View Full Version : Is a 10" knife enough?

06-11-2017, 03:15 PM
I am in the market for a slicing/carving knife. I have a couple 8" and they are razor sharp but too short for roasts and brisket. Looking at 10, 12, and 14".

The 14" seems like a sword. Really long...and not sure I like the feel. The 10" feels great but I am wondering if I will want the extra blade length with the 12".

I have read the forums-seems like most like the 12" compared to the 14" but have not seen a comparison between 10" and 12".

Any thoughts greatly appreciated!

06-11-2017, 03:18 PM
For true slicing I like my Forschner 14" .... I wouldn't go 10", but I think 12" would be fine for even good sized briskets.

06-11-2017, 04:08 PM
Aaron Franklin slices a few briskets and he uses a 12" serrated blade.

06-11-2017, 04:18 PM
Thanks for the input- I have an opportunity on a good price on a wusthof 10" but seems like I'm getting a good deal only to buy another "deal" at 12".

Course...I also had six smokers at one point in time...

06-11-2017, 04:25 PM
12" Dexter is the way to go - and not too expensive.

06-11-2017, 04:47 PM
I just bought a 12" Dexter granton edge at the local restaurant supply. Slices beautiful bacon.

06-11-2017, 07:20 PM
I have an older Henckels 11.5", model 32212-306. Never felt like I needed a longer blade. 14" would be too long IMHO.

06-11-2017, 07:49 PM
I have a 14 Inch Old Hickory and it is my favorite knife. It is not too long. Goes through brisket like butta.

06-12-2017, 07:47 PM
OK - thanks. So sounds like a 12" is in the future...was just hoping to get enough votes for a 10". But thats the great thing of this forum - learn from others!

06-12-2017, 09:51 PM
get the fourteen. you could always not use the part you do not need. it might be handy to have around once in a while though.

tom b
06-12-2017, 09:58 PM
I got this pretty farkin big but I like it


06-13-2017, 12:16 AM
I have a Victronox 12" granton edge butchers knife that I use for slicing and dispatching large hunks o' beast

Notorious Q.U.E.
06-13-2017, 12:35 AM
I have a Victronox 12" granton edge butchers knife that I use for slicing and dispatching large hunks o' beast

+1 Victorinox
+1 14-inch blade

06-13-2017, 01:22 AM
14" all the way for me

I've definitely had briskets and bellies where I really appreciated the extra length. It does take some time to get used to the extra length. It just looks so much more impressive when you pull it out in front of people.... :shock:

06-13-2017, 04:15 AM
This is what I use for my brisket. Some might call it overkill but they are the type to boil their bbq ribs before serving.....

Skip to the 30 second mark.... https://youtu.be/1VcrxHRkR48

06-13-2017, 08:46 AM
recently bought 12" victorinox and very pleased.

06-13-2017, 10:09 AM
That's not a knife - YouTube

06-13-2017, 10:26 AM
Why buy 1 when 2 will do? I have a 12 inch slicer and a 14 inch serrated for the big hunks-o-meat.

06-13-2017, 10:44 AM
10" is not enough.

I have a 10" chef knife. I bought a 12" granton edge slicer specifically to cut through big briskets.