one. These are Carbon steel and will rust if you don't force a patina on them. They hold a decent edge and are very easy to sharpen. I use mine for Disassembly on Hogs, Deer, Goats. but they do slice very nice too. I have used it on Brisket & ham and Loins in the past.

To force a patina coat the blade with yellar mustard overnight and wrap it in a paper towel. Wash it off the next day with cold water. Sort of like the Bluing on your deer rifle it will inhibit rust.
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Unread 02-19-2014, 04:19 PM   #14
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Quote:
Originally Posted by Bludawg View Post
I have a 10" one. These are Carbon steel and will rust if you don't force a patina on them. They hold a decent edge and are very easy to sharpen. I use mine for Disassembly on Hogs, Deer, Goats. but they do slice very nice too. I have used it on Brisket & ham and Loins in the past.

To force a patina coat the blade with yellar mustard overnight and wrap it in a paper towel. Wash it off the next day with cold water. Sort of like the Bluing on your deer rifle it will inhibit rust.
Cool. Thanks.
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Unread 02-19-2014, 04:32 PM   #15
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I just received the 14" one today - have not un boxed it yet. Can't wait to get home to spread the yellow mustard around.

Thanks a million for the tip BD
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