The Texas BBQ Forum

What are most restaurants using to slice their brisket. Looks like the knife you get for slicing bread when you buy a block and knives. I don't think that's what it is. Just wondering.

Thanks

Can't speak for restaurants, but this is what I use (more or less):

https://www.amazon.com/Victorinox-Swiss ... cing+knife

+1. The Swiss Victorinox is hard to beat for the money (around $30-$40). You can shave with it too, it's the one knife in the kitchen I won't let anyone else use.

I'm another fan of Victorinox. Dexter and Mundial are also fantastic.

Boots wrote:+1. The Swiss Victorinox is hard to beat for the money (around $30-$40). You can shave with it too, it's the one knife in the kitchen I won't let anyone else use.

My good chef knife is like yours , no one uses it except me. I have about 4 other knives if others want to help.

Russ

I bought one of the Granton style 14" knives better than 15 years ago. People that I've let borrow are amazed at how it slices brisket up. I use a Worksharp sharpener on it about once a month to strop it with a superfine belt.

TX1911 wrote:Can't speak for restaurants, but this is what I use (more or less):

https://www.amazon.com/Victorinox-Swiss ... cing+knife

I can now testify to the quality of this knife. Love mine.

Don't ask how i know, but this knife works very efficiently in scalping ur knuckle....... Especially when ( someone else ) has it in thier hand and they say (Trust Me ).., ( i won't slip ) .....

Lol... She meant well ....:):)

woodenvisions wrote:Don't ask how i know, but this knife works very efficiently in scalping ur knuckle....... Especially when ( someone else ) has it in thier hand and they say (Trust Me ).., ( i won't slip ) .....

Lol... She meant well ....:):)

Never happen in my kitchen, wife says kitchens for walking through to the lounge,lol.

Russ

Russ wrote:[quote="woodenvisions"]Don't ask how i know, but this knife works very efficiently in scalping ur knuckle....... Especially when ( someone else ) has it in thier hand and they say (Trust Me ).., ( i won't slip ) .....

Lol... She meant well ....:):)

Never happen in my kitchen, wife says kitchens for walking through to the lounge,lol.

Russ[/quote]Lol,
I was ( trying ) to show her how to cut 1/8" slabs of London Broil with the recessed Delran board my bro made.
Somehow, the bade went UNDER the entire broil and skimmed across the top of the board and right into my knuckle.....
aaaannnnndd.., i was a good 2 feet away lol.
So much for the hand grenades and horseshoes theory huh...

No one in my house but MOI, knows where my knives are - - - except for the decoys which are right there banging around with kitchen tools and etc - - - - shhhhhhh

It's funny talking about knives , I was trimming some fillet steaks and picked up a long thin knife I hardly use but I thought at the time , this knife is longer than I usually use, then half way through, I misjudged the blade and tip went into my palm. Funny how i actually thought how this might end and went on cutting. Duh. All healed now though.

Russ

I have two for my briskets they both serve a purpose.
This one has been taking a beating for over five years.
https://www.globeequipment.com/dexter-r ... -5945.html
I use this one for competition mostly. It will slice super thin.
https://www.amazon.com/Gourmet-Hollow-B ... ket+slicer

I'm using the Mercer Culinary Millennia 14-Inch Granton-Edge Slicer Knife. Well-Designed and heavy built with huge sharpness.

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.