appropriate knife for trimming fat/ slicing brisket

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beerent
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appropriate knife for trimming fat/ slicing brisket

Postby beerent » Thu Jul 07, 2016 10:58 am

I am looking at knives in the 100-150 range for things such as trimming brisket fat and then slicing the brisket when it is cooked. Does anyone work with a cheap knife and enjoy it? Does anyone have the 100-150$ range knives and feel they're worth the money? I am currently working with basically a set of steak knives and assuming I should get something more appropriate.

Thanks!

Brent
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Re: appropriate knife for trimming fat/ slicing brisket

Postby OldUsedParts » Thu Jul 07, 2016 5:15 pm

I have several knives as most of the members here probably do and have even made a few knives with my youngest son but the "Comp" members here would know more about the "Brisket Knife" and they will probably be offering you some ideas.

As for me, I am a carbon steel lover and I plan on getting one of these very soon.
http://bbqpitboysshop.com/10-inch-old-hickory-knife.php
Be sure and let us know what you decide on and how it works for you. Good Luck :tup:
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CaptJack
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Re: appropriate knife for trimming fat/ slicing brisket

Postby CaptJack » Thu Jul 07, 2016 6:39 pm

the first fillet knife i bought when i was in high school was a 6" Rapala
i think it was $4.99 back in '67
i am now, only on my third one
it is the best kitchen knife i have ever used
it blows my $40 6" NSF boning knife in the dirt
the blade is more flexible and holds a great edge
i have a big collection of knives, including an expensive Cutco collection
and a number of commercial NSF knives
and i never use them, just my little 6" Rapala

Rapala® Fish 'n Fillet® 6" Knife
http://www.academy.com/shop/pdp/rapala- ... atid=14314
Image

i also have a number of different sharpeners
from 3 stage electric, to good stones
but since the AccuSharp came out it is all i use on my Rapala
a few good strokes and a brand new edge

AccuSharp® Knife and Tool Sharpener
http://www.academy.com/shop/pdp/accusha ... atid=32429
Image

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ChileFarmer
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Re: appropriate knife for trimming fat/ slicing brisket

Postby ChileFarmer » Thu Jul 07, 2016 7:26 pm

I too like the carbon steel knives best. I have several of the high dollar stainless knives. They are good blades but I don't use them much. I do however like the flexible stainless for boning. CF :D
OUP, I looked at the pit boys knife, its pretty but you can get the same knife for $20.00. Just doesn't have the engraving on it. They are asking $74.00 for theirs.CF :D
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Re: appropriate knife for trimming fat/ slicing brisket

Postby Okie Sawbones » Thu Jul 07, 2016 7:28 pm

KCBS - CBJ
PNWBA - CBJ
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Re: appropriate knife for trimming fat/ slicing brisket

Postby Finatic » Thu Jul 07, 2016 7:44 pm

I paid under $30 for my Dexter 12" slicer a couple years ago and she's still going strong.
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Q

Postby OldUsedParts » Thu Jul 07, 2016 7:52 pm

ChileFarmer wrote:OUP, I looked at the pit boys knife, its pretty but you can get the same knife for $20.00. Just doesn't have the engraving on it. They are asking $74.00 for theirs.CF :D


thanks, CF, don't think the engraving and support is worth the difference :tup: altho I do like their Website :chef:
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Re: appropriate knife for trimming fat/ slicing brisket

Postby Rodcrafter » Sat Jul 09, 2016 7:58 am

I use a 8" boning knife for trimming and a 12" slicing knife for slicing. I use the wide diamond hone steel. I get all three of them at restaurant depot for just over $100.00. I cook several cases of briskets a year and probably 6 cases of Boston butts and of course every thing else. They work fine.


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Red Farr
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Re: appropriate knife for trimming fat/ slicing brisket

Postby Red Farr » Sat Jul 09, 2016 9:16 am

... to answer the question ...
you'll need 2 knives a boning knife to trim fat and a cimeter or breaking knife 10 or 12 inch for slicing they work better for slicing than regular slicer

Red
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Re: appropriate knife for trimming fat/ slicing brisket

Postby CaptJack » Sat Jul 09, 2016 11:07 am

my regular knives
my three Cutco serrated carvers - 10" bread, 9" & 7" carvers
my favorite 6" Rapala fillet knife - incredibly flexible, great edge knife Image
and my two Mundial commercial knives - the 6" boning & 8" chef's knife

i probably use the Rapala fillet knife 80% of the time - my buddy

Image
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upinsmoke
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Re: appropriate knife for trimming fat/ slicing brisket

Postby upinsmoke » Sat Jul 09, 2016 7:13 pm

image.png
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Re: appropriate knife for trimming fat/ slicing brisket

Postby Txdragon » Sun Jul 10, 2016 10:01 pm

http://www.basspro.com/LEM-Products-Mun ... uct/36729/

Sorry 'bout the link rather than a pic. This little knife set is BEAUTIFUL. I have used them from butchering to carving at the table. Easy to sharpen, all of them hold an edge like a champ, and wonderfully priced.
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Okie Sawbones
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Re: appropriate knife for trimming fat/ slicing brisket

Postby Okie Sawbones » Mon Jul 11, 2016 8:59 am

Never seen one of them before. :dont:
KCBS - CBJ
PNWBA - CBJ
Jambo Clone, Primo Oval XL, Blaz'n Grills Pellet Stove, Weber 22.5", Lynx SS Grill, The Big Easy
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CaptJack
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Re: appropriate knife for trimming fat/ slicing brisket

Postby CaptJack » Mon Jul 11, 2016 9:53 am

upinsmoke wrote:Image


i watched the video for the Quick Trim
very kewl Image

Quick Trim
http://qwicktrim.com/
https://www.youtube.com/watch?v=cnRMA4VC8-c
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CaptJack
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Re: appropriate knife for trimming fat/ slicing brisket

Postby CaptJack » Tue Jul 12, 2016 3:24 pm

after thinking about this for awhile
as much as i love my old wooden handle cheapy Rapala fillet knives
i went searching for a modern flex blade, 6" boning / fillet knife
with a handle that i liked as much as the wooden handle on my Rapala
what i have always loved about the Rapala's handle is that it is flush with the blade
this makes a huge difference when you're using the knife
i found this Victorinox that was a design they made from feedback from professional fishmongers & butchers
and it's NSF certified

i ordered one and will keep you posted on how i like it
https://www.amazon.com/Victorinox-Handl ... fe%2C+6%22

Image
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