MMMM.. BRISKET..
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 01-13-2010, 03:19 PM   #1
darthtrader
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Default Best knife for carving brisket?

I'm getting ready for a season of perfecting my brisket skillz and I probably should invest in a good knife for slicing brisket. What do you all use for cutting? Without outside opinion, I've been looking at these two knives:

http://www.cutleryandmore.com/fslicing.htm



http://www.cutleryandmore.com/details.asp?SKU=9473



I'm kinda leaning towards the second...partly because I've seen more pit masters with this kind of knife, but mostly because it looks so bada$$.

Any suggestions, Brethren?

Thanks in advance.
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Old 01-13-2010, 03:22 PM   #2
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I just bought a Mundial 12" Granton edge slicer (like #1) for cutting brisket. Worked like a dream. I also bout a knife like #2 above (cimiter?) but didn't use it on my brisket.
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Old 01-13-2010, 03:22 PM   #3
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top one looks very similar to the one i use when im not using the electric knife.
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Old 01-13-2010, 03:24 PM   #4
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I have always preferred the shape of the butcher's knife (lower picture) for meat processing, the slicing knife (upper picture) is preferred by many for making thin consistent slices, I have not found a difference.

The knife I use now is a sushi knife, like this
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Old 01-13-2010, 03:25 PM   #5
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Your links to the two, are the same.

I have the former (top) and like it a lot. If I could find a 14" I'd like it better.
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Old 01-13-2010, 03:36 PM   #6
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I have the top one. 14" model. I like it a lot.
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Old 01-13-2010, 03:37 PM   #7
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I have the 14" Graton slicer and the one listed below. Both are nice weapons in the arsenal. Jorge, if you want the top one (14") and cannot find it pm me!



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Old 01-13-2010, 03:41 PM   #8
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Very nice sushi knife, landarc! Single beveled edge, right? Do you sharpen that with a whetstone? Kinda intimidates me and my fingers...

Fixed the link to the slicer.
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Old 01-13-2010, 03:43 PM   #9
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I have the top one and like it.
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Old 01-13-2010, 03:44 PM   #10
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Yes Darth, single bevel, concave back, I use a ultra fine carbide stone with polishing oil and a hard arkansas stone with slurry also.
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Old 01-13-2010, 03:51 PM   #11
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I have both, and wouldn't recommend the second. That curve at the tip actually reduces the overall workable edge. For the the straight slices, 12" or 14"
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Old 01-13-2010, 04:22 PM   #12
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I use a "stamped" Forshner bread knife.
14"
Works wonderful.

The really thin blade helps to reduce friction and tearing even more that the scallops, IMHO.

TIM
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Old 01-13-2010, 04:26 PM   #13
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Quote:
Originally Posted by landarc View Post
I have always preferred the shape of the butcher's knife (lower picture) for meat processing, the slicing knife (upper picture) is preferred by many for making thin consistent slices, I have not found a difference.

The knife I use now is a sushi knife, like this

Now thats a Knife.... Very nice Bob!

Who made that Yanagi? My Japanese is a little rusty..


If you want a 50/50 ground blade western style slicer- this one is a good place to start.
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Old 01-13-2010, 04:35 PM   #14
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That is a Tadafusa Hocho, I do not know who the maker is, it is not that fancy a knife. I do not read Japanese. Someday I will get a real nice one, but, there are too many things to pay for these days.
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Old 01-13-2010, 04:42 PM   #15
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I have the top one and use it daily. Great knife for slicing.
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