Brisket slicing knife reccomendation

[Ringer]

I have always wanted to get a somewhat decent brisket knife. You guys know which one I'm talking about right? 11 to 12 inches with the rounded nose and a good hollow grind.

I love damascus but hate damascus prices if you catch my drift...lol

Do you guys have any suggestions or recommendations for me?

 

[sandyut]

I have one of these and its great. Price is real good too.

 

[thirdeye]

Something like this?

 

[thirdeye]

Here is another option

 

[thirdeye]

If I had to pick one slicer, it would be the bottom one. It's a Messermeister Park Plaza reverse scallop.



Here is an example of brisket sliced with the Park Plaza


I use the same knife for slicing bacon.

 

[JLinza]

I've had good luck with this one

 

[jcam222]

I love my Mercer granton edge slicers. I have two sizes. I couldn’t believe how much they improved the appearance of my sliced meats.

 

[thirdeye]

@Ringer here is where all the recommendations might go out the window. I sharpen knives on a hobby level for a few friends, including some Chefs. One of which is a CIA grad from the mid-70's. He still has his original knife roll and to say it's well used is an understatement. He claims selecting a knife is all about balance and hand-feel. So for him, an expensive knife does not mean it's a better knife.

 

[Ringer]

@Ringer here is where all the recommendations might go out the window. I sharpen knives on a hobby level for a few friends, including some Chefs. One of which is a CIA grad from the mid-70's. He still has his original knife roll and to say it's well used is an understatement. He claims selecting a knife is all about balance and hand-feel. So for him, an expensive knife does not mean it's a better knife.
View attachment 514338

That's impressive!

I don't mind investing in something that will hold a good edge

 

[jcam222]

That's impressive!

I don't mind investing in something that will hold a good edge

I’d suggest looking at Mercer or for a bit more Dalstrong for a granton edge slicer. Prices are moderate and quality is good.

 

[chef jimmyj]

Mercer, Victorinox, Dexter/Russell all good options below $100. Keep the Sheath on and reserve the Knife for Slicing only. You will be set...JJ

 

[SmokinAl]

I agree with JJ ^^^^^.
Al

 

[Ringer]

Here is what I ended up going with. 12 inch kessaku samurai with a Granton edge.

 

[normanaj]

Love my 9" Dexter Russell filet knife for cuts like brisket.

 

[foamheart]

YTou can have any blade you want, damascus, stainless, serated, whatever..... What is important is how long it is! Of course it needs to be sharp. But long balades will be sharpo ones. Personally I prefer scimatars But they are long and sharp.

Below is what I like to use for Brisket Slicing. Thats an 18" and a 12 " steel. And that scimatar is now in its third generation of my families use. First was my great uncle who was a butcher.

 

[Ringer]

Here is what I ended up going with. 12 inch kessaku samurai with a Granton edge.

Nevermind, it's bent and going back.

 

[Ringer]

How about this guy?

Mercer Culinary Millennia Black Handle, 14-Inch, Slicer

 

[rileybowler]

Here is what I ended up going with. 12 inch kessaku samurai with a Granton edge.

That thing looks almost to pretty to use

 

[SmokyMose]

Works for me and I think I paid less than $30.
All it's used for is brisket.

 

[thirdeye]

Nevermind, it's bent and going back.

Bent? In this day and age of manufacturing I bet that's hard to do.