Quote:
Originally Posted by sudsandswine
I have a nice slicer but found that the bark and fat gummed it up and it started tearing some of the meat and making a mess. It's possible my blade needs sharpening, but often times my briskets are hard to handle without wanting to flip apart.
Was the Waring I posted above one of them you tried? I had a corded knife years ago that seemed to work pretty well but i want something i can use at a competition where i may not have access to power.
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No sir we did not test the Waring brand, we tested the Mister Twister (yellow/green) filet knife, Rapala heavy duty, Mister Twister saltwater piranha (white/blue) and the Pro EFK. All were side by side when I went to Cabelas.
We cut the slices about .25" approximately 4-5 ounces per slice. It did make a mess, brisket all over the wall, ceiling and floor.
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Last edited by wihint; 06-06-2018 at 12:41 PM..
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