Best knife for carving brisket?

darthtrader · 01-13-2010, 03:19 PM

I'm getting ready for a season of perfecting my brisket skillz and I probably should invest in a good knife for slicing brisket. What do you all use for cutting? Without outside opinion, I've been looking at these two knives:

http://www.cutleryandmore.com/fslicing.htm

http://www.cutleryandmore.com/details.asp?SKU=9473

I'm kinda leaning towards the second...partly because I've seen more pit masters with this kind of knife, but mostly because it looks so bada$$.

Any suggestions, Brethren?

Thanks in advance.

Harbormaster · 01-13-2010, 03:22 PM

I just bought a Mundial 12" Granton edge slicer (like #1) for cutting brisket. Worked like a dream. I also bout a knife like #2 above (cimiter?) but didn't use it on my brisket.

early mornin' smokin' · 01-13-2010, 03:22 PM

top one looks very similar to the one i use when im not using the electric knife.

landarc · 01-13-2010, 03:24 PM

I have always preferred the shape of the butcher's knife (lower picture) for meat processing, the slicing knife (upper picture) is preferred by many for making thin consistent slices, I have not found a difference.

The knife I use now is a sushi knife, like this

Jorge · 01-13-2010, 03:25 PM

Your links to the two, are the same.

I have the former (top) and like it a lot. If I could find a 14" I'd like it better.

EatonHoggBBQ · 01-13-2010, 03:36 PM

I have the top one. 14" model. I like it a lot.

big brother smoke · 01-13-2010, 03:37 PM

I have the 14" Graton slicer and the one listed below. Both are nice weapons in the arsenal. Jorge, if you want the top one (14") and cannot find it pm me!

darthtrader · 01-13-2010, 03:41 PM

Very nice sushi knife, landarc! Single beveled edge, right? Do you sharpen that with a whetstone? Kinda intimidates me and my fingers...

Fixed the link to the slicer.

Crüe-B-Cüe · 01-13-2010, 03:43 PM

I have the top one and like it.

landarc · 01-13-2010, 03:44 PM

Yes Darth, single bevel, concave back, I use a ultra fine carbide stone with polishing oil and a hard arkansas stone with slurry also.

SmokinOkie · 01-13-2010, 03:51 PM

I have both, and wouldn't recommend the second. That curve at the tip actually reduces the overall workable edge. For the the straight slices, 12" or 14"

The_Kapn · 01-13-2010, 04:22 PM

I use a "stamped" Forshner bread knife.
14"
Works wonderful.

The really thin blade helps to reduce friction and tearing even more that the scallops, IMHO.

TIM

Goose · 01-13-2010, 04:26 PM

Quote:

Originally Posted by landarc

I have always preferred the shape of the butcher's knife (lower picture) for meat processing, the slicing knife (upper picture) is preferred by many for making thin consistent slices, I have not found a difference.

The knife I use now is a sushi knife, like this

Now thats a Knife.... Very nice Bob!

Who made that Yanagi? My Japanese is a little rusty

..

If you want a 50/50 ground blade western style slicer- this one is a good place to start.

landarc · 01-13-2010, 04:35 PM

That is a Tadafusa Hocho, I do not know who the maker is, it is not that fancy a knife. I do not read Japanese. Someday I will get a real nice one, but, there are too many things to pay for these days.

Bigmista · 01-13-2010, 04:42 PM

I have the top one and use it daily. Great knife for slicing.

01-13-2010, 03:22 PM	#3
early mornin' smokin' is One Chatty Farker Join Date: 10-06-08 Location: wading river, ny Downloads: 0 Uploads: 0	top one looks very similar to the one i use when im not using the electric knife. __________________ I'm an EGGHEAD, L BGE, dueling weber 26.75's, heineken 22 1/2, and a neglected pro-q 20

01-13-2010, 03:24 PM	#4
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	I have always preferred the shape of the butcher's knife (lower picture) for meat processing, the slicing knife (upper picture) is preferred by many for making thin consistent slices, I have not found a difference. The knife I use now is a sushi knife, like this __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

01-13-2010, 03:25 PM	#5
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx Downloads: 0 Uploads: 0	Your links to the two, are the same. I have the former (top) and like it a lot. If I could find a 14" I'd like it better. __________________ You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa BOOGITY, BOOGITY, BOOGITY!!! Recipient of a Huggies box! Shut up, and cook!!!!

