Question about knifes

[shamelin73]

I searched but not finding what I was looking for. I hope that I can get some good responses.

My question is. What slicer knife do you use and why?

I just built a Wusthof knife set for carving and prepping the meat for cooking and serving. The set that I built is the Classic line of Wusthof. They had a Gourmet Brisket slicer but does not match the Classic line so I bought the 12 Salmon slicer. It seems to be a very good knife to do the job for a hot brisket but does seem a little to flexible.

what I bought: http://www.wusthof.com/products/knives/ ... ollow-edge

what they have in the gourmet line: http://www.wusthof.com/14-brisket-slicer-hollow-edge

Is the Salmon slicer OK for what I need?

[rms827]

Maybe me chipping in my two cents will get you a few more replies, LOL.

Personally, I use Cutco knives for everything.

https://www.cutco.com/

Expensive but worth the money. They hold an edge (figuratively) forever. The way they do the sort of serrated edge lets them cut like a good filleting knife, and I have a few heavily used knives that haven't had to be sharpened in five years. They're lifetime warrantied, and they'll sharpen the knives for free. The ones with the unique "triple edge" design that looks serrated anyway. Costco is the best way to get them. The Cutco road show sells them at Costco at a nice discount.

Now as far as the exact knife I usually use for that kind of work... It's this one:

https://www.cutco.com/products/product.jsp?item=santoku-style-slicer

It can cut anything from soft, crusty french bread to a whole turkey or prime rib.


Instead of just bragging on my expensive knives though, lets get back to basics. Wusthof or Henkell's are both great brands of knives. Many professional chefs use them. As long as you're using a big enough knife for the job, you can control it properly (ie the handle is well designed like a Wusthof), and it's properly sharpened, you should be fine with most any brand. My personal experience is that it's the sharpened part that trips most knife users up.

Cheaper brands tend to be made with softer steel, which will sharpen up easier, BUT dull much faster also. Really hard steel can not only be brittle, but is a royal pain to put a good edge on. Knife sharpening is a definite art. One I admit I don't have down yet. I got around that (or handicapped my learning curve depending on your POV), by getting a Gatco knife sharpening set ages ago. Use it on all my non-Cutco knives.

https://www.knifecenter.com/brand/54/Gatco-Sharpeners

You can get anything from a $5 throw away pocket knife to a high end kitchen knife razor sharp with one of these kits and a bottle of honing oil. I know, I've used it on all of the above, LOL.

Now my Grandfather on my mom's side of the family... He grew up on a depression era South Texas farm, and his knife skills were unreal. He used an old, middle of the road quality carving knife the whole time he was around. Give him a plain stick sharpener and about 10 seconds and you could shave with that thing, LOL. Nobody else was able to get a decent edge on that thing after he passed on either.