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benniesdad
06-08-2018, 06:36 AM
Need some help picking a brisket slicing knife for Father's Day. Currently I have it narrowed down to either the Wusthof Gourmet 14” Hollow Edge Brisket Slicing Knife 4519-1/36-100 or the Victorinox 12 Inch Fibrox Pro Slicing Knife with Granton Blade. I am leaning towards the Victorinox.

Would appreciate any experience that any of you have with either one, the Wusthof in particular. I have several Wusthof Classic knives but have no experience with their Gourmet line.

Burnt at Both Endz
06-08-2018, 07:03 AM
I started with the Victorinox and then bought the Wusthof a few years ago. I prefer the Wusthof if I had to pick one, but either are good knifes.

jasonjax
06-08-2018, 07:05 AM
Completely happy with my Victorinox 12" Granton, but I used an electric for competitions.

AussieMatt
06-08-2018, 07:08 AM
I got the Mercer that has been mentioned around the site a few times. Haven't sliced a brisket with it yet but I did use it for slicing eye of round for jerky and my buckboard bacon. It did a very nice job with both.

midwestmindz
06-08-2018, 07:21 AM
https://americanoutdoorusa.com/store/Victorinox-Fibrox-Pro-12-Slicing-Knife-p108148646

Love my victorinox

Ron_L
06-08-2018, 07:58 AM
The Wusthof is expensive, but it is the best slicer I has used. I don’t regret buying it!

Pig_Farmer
06-08-2018, 08:34 AM
Victorinox 12" has served me well.

Cook
06-08-2018, 09:34 AM
Most all of those European brands are going to be "generally" the same. The key is keeping them sharp. Keep those knives sharp & slice on a proper cutting board to protect the edge. Strop, strop, strop...keep that sharp edge straight!

electron_si
06-08-2018, 09:43 AM
I have the 12” Victoronix and love it, it’s almost too long for my butcher block though. The 14” would definitely have to be stored separately.

Bob Wiley
06-08-2018, 10:41 AM
The Wusthof blade is curved just a bit, but that little bit makes slicing a brisket much easier.

Mr.OiSat
06-08-2018, 11:07 AM
I own knives from both brands but I prefer the wusthofs. You wont regret spending some more bucks .

Bob C Cue
06-08-2018, 01:33 PM
The Wusthof is expensive, but it is the best slicer I has used. I don’t regret buying it!

Buy the best and only cry once. Cut your finger with it, cry twice.

guero_gordo
06-08-2018, 01:54 PM
For a gift, I would probably splurge on the Wusthof

m-fine
06-08-2018, 02:00 PM
I’ll be the contrarian on this one. Don’t spend big money on a knife if you don’t have a way to keep it razor sharp.

Invest in a chef choice trizor XV sharpener with a 15 degree angle for your slicers. Pair it with one or more 14” granton edge slicers of any reasonable commercial type brand like a $30-35 Mercer or Icel. It will be and stay as sharp or sharper than any $130 consumer marketed knife. For a slicer like this you don’t need a forged heel or any fancy handles, you just need long and sharp so spend your money on the sharp part first.

https://www.amazon.com/gp/aw/d/B0018RSEMU/ref=psdcmw_289867_t1_B004UGUNFM

As a “free” bonus, it will make all the rest of your knives razor sharp as well.

pharp
06-08-2018, 02:51 PM
Need some help picking a brisket slicing knife for Father's Day. Currently I have it narrowed down to either the Wusthof Gourmet 14” Hollow Edge Brisket Slicing Knife 4519-1/36-100 or the Victorinox 12 Inch Fibrox Pro Slicing Knife with Granton Blade. I am leaning towards the Victorinox.

Would appreciate any experience that any of you have with either one, the Wusthof in particular. I have several Wusthof Classic knives but have no experience with their Gourmet line.

Been very happy with my wusthof. I just got done honing it for a comp tomorrow.

Rockinar
06-08-2018, 02:59 PM
My vote is for Shun

https://www.amazon.com/Shun-DM0778-Classic-Brisket-Silver/dp/B06XV1Q4PD/ref=sr_1_4?ie=UTF8&qid=1528487949&sr=8-4&keywords=shun+brisket+knife

Pig_Farmer
06-08-2018, 03:59 PM
Once you have a sharp slicer and you have the right tools to keep it sharp, don't forget to get a sheath or case for it. Especially if you spend high $$$ for it. Protecting the edge is key.

EdF
06-09-2018, 10:44 AM
This one's a beauty: https://www.amazon.com/gp/product/B071XQ2QG6/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

Bob Wiley
06-09-2018, 01:03 PM
If I recall the Wusthof was designed by Slamdunkpro of Aporkalypse Now. He approached Wusthof and they agreed to manufacture it.

He explains the advantage of the radiused edge in the link below
http://aporkalypsenowbbq.com/?p=177

That's why I bought it and it works.

Pyle's BBQ
06-09-2018, 02:15 PM
I have both and the extra length is what makes the Wustof a better knife. Also the curved blade is a more natural motion.

WiscoKid
06-09-2018, 02:46 PM
I would like to chime in, as this was something I dealt with myself. I have a Victorinox slicer and the thing I most appreciate about it is the grip. No matter how wet or greasy my hands may get, I always feel in control of the knife.

sarth67
06-09-2018, 04:15 PM
I would like to chime in, as this was something I dealt with myself. I have a Victorinox slicer and the thing I most appreciate about it is the grip. No matter how wet or greasy my hands may get, I always feel in control of the knife.




http://howtobbqright.com/2017/05/24/barbecue-knives/
It seems Malcom reed agrees one of his primary concerns was the handle different knife same reason.


Personally This knife is on my short list
https://www.amazon.com/dp/B01AN87MWC/?coliid=I1YXAOGU95OEP9&colid=1JPACZP9L6XV7&psc=0&ref_=lv_ov_lig_dp_it
I Love the design of the grip it is slick and i may be wrong it has happened before


http://www.cutleryandmore.com/nexus-bd1n-stainless-steel/hollow-edge-brisket-slicing-knife-p137119

If edge retention is an issue this knife will be a winner the steel in this one is amazeing at keeping an edge. It is the other one on my list and will be the most likely purchase since I have several others in this series.

m-fine
06-09-2018, 07:22 PM
I am very much in Malcom Reed’s camp. The commercial knives with the textured NSF handles are as good or better for this task than the much more expensive forged knives with traditional European style handles. When your hands are full of juice and grease, the commercial handle is a huge benefit.

This is one of those rare cases where the less expensive knife is actually the better one.

HankB
06-10-2018, 07:08 AM
I'm going to be a contrarian and suggest if you need a really sharp top shelf knife to slice your brisket, you're doin' it wrong. :tongue:

(I use a Chicago Cutlery 10" slicer that they don't seem to make any more. If money were no object I'd probably have the Wusthoff, but it is and the slicer does fine for me. Just don't get the one with the serrated blade. It won't cut straight.)

JazzCat
06-10-2018, 07:15 AM
I agree with Ron from Chicago, the Wusthof is exceptional and the BEST knife I own... however, I never have used the Victorinox.