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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 06-22-2006, 06:43 PM   #1
Dakaty
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Default Slicing knife preferences

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
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Old 06-22-2006, 06:53 PM   #2
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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
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Old 06-22-2006, 07:09 PM   #3
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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/-
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Old 06-22-2006, 08:13 PM   #4
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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. )
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Old 06-22-2006, 08:25 PM   #5
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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.
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Old 06-22-2006, 08:35 PM   #6
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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.
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Old 06-22-2006, 09:17 PM   #7
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Henkels Pro S Granton Slicer.
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Old 06-22-2006, 11:03 PM   #8
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Quote:
Originally Posted by Wildcat
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.
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Old 06-22-2006, 11:55 PM   #9
Sylvie
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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.
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Old 06-23-2006, 01:13 AM   #10
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That Granton edge is a must!
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Old 06-23-2006, 09:14 AM   #11
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Quote:
Originally Posted by Sylvie
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!
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Old 06-23-2006, 09:53 AM   #12
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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!!
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Old 06-23-2006, 01:50 PM   #13
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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.
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Old 06-23-2006, 09:03 PM   #14
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I like my Pinnacle.......cheap but, easy to sharpen and does a lot in the kitchen.
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Old 06-23-2006, 11:35 PM   #15
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I ordered the Forschner 12" granton slicer and a 6" curved boner!!!
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