01-13-2010, 03:36 PM	#6
EatonHoggBBQ Babbling Farker Join Date: 11-28-08 Location: Allen Park, Michigan Downloads: 0 Uploads: 0	I have the top one. 14" model. I like it a lot. __________________ John, KCBS/MCBJ

01-13-2010, 03:37 PM	#7
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	I have the 14" Graton slicer and the one listed below. Both are nice weapons in the arsenal. Jorge, if you want the top one (14") and cannot find it pm me! __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

01-13-2010, 03:19 PM	#1
darthtrader Full Fledged Farker Join Date: 10-29-07 Location: San Diego, CA Downloads: 0 Uploads: 0	Best knife for carving brisket? I'm getting ready for a season of perfecting my brisket skillz and I probably should invest in a good knife for slicing brisket. What do you all use for cutting? Without outside opinion, I've been looking at these two knives: http://www.cutleryandmore.com/fslicing.htm http://www.cutleryandmore.com/details.asp?SKU=9473 I'm kinda leaning towards the second...partly because I've seen more pit masters with this kind of knife, but mostly because it looks so bada$$. Any suggestions, Brethren? Thanks in advance. __________________ WSM w Stacker Old Smokey Electric Smoker 38 In. GrandeTurbo Gasser 18.5 Weber Kettle UDS Masterbuilt Extra Wide Propane Smoker Last edited by darthtrader; 01-13-2010 at 03:53 PM..

01-13-2010, 03:22 PM	#2
Harbormaster Quintessential Chatty Farker Join Date: 07-14-06 Location: Wyocena, WI Downloads: 0 Uploads: 0	I just bought a Mundial 12" Granton edge slicer (like #1) for cutting brisket. Worked like a dream. I also bout a knife like #2 above (cimiter?) but didn't use it on my brisket. __________________ Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, DH, DA, EZ, DZ, EO, DU, DR, EE/DU mutt); Brinkman Cimmaron; Chuckwagon Cooker; 22.5" OTG (DT); Two 22.5" Bar-B-Kettles; One 18.5" Bar-B-Kettle; Smokey Joes (A, K); Genesis Silver C (DU); 3 WGAs (EZ, DE, N); 3 SJPs (DT, DU, DR). "For when democracy becomes tyranny, those of us with rifles still get to vote"

01-13-2010, 03:41 PM	#8
darthtrader Full Fledged Farker Join Date: 10-29-07 Location: San Diego, CA Downloads: 0 Uploads: 0	Very nice sushi knife, landarc! Single beveled edge, right? Do you sharpen that with a whetstone? Kinda intimidates me and my fingers... Fixed the link to the slicer. __________________ WSM w Stacker Old Smokey Electric Smoker 38 In. GrandeTurbo Gasser 18.5 Weber Kettle UDS Masterbuilt Extra Wide Propane Smoker

01-13-2010, 03:43 PM	#9
Crüe-B-Cüe is One Chatty Farker Join Date: 09-25-07 Location: Mobile, AL Downloads: 0 Uploads: 0	I have the top one and like it. __________________ Wes Mobile, AL Lewd, Qüe'd & Tattööed Large Big Green Egg (2) UDS

01-13-2010, 03:44 PM	#10
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Yes Darth, single bevel, concave back, I use a ultra fine carbide stone with polishing oil and a hard arkansas stone with slurry also. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

01-13-2010, 03:51 PM	#11
SmokinOkie is one Smokin' Farker Join Date: 03-02-08 Location: OKC OK Downloads: 2 Uploads: 2	I have both, and wouldn't recommend the second. That curve at the tip actually reduces the overall workable edge. For the the straight slices, 12" or 14"

01-13-2010, 04:22 PM	#12
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	I use a "stamped" Forshner bread knife. 14" Works wonderful. The really thin blade helps to reduce friction and tearing even more that the scallops, IMHO. TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

01-13-2010, 04:35 PM	#14
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	That is a Tadafusa Hocho, I do not know who the maker is, it is not that fancy a knife. I do not read Japanese. Someday I will get a real nice one, but, there are too many things to pay for these days. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

01-13-2010, 04:42 PM	#15
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	I have the top one and use it daily. Great knife for slicing. __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

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