Wusthof Knives At Williams Sonoma

Ron_L

Ron_L

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That is the gourmet model which is the entry level line. The same steel as the more expensive classic but stamped instead of hand forged.
 
I picked up this brisket slicer, just used it on 32 lbs. of brisket, cuts like butter

[ame="http://www.amazon.com/gp/product/B001DB9JPM?psc=1&redirect=true&ref_=oh_aui_detailpage_o01_s00"]Amazon.com: Victorinox 40646 Granton Edge 14" Blade Slicer with Fibrox Handle: Brisket Knives: Kitchen & Dining@@AMEPARAM@@http://ecx.images-amazon.com/images/I/31ruaJFyI4L.@@AMEPARAM@@31ruaJFyI4L[/ame]
 
Teleking said:
That is the gourmet model which is the entry level line. The same steel as the more expensive classic but stamped instead of hand forged.
Click to expand...

And what is the effective difference between "stamped" and "hand forged" in the hands of a non-chef?
 
Oooo! A Wusthof cimitar. Nice.

None of the Wusthof line is hand forged anymore, and to be honest, there is a good argument against hand forging of commercial knives.
 
Teleking said:
That is the gourmet model which is the entry level line. The same steel as the more expensive classic but stamped instead of hand forged.
Click to expand...

As far as I know that is the only brisket slicer that Wusthof makes.

Here is a discussion from when it was on sale earlier in the month. Post 6 has links to the development of the slicer is anyone is curious about what makes it different that other slicing knives.

http://www.bbq-brethren.com/forum/showthread.php?t=218457
 
Not labeled as a brisket slicer but they make a super slicer in the classic line but it's only 12".
 
Hand forging is a weird descriptor. It's not the like the days of the blacksmith or samuri anymore.

The two modern types of forging you'll most likely to see are hot drop (I'll assume that's what "hand forged" means) and modern milling. Modern forging is in some ways similar to the stamp method, but with the benefits of a forged blade such as weight, balance, durability, a proper bolster instead of the front of a handle to protect your hand and (to a lesser extent with stainless steel compared) keeping a sharp edge on a blade.

Knives seem to be a hot topic around here. fwiw I like my chef's and paring knives forged for precision and balance. Boning and carving knives stamped for blade flexibility.
 
Teleking said:
Not labeled as a brisket slicer but they make a super slicer in the classic line but it's only 12".
Click to expand...

Yeah, they make a lot of other slicers, but this one was specifically developed to slice brisket and it works great!
 
Who wants a uni-tasker underachiever?? The super slicer does it all! ��
 
I have to wonder why, when anyone posts about the Grand Slicer (full disclosure, I own one) it comes about that many have to post that you can get a Victorinox cheaper and it's better or just as good?

Of course, you can get a cheaper knife. And, of course, you can get a cheaper slicer, that will slice brisket.
 
Yep... As I said in the other thread, it's not for everyone, just like a Thermapen, but if you want an exceptional tool that does a great job, it can't be beat!
 
If I buy a knife designed for brisket will my food taste better? Don't need a dedicated slicer but I like the length over 10incher
 
I use mine for slicing most roasts that I cook, as well as tri-tips. It works fine, and no, your food will only taste as good as you cook. Same with mine. Unless I fall asleep, then it tastes less than as good as I can cook, but, as good as I cook while sleeping
 
Those are expensive. I saw some knives at the dollar store for much less. Plus, if you boil your ribs long enough, they'll fall off the bone and you won't need to cut them. Pork is supposed to be pulled. Brisket is beef, just use a steak knife. You can use a steak o ice on veggies, too. Then, you have more money for RC colas and moon pies
 
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