The Texas BBQ Forum

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

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

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

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.



https://www.cutco.com/products/product. ... 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.

Victorinox Fibrox Pro 10.25-inch Serrated Curved Bread Knife is the best knife we can use to slice bread

Bread?

k.a.m. wrote:I have two for my briskets they both serve a purpose.
...
I use this one for competition mostly. It will slice super thin.
https://www.amazon.com/Gourmet-Hollow-B ... ket+slicer

I use the wusthof - cuts really well, tho with the last 2 comps I've had a difficult time with knives being sharp enough. My father-in-law spent time sharpening for me after I had used the worksharp sharpener - it still seemed to drag through the ribs and brisket - my brisket slices were crooked BOTH across and up-and-down

Electric knife shreds the meat too much for my taste, anything serrated tends to cut ragged. Maybe if yer feeding 200 a day...

You seen a single ragged cut in any of my cook pics, Boots?

Cutco knives are like using a lightsaber

Custom Built

Thats a nice bread knife.

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.

we still have Debbie's parent's HamiltonBeach electric knife from the 70s
it's a great knife

and my three big Cutco knives.
10" slicer
9" carver

I ended up with the Zwilling myself as it matches the rest of my four star set. That said if I had to do it again I think I would go for a Glestain they are so rad looking. Pretty darn good list only missing a couple favorites like Dalstrong…. https://greatordie.com/tools/best-brisk ... ing-knife/

-MP