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View Full Version : What kind of knife do you use for trimming excess fat from a brisket


tortaboy
12-16-2011, 08:35 PM
Hi Gang,

The title says it all. My existing knife set it not doing the job. If I do not change my processes quickly, I forsee a trip to the emergency room in my near future. I'd really like to avoid that.

Is this the type of knife I should use?
http://www.webstaurantstore.com/12-cimeter-knife-with-proflex-handle/899350430.html

paulheels
12-16-2011, 08:38 PM
I use a boning knife. I don't think it matters as long as it is sharp. The longer the better, in my opinion. Sharpness is key. Dull knives are dangerous.

Pyle's BBQ
12-16-2011, 08:42 PM
If you are having control issues with you knife, I wouldn't get a longer knife. I agree with Paul. Boning knife and keep it sharp.

toadhunter911
12-16-2011, 08:42 PM
I prefer a good stiff boning knife for trimming. Way more control than that machete!!!

http://www.webstaurantstore.com/victorinox-6-stiff-narrow-boning-knife-w-fibrox-handle/35340511.html

NorthwestBBQ
12-16-2011, 08:44 PM
Amazon.com: Forschner / Victorinox Skinning Knife, 6 in, Black Fibrox Handle Model 40639: Home Improvement@@AMEPARAM@@http://ecx.images-amazon.com/images/I/31RSwOGsN4L.@@AMEPARAM@@31RSwOGsN4L (http://www.amazon.com/Forschner-Victorinox-Skinning-Fibrox-Handle/dp/B000IXBI3C/ref=sr_1_cc_1?s=hi&ie=UTF8&qid=1324089673&sr=1-1-catcorr)

buccaneer
12-16-2011, 08:50 PM
Pro S Boning Knifehttp://japanesechefsknife.com/images/Img324.jpg

Dallas Dan
12-16-2011, 08:51 PM
I prefer to leave the fat on the brisket before I smoke it to make it as moist as possible so I use a small trim knife to trim off the fat that will hang off the meat.

kyle corn
12-16-2011, 08:56 PM
I use a honesuki. It's short and stiff, perfect for trimming.

I have this same knife except I special ordered it in white #2 instead of stainless. Also mine showed up with a blonde buffalo horn ferrule and it looks drop dead gorgeous compared to the black ferrule on this one.

http://www.japaneseknifeimports.com/kitchen-knives-by-type/honesuki-garasuki/gesshin-ginga-150mm-stainless-wa-honesuki.html

http://www.japaneseknifeimports.com/shop/media/catalog/product/cache/1/image/800x600/518a337f71d8af45c99bc01d0812e43a/i/m/img_0079_2.jpg

buccaneer
12-16-2011, 09:01 PM
kyle corn, pr0n warning please!
You know what I like...sigh, if TFO sees me looking she will cuff my ear..

thirdeye
12-16-2011, 09:05 PM
I start with a scary sharp fillet knife for removing the membrane and lighter areas of fat. When I cut the kernal or thick nose fat, I go with a stiffer blade for most of the work, finishing up with the fillet knife.

southernstyle
12-16-2011, 09:26 PM
my brisket knife. lots of control Amazon.com: Victorinox 12-Inch Granton Edge Slicing Knife with Fibrox Handle: Kitchen & Dining@@AMEPARAM@@http://ecx.images-amazon.com/images/I/411Xx6vzTpL.@@AMEPARAM@@411Xx6vzTpL (http://www.amazon.com/Victorinox-12-Inch-Granton-Slicing-Fibrox/dp/B0000CFDB9/ref=sr_1_2?ie=UTF8&qid=1324092316&sr=8-2)

tortaboy
12-16-2011, 09:29 PM
my brisket knife. lots of control Amazon.com: Victorinox 12-Inch Granton Edge Slicing Knife with Fibrox Handle: Kitchen & Dining (http://www.amazon.com/Victorinox-12-Inch-Granton-Slicing-Fibrox/dp/B0000CFDB9/ref=sr_1_2?ie=UTF8&qid=1324092316&sr=8-2)

You use a slicing knife to trim fat from raw brisket?

Harbormaster
12-16-2011, 10:03 PM
I use a Butcher knife, a cimeter, or a boning knife, whichever happens to be sharpest.

southernstyle
12-16-2011, 10:11 PM
You use a slicing knife to trim fat from raw brisket?

sorry. missread or missunderstood. for trimming i use http://www.google.com/products/catalog?hl=en&cp=8&gs_id=s&xhr=t&q=forschner&gs_upl=&bav=on.2,or.r_gc.r_pw.,cf.osb&biw=1280&bih=633&wrapid=tljp1324094935234012&um=1&ie=UTF-8&tbm=shop&cid=2929474966291553846&sa=X&ei=4RXsTp6ZBOXl0QH11vjnCQ&sqi=2&ved=0CIEBEPICMAQ# (http://www.google.com/products/catalog?hl=en&cp=8&gs_id=s&xhr=t&q=forschner&gs_upl=&bav=on.2,or.r_gc.r_pw.,cf.osb&biw=1280&bih=633&wrapid=tljp1324094935234012&um=1&ie=UTF-8&tbm=shop&cid=2929474966291553846&sa=X&ei=4RXsTp6ZBOXl0QH11vjnCQ&sqi=2&ved=0CIEBEPICMAQ)#

i use the slicer for........ well slicing :clap2:

T-Man
12-16-2011, 10:15 PM
Forschner 5" boning knife , curved , semi flexible . Its a work horse , at a good price .

Q-Dat
12-17-2011, 12:42 AM
I use a cimeter like the one in the link. Biggest keys are keeping it sharp as possible, and not dilly dallying about the process.

When that brisket first comes ou of the fridge the fat is nice and firm and slices easily. When it starts to warm up a bit the fat gets really soft, and almost gelatinous, and its hard for the knife edge to even catch it.

captndan
12-17-2011, 05:54 AM
I agree with T-Man except 7".

Mister Bob
12-17-2011, 07:27 AM
I use a 6" boning knife

AD18
12-17-2011, 08:05 AM
Another vote for a boning knife. Agree that sharpness is the key.

Trucky1008
12-17-2011, 08:13 AM
6" boning knife, provides great control.