Brisket Knife

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Re: Brisket Knife

Postby cowboydon » Sun Aug 20, 2017 8:19 pm

coachp wrote:Thoughts on using an electric knife other than the obvious noise and doesn't seem as cool as a long clean stroke from the blades mentioned/shown above? Does it tear or shred too much? I have used it on turkey, prime rib, and whole tenderloin and it seemed to cut cleanly and was super easy.

Not if its properly sharp - nice clean slices
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Re: Brisket Knife

Postby dub' » Tue Aug 22, 2017 10:44 pm

Still lovin my F.Dick 16" serrated Eurocut for brisket and clod. not sure they make 'em anymore tho...
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Re: Brisket Knife

Postby BigThicketBBQ » Sun Jun 24, 2018 9:43 am

I use the Victorinox as well, but I'm going to buy a Dexter just to try as a backup.
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Re: Brisket Knife

Postby rms827 » Wed Jun 27, 2018 4:05 am

I remember making a post about knives in some thread here...

ANYWAY, personally I use Cutco knives, and their carving knife for stuff like this. All their knives are world class and stay sharp figuratively forever. Probably why they cost so bloody much.

Cutco Santoku.JPG
Cutco 10" santoku blade slicer
Cutco Santoku.JPG (37.35 KiB) Viewed 112 times ... yle-slicer

All that said, I carried a ton of different pocket knives and multi tools during my time as a mechanic. Cheap ones that were almost throw away, all the way up to expensive Gerbers and Spyderco models. I got to be quite a knife aficionado. My ultimate opinion is all that really matters is that the knife has a decent handle that you can keep good grip on and maintain control of the blade. Beyond that, even the cheapest Walmart knife will do the job nicely as long as it's properly sharpened.

The ancient Egyptians carved the stones for the great pyramid (and nearly everything else) with copper tools, and got everything glass smooth. The tools were also just constantly being sharpened though. :D
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